Why Margarine Is Bad For You

 

Margarine is known for a healthy option to butter which is something it was not supposed to be. Marketing companies publicized tremendously as a better and inexpensive option for butter. If you go down the history lanes, you will find out margarine came into existence during the great depression.

Due to war, it was difficult for America’s economy and citizens, so margarine showed up to help the people in terms of being an economical option of butter. People liked it and started buying a lot of margarine. Little did people know that margarine’s excess use enables high blood pressure, weight, and cholesterol. Hence margarine has adverse effects on health; it serves further damage than good.

What Is Margarine Created Of?

Margarine is from animal fat, but chemists replaced the animal fat with different substances and formulated a hardened stick form that could match with butter. Now this version of butter was not soft; this appeared more similar to butter, however, more processed. Typically margarine is a combination of such substances that can act, taste, and seem like butter. Margarine color is altered too, as yellow as butter to give it a more authentic color. Margarine was promoted as a healthier option to butter, and the reason was that it has less saturated fat.

Why Must You Avoid Margarine?

You should avoid having regular margarine due to a couple of solid factors, which suggests that margarine has adverse effects on your health. 

High concentration of polyunsaturated fats, which are unsafe when comes in contact with heat and light. Second, hydrogenation generates artificial trans fats. Another point that implies margarine hurts health is where hydrogenated oils are high in omega-six fatty acids. Here are the key factors why you should avoid consuming margarine regularly.

Increased Amount Of Harmful Fats

Margarine is mainly from a vegetable oil base. This vegetable oil can be soybean oil, sunflower oil, canola oil, or other vegetable oil derivatives. Now come to vegetable oils, they are principally a formulate of polyunsaturated fats, known as PUFAs. Such fats are easily oxidized using warmth and light, and oxidized PUFAs are the biggest reason to induce multiple health crises when consumed. 

The worst part of having margarine is if you are consuming margarine every day for cooking, chances are you are intensifying the oxidizing cycle of these incredibly susceptible fatty acids. Nevertheless, Even if you are not warming up margarine, the damage is already done due to the manufacturing procedure. Vegetable oils have a high amount of omega-six form of PUF. Excess consumption of omega-six fats is related to all kinds of diseases, for example, diabetes, obesity, cardiovascular disease, cancer, arthritis, and IBS.

Low In Good Fats

The main reason people continue to buy margarine is the presumption that saturated fats are bad. This is an exceptionally elicited misconception, and numerous times, research studies and health experts proved it. 

On the contrary saturated fats are not harmful and beneficial for health. Margarine producers exploit society’s ignorance on this subject and market their low in saturated fat products as healthy. Based on studies, margarine products are incredibly high in damaging fats like polyunsaturated fats and trans fats.

Trans Fat

Polyunsaturated fat in high amounts is not the only problem with margarine fatty acids. Margarine products can comprise vast amounts of exceptionally unfavorable trans fats. These fats are human-made fatty acids that are created during the procedure of hydrogenation. This process twists liquid vegetable oils into solid fats. 

These solid fats are highly toxic, and their consumption is related to cardiovascular difficulties, including heart disease, elevated inflammation, insulin resistance, diabetes, and infertility. However, the amount of trans fat in margarine products has been significantly curtailed over the years, yet it is pretty common to find malignant fats in margarine products. The US Food and Drug Association inferred that human-made trans fats are hazardous to any degree.

Lacking In Vitamins And Minerals

Margarine doesn’t have vital nutrients such as vitamin A and K, unlike butter. Butter is full of fat-soluble vitamins, and the healthier the cow, the more nutrient-dense the butter will be. These essential nutrients protect you from heart disease. Natural vitamin A is significant for thyroid and cardiovascular health. Butter has the antioxidant vitamin E; this can safeguard against damaging PUFA fats in the diet. Margarine originates from excessively refined vegetable oils; the finished product is barren of nutrients.

GMO Crops

Margarine is from vegetable oils from plants such as sunflower, soybean, and cottonseed. Various crops are genetically modified organisms. However, the yields are much higher due to lower prices for the customers, but this is highly alarming from a health point of view.

GMO crops are toxic to pets while being resistant to commercial weed killers. That implies the farmer can easily spray the crops with weed killers and know that the yields will continue to grow like the weeds and pests all die off due to which toxins like glyphosate make their way into your food plate through the consumption of GMO crops.

Manufacturing Processes

The manufacturing process of making butter and margarine is very different from each other. The butter-making process is simple, and you can churn the butter from it. Cow milk at home as well. At the same time, the margarine-making process is complex and quite unhealthy. First of all, getting oils from a vegetable is very hard, and that extraction process needs a lot of pressure and heat. These techniques do a lot of harm to the easily oxidized PUFAs stocked in the grain oil. These extracted oils are very poisonous in their refined state. Producers process the wound with chemicals to remove the toxins, so one more harmful substance gets added. For example, natural cotton seeds create health issues if consumed, like potassium deficiency and infertility.

Hydrogenation

Hydrogenation is a chemical processed and used to increase the melting point of the product. It makes the margarine solid at higher temperatures; else, it would quickly melt into liquid as you take it out from the fridge. 

This method alters molecules in the oil and can create trans fats. It is not easy for the body to process the newly formed molecules, so human-made trans fats are harmful to the body.

Alternatives To Regular Margarine

Due to regularly having margarine, there are certain health risks associated with it. You can avoid it by adding bright buttery spreads, organic blends of food fats such as omega-three, enriched flaxseed, and omega nine enriched olive oils, which get their rugged structure from naturally firm coconut oil. Whereas the latter is high in saturated fats, the fatty acids correlate with good health compared to animal fats and hydrogenated fats.

Different margarine and butter options are nut oils such as hazelnut oil, olive oil, macadamia nut, coconut oil, flaxseed oil, and chia seed gel. While you are baking, avocado, pureed chickpeas, and banana work very well.

Final Thoughts

Studies on margarine imply that margarine is very harmful to health and not consumed regularly at all. There is evidence that moderate butter consumption is undeniably the preferred option over highly processed margarine which comprises trans fat.