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From: swb@batcomputer.TN.CORNELL.EDU (Scott Brim)
Newsgroups: net.veg
Subject: Re: Fats
Message-ID: <297@batcomputer.TN.CORNELL.EDU>
Date: Sun, 2-Mar-86 22:19:27 EST
Article-I.D.: batcompu.297
Posted: Sun Mar  2 22:19:27 1986
Date-Received: Fri, 7-Mar-86 07:07:48 EST
References: <1354@decwrl.DEC.COM>
Reply-To: swb@batcomputer.UUCP (Scott Brim)
Organization: Theory Center, Cornell University, Ithaca NY
Lines: 25

In article <1354@decwrl.DEC.COM> dyer@vaxuum.DEC (Jym    _n_!) writes:
>    There are four types of fats:  saturated, monounsaturated,
>polyunsaturated, and hydrogenated.  The hydrogenated and saturated
>fats are the worst, and the monounsaturated and polyunsaturated
>fats are better, but not extremely better.
>   ........
>    Hydrogenated fats are like saturated fats, only worse.  Some
>of the fats that are created - called "trans-fats" - don't occur
>in nature, and they've been implicated in even higher levels of
>cholesterol and triglycerides than normal saturated fats.  (It
>should also be noted that margarine, for this reason, is actually
>less healthy than butter!)

Aren't "saturated" and "hydrogenated" synonyms, since the "saturated"
refers to the fact that all possible hydrogenation sites are taken?
Hang on a sec....(dictionary): "hydrogenation: the addition of hydrogen
to the molecule of an unsaturated organic compound".  Perhaps do you
mean that new fatty acids are created out of vegetable oils
artificially?  Just looking for clarification.  
-----------------------
Scott W. Brim				swb@devvax.tn.cornell.edu
Cornell Theory Center			{decvax,ihnp4,cmcl2,vax135}!cornell!swb
265 Olin Hall				607-256-8686
Cornell University
Ithaca, NY  14853