ebola - I think both, but most of the transfats are made in the process of hydrogenation (by factories, not you at home), and only some damage is done to the oil in the frying/heating process.
about the carbohydrates, you would have to include many factors to figure out if a carb is good or bad. Of course, the general rule is best, white is bad, brown (whole) is good.
Here's things that *can* make a carb bad = high GI index (raises blood sugar fast and then lets it plummet even lower), processing destroyed all natural vitamins/minerals, little/no fiber (bran removed), no EFA's (germ removed). that's all I can think of right now.
This is what can make a carb a good one = many natural vitamins/minerals come with it, same with fiber, low(er) GI index than the processed carb, germ still intact.
Eh, I think I'm being vague. It's too hot here to think. But in general carbohydrate containing foods (fruit, grains, most legumes/nuts/seeds too) are best in their natural state. Meaning, nothing peeled off, nothing cooked out, bleached away, cut off, drowned in added sugar or fat, etc.