On Sat, 1 Aug 1998, Don Wiss wrote:

> >If I understand the chemistry correctly (doubtful), a
> >saturated fat cannot be artificially hydrogenated precisely
> >because the term "saturation" means that it is naturally
> >hydrogenated.  When polyunsaturated fats are hydrogenated they
> >are in fact artificially "saturated" with hydrogen atoms.
>
> Uh, stop by your grocery store and look at a package of lard. You will find
> that is is partially hydrogenated.

Unless I'm mistaken, that's because lard is over 50% unsaturated
fats.  I believe coconut oil is far more saturated than lard.
It be that coconut oil has enough unsaturated fats to be
susceptible to hydrogenation, though.  I'll have to check the
USDA database.

Todd Moody
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