Better Body Clinical Nutrition


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What is Margarine?

Tuesday, November 29, 2022 10:14 AM

Data taken from a presentation from Jay R Robbins, DC, DACBN, CCN
Photo by Simon Sapper on

Margarine was first a vegetable oil – a liquid at room temperature. Unfortunately, this oil is usually already rancid. But that doesn’t matter because the oil will be subjected to extreme heat or boiled. This new semi-congealed mass resulting from the first treatment smells so rotten that it is unmarketable. So, it heads for a deodorizing process. After being deodorized, the sticky, grey, lumpy material heads for a new vat where hydrogenation takes place. This vat intentionally contains metal shavings, predominately nickel oxide. Nickel oxide is highly toxic and is impossible to remove completely from the final margarine product.

Hydrogenation is the spraying of hydrogen gas under immense pressure and temperature (over 400 degrees Fahrenheit) into the oil in the presence of the metal catalyst (nickel oxide) for up to 8 hours. The liquid oil is changed into a semi-solid in this manner. The oil molecules are bombarded by hydrogen in an erratic fashion. As this takes place, strange foreign food type substance not found in nature are created. These new “trans” fatty acids are very harmful since they interfered with the normal metabolic processes that take place when real food is digested. These abnormal metabolic reactions can actually cause an increase in cholesterol. In fact, the “low-cholesterol” margarine fouls up your body’s ability to clear your blood of cholesterol. And in an ironic twist, the margarine “type food” marketed as anti-cholesterol and better for your heart is in actuality just the exact opposite.

The partially hydrogenated oil is still far from ready for consumption. It must be mechanically forced together (or homogenized). Soap-like emulsifiers are squeezed into the oil, keeping the water from separating out. Starch is then added to increase consistency. Although the oil has been steam cleaned and chemically altered, which removed any food value whatsoever, it is finally bleached to remove any color. Then, strong sulfur-refined coal tar dyes are used to add color. And since there is no taste left, strong flavorings are used to make the substance taste like something other than what it actually is. Finally, preservatives are thrown in, the substance is compressed, cooled, scraped and cut, and is now ready for your kitchen.

What can you do? Skip margarine and other “trans” fats completely. The worst offenders are margarine (or combination of), Crisco, deep fryers and the majority of peanut butters, which are fully hydrogenated. These phony foods cause your liver, heart and blood vessels trouble. When a little butter is called for, use real butter, preferably from raw milk. This healthy natural fat is loaded with fat-soluble vitamins, enzymes and essential fatty acids.

Remember: Everything God-made, is better than anything man-made