a liquid vegetable fat that has been changed to a solid product through the process called hydrogenation

A process of adding hydrogen, under high pressure to fats and oils. This results in the fats becoming solid at room temperatures (most margarines – 'yellow fats' – contain hydrogenated fats as do many off-the-shelf cosmetics/skincare). Hydrogenated fats/oils are now recognized at contributing to a number of serious health problems including heart disease, blocked arteries and cancers. YOU SHOULD CHOOSE TO AVOID THEM as much as possible! Glossary of Terms - I Glossary of Terms - J Glossary of Terms - K Glossary of Terms - L Glossary of Terms - M

combined with hydrogen; especially of an unsaturated fatty acid combined with hydrogen