I am considering switching to beef tallow for my high heat cooking, as it has a high smoke point and is a saturated fat (which means, that it does not oxidize easily). Also recent randomized control trials suggest, that saturated fat on its own is not causally linked to heart disease problems.
From what I have learned, is that unsaturated fats, even those with high smoke points, oxidize easily, because of their chemical property of being unsaturated, which means, that they have "space" for other electrons and react easily. From the unsaturated fats, the polyunsaturated fats have twice as much potential for reaction and oxidization as the monounsaturated fats, because they have two "arms".
With beef tallow for example, it seems to be the other way around: It has a high smoke point, but even more important: It's a saturated fat and it doesn't make new bonds easily, because it has all its electrons.
Now, my question is, how are trans fats being created? Are they the product of oxidized polyunsaturated oils? Where do trans fats come from? Or are companies intentionally putting them in food for economic reasons?
I am aware, that trans fats are banned in the US, but they are not banned in EU yet.