MARGARINE: I CAN BELIEVE IT'S NOT BUTTER

Margarine is produced through the process of modifying the properties of fatty acids.  When polyunsaturated fatty acids are hydrogenated through industrial processes as they are in order to produce margarine, their points of rigidity are destroyed and the geometry of the fatty acid chains is straightened.  When this happens the fat becomes solid at room temperature; in other words, its melting temperature goes up, and trans-fats are formed.  Unfortunately, trans-fats are not present in nature, and cause damage to cells.

CHOOSE REAL BUTTER

It might "taste like butter," but your body knows it is not butter.  Your best choice is always real food that is naturally produced, and in the case of dairy products, it is also important to select organic butter, yogurt, cream, and milk.  Organic dairy products are produced from cows that eat green grass, a substance high in Omega 3 fatty acids.  Margarine and other hydrogenated, or partially hydrogenated products contain Omega 6s instead, a fatty acid that is already in high supply, and causing an imbalance in most western diets that causes a host of diseases, including heart disease and cancer.