Although some tout lard as a "healthy" animal fat, it's still high in saturated fat, like butter. So eating a lot of it is not really good for you. But tasters agree, it makes a darn fine pie crust.

Fresh lard is usually just the rendered pork fat, while shelf-stable lard usually contains some amount of hydrogenated fat to preserve freshness. The fresh, refrigerated lard is the healthiest option.

The one-pound brick of lard in my corner bodega was hydrogenated, as was the 40-ounce tub my favorite butcher carries, along with nearly all the commercial lard available in this country.

Hydrogenated shortenings such as Crisco were originally introduced as "superior" substitutes for lard. Now we know that all of the chemical processing necessary to make shortening isn't better for us.

Q: Is it true that fully hydrogenated vegetable oil is better for you than partially hydrogenated? —J.A., Dearborn, Mich. A: Yes, but that doesn't mean that it's good for you. Hydrogenation is a ...

Unlike partially hydrogenated oil, the FDA still allow products to use fully hydrogenated oil as of 2018. In 2020, the FDA released certification that states fully hydrogenated rapeseed oil is ...

Fully hydrogenated oils are mostly saturated fat and don’t pose the same health risks as trans fat, so they are allowed in manufactured foods. Food companies began using hydrogenated oil to help ...