8. Vegetable fat or oil

The term “vegetable fat” typically denotes solid fats derived from vegetable oils through a process known as hydrogenation. This process entails the addition of hydrogen atoms to the oil’s chemical structure, rendering it solid at room temperature. Commonly employed in the production of margarine and various baked goods, as well as in the food service sector for frying, vegetable fats are a staple in many kitchen pantries. 

However, it’s important to note that vegetable oil cannot be naturally obtained but rather extracted through a chemical process. They are often used in many foods that you have in your kitchen. This is to preserve the lifetime and color of the products. These oils carry significant health risks, including cancer, birth defects, and heart disease. Therefore, it’s strongly advised to avoid cooking with vegetable oils and opt for healthier alternatives such as olive oil, soy, and canola.