Paul Saladino· MD
how they're chemically different they're less stable they're so much less stable that you can see it on your counter when you take out your butter it doesn't melt on your counter when you take if all Avoyelles that's got more unsaturated fatty acids in sy its liquid when you put olive oil in the fridge parts of it turn solid because olive oil has some saturated fat in it when you put corn oil in the fridge it stays liquid because it has very little saturated fat and you can also feel the difference - you can feel this instability so you can see it and you can feel so it looks solid instead of liquid and it it it's it changes over time the polyunsaturated fats has change over time when they react with oxygen you can tell that if you heard I had a bottle of corn oil over a month or two the edge of it you know where the screw cap is gets very very sticky very tacky whereas butter you know you can have butter that's been in your fridge for a month although not usually if you're following kind of diet that we recommend right but that butter is not going to change even if it's exposed to air it's still gonna stay the same which is kind of slippery and slimy so because it's stable so it's it's got a lot more stable saturated fatty acids s