Why Margarine is Unhealthy
Butter’s misunderstood reputation in the past might be due to the margarine period of the 1980’s and 1990’s. Nutritionists first proposed margarine as a healthy, low fat alternative to butter. Margarine was promoted as a method for getting the flavor of real butter with less fat content. By eating margarine instead of butter, people believed they were staying healthy when in fact they were truly eating a lot more trans fat than they would generally with butter.
Could you ask, is butter healthier for you than margarine? Hydrogenation is a chemical change applied to produce margarine. It adds hydrogen atoms to an unsaturated oil in order to make a form that spreads easily– the one we’re each accustomed to with today. Instead of producing a health-conscious butter substitute, the hydrogenation process makes a processed product that is less heart-healthy than butter. Though they contain almost the same amount of calories, margarine and butter differ in the types of fat they have.
Butter and margarine both contain saturated fat, which is a natural fat found in animal and plant byproducts and is alright to consume in modest amounts. But, just margarine has trans fat, which is connected to type 2 diabetes, clogged arteries and heart disease. Butter, however, has almost zero trans fat. Your good cholesterol (HDL) goes down and your bad cholesterol (LDL) goes up when you eat trans fat. If you’re attempting to eat healthy foods while getting great flavor, don’t fret! Toss some butter into your cart and start baking.