Chicago slaughter yards and individuals will fall into vats o Beef tallow = a bit reverse, more saturated  Butter = mostly saturated fat  Margarine = variety  Cooking in Mongolia  use fats from goats/sheep o Stirring in noodles or rice and consume often twice a day o Real butter making coming from the yak  Crisco  mostly saturated fat and 20% water  Plant fats  margarines like Becel; range from 20-60% water  Margarine came from France o Napoleon the third challenged people to make something for soldiers  WWII  use of margarine because butter was unavailable  Becel light  58% water o When heated and let to sit, water and oil become separated Video 5:  Nuvel (margarine)

o Water is first listed ingredient o Guar gum  makes it more solid, not so liquid-y  “Regular” margarine o Partially hydrogenated soya oil, liquid soya oil, water at 16% Video 6:  How is Margarine Made?  Becel normally made in a blended process  Smart Beat o Trans fat free  An unsaturated fatty acid chain  has one double bond called an unsaturated linkage  Trans double bonds because the hydrogens are on the other side  Can rotate single bonds, not double bonds  Steps : o Take a significant amount of unsaturated fats (normally liquids) o Add elemental hydrogen (H2) to many double bonds in the liquid oil to make it higher percentage of saturated fat to give it a spreadable material o This causes a partial reorganization of the bonding to give some trans double bonds  Overall Process : o CIS unsaturated of double bonds + H2 + catalyst (palladium or platinum) o This double bond will associate with the surface of the catalyst (which is embedded with H2 o Both become transferred and results in a saturated fat o Hydrogens are added one at a time  OR: o One hydrogen is added and then rotation occurs to give trans fat while 2 nd hydrogen reattaches to catalyst surface (impurity)  Major point  the entire process of making margarine is hydrogenation with an impurity for the CIS double bonds to change into trans double bonds Video 7:  Trans Fat Free products  Can’t put margarine in the freezer because of the amount of water  Becel margarine only has 16% water, major ingredient is canola and sunflower oil  Natural trans fats do not appear to increase cholesterol levels (compared to trans fats hydrogenated by oils) Video 8:  Meat

o Meat with fats in it, can illustrate the amount of saturated fat (one piece = about 5 pads) o Filet mignon has less fat in it and more tender  Associated with saturated fats is cholesterol, bile acid and other material can build up in the arteries Video 9:  Saturated fats contribute to elevated cholesterol o 80% of the cholesterol in our bodies is made by our bodies  The issue over fat is not so clear  3 independent research groups worked on computer models on life expectancy if saturated fat was reduced from the usual 30% to 10% o Harvard study  the model was 3 days to 3 months if saturated fat is reduced o UCSF