Many government health organizations have advocated the use of margarine in cooking as a way to avoid the purported negative effects of butter on one’s health.
But as it turns out, the reverse is actually true: margarine may in fact, cause more harm to the body than the product it was meant to replace.
What is margarine?
Margarine’s origins can be traced back to France, where it was developed by the chemist Hippolyte Mege-Mouries in response to an order by Emperor Napoleon III which called for the development of a cheap butter alternative that could be used by French workers and his armies in the Franco-Prussian war.
But far from being the vegetable-based concoction we now know, Mege-Mouries’ original margarine consisted of beef tallow churned with milk.
Keep reading at Food News.