Recognize The Differences Between Butter and Margarine For Your Health
We should consume butter instead of margarine. The butter is often ignored due to its high fat and calorie content, eventhough margarine and butter contain fat, the types are differ, so it is important for us to choose the best type for consumption.
Margarine is a butter substitute material that contains saturated fat. This fat is produced when hydrogen is heated so it can be obtained vegetable oil. It is often said that margarine contains polyunsaturated fats that contain omega 3 and omega 6, kinds of fatty acids that can not be produced by our bodies.
However, it requires high temperatures to produce it, but unfortunately this heating process can destroy vitamin E and other essential nutrients in the oil. As a result, the trans fat would raise the level of inflammation in the body, whereas margarine is expected to reduce the cholesterol levels in the blood thus protecting the body from cardiovascular diseases such as heart disease and stroke. Both butter and margarine contain the same level of calories.
However, butter contains a natural fat that can strengthen the bones and contributes a lot of nutrients. The excessive consumption of margarine can exacerbate some diseases such as colitis and arthritis. The hardener substance which is used in the production of margarine contains nickel and cadmium.
Nickel is a kind of toxic metal, which if consumed excessively, can cause problems in the lungs and kidneys. Cadmium is one of the most toxic metals. This substance can cause serious diseases such as arteriosclerosis and high blood pressure.
To the contrary, margarine, compared to butter, actually lowers the risk of heart disease. Compared to butter, the typical 60 percent oil soft margarine product contains significantly less total fat and saturated fat than butter. Additionally, this 60 percent oil soft margarine product has 20 percent fewer calories than butter and no cholesterol. Heart disease runs in my family so I’ve got a personal interest in this topic. In addition, I also work with the National Association of Margarine Manufacturers.
Using new technologies, soft margarine manufacturers have met the challenge and eliminated or reduced trans fat in soft margarine products, making a good product even better. In fact, almost every soft margarine product now shows “0 grams trans fats” on its label. In addition to great taste and convenience, buttery spreads contribute to lower blood cholesterol levels when substituted for butter and it contains vitamin E and essential fatty acids. When comparing soft margarine products to butter, many soft margarine products are the recommended alternative as stated by of the American Heart Association, as well as the Federal government’s National Cholesterol Education Program.