Hydrogenization is a process of using pressure to force hydrogen atoms into unsaturated fatty acids such as vegetable fats and oils. Partial hydrogenization is the process of adding hydrogen atoms until a food is at a desired consistency, such as hydrogenating liquid vegetable oil until it is at the proper consistency to make margarine. Partially hydrogenated vegetable oils and fat are found in tens of thousands of food products, with estimates over 40,000.
Hydrogenization alters chemical bonds within the fatty acids and creates other compounds including trans-fats. Many of the changes caused by hydrogenization are not yet studied or understood by scientists. Hydrogenization is a major source of trans-fats, which is associated with high (LDL) cholesterol and overweight. And ANY trans-fat in your diet is considered unhealthy by nutrition experts.