- Sep 29, 2015
- 19,168
- 16,008
- Country
- United States
- Faith
- Catholic
- Marital Status
- Married
- Politics
- US-American-Solidarity
For a long time everything was hydrogenated vegetable oil or partially hydrogenated vegetable oil. Natural vegetable oil has some carbon double bonds, which tends to make it liquid at room temperature and liquid in your blood. Hydrogenation adds an H2 molecule across a double bond, cracking it to a single bond, and thus more solid at room temperature and in your blood. It presents like butter but it's a cheaper substitute with a longer shelf life.Isn't everything unsaturated now, or is it the other way around?
Unsaturated is healthier. Saturated is not great. Partially saturated is where it gets weird as some very novel lipids can be created in the process that your body just doesn't know what to do with. At best they get dumped in the feces. At worst ....
Some kinds of lipid molecules are needed in our diet, particularly fish oils and unprocessed plant oils. If we don't get those we aren't particularly healthy. So, get some olive oil and eat some fish. Have a little bit of butter. And I'd skip the margarine entirely.
Upvote
0