Why Margarine is Unhealthy
Margarine was the most popular in the 1980’s and 1990’s and holds responsibility for butter’s bad reputation. Margarine was paraded as a more health-conscious choice than butter due to butter’s saturated fat. It was looked at as a way to getting that acts similarly to butter with with less fat content. People made the move to margarine thinking they were doing their health a favor when in actuality they were eating large qualities of trans fat.
Could it be that butter is better than margarine? Hydrogenation is a chemical action used to create margarine. It’s a process that adds hydrogen atoms to an unsaturated oil in order to make a spreadable form– the one we’re each accustomed to with now. Rather than producing a health-conscious butter alternative, the hydrogenation process produces a highly processed product that is not as healthy as butter. Though they have nearly the same amount of calories, butter and margarine are different in the sorts of fat they have.
Both have saturated fat, which is ok to eat in moderation. Margarine contains lots of trans fat, which go hand in hand with clogged arteries, type 2 diabetes and heart disease. Butter, however, has very little (or no) 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 while not sacrificing flavor, don’t worry! Toss a stick of trans fat-free butter into your shopping cart and start baking.