fortmiller@cdr.DEC (Joan Fortmiller) (02/24/86)
I have been studying into the subject of dietary fats, and have read in two documents some rather alarming info. on the hydrogenation process used on most (and possibly all?) oils and margarines on the market today. Briefly, the process of hydrogenation is said to change the chemical structure of the oil or margarine into one that is dangerous to eat. The articles proceeded to cite laboratory experiments of feeding the stuff to animals, and the resulting disease it caused because of the change from normal oils to hydrogenated ones. Does anyone know of more data on this subject, or of a way to get something non-hydrogenated to use as margarines and oils? Joan Fortmiller decvax!decwrl!dec-rhea!dec-inanna! jfortmiller