posted on Mar, 26 2011 @ 07:51 PM
I've been doing some research about some of our most common foods lately, and some of what i found is shocking and i'm going to be posting a few
threads on what i've found.
I'll start out with an article showing a step by step "hydrogenation" process of making margarine, which until reading this, i've always believed was
healthier than butter.
Margarine makers start with cheap. poor quality vegetable oils, such as corn, cottonseed, soybeans, safflower seeds and canola.
These oils have already turned rancid from being extracted from oil seeds using high temperature and high pressure. Rancid oils are loaded with free
radicals that react easily with other molecules, causing cell damage, premature aging and a host of other problems.
What comes out of the partial hydrogenation process is a smelly, lumpy, grey grease.
To remove the lumps, emulsifiers – which are like soaps – are mixed in
This may not be news to some of you, but for those who haven't heard this before please follow the link and read the whole article.
How margarine is made
edit on 26-3-2011 by amadeus30 because: (no reason given)