Margarine and chemistry

In the April 2006 issue of ChemMatters, I found an article entitled "Bread-and-butter issues, the chemistry of margarine" which is of great relevance to what I have just studied in the topic of organic chemistry. The author of this article is Andrew Parsons, who is currently a senior lecturer in the Department of Chemistry, University of York. This article mainly discusses the role of chemistry in the formation of margarine and how several chemical compounds such …

…daily calorie intake should come from trans fat. However, one small order of McDonald's French fries contains enough trans fat to fill a day and a half's worth. No doubt chemistry has already taken up a fundamental role in our day-to-day lives, it is therefore important that more emphasis be placed on the health aspect of humans so as to decrease the number of diseases and illness in this society that we are living in.