These are almost all manufactured by adding hydrogens or " partially hydrogenating" some unsaturated fat like soybean oil.

这些几乎都是通过增加氢原子或“部分氢化”了一些不饱和脂肪（如大豆油）制造的。

The carbons double bond with each other so that fewer hydrogen can fit and we call this unsaturated fat.

每个碳原子之间都有双键连接，这样氢很难嵌入碳原子之间。我们称这种脂肪为不饱和脂肪。

Food chemists use hydrogenation to saturate the unsaturated fat, making it spreadable and also stabilizing it.

食品化学家使用氢化作用使不饱和脂肪饱和，使其可涂抹并稳定。

So it's an unsaturated fat, but it's really bad for you, that doesn't really jive.

所以它是一种不饱和脂肪，但它对你真的很不好，这并不真正令人兴奋。