The Effects of Hydrogenated Oils

What are Hydrogenated Oils

The effects of hydrogenated oils are now known to be detrimental to good health. Hydrogenated and partially hydrogenated oils are at the top of our dangerous unhealthy foods to avoid.

What are hydrogenated oils? Hydrogen is added to Seed oils, chemically altering their natural state turning liquid oils into shelf stable solids completely altering their nutritional value.

While it seemed to be a success more than 50 years ago in the storage of foods in our industrialized society, science and research shows this to be a major contributor to heart disease, diabetes, obesity and other degenerative ailments.

Imagine ingesting a plastic substance, confusing the body with this foreign molecule only to lay it down in the artery causing damage. There is NO safe limit on hydrogenated oils also known as Trans Fats and should be at the top of your dangerous unhealthy foods to avoid list!

Some reported implications of the effects of hydrogenated oils:

  • Directly promotes heart disease
  • Promotes cancers: breast cancer, prostate cancer, colon cancer
  • Results in low birth weight infants
  • Raises LDL (bad) cholesterol and lower HDL (good) cholesterol
  • Raises blood sugar levels and promotes weight gain
  • Interferes with the absorption of essential fatty acids and DHA
  • Impairs brain function and damages brain cells
  • Accelerates tumor growth
  • Accelerates the progress of type-2 diabetes
  • Raises serum cholesterol
  • Impairs immune system function
  • Impairs development of the brains of fetuses
  • Causes gallbladder disease
  • Causes liver disease
  • Causes blood cells to stick together
  • Blocks the body's creation of natural pain-reducing hormones (eicosanoids)
  • Causes free radicals that promote inflammation
  • Creates nutritional deficiencies of healthy oils and essential fatty acids (EFAs)
  • Lowers essential fatty acids in the breast milk of nursing mothers
  • Clogs artery walls and promotes atherosclerosis Causes infertility
  • Directly damages blood vessels
  • Causes high blood pressure
  • Weakens cell walls and compromises cellular structure


  • Hydrogenated or Partially Hydrogenated Soybean Oil
  • Hydrogenated or Partially Hydrogenated Cottonseed Oil

The advent of Crisco was what women thought to be the exciting advancement in baking. In fact, this primarily partially hydrogenated cottonseed oil we know as Crisco even had a cookbook campaign to assist in their sales! More than 50 years later and more heart disease than ever before, butter is always better.

Originally, in the 1930's, Crisco was known as the only Kosher frying oil on the market which was also responsible for its rise to fame.

The most comprehensive information on the study of fats has been documented since 1978 by Mary Enig, Lipid Biochemist (Scientist in the study of fats) author of Know Your Fats : The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol

Ms. Enig is the foremost authority in the US regarding the effects of hydrogenated oils and other fatty acids.

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Dangerous Unhealthy Foods to Avoid

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