Vegetable Oils - Good & Bad (Educational) Poem by Spock the Vegan

Several different types of fats in our food are found.
It's best to know about them if you want to stick around.
Saturated fat molecules have all the carbon they can hold.
In meat, dairy products, and coconut oil they are sold.
Ingesting food or drink high in these increases disease risk.
That includes beef, pork, mutton, chicken, turkey, cheese, and bisque.

Vegetable oils with one double bond are mono-unsaturated.
If they have two or more they are said to be poly-unsaturated.
Switching to these types reduces LDL (bad cholesterol) .
So ingesting these types is better for you in the long haul.
But cooking with these types is quite a different situation.
That in part has made the United States an unhealthy nation.

Vegetable oils contain high amounts of fatty acids called omega 6.
Ingesting those vegetable oils has put millions of people in a fix.
Omega 6 fats easily oxidized with heat or light exposure.
That causes manufacturing of free radicals is my disclosure.
When free radicals are incorporated into tissue like skin cells,
then the sun exposure causes that the risk of skin cancer swells.

What most experts consider worse is the Trans Fats that are present
in partly hydrogenated vegetable oils used for the advent
of margarine, snack foods and packaged bake goods since 1950.
They are found naturally in animals and their milk. That's not nifty.
Trans fat intake has been consistently shown to be associated with
risk of coronary heart disease, the worldwide leading cause of death.