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I Googled 'making margarine' and I couldn't confirm the 'black' malarkey, although it is bleached white before colouring. But OMG! What a chemical, industrial process! I'm not an eco-warrior by a very long stretch, but I'm definitely sticking to good ol' butter!
Ian, of course you're not a troll....please will you let me across the bridge, now?
TwistedHelix wrote:I Googled 'making margarine' and I couldn't confirm the 'black' malarkey,
Making nice with "Darth" Bromley eh?? There's a man who knows which side his bread is margerined on!
All I could find is this link Dom, sorry! http://www.uwex.edu/news/2006/3/revisit ... -margarine Sounds like the black margarine is an urban legend, although I've refused to use margarine for years. To put melted margarine on popcorn.....you might as well spray water on it. No taste!
I cannot vouch for the truth of this info, but this is what I have read about artificial fats: "in England in 1887, legisltion was introduced into Parliament that margarine be colored black."
Wives and homemakers were suspicious of artificial food; they were quite satisfied with lard and butter for generations. But butter shortages of the 1940s and appeals to patriotism of "use margarine so the soldiers can have butter" lead to removal the 10% tax on artificially colored margarine and restrictive laws which required the consumer to add coloring to the uncolored margarine in the US.
Gradually, we have been acclimated to artificial fats!!!
Baumi wrote:only a question: did you use Stevia as sweetener in the USA?
I'd never heard of Stevia and had to look it up http://www.cspinet.org/nah/4_00/stevia.html and as with Europe it seems that it can't be sold here in the US as an artificial sweetner but can be sold in health food stores.
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