I am surprised there was no mention of hydrogenated or partially hydrogenated oils in margarine, given how they are responsible for so much unnecessary disease - heart disease, high cholesterol, obesity, ADD, digestive disorders - the stuff should be banned from the food supply.
I am also shocked that the author claims margarine behaves like butter in cooking and baking applications - it tastes terrible and separates, which is disgusting. “Melt” is the only butter substitute I eat – it’s really rich and creamy, organic with a great oil blend, and doesn’t have artificial colors, weird chemicals, or garbage oils. It’s the real deal for great taste and optimal nutrition in dietary fat. You can check them out online.