You probably know margarine is made from vegetable oils, which are oils extracted from seeds like rapeseed (canola oil), soybean, corn, sunflower, safflower etc. What many people don’t know is that these oils (unlike butter and coconut oil) can’t be extracted naturally or cold pressed, the oil must be removed using heating and many toxic chemicals.
To make margarine, these oils are extracted under high heat and pressure, hydrogenated (so margarine can harden), steam cleaned (extracting vitamins and anti-oxidant but don't worry it leaves the pesticides there!), emulsified (smoothing the lumps), steamed and deoderised (removing the smell) and then bleached (removing the charming grey colour). Butter anyone?
Any Unfermented Soy Products
(e.g. soy milk, soy “meat”, soy protein, edamame, soy infant formula, soy cheese / ice-cream / yoghurt)
With the exception of organic fermented soy (such as tempeh, miso, natto and traditional soya sauce), soy is NOT “healthy” and wreaks havoc in your body. In a nutshell its often genetically modified (soy is 91% GM in US), contains ‘anti’ nutritional factors (interfering with systems such as digestion), estrogens (affecting hormone balance), goitrogens (interfering with thyroid function), phylates (affecting uptake of important minerals in your body), isoflavins (type of phytoestrogen that disrupts the endocrine system), and has toxic levels of aluminum and manganese (due to acid washing in aluminum tanks).
Unfermented and processed soy has cleverly been marketed to the public as a healthier alternate to animal products such as meat and dairy but there is not solid evidence to support this. For further information a great book is The Whole Soy Story by Dr. Kaayla Daniel which has thousands of studies linking soy to dis-ease.