Fats are an important source of energy for our body, they supply 9 kilocalories for gram. They are made from a molecule of glycerol, joined to 1, 2, 3 molecules of fat acids. Fat acids can be either saturated (short chains) or insaturated (long chains).
Saturated fats are usually contained in animal fats, like butter.
Insaturated fats are present in liquid vegetable oils. They are more digestible for our body than saturated fats, and they can be either monoinsaturated or polinsaturated.
Monoinsaturated fats (olive-oil, groundnut-oil, nut-oil) keep the HDL level high.
Polinsaturated fats (corn seed-oil, soy seed-oil, sunflower seed oil) contain essential acids. Our body doesn't produce polinsaturated fats; this is the reason why they must be introduced with food.
Polinsaturated fats help the work of cellular tissue and optimize the blood coagulation and fluidity.

The vegetable margarines, one of the less natural products present in the market, are prepared mixing different fats of both animal and vegetable origin with milk or whey. Then food dyes (to give a butter-looking), antiseptics, flavouring essences are added. Moreover margarines are manufactured by a chemical pocess, caused by man, that consists in adding an hydrogen ion to the molecules of the oil, to change oil from liquid to solid state.
Non-hydrogenated margarines, natural called, are palm oil or coconut oil-based. The composition of these two oils is mainly of saturated fats.

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