I checked with some lipid experts. Sure, lard is healthier if you compared it to partially hydrogenated vegetable oils like Crisco, according to Tong Wang, a lipid chemist and professor in the ...

The push to reduce saturated fat has led to the rise of common substitutes for lard—such as vegetable shortening. We now know that these substitutes are often made up of partially hydrogenated ...

Although butter and lard can accomplish the same result ... in calories and low in vitamins and minerals. When oils are fully hydrogenated, they are completely changed from unsaturated fats ...

Hydrogenated oil comes in two forms: partially or fully hydrogenated. In 2015, the Food and Drug Administration (FDA) said that partially hydrogenated oil is not safe, and removing it from food ...

In subsequent decades, bolstered by doctors’ warnings about the supposed dangers of saturated animal fats, hydrogenated vegetable shortening dominated the market, while the very word “lard” became an ...

Lard, the main shortening and cooking fat ... This led to reformulation using a mix of soybean oil and fully hydrogenated palm oil with an almost total elimination of trans fats.

Hydrogenation turns a liquid unsaturated fat into a solid fat by adding hydrogen. Fully hydrogenated oils are mostly saturated fat and don’t pose the same health risks as trans fat, so they are ...