The Truth About Margarine
Margarine has appeared on the world scene as a cheap and 'healthy' substitute for butter for the working class. MARGARINE, HOWEVER, HAS NOTHING TO DO WITH BUTTER.
Margarine is something else entirely, a totally unnatural, harmful and inedible product that should NEVER be ingested as food. Margarine is produced from vegetable oils. High temperatures in the process of pressing oil destroys antioxidants and produces free radicals that can cause severe damage in the cells & increase the risk of cancer.
Then there is the chemical curing of oil, hydrogenation or esterification process. These procedures are used and the hazardous chemical remains have been found in the finished product. Hydrogenation and esterification cause the fat molecules to be changed into forms which are not in natural fat and are completely unknown to our metabolism. The process of hydrogenation deals with hydrogen, with the help of nickel as a catalyst. Esterification is the change and reaction of a substance using carboxylic acids and alcohols in the presence of hydrochloric acid or sulfuric acid. This process leads to the formation of trans fats which are proven to be very harmful for health. Industrial trans fats increase the risk for diabetes, cancer, cardiovascular disease and damage to the fetus. The same holds true for everyday marketed vegetable oils on the grocery store shelf. Margarine is also used in many types of retail bakery, biscuits, cakes, ice cream, chocolate and chips. These unnatural fats interfere with the natural processing of our metabolism. Trans fats are completely different from natural fat and are unrecognizable. How we process natural fats is part of a number of important biochemical processes in the body. So this distortion leads to disease. For example, hardened palm oil (a common ingredient in margarines) may contribute to the creation of thrombosis (clots in the bloodstream). If margarine were to decompose (which we have never witnessed) such a transition would cause a rotten and smelly lubricant with a grey color, but with the aid of caustic soda and chemicals for whitening, the product is bleached so that consumers can't see the grey color.
If any vitamins remain after the curing of the oil in the 2 processes above, this last process of washing and bleaching with leave them completely destroyed. It remains a useless mass, that eventually adds artificial flavor and color of butter......But it's cheap to make and easy to sell as a healthy alternative to butter. Remains of the following hazardous chemicals can be found in the finished product margarine: ~ Petrol hexane extraction, damages nerves ~ acetone, flammable substances, harmful to the brain and nerves ~ phosphoric acid, a strong and dangerous acid ~ caustic soda ~ metal nickel as a catalyst for hydrogenation ~ methanol (created by the esterification natriummetylat) ~ bleaching agents ~ PHA polyaromatic hydrocarbons (one of the strongest carcinogens) Some of these chemicals are used in the production process. Some of them are created as a result of chemical reactions in the production process. Some chemicals come from the ships that transport the raw materials. More and more scientific studies show a link between consumption of margarine and allergies, eczema, asthma, allergic nasal congestion and ulcerative colitis in children. Margarine is a completely contrived product that is full of dangerous chemicals, manipulated at the molecular level and only store as fat by the human body. If margarine is left out in nature, not even insects will eat it. The production cost is low and many companies pay well to market an inedible grease as a super healthy product.
Go back to natural butter!! and while you're at it, make some GHEE!