My understanding is that the culprit is partially hydrogenated oils (PHOs). Which are chemically the same thing (it seems?) as polyunsaturated fats. We need ou

My understanding is that the culprit is partially hydrogenated oils (PHOs). Which are chemically the same thing (it seems?) as polyunsaturated fats. We need our carbon chains to be consistenty hydrogenated one way or the other, but not with both types in one molecule.