Why Margarine is Unhealthy

Margarine hit its stride in the 1980’s and 1990’s and holds responsibility for butter’s past reputation. Margarine was paraded as a more health-conscious option than butter because of the saturated fat content contained in butter. Margarine was looked at as a method for cooking with same buttery taste with with less fat content. By consuming margarine rather than butter, people thought they were staying healthy when they were truly ingesting a lot more trans fat than they would typically get with butter.

Could you ask the question, is butter healthier than margarine? Hydrogenation is a chemical action practiced to produce margarine. It turns oils in liquid form to the form that spreads easily– the one we’re all familiar with now. Rather than producing a healthier butter alternative, the hydrogenation process produces a processed product that is less heart-healthy than butter. Butter and margarine have close to exactly the same amount of calories and fat, though the kinds of fat aren’t the same.

Each have saturated fat, which is ok to ingest in modest amounts. But, just margarine has trans fat, which is associated with heart disease, clogged arteries and type 2 diabetes. Butter, however, has almost zero trans fat. Trans fat also brings up your LDL (bad cholesterol) and decreases your HDL (good cholesterol). If you’re attempting to stay health conscious while eating something flavorful, don’t worry! Toss some butter into your shopping cart and get baking.