<<Disclaimer: Verify this information before applying it to your situation.>> Hello All, Just wanted to share my understanding with you about hyrdogenated fats. In the process of hydrogenation, hydrogen is added to a molecule. With fats, the addition of hydrogen serves the purpose of saturating the molecule, so that it goes from being a liquid at room temperature to a solid or semi-solid. This is how they make margarine, vegetable shortening, etc. The latest understanding I have is that one problem with hydrogenation is that in the process, something called trans fatty acids are formed. Studies are showing now that trans fatty acids may indeed be worse for you than fats that are naturally saturated (i.e. butter, lard, etc.). I'm sure you can find lots of specifics on the web. I would very much like to know if mono and diglycerides are a problem for celiacs (containing gluten?) for reasons other than the above. If anyone knows about this, please let me know. Thanks Bob at Ultimate Baking Great Gluten Free Biscotti, GF All Purpose Flour Mix and GF Heavenly Chocolate Cake Mix http://www.ultimatebiscotti.com