With roughly 75% of the entire population being lactose intolerant, and with the plant-based

diet gaining major momentum throughout the entire world, many alternatives for animal-based

products are being created, although there is one in particular that has been around

for decades, margarine.

For many of you may know it, as I can't believe it's not butter.

Remember that?

Butter is also one of the oldest discoveries in all of food still present in today's society.

It consists of fats, a lot of saturated fat, some proteins, some vitamins, and it's milk

from animals, obviously, and it's a gnarly process from cows.

In the last decades of the 20th century, we were seeing fat, specifically saturated fat

as the major, major culprit of heart disease, high cholesterol, and it's still, as much as

all of them say and think it isn't, it's still a major factor in all causes of heart disease.

But from this came out of, we have to make an all their alternative, and I can't believe

it's not butter, was claimed to have 70% less saturated fat.

But are these highly processed alternatives, like margarine, really better for our health?

In this episode, we're going to explore how this butter alternative can be causing just

as many, if not more health issues, than standard butter.

We're going to dive into the ingredients, how it's processed, and the truth about margarine

and other plant-based alternatives that have shown to be healthier, more sustainable

options for both you and the planet.

Before we explore this topic, I want to mention my upcoming, two and a half year journey

of my Fatal Convenience's book.

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