Partially Hydrogenated Oil

Chemical Identifier:

Elaidization Product of Polyunsaturated Fatty Acids

☡Risk Level Summary☡

PHOs are the primary source of artificial trans fats. Unlike naturally occurring trans fats found in small amounts in meat and dairy, artificial trans fats have no known safe level of consumption. They are unique in their ability to simultaneously raise "bad" (LDL) cholesterol and lower "good" (HDL) cholesterol. The Harvard School of Public Health estimated that trans fats were responsible for roughly 50,000 to 100,000 premature heart disease deaths annually in the U.S. before the ban.

Biological Impact & Mechanism

Historical & Common Use

Invented in 1902 by Wilhelm Normann, PHOs entered the American mainstream in 1911 with the launch of Crisco (Crystallized Cottonseed Oil). Their use skyrocketed during WWII due to butter rations and continued to dominate the market through the 1980s as the "anti-saturated fat" campaign gained momentum. They were the "secret ingredient" in almost every commercial cracker, cookie, pie crust, and fast-food french fry for nearly a century.

Consumer Sentiments

Public sentiment toward PHOs is overwhelmingly negative, characterized by a sense of betrayal. For decades, consumers were told that margarine and PHO-based shortenings were "heart-healthy" compared to butter. The revelation that these fats were actually significantly more dangerous created a lasting skepticism toward industrial food processing and "expert" dietary guidelines.

The PurePath™ Standard Swap

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Grass-fed Butter, Ghee, Virgin Coconut Oil, Leaf Lard, Beef Tallow, Sustainable Palm Oil (naturally semi-solid at room temperature).