The oil with its nickel catalyst is then hydrogenated (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, which removes its unpleasant odor.

Margarine’s natural color, an unappetizing gray, 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 a health food.

Now, is this something you really want to eat?

 ALWAYS choose real organic butter!