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Margarine & Shortening
Of course, Vegetable Oil is too soft for Margarine or Shortening
because it is liquid. Saturated fat is too hard. Margarine
requires something in the middle. And here is where the
problem lies. Margarine and shortening makers 'partially
hydrogenate' their product. They only add hydrogen atoms
until the oil is at the desired consistency. For our health
this does terrible things. If the manufacturers produced
margarine and shortening in this way there would be fewer
problems. You see, saturated fatty acids have no room in
them for shifted bonds or hydrogen atoms in the trans- configuration.
That requires holes. But unfortunately, Stearic Acid is
just too hard a fat to be made into margarine and shortening.
These kinds of problems are taken care off at our Company
while the implications of Margarine and shortenings.
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