My friend, Jeanne, loaned me her old nutrition textbook to look over. She knew I would find some very interesting tid-bits in there. What especially caught her eye was the definition of Margarine back then…
First read the present day, more “PC” (politically correct) definition from Wikipedia:
Margarine, as a generic term, can indicate any of a wide range of butter substitutes. In many parts of the world, margarine has become the best-selling table spread, although butter and olive oil also command large market shares. Margarine is an ingredient in the preparation of many other foods. In some regions people may refer to margarine as butter in informal speech, but in several countries laws forbid food packaging to refer to margarine as “butter”. Recipes sometimes refer to margarine as oleo.
Now read the definition from her textbook, originally written in 1940. (Lots of editions since that day, so I don’t know specifically when this part was added…)
Margarine is a plastic food made from one or more optional fat ingredients churned with cultured pasteurized skim milk. It is a water-in-fat emulsion and must contain not less than 80% fat according to the standard of identity for margarine that has been published by the U.S. Food and Drug Administration. Soybean and cottonseed oils, refined and partially hydrogenated to produce a desired consistency, are extensively used in producing margarines.
Doesn’t sound very natural or appetizing does it?
First, it’s made with cultured pasteurized skim milk, not good. And they don’t tell you that soybean and cottonseed oils are made from genetically engineered crops. Also, remember, “partially hydrogenated” means trans fats.
What else? Please jump in with more reasons margarine is gross!