When hydrogen gas is forced into oil, inducing a chemical reaction, the oil has been hydrogenated. Manufacturers do this to preserve shelf life because the hydrogenated oils are more solid than regular oils, so they will take more time to spoil. Also they may feel less greasy.
(http://www.wisegeek.com/what-is-hydrogenated-oil.htm)
Hydrogenated and Partially Hydrogenated oils contain Trans- fat. Trans fat is to be avoided!
Consumption of trans fats
-increases LDL levels (bad cholesterol)
-lowers HDL levels (good cholesterol)
-contributes to the development of atherosclerotic plaque
-plays a role in the development of obesity, metabolic syndrome, and diabetes
(Fish Oil, Omega-3, and Essential Fatty Acids by Barbara Wexler, MPH)
Not only are trans fats almost impossible for your body to use, they also block the body's ability to use healthy polyunsaturated oils.
(The Optimum Nutrition Bible by Patrick Holford)
Margarines and shortenings are the biggest culprits, containing hydrogenated oils. Limit your use of these products. Use olive oil instead. Read your labels carefully because many seemingly innocent products, especially breads, crackers, cookies, bars, and pastry products contain hydrogenated oils.
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