6. Butter And Oil—General Information
Butter 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.
- 1. Vegetables
- 2. Storage Of Fresh Vegetables
- 3. Purchasing And Storing Seeds For Sprouting And Ready-To-Eat Sprouts
- 4. Selection And Storage Of Dried Grains And Legumes
- 5. Bread—General Information
- 6. Butter And Oil—General Information
- 7. Sweeteners
- 8. Packaged, Frozen And Canned Foods—General Information And Storage
- 9. Questions & Answers
- Article #1: Well! You Wanted To Know By V.V. Vetrano, B.S., D.C.