Damaged omega-6 fats are disastrous to your health, and are responsible for far more health problems than saturated fats ever were.
Trans fat is the artery-clogging, highly damaged omega-6 polyunsaturated fat that is formed when vegetable oils are hardened into margarine or shortening.
I strongly recommend never using margarine or shortening when cooking. I guarantee you you’re already getting far too much of this damaging fat if you consume any kind of processed foods, whether it be potato chips, pre-made cookies, or microwave dinners.
Trans fat is the most consumed type of fat in the U.S., despite the fact that there is no safe level of trans fat consumption, according to a report from the Institute of Medicine.
Trans fat raises your LDL (bad cholesterol) levels while lowering your HDL (good cholesterol) levels, which of course is the complete opposite of what you want. In fact, trans fats — as opposed to saturated fats — have been repeatedly linked to heart disease. They can also cause major clogging of your arteries, type 2 diabetes and other serious health problems.
Personally I don’t cook very much but when I do I use Pure Virgin Coconut Oil as it is the most resistant to heating damage, but also a great source of medium chained triglycerides and lauric acid.
So, cleaning these oils out of your kitchen cupboard is definitely recommended if you value your health.