Margarine is Toxic! Butter is Good

Shared by Dushyant Krishnan (founder-foodnetindia)

People have been eating butter for centuries when there was very little cancer, heart disease or diabetes. Only recently after margarine, Vanaspati, hydrogenated vegetable oils were introduced, people have started getting sick.

Why is Butter demonised?

Butter is made by churning the fatty part of the cow’s milk till it turns into Butter.

Butter has been demonised by nutritionists and media as it contains large amounts of saturated fats and cholesterol.

In a study conducted on total of 3,47,747 participants in 2010, there was found no association between saturated fat and cardiovascular disease.

Butter contains lecithin, which assists in the metabolism of cholesterol and fat constituents. Butter also has a number of anti-oxidants which protect against free radical damage which weakens the arteries. Vitamin A and vitamin E present in butter plays a strong anti-oxidant role.

Eating butter rich in saturated fats actually improves blood lipid profile as it raises good cholesterol HDL and lowers the bad cholesterol LDL levels.

What is Margarine?

When hydrogenated vegetable oils are heated at very high temperatures and deodorized to hide its rancidity, then boiled many hours with hydrogen to turn it into solid and to extend its shelf life. This results in the formation of Margarine which is a highly processed food too toxic to consume.

Margarine contains Trans-fats

Vegetable oils are mostly unsaturated and are liquid at room temperature which cannot be used as spreads.

So to remedy this issue, vegetable oils are then hydrogenised which exposes the oils to high temperature, high pressure, then to hydrogen gas and also a metal catalyst which prolongs its shelf life and makes it hard at room temperature.

This hydrogenated fat is also known as trans-fats, which is toxic and associated with heart disease.

Why is Margarine so Bad?

Trans-fats:It is present in margarine, vanaspati and spreads as they are formed during the process of hydrogenation. They contribute to heart disease, cancer, bone problems and hormonal imbalance

Free radicals: Free radicals are the result of high temperature industrial processing of vegetable oils. They also contribute to health problems, including cancer and heart disease.

Emulsifiers and preservatives:  Most vegetable shortenings are stabilized with preservatives like BHT which are unsafe for health.

Bleach: The natural colour of partially hydrogenated vegetable oil is grey so manufacturers bleach it to make it white. Yellow coloring is then added to margarine and spreads.

Artificial flavours: These mask the terrible taste and odour of partially hydrogenated oils, and provide a fake buttery taste.












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