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 & shortening. These kinds of problems are taken careoff at our Company while the implications of Margarine & shortenings.