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Reprinted with permission from GSimms-HealthandWellness.com
Dating back to 1869 when a French food chemist succeeded in making a cheap substitute for the real thing which had become scarce and expensive because of a European cattle plague, margarine was born. In its original form, it was a hard, white and glossy substance made from beef fat, milk and chopped sheep's stomachs and cow's breasts and was used primarily by the poor. (1)
In the years that followed, the product was allegedly improved by the introduction of utilizing cheap oils as a base. These oils were hardened into the final product's form by reacting them with hydrogen in the presence of metal catalysts and heat.
In the 1920s for the 30 years that followed, food chemists have worked to enhance its look, taste, and spreadability while its marketing has continued to the successful perception that not only is the product a cheaper substitution, but it is alledgedly a healthier alternative to butter.
But is the perception true? Is margarine healthier for you?
Many consumers the world over will defend their choices by pointing to evidence or should I say marketing. But when the facts add up, we should be reminded that we shouldn't accept, as fact, the information that is presented in a 30-second commercial.
Many of us consume too much fat and could benefit significantly by reducing our fat intake. That said, butter is a natural product and is chemically better suited for ingestion though it is rich in both saturated fat and cholesterol. Whereas the process that transforms oils into margarine changes the fatty acids into unnatural forms that may be most unhealthy to eat. (2)
The production process for margarine creates trans-fatty acids (a humanly non-essential substance that is suspected to heighten the risks for cancer, promotes inflamation and accelerates aging and degenerative changes in tissues). Research indicates that eating margarine versus butter can increase the incidence of heart disease because of the trans fats.
In head to head comparative analysis, margarine increases total cholesterol and LDL (the bad cholesterol) and lowers HDL cholesterol (the good cholesterol). (3)
Margarine lowers the quality of breast milk (4) and decreases immune and insulin response. (5)
As this debate will assuredly continue, it makes sense to protect yourself against the ills of bad information. If you race through the carton of butter that sits in your refrigerator, you might want to slow your roll, while understanding that margarine is not a suitable replacement. The information that is available indicates that you would be better to not ingest this product at all. A better choice is the use of canola or olive oil.
References:
Additional sources of information
www.drlwilson.com/Articles/butter.htm
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