EMT, you said...

"This goes back a few messages...but I did review the "fats that heal..." book and it confirmed what I understand to be true...that it is the hydrogenation process- not high temp alone- that creates trans fat. Cooking oils are not hydrogenated unless they are made into a spread-type product. Just wanted to clarify that so that we dont confuse anyone into thinking that cooking oils are "bad"."

Not true. I quote Udo Erasmus, "Fats that Kill, Fats that Heal" Chapter 16 From Seed to Oil pp96-97:

"Deodorization takes place at a destructively high temperature - 240 to 270C (464 to 518F) - for 30 to 60 minutes. When heated to temperatures above 150C (302F), unsaturated fatty acids become mutagenic, which means that they can damage our genes (and those of our offspring). Above 160C (320F), trans fatty acids begin to form. Above 200C (392F), trans-fatty acids form in substantial quantities. Above 220C, the rate of trans-fatty acid production increases exponentially."

This quote is in the context of the process of simply processing seeds to regaulr supermarket cooking oil. Nothing to do with hydrogenation, (although of course hydrogenation does of course also create trans fatty acids)

Just wanted to clarify that so that we don't confuse anyone into thinking that cooking oils are OK.