A century ago, Americans barely ate soy. Now it’s everywhere in people’s diets, even in places they don’t look or expect.
Articles on Margarine
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Butter and margarine are both made up of long fatty acid chains, but some slight chemical differences mean differences in how they melt.
For 200 years, a small number of countries have exploited the marine wildlife of Antarctica, often with devastating impact on their populations.
Margarine has long been mocked as a symbol of poor taste.
Depending on the overall quality of your diet and intake of saturated fats, you may need to swap your butter for margarine.
Margarine has been the chameleon of manufactured food products, able to transform its nutritional appearance, adapt to changing nutritional fads, and charm unwitting nutrition experts and nutrition-conscious…
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Associate Professor of Food Politics and Policy, The University of Melbourne
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Senior Lecturer, English Literature, Lund University
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Assistant Professor of History, Texas Tech University
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Associate Professor in Environmental History, University of Tasmania
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Associate Clinical Professor of Culinary Arts & Food Science, Drexel University
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William R. Kenan, Jr. Professor of History and Environmental Studies, Amherst College