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6. Butter And Oil—General InformationButter is sometimes used to a minimal extent by Hygienists who use cooked food, but it is not recommended. If you use all raw food, you will have no need for butter. Vegetable oil margarine is hardened by hydrogenation (see definition), and many other ingredients are added to produce an imitation of butter, resulting in an artificial product that is difficult, or impossible, for the body to deal with efficiently. Nickel is used as a catalyst when hydrogenating oils, and traces of contamination with this metal remain to be ingested. Margarine is definitely not recommended, even for occasional use.
Home > Lesson 25 - Selection And Storage Of Most Wholesome Foods, Part II
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