Myth: To avoid heart disease, we should use margarine instead of butter.
Truth: Margarine eaters have twice the rate of heart disease as butter eaters. (Nutrition Week 3/22/91 21:12)
For those that still sit on the fence as to whether margarine is a healthier option over butter, here are some facts that will bring you the clarity you have been searching for.
Tran’s fats and Hydrogenated oils are the deadliest of them all and should be avoided at all costs.
Since the early 1990s, scientific evidence has been pouring in about the many dangers of Trans fats found in margarine as well in other artificially created fats like vegetable shortening and partially hydrogenated vegetable oil.
These are the type of fats that your common commercial cakes, cookies, pastries and crackers (even the so called healthier type) are made from. Trans fats are now known to cause heart disease, obesity, diabetes, cancer and other degenerative diseases.
In addition, trans fats have been linked with lower birth weight of babies as well as declined fertility. It lowers the quality of breast milk, decreases immune response, and decreases insulin response.
And here’s the most disturbing fact….
Margarine is but ONE MOLECULE away from being PLASTIC… and shares 27 ingredients with PAINT!
Given the evidence, one would expect that there is now universal agreement that margarine is by far the more harmful product.
Well may be the following insight as to the process for making margarine and other imitation butter spreads will have you reverting back to the real deal and that is simple Butter is Better!
Fact: Tran’s fat is the result of making Margarine from oil.
Many people probably know margarine is made by a process called hydrogenation. But few are aware of the details of what goes on during hydrogenation.
Here Is A Step-By-Step Description Of The Hydrogenation Process.
The oils selected for making margarine are also among the Big Four genetically modified crops – soy, corn, rapeseed / Canola and cottonseed. These oils have already turned rancid from being extracted from oil seeds using high temperature and high pressure.
Rancid oils are loaded with free radicals that react easily with other molecules, causing cell damage, premature aging and a host of other problems.
The last bit of oil is removed from the seed with hexane, a solvent known to cause cancer. Although this hexane subsequent removed, traces of it are inevitably left behind.
The raw oils for making margarine are steam cleaned. This destroys all the vitamins and antioxidants.
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