In the past 65 years, cholesterol (an animal fat) was considered as the only constituent of the blockages. Triglyceride is the chemical name, known to the common man as “Cooking Oil”. The oil manufacturing companies exploited the naivety of the people, misled them to believe that oils are harmless by promoting their sales with captions like “Cholesterol Free” or “Zero Cholesterol Oil”. It is true that oil does not have cholesterol because it is made from plant seeds whereas cholesterol comes from animal products. The laymen started buying these oils.
Triglycerides are nothing but oil. Almost 99% of Ghee is Triglycerides. Triglycerides, when broken down, give nine calories per gram, which is more than any other food. If they are present in more quantity in blood they will lead to heart blockages. They are bad foods in all respects (except for those who are below 18 years of age i.e. growing period and those who are Underweight).
All oils or Triglycerides can be of three kinds according to their structure. These are saturated oils, monounsaturated oils, and polyunsaturated oils. Triglycerides are made up of a glycerol molecule and three chains of fatty acids. These chains of fatty acid are made up of Carbon and hydrogen atoms, besides oxygen. There may be 30- 100 hydrogen atoms in one molecule of triglyceride. If all hydrogen is present in the molecule, this triglyceride will be called Saturated Triglyceride or Oil.
If one is missing in the whole molecule it will be called Monounsaturated (Mono means one). And if two or more hydrogen is deficient, this oil will be called polyunsaturated.
There is hardly any difference between the three. In every oil available in the market all three types of triglycerides (saturated, mono, and polyunsaturated) are the only content. Only they are present in different proportions. Taste-wise, calorie-wise, or structure-wise all the oils are the same except for these minor differences. This minor difference is what some of the oil companies enchased. They highlighted that their oil has more poly-unsaturated component so are better than others. General people who did not understand this jargon (with so many medical words attached) believed in what they learned from these advertisements. They are still not aware of the fact that now the American Heart Association agrees that all the three kinds of fats/Triglycerides are to be reduced in quantity in the food and whatever little amount they take should be equal from all the types’ namely saturated, mono-unsaturated and polyunsaturated types. Many people immediately switched from other oils and ghee to particular types of oil. In the sixties and seventies, Oils which were polyunsaturated started capturing the market. In the nineties and after two thousand it was the turn of monounsaturated oils.