If these particular bonds aren't hydrogenated during the process, they will still be present in the final margarine in molecules of trans fats.
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www.chemguide.co.uk/organicprops/alkenes/hydrogenation....
www.chemguide.co.uk/organicprops/alkenes/hydrogenation.html
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Margarine is often advertised as being derived "from polyunsaturated oils." Manufacturers neglect to mention that the oil is changed into margarine by hydrogenation - saturating it with hydrogen.
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www.chelationtherapyonline.com/articles/p122.htm
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Hydrogenation of Unsaturated Fats; Trans Fa Way back in the 1950s it was recognized that vegetable oils could be substituted for animal fats such as in butter, by making a product we know as margarine. But how do you make an oil into a solid? Recall that vegetable oils which contain more unsaturated fatty acids are...
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www.elmhurst.edu/~chm/vchembook/558hydrogenation.html
www.elmhurst.edu/~chm/vchembook/558hydrogenation.html
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Margarine, in addition to its hydrogenation, has other objectionable features that make it an artificial product. It is a water and oil emulsion, with chemicals added to maintain its stability and give it other properties.
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www.thenhf.com/articles_78.htm
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Such marketable names present the product to consumers differently from the required product labels that call margarine "partially hydrogenated vegetable...
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en.wikipedia.org/wiki/Margarine
en.wikipedia.org/wiki/Margarine
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Margarine is a non-food! It would appear that only humans are foolish enough to eat it! Because the fats in margarine are partially hydrogenated (i.e.,
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www.drcranton.com/nutrition/margarin.htm
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The technology by which liquid vegetable oils could be hardened to make margarine was first discovered by a French chemist named Sabatier. He found that a nickel catalyst would cause the hydrogenation-the addition of hydrogen to unsaturated bonds to make them saturated-of ethylene gas to ethane.
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www.westonaprice.org/knowyourfats/oiling.html
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; Fats, Hydrogenation, Margarine You bash margarine unrelentingly as being far more harmful to your health than butter because of the chemical process involved, ie, hydrogenation. How about 'Soya Margarine'. Is it any different? Are there any benefits in eating soya margarine vis-a-vis regular margarine.
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www.newmediaexplorer.org/sepp/2003/09/29/the_good_the_b...
www.newmediaexplorer.org/sepp/2003/09/29/the_good_the_bad_and_margarine.htm
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Margarine is made from vegetable oil, is low in saturated fat and has no dietary cholesterol. But because the liquid vegetable oil in stick margarine is hardened through a process called hydrogenation, it is high in trans-fatty acids.
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lowfatcooking.about.com/od/faqs/f/buttermargarine.htm
lowfatcooking.about.com/od/faqs/f/buttermargarine.htm
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