Dating back to 1869 when a French food chemist succeeded in making a cheap substitute for the real thing which had become scarce and expensive because of a European cattle plague, margarine was born. In its original form, it was a hard, white and glossy substance made from beef fat, milk and chopped sheep's stomachs and cow's breasts and was used primarily by the poor. (1)

In the years that followed, the product was allegedly improved by the introduction o...