No, actually. For a start, I didn't state that they weren't suitable, I asked why they wouldn't be. The burden of proof always ought to lie with the claimant, rather than the skeptic. In a case of a claim like that one, which is stupid and unfounded, I am well within my rights to dismiss it unless I am provided with evidence. This is the foundation of the skeptical intellectual tradition that has served our society so well.
However, I'm feeling charitable, so I will now make the claim that such fat is indeed suitable, and then proceed to back that claim up with reasoned argument. My argument will take a bifurcated structure. The first prong centres on the fact that cannabis does not need to be in solution; the kind of oils that cannabis foods contain, or their containing any oil at all, is completely irrelevant to their efficacy. My second prong is a scientific one. Saturated fats (like butter) and unsaturated ones (like olive oil) are both perfectly acceptable for use in cooking into cannabis foods. When you hydrogenate palm oil, all you are doing is adding hydrogen atoms across some of the C=C bonds in the aliphatic chains of the fat, thus yielding a more saturated fat. It should be obvious that this simple change is not going to magically produce a new kind of fat that has wildy different properties, and that it too will be just as suitable for bakery as any other lipid (more suitable, in fact, which is exactly the point of hydrogenating it in the fucking first place).
However, I'm feeling charitable, so I will now make the claim that such fat is indeed suitable, and then proceed to back that claim up with reasoned argument. My argument will take a bifurcated structure. The first prong centres on the fact that cannabis does not need to be in solution; the kind of oils that cannabis foods contain, or their containing any oil at all, is completely irrelevant to their efficacy. My second prong is a scientific one. Saturated fats (like butter) and unsaturated ones (like olive oil) are both perfectly acceptable for use in cooking into cannabis foods. When you hydrogenate palm oil, all you are doing is adding hydrogen atoms across some of the C=C bonds in the aliphatic chains of the fat, thus yielding a more saturated fat. It should be obvious that this simple change is not going to magically produce a new kind of fat that has wildy different properties, and that it too will be just as suitable for bakery as any other lipid (more suitable, in fact, which is exactly the point of hydrogenating it in the fucking first place).
