5 Things You Need to Know About Hydrogenation

1. Trans Fat: The Fat That Kills

Saturated fat has been public enemy number one for many years because of the increase it causes in your LDL, or "bad" cholesterol. However, trans fat, the fat chemical created through the process of hydrogenation, might win the title of champion heart clogger. This is because trans fat not only raises your bad cholesterol; it also lowers your HDL, or good cholesterol. This one, two punch makes trans fat more dangerous to your heart health than Rocky Balboa to Apollo Creed.

2. Location, Location, Location

Trans fat lurks in many everyday food items. You'll find most of them in processed foods, such as pre-packaged crackers, TV dinners and snack food. You'll also find them in shortening, which is oil that went through the process of hydrogenation. Margarine, frying oil and most fried fast food items, such as chicken nuggets, French fries and especially doughnuts, are chock full of hydrogenated oil.

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3. Don't Be Fooled by Zero

Even though some food makers have now proudly labeled their products "0 Grams of Trans Fat," you have to look at the fine print. In most cases, oil that goes through the process of hydrogenation is stuck into these foods. It will also say "per serving," and because the food maker can make the serving size as small as they want, they can claim ANY food has zero grams of trans fat. As tedious as it is, you must look at the ingredient list to get the true story. If it has the words "partially hydrogenated" anywhere on the list, put the package down and make a different choice.

4. Hydrogenation: The Process of Processing Oil

The process of Hydrogenation of oil takes a healthy food our bodies need to build brain cells and help nerve function, and makes it a sludge that accumulates in our arteries. Hydrogenation is essentially a chemical process that hardens liquid oil by forcing a hydrogen atom into the chemical structure of the oil, creating a new compound. The "oil" that's created has an extremely long shelf life. That is why it takes a very long time for shortening to turn rancid and it's also the same reason shortening doesn't need to be refrigerated.

5. Partially Hydrogenated Verses Fully Hydrogenated Oil

While both types of chemically processed "foods" are bad for your heart, the American Heart Association says that fully hydrogenated oil is a bit less harmful than partially hydrogenated oil. This is because when oil has been fully hydrogenated, almost none of the trans fat remains. Partially hydrogenated oil leaves the trans fat in, which is the main culprit lowering the good cholesterol. You should, however, keep in mind, that full hydrogenation increases the saturated fats. Although the AHA says that these particular fats don't raise the bad cholesterol, you still might want to limit the amount of chemically created food in your diet by cutting the fully hydrogenated oil out too.