If you eat margarine you need to know what you are eating...

Polyunsaturated margarine became a major part of the Western diet and had overtaken butter in popularity in the mid-20th century. Despite their best efforts, the margarine lobby has failed to convince most people that their synthetic concoctions are healthy. So what is not obvious to most of the people who consume it? The manufacturing process of course, which is very similar to the way plastic is produced.

Did you know that numerous types of margarine carry the approved recommendations and seal of agencies that also promote cardiovascular health, such as heart and stroke foundations? 

These days there are other con artists such as Earth's Balance deceiving consumers and convincing perhaps millions of unsuspecting vegetarians and vegans into thinking they have the next best spread to replace butter when all they contain is genetically modified ingredients and more toxic oils like Canola.

Many consumers are also now choosing a particular imitation buttery spread because its label says it contains omega-3, not realizing the fatty acid is inferior compared with omega-3 from fish oil. For instance, Unilever Canada has been actively promoting the health aspects of margarine, particularly with its Becel line of products. Nearly all Becel products contains omega-3 derived from plant oils and usually through toxic extraction.

The problem is most consumers don't have the nutrition savvy to know or understand how omega-3s are extracted and that they are not all the same.

Many of these spreads are only accentuating the all too pervasive imbalance that vegetable oils are causing with our omega-6 to omega-3 ratios. That imbalance has been linked to an increased risk for heart disease and may contribute to cancer, asthma, osteoporosis, inflammation, depression and other ailments. A growing body of evidence suggests the overconsumption of omega-6 needs attention. 

Toxic GMO Soybean oil alone is now so ubiquitous in fast foods and processed foods that an astounding 20 percent of the calories in the American diet are estimated to come from this single source. 

The ideal ratio between these two fatty acids is 1:1 and the nutritional habits of most people in developed nations has this ratio soaring more than 15:1 (omega 6: omega 3). So unless you are consuming reasonable amounts of omega 3 in your diet, you should stay away from any type of spread or oil saturated with omega 6. Omega-3 and omega-6 compete for the same metabolic enzymes. The dietary imbalance that exists in rice bran oil can create all sorts of problems to body processes, including a tendency towards inflammation.