Sometimes the manufacturers call this "emulsifier" on their product, probably to try and hide the fact that it contains hydrogenated fat - like certain peanut butter manufacturers. I once bought a product here called Black Cat Peanut Butter and noticed afterwards that it contained "1% emulsifier". Upon further investigation I discovered it was actually hydrogenated. I contacted the manufacturer as well as the Heart Foundation, as it had their stamp of approval on it. The reply I got was, that since it only contained 1% of the stuff, it was "good to eat". Not. Of course, I don't buy or eat peanut butter anymore, unless it's organic and natural and the oil floats to the top - but there's none of that around here so.......

On Tuesday, Oct. 20th, 1998, Oprah Winfrey's show with Dr. Bob Arnot and other researchers commented about the link between hydrogenated oils and breast cancer. Studies show there is a 40% increase in breast cancer in women eating hydrogenated oils. They also presented evidence concerning how adding essential fatty acids to your diet reduces tumors by 50%.

Hydrogenated oils and the resulting trans fatty acids are silent killers. Research studies show conclusively that they cause non-insulin dependent type II diabetes, or hyperinsulinemia. This is a disease which can eventually burn out the pancreas and cause insulin dependent diabetes.

These changed molecular oils dramatically increase the risk of coronary heart disease, breast cancer, other types of cancers and auto-immune diseases.

Over 100 research studies show how harmful these oils are to the human body. However, these findings have been largely ignored by the mass media and the FDA.

In addition, the Commercial Edible Food Industry has suppressed these research findings for sometime.

Why? Money and lots of it!

Food processing companies and the companies that own the patents on this process would lose billions of dollars if they had to change their method of food production of hydrogenating oils.

The main reason oils are hydrogenated is that the hydrogenation of the oils act as a preservative. This leads to increased shelf life of products and less returns or spoilage of products.

But at what cost to the human body?

The human body needs the type of essential fatty acids that mother nature has provided.
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I guess one could equate hydrogenated fat to trans fats, but I tend to see them differently as margarine (a trans fat) is manufactured at very high temperatures which change the nature of the oil, whereas hydrogenation is when they pump hydrogen into fats to stop them from going rancid.

Has anyone noticed how ants have a tendency to avoid margarine? They will not eat it. Do an experiment by leaving margarine out in the garden. That alone should tell you it's a poison.