WHAT MARGARINE REALLY IS.
Margarine is made from a combination of safflower, soybean, cottonseed, rapeseed and sunflower oil.
Vegetable oils are naturally healthy, with the exception of a few like rapeseed and those that are GMO. However, they turn into toxic trans-fats during the process of hydrogenation, where they are subject to extremely-high temperatures, and then injected with a catalyst like nickel, platinum or aluminum to achieve a semi-solid or solid state.
Hydrogenation turns these edible oils into something that is now closer to plastic. Margarine is produced through this process and as such, greatly increases our ingestion of trans-fats as well as free radicals, emulsifiers, preservatives, artificial flavouring, colouring, additives and solvents like Hexane. Producers of margarine claim the health benefits of vegetable oils, but do so based on the state of these oils prior to going through the highly-detrimental hydrogenation process.
They also claim that margarine has health benefits because it is devoid of saturated fats that naturally occur with animal sources. However, the notion that saturated fats are bad for us has been debunked. In fact, the latest research shows no link between saturated fats and an increased risk of heart disease, stroke or diabetes. There is actually more and more evidence showing that they are actually good for us. Saturated fats are not the problem. Trans-fats, created through the partial hydrogenation of vegetable oils, are the culprits behind many of our health problems.
HEALTH DANGERS OF TRANS FATS.
Trans fats damage the inner lining of our blood vessels, increase the risk of heart disease, cause inflammation like rheumatoid arthritis, and have a negative effect on the quality of breast milk and our immune system response. Trans-fats also increase the levels of bad cholesterol (LDL) and decrease the levels of good cholesterol (HDL). Some studies indicate that they may contribute to the onset of type-2 diabetes and an increased risk of cancer.
HEALTH BENEFITS OF BUTTER.
Butter produced from grass-fed cows that were not given antibiotics or growth hormones, is a healthy fat. Butter is natural and margarine is not. Butter has been around for thousands of years and people around the world have benefited from its many nutritional properties. It is rich in essential minerals like manganese, chromium, iodine, zinc, copper and the powerful antioxidant selenium. Butter also contains:
• Vitamin D, E, K and A, which boost the immune system.
• Conjugated linoleic acid (CLA) which offers good protection against cancer.
• The good cholesterol HDL.
• Nutrients that are beneficial for the health of our bones.
Butter also contains lecithin and this assists in assimilating and metabolizing cholesterol, which our
bodies need for a healthy brain and the production of sex hormones.
MARGARINE AND YOUR HEART.
Margarine is a toxic spread that has little to do with real food in its highly-modified artificial state.
One producer of margarine was able to sponsor the Heart and Stroke Foundation, but the reality is that their product is mostly made from rapeseed and sunflower oil, which are detrimental to our health – especially the heart.