Ok, here’s the logic:
[li]Saturated fats are unhealthier than unsaturated[/li][li]Saturated fats also have higher freezing points (freeze more easily)[/li][/ol]
But is this true for blends / oils within each category? If I have stew A and curry B, and 'fridgerate both of them, and the layer of oil on A solidifies but on B it remains liquid, are the fats in B healthier? Can I use this method to compare foods? To separate unhealthy fats?