@AlterEgo:
Trans fats are primarily create when an oil is partially hydrogenated. Hydrogenation gives an oil a higher melting/smoke point and retards its spoilage.
Coconut and palm oils are high in saturated fats, which is to say there are fewer double bonds in its natural state.
When coconut oil is partially hydrogenated, some of the double bonds are converted into single bonds, which adds a hydrogen atom to the chain. It's processed in such a way that some of the remaining CIS double bonds "flip," turning then into TRANS double bonds. TRANS fats are currently thought to be the most hazardous to your health. TRANS bonds do not normally occur in unprocessed vegetable oils, but CRISCO will have them because it's been partially hydrogenated.
When any oil is
fully hydrogenated, there are no TRANS fats because there are no double bonds.
There is a lot of debate going on out there about the health of various oils. Animal fats such as butter and
unprocessed lard are gaining ground as not being nearly as unhealthy as they were once thought. Shelf-stable lard is partially hydrogenated to make it last longer.
Keep in mind that there is some "science" out there that may be funded by very large corporations. When coconut oil suddenly became "unhealthy," it crushed the world copra market. Movie theaters switched from using coconut oil to corn oil to pop their popcorn. Meanwhile there has been very little research on the health effects of coconut oil in countries where it is a primary cooking oil. Mustard oil was also given a bad rap in India(causing it to be banned for cooking), where Monsanto has something of an interest that their GM oils are used instead.
Coconut oil is almost 50% Lauric Acid, which is thought to have anti-microbial properties. Lauric acid is a saturated fatty acid, so there can be no trans-fats. Coconut oil contains about 7% unsaturated and polyunsaturated fats which can be converted to trans fats through processing.