actual margarine is getting hard to find in stores around here, and when you do it's priced almost as high as a non-sale price of real butter. margarine has 80% fat content and similar baking and cooking properties as butter.

what's on store shelves is a cheapened, watered down product laced with extra chemicals and fillers, ranging from 25-40% oil and can't even make a proper box of mac & cheese. some of them don't even melt when put on toast, hot, right from the toaster.

What about the trans fat byproduct from margarine production?

Basic internet etiquette. Never read the article. Disagree with everyone. You are always right. Everyone else is always wrong etc.

The process required at least 60 kilograms of coal per kilogram of synthetic butter.