The following is a report on margarine, which has a very checkered
history. What is disturbing about this ‘food’ is, although it is called
margarine, you really don’t know how it is made and what has been put
into it. Processes like interesterification, hydrogenation and
fractionation, as well as many additives and colours, are used to make
margarine. What is frightening is, the way margarine is made, the
additives that are included and the man-made fats that are present, such
as trans fats and interesterified fats, that have dire consequences for
health.
The actual history of margarine paints a very different picture to today’s reality. It talks about a French scientist in the mid-19th century discovering margarine, and its emergence onto the world market. And it may have been well and good for our health but for one company and one scientist that changed the face of margarine at the turn of the 20th century.
The actual history of margarine paints a very different picture to today’s reality. It talks about a French scientist in the mid-19th century discovering margarine, and its emergence onto the world market. And it may have been well and good for our health but for one company and one scientist that changed the face of margarine at the turn of the 20th century.