Dangers of hydrogenated fats:
http://www.curezone.com/foods/margarine.asp - "Hydrogenation was originally
developed to produce low-cost soap. It's the process of modifying fat
artificially converting liquid fats into solids as in margarine, lard,
non-dairy cream, bakery products, and nut butters." Tells about the dangers of
hydrogenated and partially hydrogenated fats. Hydrogenation can produce
unwanted compounds from the fats as the hydorogenation process is not entirely
controlled: Hydrogenation ruins the nutritional value of vegetable oils! Why
would anyone want to ruin the nutrition value of vegetable oils? The purpose
of hydrogenation is to solidify an oil so that it can be made to resemble real
foods such as butter. The hydrogenation process imparts desirable features
such as spreadability, texture, "mouth feel," and increased shelf life to
naturally liquid vegetable oils. In the hydrogenation process, vegetable oil
is reacted under pressure with hydrogen gas at 250 - 400oF for several hours
in the presence of a catalyst such as nickel or platinum. However, this
industrial process cannot control where the hydrogen atoms are added to the
"unsaturated" double bonds. Randomly adding hydrogen atoms to polyunsaturated
fats converts natural food components into many compounds, some of which have
never seen before by man until partially hydrogenated fats were manufactured.


http://www.thincs.org/links.htm - The international Network of Cholesterol
Sceptics. Link collection to writings. 

Overview: The sites above claim that trans-hydrogenated and hydrogenated fasts
are NOT good for you. Although general scientific public nowadays considers
animals fats more dangerous to the health than vegetable fats. Is this still
true for TH/H fats? I don't know. Find out.