What Is Margarine
Margarine was created in the early 1800’s as an inexpensive substitute for butter. Early margarine was made from animal fat.Later,in the 1900’s, chemists discovered how to harden liquid oils and vegetable oil replacing animal fat.
Today,margarine is a manufactured, vegetable-oil-based substitute for butter.It is prepared in a multi-step process.
- Vegetable oils are extracted from corn, cottonseed, soybeans or safflower seeds. Hexane, an organic compound commonly used as a solvent, is used in the extraction process.
- The oil is steam cleaned to remove most impurities. Steaming also destroys vitamins and antioxidants.
- Hydrogen gas is bubbled through liquid oil in the presence of a catalyst (usually nickel). This forces unsaturated fatty acids to become saturated and solid. The more complete the hydrogenation process, the firmer the finished product. Margarine undergoes partial hydrogenation, to make it semi-solid.. Partial hydrogenation produces a lumpy grey grease and results in the formation of trans-fats.
- Emulsifiers are added to remove lumps and bleach to remove the grey color.
- A second steam cleaning removes chemical odors.
- Synthetic vitamins, artificial colors and a natural yellow color are added. The final product is packaged as a healthy alternative to butter.
How Does It Affect The Body
It affects the body on worst possible ways.
High In Trans Fatty Acids
The disadvantage of true margarine is the trans fat level. In fact, the risk of heart attack more than doubled between those who ate the most and those who ate the least foods containing vegetable oil trans-fatty acids.
The more solid a margarine is at room temperature, the more trans fat it contains, as much as 3 grams per tablespoon. Even the improved brands are full of artificial ingredients, synthetic vitamins which do nothing to boost your immune system (as those found in real butter do) and artificial colors because without them the products are unappealing.
Contributes To Heart Attacks
Another study done by the Harvard School of Public Health asked people how much margarine they ate. Once the answers were recorded they waited to see what they died from.
People who ate as little as three pats of margarine a day had twice the heart-attack rate of those who ate less than a pat a day, far worse than those who ate lard or butter.
Not only does margarine increase total cholesterol, it also increases the LDL (the bad cholesterol). If that were not enough, margarine lowers the HDL which is the good cholesterol!
Lowers Quality Of Breast Milk
Studies show when new mothers consume trans fats- affects the level of trans fats in their milk. One study, for example, comparing Canadian breast milk to Chinese breast milk found that Canadian mothers had 33 more trans fats in their milk than the Chinese mothers.
Decreases Immune Response
According to a study – Know Your Fats , consuming trans fatty acids affects immune response by lowering efficiency of B cell response and increasing proliferation of T cells.This decreases the body’s immune response.
Decreases Insulin Response
Actually the trans fats can increase blood insulin levels, which increases the risk for diabetes.
Margarine is a manufactured food product. It was developed at the request of an Emperor who wanted something cheap for his poor subjects and his armies. It was never designed to be healthy, nutritious or beneficial-it was designed to be an imitation, an inexpensive substitute.
Knowing this,will you still consume it?