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If you eat something (margarine, shortening, etc.) that is hydrogenated or partially-hydrogenated, it has been chemically changed by the addition of hydrogen. In essence, hydrogen is forced into the liquid oil at the melting point with a metal catalyst.

Hydrogenation results in a high level of saturated fat, while partial hydrogenation results in trans fats. The result is a completely unnatural fat that does not support cardiovascular, reproductive, immune, and nervous system health like natural essential fatty acids do.

While this process is good for manufacturers that need to ship products over a long distance, keep their products ‘solid’ or need to keep their products from spoiling during a long shelf life, hydrogenation results in a very unnatural, unhealthy product that contributes to cardiovascular disease, obesity and heart disease.

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