No. Hydrogenation is an industrial process where hydrogen molecules are introduced to the oil to make it solid at room temperatures. It chemically alters the oil and creates harmful trans fatty acids. Cooking with coconut oil does NOT introduce hydrogen into the oil or hydrogenate it. Coconut oil is a very stable oil even at higher temperatures. However, it is best not to cook beyond the smoke point of coconut oil, as this will begin to deteriorate the oil and turn it yellow.

The shortening in Power Crunch is the source of this and is necessary for the manufacturing of the cookie. Until very recently there were no viable options. Again, we are in the process of removing all hydrogenated oils which are the source of the trans fat as well.

Hydrogenated vegetable oils are a source of saturated fat but not trans fat. The term "partially hydrogenated vegetable oil" describes a broad range of oils with varying degrees of hydrogenation or hardening. The trans fat levels in these oils vary from very little to higher amounts. As a result, some products qualify, according to FDA guidelines, for 0g trans fat per serving although they have as one of their components partially hydrogenated vegetable oil.

For several decades, it was thought that partially hydrogenated oils–sometimes referred to as trans fats–were a healthier food choice compared with saturated fats. In recent years, data has emerged suggesting that, in fact, trans fats are not a healthier choice than saturated fats. Girl Scouts of the USA is proud to announce that all Girl Scout cookies are now "zero trans fat per serving" with the same great taste that has made them one of America's favorite treats over the years.

this time some of our products do contain partially-hydrogenated oils. We are currently exploring recipe alternatives to move away from trans-fats.

In order to utilize fats and oils with high percentages of mono and polyunsaturated fatty acids infood processing, manufacturers must first hydrogenate these fats and oils to convert them to a more solid form for greater utility. Without hydrogenation, many vegetable oils lack the necessary stability to be used in food processing.

Processed hydrogenated oils and trans fats, normally used in commercial products to obtain longer shelf life, have been associated with cancer, heart disease, obesity, diabetes and immune system dysfunctions, and should be avoided.

When oils are heated chemical changes occur producing trans-fatty acids, saturated fatty acids and other oxidation products that are far more toxic than trans fats. Frying is not recommended for health. If you must fry use high oleic sunflower, high oleic safflower, sesame or olive oil. Adding water while frying will keep the temperatures down to acceptable levels. Extra virgin olive oil can be used for boiling and baking.

These products will provide no protection against the threat of thermal injury from hot substances coming into contact with the skin. In an incident which occurred in a restaurant, where an employee spilled hot grease over his hand and top and side of his forearm, the degree of injury was less there the skin protectant was utilized than where it was not. However, injury was not prevented.

When purchasing coconut oil, one must determine between "virgin" and "refined." The determining characteristic of virgin coconut oils is that they are made from fresh coconuts, and they have the distinct aroma and taste of coconuts present. Tasteless coconut oils are probably made from copra, not fresh coconuts. There are also some oils that are made from copra that are not fully deodorized and have a taste to them. But these oils are refined also, despite marketing claims.

In the hydrogenation process, hydrogen is added to unsaturated fat to give it more density. This process turns liquid oil into a solid fat or solid vegetable shortening. This process, however, takes away the healthy benefits of the unsaturated fat.

only animals contain cholesterol, the statement no cholesterol simply means that the oil was derived from a plant. However, as discussed earlier in this FAQ, such a claim does not inform you whether the oil is low in saturated fat, and this is most important for lowering cholesterol. noted above, some plant oils are quite high in saturated fats, particularly palm and coconut oils.

Flaxseed can easily replace oil or shortening in a recipe because of it's high oil content. Just replace 1/3 c. of oil with 1 c. of milled flaxseed for a 3:1 substitution ratio. Similarly, a flaxseed mixture can be used as an egg substitute in selected recipes like pancakes, muffins and cookies. For every egg, replace with 1 tsp. of milled flax amd 3 tbsp. of water. Mix milled flaxseed and water in a small bowl and let sit for 1 to 2 minutes.

Oils high in monounsaturated fats and saturated fats are more heat stable than delicate polyunsaturated fats. Our culinary oils can be broken into categories of low, medium and high heat. Baking at an oven temperature of 325?F (163?C), the moisture of the food keeps the inside temperature under 212?F (100?C)

All the olive oils can be used to cook. Preferably, us an olive oil of ordinary quality for cooking while reserving the very high quality olive oils just for delicately seasoning or adding the finishing touches to your already cooked dishes.

No, we use all natural ingredients, which means no hydrogenated or partially-hydrogenated fats or oils.

All Kettle Cuisine soups are free of artificial transfats and hydrogenated oils. However, beef and dairy products have small amounts of naturally occurring trans fats, so there is naturally occurring transfat in both the Angus Steak Beef Chili and New England Clam Chowder.

We are constantly working with our bakers to improve our product. As food science and technology evolves, so does the process of producing any food item including, Girl Scout cookies. All varieties of Girl Scout cookies are zero trans fat per serving according to FDA guidelines which state, "Any food item with less than .5 grams trans fat per serving are classified as "zero trans fat per serving.

DYNEMO BARS are trans-fat free and never contain any processed oils. The healthy fats found in our bars are naturally occurring and enhance flavors, suppress appetite, and therefore aid in weight loss.

Toxic Heavy Metals have been linked to many degenerative diseases. Diseases such as Alzheimer's, Parkinson's and ALS are just a few of them. Cardiovascular diseases such as hardening of the arteries, atherosclerosis, Angina, high blood pressure and blocked arteries have been linked to heavy metals. Some toxic heavy metals, including Mercury, are neurotoxins and can cause neurological disorders such as dementia.

Shark cartilage is non-toxic and has no known side effects unless, of course, you are allergic to fish. Because shark cartilage can inhibit new blood vessel growth it should not be taken by pregnant women, children, or prior to or immediately following surgery.Back to Top

Many leading grocery stores and other retail outlets carry LouAna® cooking oils. In addition, numerous retail outlets carry the three gallon LouAna® Peanut Oil container, made especially for turkey frying. If you have additional questions on where you can purchase LouAna® products, please call: 1-800-723-3652.

Liquid cooking oils are lower in fat than regular oils and are protected from heat breakdown, thus can be used at higher temperatures without a change in structure. They can be used in cooking, shallow frying and baking and are splatter proof.

When purchasing a healthy coconut oil, one must determine between "virgin" and "semi-refined." The determining characteristic of Virgin Coconut Oils is that they are made from fresh coconuts, and they have a distinct aroma and taste of coconuts present. Tasteless coconut oils are probably made from copra, not fresh coconuts. There are also some oils that are made from copra that are not fully deodorized and have a taste to them. But these oils are refined also, despite marketing claims.

The partially hydrogenated vegetable oils (cottonseed, soybean, palm kernel oil) in the bar ingredients is in the coating of the bars. The partial hydrogenation of oil is necessary to produce a stable coating for the bars and for preservation purposes. If you are concerned about partial hydrogenation of oils, because of trans fatty acids, these are in amounts so small that the FDA does not require them to be declared.

Partially hydrogenated oils are used to provide stability (to keep solid form) to the coating on the Glucerna Snack Bars. The trans fat content of all Glucerna Bars is 0 grams.

The partially hydrogenated vegetable oils (cottonseed, soybean, palm kernel oil) in the bar ingredients is in the coating of the bars. The partial hydrogenation of oil is necessary to produce a stable coating for the bars and for preservation purposes. If you are concerned about partial hydrogenation of oils, because of trans fatty acids, these are in amounts so small that the FDA does not require them to be declared.

Our Original Piña Colada, because of its coconut cream flavoring, is .0144% partially hydrogenated soybean oil.