Most margarines (not all) are partially hydrogenated vegetable oils. This means the oils have been exposed to extreme heat, steam , and a catalysts such as nickel or platinum which causes one of the the carbon - carbon bond becomes to become a single carbon bond and an additional hydrogen atom is picked up. Translated into plainer english...it creates Trans-fats. Some of the newer tub margarines claim not to be treated this way and therefore have far less trans-fats. Trans-fats are bad news as far as blood lipid profile and also not good for the structure of cell walls.
Personally, I'd rather have real butter and not worry about Trans-fats so much (although they do occur in natural butter, just not as much as in margarine)
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Last edited by ModoVincere; 11-01-07 at 03:03 PM.