Butter is Better

You just need to know how Margarine was created and you will never eat it again

margo

Louis-Napoléon Bonaparte (nephew and heir of Napoleon I) or simply Emperor Napoleon III of France offered a prize to anyone who could make a satisfactory alternative for butter. The goal was to manufacture something that’s suitable for long military campaigns. However, margarine originated when the French chemist Michel Eugène Chevreul discovered margaric acid, in 1813. French chemist Hippolyte Mège-Mouriès later invented a substance he called oleomargarine, which achieved little commercial success. In 1871, he sold the patent to the Dutch company Jurgens, now part of Unilever and the rest is history.

As you probably figured out, margarine is no different than plastic or any other product invented by humans in a laboratory.

Margarine contains two different types of fat: the fat from the vegetable oil and the forms of fat created during manufacturing.  The vegetable oils are exposed to chemicals, additives, heat, emulsifiers and God knows what else.  Each stage in the manufacturing process creates several unwanted by-products.

To sum it up, margarine contains trans fats which:

  • Increase the risk of coronary heart disease.
  • Lead to unbalanced levels of Omega-3 and Omega-6 fats – more susceptible to cell mutation which can lead to various health problems, cancer being one.
  • Decrease the body’s immune response.
  • Increase cholesterol – increase the bad cholesterol (LDL) and lowers the good cholesterol (HDL).
  • Increase triglyceride levels.
  • Lower breast milk quality.
  • Increase blood insulin levels – higher risk for diabetes.
  • Decrease fertility.

Margarine is at the top of the list when a low fat diet is prescribed, but remember that it was designed as a cheap substitute for butter – it was not designed to be either healthy or nutritious.

Unauthorized reproduction – Courtesy:  Diet.st Magazine

Copyright © 2015 www.diet.st

 

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