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Is It Time for an Oil Change?
The production of margarine was the result of a food shortage. During World War II, butter was scarce. Chemists experimented to find an alternative. They found that liquid vegetable oils could be turned into solid fat through a process known as hydrogenation. During this process, hydrogen gas is bubbled into the oil, which is heated to a high temperature. Nickel is then added to catalyze (speed up) the reaction. These hydrogenated fats are what make up margarine and shortening. In addition, in an attempt to mimic butter, synthetic dyes are added to turn the whitish-colored hydrogenated fats into margarine.