Hydrogenated and Partially Hydrogenated Oils the Honest Information



Health conscious people search the news and the web daily to find out what new, horrible thing has been discovered about a food or food product. In the last ten years, hydrogenated and partially hydrogenated vegetable oils have received much international attention as more people are educating themselves on prevention of heart disease and high cholesterol. Foods prepared with these oils are deemed harmful, and even fast food restaurants are responding to these concerns by placing restrictions on how much hydrogenated or partially hydrogenated oil is used. The process of hydrogenating oil was first marketed in 1911 when the company Proctor and Gamble introduced Crisco as a solid shortening that had a much longer shelf life than other oil products. Hydrogenation takes place by adding a hydrogen molecule to vegetable oil, which consists of hydrocarbons in its natural state. The molecule is forced in by applying heat (as much as 400 degrees) where the existing carbon molecules split and the...