The procedure adds hydrogen atoms to make a body fat more saturated, supplying it the houses of a stable and generating it much less possible to switch rancid. That's simply because body fat supplies nine energy per gram -- far more than 2 times the four calories per gram provided by both carbohydrate or protein. Consider this: A quarter pound of meat, cooked, supplies about twenty grams of protein, and a glass of milk adds another eight grams.