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Metal ions are used as a catalyst and some remain in the margarine. These are not neutral to our health. Furthermore, blood hydrogen inserted into unsaturated fat in that process does not bind to the carbon atom in the same formation in which it is present in natural fats. Half of the hydrogen binds in the so-called cis formation, and the other half in transformation. In natural fats all of the hydrogen blood is bound in cis formation. Our bodies are set up for the metabolism of such fats. The best fats are of animal origin, solid blood fats, eaten within natural animal tissues. Pork rind will always be better than a lard, and pork dewlap better than eel or salmon. Provided one eats optimally. Lard may by less damaging than pork rind when eaten as a part of wrong nutrition.
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