There’s a typo in the title, it should be:

I have one friend who uses ONLY snapchat to chat with friends. So if I want to communicate with her, it’s my only option. That’s LITERALLY the only time I ever open snapchat.

Sounds painful.

The “moral issues” seem to be

I was raised by an elderly couple that were born during The Great Depression. So I developed a taste for food like margarine & Miracle Whip. I actually prefer margarine over butter, but we have a regional producer so I might not elsewhere.

For butter, the 11 quarts of milk aren’t necessarily wasted... a lot of that becomes skim milk, then after the cream is churned, you’re left with some additional buttermilk. (Homogenized milk — like 2% — is what you get when you reincorporate some of the cream back into the skim.) In the 1800s when margarine first…

Went to Wal-Mart the other day. They’ve got one of those one-offs of margarine, styled after “I can’t believe it’s not butter!” It’s name is - I kid you not...

“I Totally Thought It Was Butter!”

I wonder what the original oleomargarine formula, made with beef fat, tasted like. Would it be more similar to butter, given it also came from a cow? Obviously, tallow and butter don’t taste identical, but if you add some milk solids and salt water (the original recipe), it might be pretty close.

and between the two, is there a margarine of error?

Yeah, MmmCandyCorn is right... being chemically “close” doesn’t mean much. Hydrogen peroxide and water differ by only one atom, but react very differently if almost every way. Whether something is “good” or “bad” for you depends on a lot of things, so chemical formula alone isn’t a good indicator.

The difference is margarinal.

So is margarine okay to eat?

Eh, I hate that sort of chemophobe argument. It’s only slightly different than “Oh no! Yoga mat bread! Dihydrogen Monoxide? Keep it away from my kids!” Lots of safe chemical compounds are only “a few bonds shy of being” something undesirable. We shouldn’t let that necessarily scare us.

You beat me to the response... which is probably a good thing since this was a fantastically clear answer! I even learned a bit, too! (The part about rogue double-bond breakage leading to unsaturated fat going rancid.)

Yet another way I can further erode my kids trust in me.

So I’ll go a bit more into hydrogenation:

All fats come in a form called “triglycerides.” These molecules have a glycerol backbone and 3 fatty acid chains. Fatty acid chains are long molecules that are essentially big carbon chains. Now, if every carbon on this chain has the maximum possible number of hydrogen atoms…

That’s a very cute and fat baby.

Nobody wrestles in margarine.