“Fats are considered saturated if they are solid at room temperature. I do not recall breast milk becoming solid in the fridge, so it is most likely unsaturated (trans, not cis).”
Depends on room temp and the saturated fat, exDem...Coconut oil is a medium chain saturated fat and it is liquid above 76 deg F. Fats in solution or in suspension will not solidify, as in milk...milk from the cow, human or bovine, will not turn solid in the refridgerator. And butter fat, bovine, is mostly saturated...one of those no-no’s if you listen to the no fat folks. I know you are an ‘expert’, exDem, we have had conversations before. But where do you come up with the ‘fats are considered saturated...’ comment?
Fats are saturated if they have no double bonds. The fats in Omega 6 fats/oils are polyunsaturated, meaning that they have two double bonds in the chain. Olive oil is a monounsaturated fat...it has one double bond in the chain. Omega 3’s have 3 (or sometimes more) double bonds in the chain.
Medium chain staturated fats, such as those found in coconut oil are very beneficial. And animal fats in general are beneficial. The polyunsaturated fats, the Omega 6 fats from corn, soy, canola, etc are bad for us. As for the Omega 3 fats, there is still much controversy. Are they good? or bad?. I am not going to argue that point. I could site good or bad, depending on the argument.
I'm a biochemist; I know very well the chemistry of lipids. Just because I simplify so that laypeople can understand does not mean I do not know what I am talking about. I simplify because I want them to understand as well as possible.
FYI... if a fat has a single double bond, it is unsaturated.