Many people have changed from using animal fats like butter and lard w which are rich in cholesterol and saturated fat, to using highly refined polyunsaturated vegetable oils free of cholesterol and low in saturated fat. Their purpose has been to prevent arteriosclerosis, heart attacks, and strokes, which are often precipitated by high blood fat. According to demographic studies, individuals who eat polyunsaturated vegetable oils in high quantity, especially in the form of margarines and shortening, havpursuee a bigger risk of heart attack and cancer.
Instead of preventing disease, as claimed by publicity, these oils seem to make the situation worse. In animal studies, the intake of these oils promotes cancer even more than does saturated fat utilization.
Margarine and shortening, furthermore, contain hydrogenated oils. Hydrogenation is an extremely harmful practice that creates an immune-damaging synthetic fat, a type of trans-fatty acid described earlier that— to the consternation of confirmed margarine users—has also been found to actually raise blood cholesterol. Most margarines made from soy and safflower oils and sold as "natural" are also hydrogenated and as damaging as any other margarine. However, margarines made by other processes are now becoming accessible. One such process involves using gelatin and/or lecithin as emulsifying agents for suspending both saturated and unsaturated fats in a gel. Even though some of these margarines have preservative chemicals, colorants, and other dubious ingredients, they are to be preferred over hydrogenated margarines.
These margarines are identified by checking the ingredients for the absence of "hydrogenated" or "partially hydrogenated" oils; they are frequently sold in certain supermarkets and health food stores. Conceivably their biggest drawback is the denaturing and rancidity that occur when refined polyunsaturated oils are an component, although we anticipate to see better-quality versions with unrefined, monounsaturated oils accessible soon.
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