Hydrogenated oils are considered to be those that have had their essential fatty acids altered in a chemical way that converts them from their original state to a more stable one. Such oils are often used for cooking and frying, as they have a high melting point. The chemical structure of the oil is changed during this process by adding hydrogen gas to the oil, and the more solid the oil, the more hydrogenated that oil becomes. The result is oil high in trans fat. Hydrogenated oils are also high in saturated fats, which have been determined by the American Heart Association to be hazardous to health.
Crisco
Any type of solid shortening such as margarine and Crisco (familiar in American households since 1911) is a hydrogenated oil. The more solid the oil or fat, the more saturated and trans fats the product contains. However, Crisco reformulated its ingredients in 2004 and offered a zero trans fat choice, which has since been discontinued. According the Fox News, Crisco now uses hydrogenated cottonseed oil, which contains no trans fatty acids.
Coconut Oil
Since the 1980s coconut oil was touted as a healthier oil, as it was created out of vegetable or natural products, but it contains partially hydrogenated oil, which is still less healthy than monounsaturated or polyunsaturated fats, which are better for health.
According to the Harvard School of Public Health, studies performed with coconut oils revealed that coconut oil can actually help increase the level of HDL (high density lipoprotein) in the body.
Corn Oil
Like other oils made of natural vegetables, corn oil is also slightly healthier than other hydrogenated oils. Corn oil in liquid form is less hydrogenated than others, like olive and canola and soy oils, and does not have a long shelf life and is not particularly recommended for deep frying.
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