3 Finessed the description to mute the health information.
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If it's solid at room temperature, then it's either saturated fat or largely trans-unsaturated fat.

The former is what humans have used for cooking for centuries and is biologically safe. It is also what I would personally recommend.

The latter is from a manufactured process and was originally created so as to be solid at room temperature. (There is considerable dispute about whether we should be even using this kind of fat to cook with.)

Both will return to solid after cooking.

If it's solid at room temperature, then it's either saturated fat or largely trans-unsaturated fat.

The former is what humans have used for cooking for centuries and is biologically safe. It is also what I would personally recommend.

The latter is from a manufactured process.

Both will return to solid after cooking.

If it's solid at room temperature, then it's either saturated fat or largely trans-unsaturated fat.

The former is what humans have used for cooking for centuries and is biologically safe. It is also what I would personally recommend.

The latter is from a manufactured process and was originally created so as to be solid at room temperature. (There is considerable dispute about whether we should be even using this kind of fat to cook with.)

Both will return to solid after cooking.

2 deleted 133 characters in body
source | link

If it's solid at room temperature, then it's either saturated fat or largely trans-unsaturated fat.

The former is what humans have used for cooking for centuries and is biologically safe. It is also what I would personally recommend.

The latter is from a manufactured process and is a fat molecule our body actually does not know how to use and that everyone more-or-less agrees we shouldn't be using anymore.

Both will return to solid after cooking.

If it's solid at room temperature, then it's either saturated fat or largely trans-unsaturated fat.

The former is what humans have used for cooking for centuries and is biologically safe. It is also what I would personally recommend.

The latter is from a manufactured process and is a fat molecule our body actually does not know how to use and that everyone more-or-less agrees we shouldn't be using anymore.

Both will return to solid after cooking.

If it's solid at room temperature, then it's either saturated fat or largely trans-unsaturated fat.

The former is what humans have used for cooking for centuries and is biologically safe. It is also what I would personally recommend.

The latter is from a manufactured process.

Both will return to solid after cooking.

1
source | link

If it's solid at room temperature, then it's either saturated fat or largely trans-unsaturated fat.

The former is what humans have used for cooking for centuries and is biologically safe. It is also what I would personally recommend.

The latter is from a manufactured process and is a fat molecule our body actually does not know how to use and that everyone more-or-less agrees we shouldn't be using anymore.

Both will return to solid after cooking.