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    e is in advanced state of decay, but the margarine sits blandly and smoothly in its tub- untouched. Nothing has grown on it because there is nothing fo
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    I am often asked whether it is better to eat butter or margarine. Margarines and other ‘spreads’ increasingly appeal to our desire for a healthy diet, often making impressive health claims. At a glance it appears that margarine aids weight-loss, reduces your risk of heart attack, provides useful vitamins and lowers your cholesterol. Seems like a healthy choice. But before you rush out to eat a spoon of this life-preserving food, have you noticed that even on the oldest and yellowiest margarine at the back of the fridge, the mould only grows on the crumbs of food which have fallen in. Everything else is in advanced state of decay, but the margarine sits blandly and smoothly in its tub- untouched. Nothing has grown on it because there is nothing for
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    ns and lowers your cholesterol. Seems like a healthy choice. But before you rush out to eat a spoon of this life-preserving food, have you noticed that even on the oldest and yellowiest margarine at the back of the fridge, the mould only grows on the crumbs of food which have fallen in. Everything else is in advanced state of decay, but the margarine sits blandly and smoothly in its tub- untouched. Nothing has grown on it because there is nothing fo
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    t even on the oldest and yellowiest margarine at the back of the fridge, the mould only grows on the crumbs of food which have fallen in. Everything else is in advanced state of decay, but the margarine sits blandly and smoothly in its tub- untouched. Nothing has grown on it because there is nothing fo
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    e is in advanced state of decay, but the margarine sits blandly and smoothly in its tub- untouched. Nothing has grown on it because there is nothing for the mould to ‘eat.’ Margarine is a highly processed ‘food’’, and to me it illustrates the problem of modern food marketing; promoted as improving health it is actually highly processed, and lacking any ‘living’ nutrition. Margarine was developed over a hundred years ago as a butter substitute for the Army and the ‘lower classes’;’ to be cheap and last for a long time.

    A tub of a popular sunflower margarine which claims to help ‘keep your heart healthy’ contains; Vegetable oils, (including sunflower oil 36%) water, buttermilk (5%), salt (1.5%), Emulsifier: mono- and di-glycerides of fatty acids

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