Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.
It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavoring.

Do you know... the difference between margarine and butter?

Both have the same amount of calories.
Butter is slightly higher in saturated fats at 8 grams compared to 5 grams.

Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.

Eating butter increases the absorption of many other nutrients in other foods.

Butter has many nutritional benefits where margarine has a few only because they are added!

Hoy en día en el mercado existen tres tipos fundamentales de té: el verde, el negro y el marrón".

El té verde se cuece al vapor, ya sea al horno o a la cacerola, y de ese modo se previene la oxidación total y las hojas siguen siendo verdes. El té marrón se fermenta parcialmente, es decir que en este caso la oxidación también se corta parcialmente quedando sus hojas negras pero solamente en los bordes. Por último el té negro es el que se fermenta completamente para que sus hojas queden absolutamente negras.

El tecito verde, es objeto de estudio científicos porque se ha descubierto que ayuda a perder peso, entre otros efectos beneficiosos sobre la salud.