is partially hydrogenated soybean oil. How can it claim to have no trans fat? I guess I’m confused because I thought the terms “trans fat” and "partial hydrogenated oil" were synonymous. This product tastes... (20 replies, last updated by Robert Lauriston November 6, 2006)

's Head - Ba-tampte Looking for horseradish this year I was shocked to see that so many use soybean oil. WHAT is that about? The above three are uncorrupted ... horseradish, beets vinegar, salt ... not one preservative either.... (4 replies, last updated by Karebl January 28, 2009)

I have avoided purchasing food with hydrogenated/partially hydrogenated oils for the past few years. It seems tedious at first, but within a month or two, I was aware of what foods to not even bother looking at the labels of. You... (63 replies, last updated by Robert Lauriston December 14, 2006)

It might be easier to list the fats and oils I don’t purchase and avoid consuming: Canola (see above) Soybean Cotton seed Artificially hydrogenated fats (aka transfats) There are probably others, but those are the ones that are... (54 replies, last updated by grocerytrekker April 5, 2007)

I haven’t tried it, but I am skeptical that changing the physical structure of the oil has no long-term health effects. Look what we’ve found out about hydrogenated oils. I’ll wait a few years before trying this... (5 replies, last updated by Dave January 9, 2005)

I’ve heard it described as a non food oil. That would be similar to mineral oil. You would have to check the label to see if trans fats are zero or higher. Most oils have eliminated partially hydrogenated from the mix, but I... (12 replies, last updated by jayt90 July 11, 2009)

effort to avoid) are partially hydrogenated oils. (7 replies, last updated by Sam Fujisaka January 8, 2007)

sold comes from plants grown from genetically engineered seed. That’s one reason I avoid it. But the primary reason I dropped canola oil is its rather high level of trans fatty acids. Trans fatty acids are a by-product of... (26 replies, last updated by Jim Dixon February 22, 2001)

Most labels on vegetable oil that I have seen (Wesson, Crisco, the 5 gallon bottle at the Chinese grocer) have been soybean oil. In fact, years ago I had an Asian recipe for crab cakes that called for soy oil. So, down to the... (23 replies, last updated by Caroline1 February 26, 2008)

The supposed expets who tell us to avoid tropical oils are the same ones who just a few years ago were telling us that partially hydrogenated vegetable oil was healthier than butter. It’s not clear to me that their judgment... (6 replies, last updated by Melanie Wong June 20, 2006)

If you prefer tuna in oil, make sure it’s packed in olive oil. It tastes better and is healthier than tuna packed soybean or cottseed oil, which are most often hydrogenated. (11 replies, last updated by Greg January 3, 2004)

You can’t generate trans fat from heating the oil. Trans fat is generated by hydrogenation. This makes the oil solid at room temperature. It’s a good bet that your oil is not solid after repeated deep fryings. (40 replies, last updated by fara July 28, 2008)

Just out of principle I wouldn’t do it, but I don’t do partially hydrogenated cake mixes or fake sweeteners. Instead I use unsweetened apple sauce instead of oil for things like quick breads and muffins, then use... (17 replies, last updated by amoncada April 6, 2007)

is that cold processed (or expelled in traditional methods) coconut oil has mostly medium chain saturated fats, which aren’t used in the same way as long chain fatty acids in the human body. It also doesn’t have the... (38 replies, last updated by Das Ubergeek October 9, 2009)

all believed the best thing on the planet was Crisco. So white and pure it was, and great for frying chicken. Too bad we weren’t focusing on the dangers of hydrogenated fats then! Give me coconut oil, lard, and butter any... (29 replies, last updated by yomyb July 5, 2009)