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polyunsaturated fatty acids, hydrogenation, vegan, plump jack squaw valley inn , edward n. siguel, consumer health, health & fitness, plump dj , chemokines, cat, 2006, aches and pains, integrative medicine, rheumatoid arthritis / physiological aspects, macular degeneration, fatty, fish oil supplements,
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"Fats composed polyunsaturated fat mainly of saturated fatty acids are solid at room temperature, and the greater the saturated fat content, the higher will be the temperature of melting. Animals fats are highly saturated, as are the 2 vegetable fats: the oils of coconuts and palm polyunsaturated fat kernals. At the opposite end of this chemical spectrum are the polyunsaturated vegetable oils, all of which stay liquid at colder temperatures. The lower the temperature at which solidification occurs, the greater the degree of unsaturation. Corn, soy, sesame, sunflower and safflower are examples of polyunsaturated fat polyunsaturated fats. In the middle of the spectrum are the vegetable oils composed primarily of monounsaturated fatty acids, those with just one double or tripe bond in the chain of carbon atoms; examples are olive, canola, peanut and avocado oils. Polyunsaturated oils are bad for us in other ways.
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