As far as I can tell, merely heating cooking oils does not create significant quantities of trans fats: http://blogs.longwood.edu/incite/2012/01/30/heat-induce

As far as I can tell, merely heating cooking oils does not create significant quantities of trans fats: http://blogs.longwood.edu/incite/2012/01/30/heat-induced-cistrans-isomerization-in-vegetable-oils-and-oleic-acid/ http://blogs.longwood.edu/incite/2012/01/30/heat-induced-cis... From the above paper: > "The results indicate that heating canola, corn, and premium and generic olive oil to their smoke point for at least 15 minutes does not quantifiably increase their respective concentration of trans fatty acids."