Margarine Origins: Margarine was invented in the 19th century as a cheaper alternative to butter, initially made from nutritious beef tallow and milk before shifting to hydrogenated seed oils post-World War II.

Health Risks of Margarine: Margarine is primarily composed of processed seed oils, which are extracted using toxic solvents and can lead to inflammation and various health issues due to their high Omega-6 content.

Trans Fats and Heart Disease: The hydrogenation process used to create margarine produces dangerous trans fats, known to increase the risk of heart disease by causing inflammation in arteries.

Free Radicals and Inflammation: The processing of seed oils in margarine generates free radicals, which can damage cells, promote inflammation, and increase the risk of diseases such as cancer and diabetes.

Gut Health Impact: The artificial ingredients in margarine can disrupt gut microbiome balance, leading to digestive issues and potential autoimmune diseases.

Nutritional Benefits of Butter: Real butter, made from churning cream, contains healthy fats that support digestion, reduce inflammation, and provide essential vitamins beneficial for heart and brain health.

Alternatives to Margarine: Healthier fat options include extra virgin olive oil, coconut oil, avocado oil, and grass-fed butter, which offer nutritional benefits without the harmful effects associated with margarine.