I would say the jury is still out on newer margarines. Give it a few years before drawing conclusions. Our understanding of food chemistry is still in its infan

I would say the jury is still out on newer margarines. Give it a few years before drawing conclusions. Our understanding of food chemistry is still in its infancy and we routinely overturn things that have been "common knowledge" in this area. Plus it doesn't have any bearing on the detail that such articles can be readily found with a quick search, so there's no need to ask the OP to cite their sources.