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You'll see them listed as partially hydrogenated oils on nutrition labels for fried and baked goods.

Unlike their processed counterparts, UPFs are high in high-fructose corn syrup, hydrogenated oils, synthetic preservatives, artificial flavors, emulsifiers and other additives not found in raw, whole foods.

These foods don’t resemble their raw ingredients and are typically high in high-fructose corn syrup, hydrogenated oils, synthetic preservatives, artificial flavors, emulsifiers and other additives not found in raw, whole foods.

It took more than three years for the FDA to ban partially hydrogenated oils from food manufacturing after they were no longer recognized as safe.

"This results in the synthesis of single-phase hydride thin films by fully hydrogenating the metal atoms that naturally tend to persist in the film."