Fake Butter, Hidden Risks: The Truth About Margarine And Plant-Based Substitutes

The global push for “sustainable” food alternatives has created a disturbing trend: the creation of synthetic food products masquerading as ethical or environmentally friendly. [some emphasis, links added]

One such example is the production of fake butter derived from coal-based hydrocarbons—a process promoted under the guise of reducing carbon emissions while masking the toxic realities of its manufacturing.

This agenda is deeply intertwined with the climate-alarmist vegan movement, which prioritizes ideological conformity over human health and ecological integrity.

While these products cannot be called butter, most have the word “butter” in the name and are masked by yellow packages in the dairy section of your grocery store. One example is I Can’t Believe It’s Not Butter. Another, called Earth Balance, is no better.

Another example is Flora, a butter substitute made by extracting vegetable oils from plants, emulsifying them, churning the mixture to create a solid consistency, and then adding salt and flavorings before packaging.

It primarily uses oils from sunflower, rapeseed, and palm oil. These oils are subjected to intensive processing in factories, reducing the original oily substance to a milky fluid in which the fat globules are in a very finely divided state.

Advertisers make it sound great. For example, you will read,

“Flora Plant Butter is made from a blend of responsibly sourced palm, sunflower, and canola oils, which give it a rich and creamy texture. It can be used like dairy butter 1:1 in cooking and baking, or spreading, without compromising buttery taste or performance.”

For decades, we were told that margarine was superior healthwise to butter. But the process of producing it relies on hydrogenation—a method that introduces toxic trans fats.

These products are marketed as “clean” alternatives to traditional butter, but margarine is poison and one of the most unhealthy substances you can put into your body.

Trans fats raise levels of low-density lipoprotein (LDL), known as “bad” cholesterol. High LDL levels can lead to plaque buildup in arteries, increasing the risk of heart disease.

Trans fats also lower high-density lipoprotein (HDL), or “good” cholesterol, which can actually help remove cholesterol from the bloodstream. Thus, they contribute to cardiovascular disease: heart attacks and strokes. Studies indicate that trans fats can increase the risk of coronary heart disease by 21% and overall mortality by 34%.

Plant “butters” are made from palm fruit, palm kernel, and canola, water, salt, pea protein, sunflower lecithin, citric acid, vitamin A palmitate, beta-carotene, olive oil, and even soy.

Industrial food technologists have long exploited petroleum and coal byproducts to create synthetic additives in addition to margarine and plant-based butter substitutes.

Coal tar, a byproduct of coal processing, yields hydrocarbons that are chemically altered to mimic the texture and flavor of dairy fats.

Notably, companies like Savor are pioneering butter substitutes synthesized from “air and water,” although their methods involve energy-intensive industrial processes reliant on fossil fuel-derived hydrogen and catalysts.

Bill Gates invested $10 million in Savor.

These initiatives depend on subsidies and greenwashing rather than genuine sustainability, as their production often worsens pollution and energy waste.

The vegan faction of the climate alarmist movement aggressively promotes plant-based diets as salvation of the planet, ignoring the synthetic horrors behind their alternatives. Reports such as Catering to the Climate promote vegan menus at various events and posh restaurants.

Some “butters” are made without cows or plants, but from carbon, hydrogen, and oxygen. According to Savor, the scientists took carbon from carbon dioxide and hydrogen from water.

Then they subjected these chemicals to heat, extreme pressure, and oxidation, ending up with similar fat molecules to those found in milk, beef, and vegetable oils.

Traditional butter comes from decentralized farms across the country. Savor comes from one factory. Real butter contains butyrate, the primary fuel source for cells that line the gut. It strengthens the intestinal barrier and prevents leaky gut.

Grass-fed butter also contains conjugated linoleic acid at 3-4x more than regular butter. It potentially reduces the risk of heart disease by slowing down plaque buildup in the arteries. It reduces inflammation, improves immune function, and decreases abdominal fat. It also contains vitamin K2, which reduces the risk of coronary heart disease.

Here is how Savor advertises:

“Savor makes delightfully rich foods without animals, farmland, fertilizers, hormones, or antibiotics. These are real fats, not a substitute. That means all the calories to carry all the flavor. All they lack is the compromise – on performance, environmental impact, or price.”

Although the product manufacturers claim drastic reductions in land use and emissions, they omit that industrial toxins, GMOs, and processed ingredients are rampant in vegan formulations.

For instance, lab-grown and insect-based proteins—another Gates-funded venture—are pushed as “sustainable” despite their reliance on genetic engineering and unregulated manufacturing.

Unfortunately, other dairy products are not immune to cheap imitations. 90% of cheese is made with genetically-engineered enzymes, using fungus, bacteria, and/or yeast, and is mass-produced in industrial tanks. This process was invented by Pfizer.

These imitation butters can also be found in many processed foods. For your own sake, it’s a good idea to read all of the ingredients on the package.

Don’t miss Lynne’s new book, Cold Facts About the Great Global Warming Scam, a groundbreaking manifesto about the greatest fraud in the history of mankind: available on Amazon in Kindle or paperback format.