Sunday, November 25, 2012

Still choosing margarine over butter?

A couple of things to consider:

How margarine is made:
Manufacturers begin with the cheapest oils - soy, corn, cottonseed, or canola, already rancid from the extraction process - and mix them with tiny metal particles - usually nickel oxide.  The oil with its nickel catalyst is then subjected to hydrogen gas in a high-pressure, high-temperature reactor.  Next, soap-like emulsifiers and starch are squeezed into the mixture to give it a better consistency: the oil is yet again subjected to high temperatures when it is steam-cleaned.  This removes its unpleasant odor.  Margarine's natural color, an unappetizing grey, is removed by bleach.  Dyes and strong flavors must then be added to make it resemble butter.  Finally, the mixture is compressed and packaged in blocks or tubs and sold as health food. (taken from Nourishing Traditions by Sally Fallon) 

How butter is made:
Whip/beat double heavy cream until it separates into butter and buttermilk.  Shape butter into a cube. (taken from my brain)

I would recommend choosing butter and eating it often :)

1 comment:

Laura said...

I welcome your challenge. I will consume the tasty butter!