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Margarine vs Butter:
I use to buy margarine because it was lower in fat and less calories than butter, but then the more I read about margarine I decided maybe it was better to use butter. Normally to eliminate fat and carbs from my diet, I don’t use either one. However, on my cheat days now I use butter instead of margarine.
From research done all over the world it has been determined that margarine is actually quite harmful. Like with most industries, the money that is being made from the sale of margarine keeps the research silent and the public doesn’t know the truth.
What is margarine? A manmade product that is totally artificial. Although the manufacturers say it is rich in polyunsaturated fats, the fats are actually destroyed during the manufacturing process. It’s the process of turning crystal clear, liquid vegetable oil into a solid product (margarine or shortening) that destroys the polyunsaturated fats. The natural polyunsaturated fat bonds are transformed into saturated fat making it more harmful than butter.
Hydrogenation is the process used to make the oil used in margarine. They heat vegetable oil and expose it to a metal catalyst, such as nickel or copper making it more pliable. This process also makes it less perishable, so it can be shipped in warm weather. It can also sit on grocery store shelves or warehouse for months.
Of course the process is much more detailed than I’ve gone into. What it comes down to is that like all processed foods all the nutrition is taken out of it, and it's just not as healthy as natural foods. What is added to margarine are trans-fatty acids, which are man-made fat molecules. These trans-fatty acids can be even worse for the cardiovascular system than saturated fats. Studies have been done that reveal a link to increasing the risk of breast cancer.
Other studies have revealed that margarine can change the metabolism. It can interfere with the body’s use of essential fatty acids. It can prohibit the conversion of short chain fatty acids, into longer chains. Crowding out the essential fatty acids and taking the place of them in the cell membranes. It can prevent insulin from binding in receptor sites reducing insulin into the cells. This slows the speed of fatty-acid synthesis and retards protein synthesis. It also slows the conversion of glucose used for energy. This also causes hormonal imbalances resulting in changes in important body functions.
It’s been noted that margarine may boost bad cholesterol levels. Studies have shown that there is an increase in LDL (low-density lipoprotein) and reduce HDL (high-density lipoprotein).
What else does margarine do? It may increase the risk of heart failure. It may increase the risk of heart disease and the risk of cancer. Studies are also showing that it could lead to diabetes and obesity. Studies done on animals fed on diets rich in trans-fats verses animals without trans-fats showed the animals gained more weight than those whom didn’t consume high amounts for trans-fats. Reports have shown that humans who consume the same amount of calories, but those who use margarine have more bodyfat than people who do not.
This is not all that has been discovered about margarine. It may reduce milk fat production in nursing mothers resulting in decreased milk production. Margarine may effect the reproductive cycle causing the production of abnormal sperm and altered gestation. Trans-fats interfere with the body’s use of omega-3 fatty acids causing imbalance in hormones that can lead to PMS, infertility and prostaglandin production. Other studies have shown a decrease in vision and suppresses immunity.
In short, they have link margarine to just about everything. Whither margarine is link to all these things is still yet to be proven, but the process itself will make you think twice about eating.
They started with the cheapest oils possibly already rancid from the extraction process. Then mixed with tiny metal particles usually nickel oxide (a toxic substance). In a high temperature, high pressure reactor they are subjected to hydrogen gas. To give it a better texture a soap-like emulsifier and starch are added. The oil is then put through a steam cleaning like process using high temperatures, which removes its horrible odor. Margarine’s natural color is an unappetizing gray, which is removed by bleach. They add dyes and strong flavors to make it look more like butter and placed into tubs or packaged into blocks.
We can’t blame all of our weight problems on margarine, but studies do show that it contributes to weight gain. Like anything else maybe we should keep it in moderation.
I use to buy margarine because it was lower in fat and less calories than butter, but then the more I read about margarine I decided maybe it was better to use butter. Normally to eliminate fat and carbs from my diet, I don’t use either one. However, on my cheat days now I use butter instead of margarine.
From research done all over the world it has been determined that margarine is actually quite harmful. Like with most industries, the money that is being made from the sale of margarine keeps the research silent and the public doesn’t know the truth.
What is margarine? A manmade product that is totally artificial. Although the manufacturers say it is rich in polyunsaturated fats, the fats are actually destroyed during the manufacturing process. It’s the process of turning crystal clear, liquid vegetable oil into a solid product (margarine or shortening) that destroys the polyunsaturated fats. The natural polyunsaturated fat bonds are transformed into saturated fat making it more harmful than butter.
Hydrogenation is the process used to make the oil used in margarine. They heat vegetable oil and expose it to a metal catalyst, such as nickel or copper making it more pliable. This process also makes it less perishable, so it can be shipped in warm weather. It can also sit on grocery store shelves or warehouse for months.
Of course the process is much more detailed than I’ve gone into. What it comes down to is that like all processed foods all the nutrition is taken out of it, and it's just not as healthy as natural foods. What is added to margarine are trans-fatty acids, which are man-made fat molecules. These trans-fatty acids can be even worse for the cardiovascular system than saturated fats. Studies have been done that reveal a link to increasing the risk of breast cancer.
Other studies have revealed that margarine can change the metabolism. It can interfere with the body’s use of essential fatty acids. It can prohibit the conversion of short chain fatty acids, into longer chains. Crowding out the essential fatty acids and taking the place of them in the cell membranes. It can prevent insulin from binding in receptor sites reducing insulin into the cells. This slows the speed of fatty-acid synthesis and retards protein synthesis. It also slows the conversion of glucose used for energy. This also causes hormonal imbalances resulting in changes in important body functions.
It’s been noted that margarine may boost bad cholesterol levels. Studies have shown that there is an increase in LDL (low-density lipoprotein) and reduce HDL (high-density lipoprotein).
What else does margarine do? It may increase the risk of heart failure. It may increase the risk of heart disease and the risk of cancer. Studies are also showing that it could lead to diabetes and obesity. Studies done on animals fed on diets rich in trans-fats verses animals without trans-fats showed the animals gained more weight than those whom didn’t consume high amounts for trans-fats. Reports have shown that humans who consume the same amount of calories, but those who use margarine have more bodyfat than people who do not.
This is not all that has been discovered about margarine. It may reduce milk fat production in nursing mothers resulting in decreased milk production. Margarine may effect the reproductive cycle causing the production of abnormal sperm and altered gestation. Trans-fats interfere with the body’s use of omega-3 fatty acids causing imbalance in hormones that can lead to PMS, infertility and prostaglandin production. Other studies have shown a decrease in vision and suppresses immunity.
In short, they have link margarine to just about everything. Whither margarine is link to all these things is still yet to be proven, but the process itself will make you think twice about eating.
They started with the cheapest oils possibly already rancid from the extraction process. Then mixed with tiny metal particles usually nickel oxide (a toxic substance). In a high temperature, high pressure reactor they are subjected to hydrogen gas. To give it a better texture a soap-like emulsifier and starch are added. The oil is then put through a steam cleaning like process using high temperatures, which removes its horrible odor. Margarine’s natural color is an unappetizing gray, which is removed by bleach. They add dyes and strong flavors to make it look more like butter and placed into tubs or packaged into blocks.
We can’t blame all of our weight problems on margarine, but studies do show that it contributes to weight gain. Like anything else maybe we should keep it in moderation.
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