How to be human
How to be human (H2BH): A living study, but aren't we all :)
How to be human is a question that has no answer. The best any human can do is to make an effort to learn and improve on our own lives. This is a public journal and a public journey to gather, process, explore and share as much information as we can find in our quest to be human.
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A: There is no such thing. You’re confusing partially hydrogenated corn oil with high fructose corn syrup.
High fructose corn syrup is VERY high is sugar, so its very bad for people when they consume it. Plus, it is highly processed, so our bodies really don’t know how to deal with it. A diet high in high fructose corn syrup can lead to diabetes, heart disease and cancer.
Partially hydrogenated corn oil is also highly processed and contains trans-fats which cause heart disease and cancer.
http://answers.yahoo.com/question/index?qid=20090223104611AABN3Dy
Hydrogenated oils
Unsaturated vegetable fats and oils can be transformed through partial or complete “hydrogenation” into fats and oils of higher melting point. The hydrogenation process involves “sparging” the oil at high temperature and pressure with hydrogen in the presence of a catalyst, typically a powdered nickel compound. As each carbon-carbon double-bond is chemically reduced to a single bond, two hydrogen atoms each form single bonds with the two carbon atoms. The elimination of double bonds by adding hydrogen atoms is called saturation; as the degree of saturation increases, the oil progresses toward being fully hydrogenated. An oil may be hydrogenated to increase resistance to rancidity (oxidation) or to change its physical characteristics. As the degree of saturation increases, the oil’s viscosity and melting point increase.
The use of hydrogenated oils in foods has never been completely satisfactory. Because the center arm of the triglyceride is shielded somewhat by the end fatty acids, most of the hydrogenation occurs on the end fatty acids, thus making the resulting fat more brittle[citation needed]. A margarine made from naturally more saturated oils will be more plastic (more “spreadable”) than a margarine made from hydrogenated soy oil[citation needed]. While full hydrogenation produces largely saturated fatty acids, partial hydrogenation results in the transformation of unsaturated cis fatty acids to trans fatty acids in the oil mixture due to the heat used in hydrogenation. Since the 1970s, partially hydrogenated oils and their trans fats have increasingly been viewed as unhealthy.
In the U.S., the Standard of Identity for a product labeled as “vegetable oil margarine” specifies only canola, safflower, sunflower, corn, soybean, or peanut oil may be used.[3] Products not labeled “vegetable oil margarine” do not have that restriction.
http://en.wikipedia.org/wiki/Vegetable_oil#Hydrogenated_oils
A study with hydrogenated corn oil
Effect of dietary hydrogenated corn oil (trans-octadecenoate rich oil) on plasma and hepatic cholesterol metabolism in the hamster.
http://www.ncbi.nlm.nih.gov/pubmed/8461065
