Experts convince us for many years that margarine is completely healthy alternative to butter, but the truth will slowly but surely see the light of the day.
In case you are one of those who love margarine, we warn you that you might feel sick after reading the margarine’s method of preparation, which is similar to plastic’s method of preparation.
Cheap dubious quality oils derived from seeds of soybean, cotton, rapeseed and wheat is the margarine’s basis.
Soy is really dangerous plastic because at the moment 98% of soy acres are GMO.
Margarine is whitened in order to lose its dirty gray color. Margarine’s blanching is achieved with the help of different types of chemicals and dust from certain types of clay. Adding yellow and natural butter-like colors is the next step. On the other hand, cotton is one industrial herb that is treated with toxic pesticides and insecticides the most. Also, if consider the fact that corn is considered as food with poor quality because of GMO commodity production, the margarine ingredients really become undesirable.
These plants’ seeds’ oils are supplied with hot trickling through which large amounts of free radicals are being released. Free radicals are responsible for cell destruction in the human body.
Free radicals can cause cancer and are the number one reason for premature aging.
Rapeseed oil is quite popular in the last few years thanks to big fast-food companies. And big fast-food companies are making this oil popular because of GMO. Rapeseed oil is pretty tasty. Unfortunately, its aromas and flavor are additionally added.
After all oils are mixed up, nickel powder is added. The nickel powder acts as a catalyst in the processes of hydrogenation and trans-fatty acids’ combining. Some producers use different catalysts but they are as toxic as the nickel one.
With the hydrogenation process oils are being processed by adding hydrogen on very high temperature; and of course we should not forget the metal catalyst. All this is converted into stabile and solid fat which manage to maintain its solid form on a room temperature.
After the partial hydrogenation, the raw margarine mass is stinky and sticky. In order to remove the unpleasant chemicals’ smell, the raw margarine mass is cleaned under high pressure and high temperature. This process is called deodorization because different additives are added in the margarine in order to make its smell appealing for eating.
In addition, watch the whole process of making margarine.