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Title : Do People That Eat Margarine Really Know How It's Manufactured?
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Do People That Eat Margarine Really Know How It's Manufactured?

By Natasha Longo - PreventDisease

Polyunsaturated margarine became an important part of the Western diet and had surpassed butter in popularity in the mid-20th century. despite their best efforts, the margarine lobby has not convinced most people that their synthetic concoctions are healthy. So what it is not obvious to most people who consume it? The manufacturing process, of course, which is very similar to the way it is produced from plastic.

Did you know that numerous types of margarine carry recommendations adopted and the seal of organisms that also promote health cardiovascular, like the heart and stroke foundations?

these days there are other scammers, such as Balance Earth mislead consumers and convincing perhaps millions of vegetarians confident and vegans, into believing they have the next best dissemination to replace butter, when all they contain is genetically modified ingredients and toxic oils like canola.

Many consumers are opting for a differential particular buttery imitation, because its label says it contains omega-3 fatty acids, not realizing that the fatty acid is lower compared with omega-3 fatty acids in fish oil. For example, Unilever Canada has actively promoted the health aspects of margarine, especially with Becel product line. Almost all Becel products it contains omega-3 derived from vegetable oils fatty acids and usually through extraction toxic.

The problem is that most consumers have smart nutrition to know or understand how omega-3s fatty acids are extracted and are not all the same.

Many of these spreads only are accentuating the imbalance too pervasive that vegetable oils are causing our omega-6 and omega-3 proportions. That imbalance has been linked to an increased risk of heart disease and may contribute to cancer, asthma, osteoporosis, inflammation, depression and other ailments. A growing body of evidence suggests that excessive consumption of omega-6 needs attention.

Toxic GMO soybean oil alone is now so ubiquitous in fast foods and processed foods that an astounding 20 percent of the calories in the American diet is estimated to come from this single source.

The ideal ratio of these two fatty acids is 1: 1 and nutritional habits of most people in developed countries has this proportion rises to over 15: 1 (omega 6: omega 3). So unless you are consuming a reasonable amount of omega 3 in your diet, you should stay away from any kind of propagation or saturated oil with omega 6. Omega-3 and omega-6 compete for the same enzymes metabolic. The dietary imbalance in the rice bran oil can create all kinds of problems body processes, including a tendency to inflammation.


manufacturing Process

the basic method of making margarine today is to emulsify a mixture of vegetable oils and fats, which can be modified by fractionation, interesterification, and / or hydrogenating vegetable fat, cooling the mixture to solidify and working to improve texture. These fats that are liquid at room temperature are oils.

oils are hydrogenated by passing hydrogen through the oil in the presence of a nickel catalyst. Hydrogen addition effectively increases the melting point of the oil and thus "hardening" the same. Margarines made in this manner contain hydrogenated fats. If some of the chemical bonds are not hydrogenated during the process, which will still be present in the final margarine in molecules of trans fat consumption it has been shown to be a risk factor for cardiovascular disease.

to increase your health profile, modern margarines are making their products wide variety of animal or vegetable fats, mixed with skimmed milk, and emulsifiers, such as soy lecithin to help disperse the water phase evenly throughout the oil and preservatives are also commonly added.

the margarine industry has also taken to promote the fact that it is low in saturated fat, a puncture thinly veiled in butter. But growing evidence is now firmly established that saturated fat may not be a problem at all. A false interpretation of scientific studies has led millions being "over-medicated" with statin drugs because of the proliferation of myths in the medical community about the role of saturated fats in heart disease .

Certainly if saturated fat is a problem, then coconut oil would be the unhealthy oil on Earth, However, it is the healthiest .

actually butter contains many nutrients that protect us from heart disease. The first of these is vitamin A which is necessary for the health of the thyroid and adrenal glands, which play a role in maintaining the proper functioning of the heart and cardiovascular system. Abnormalities of the heart and larger blood vessels occur in babies born to mothers with vitamin A deficiency butter was and is still recognized by many as the easiest source of vitamin A. Absorption

Butter It contains lecithin, a substance that helps in the absorption and metabolism of cholesterol and other fat constituents properly.

Butter also contains a number of antioxidants that protect against the kind of free radical damage that weakens the arteries. Vitamin A and vitamin E found in butter both play a strong role antioxidant. Butter is a very rich source of selenium, an antioxidant vital importance -. Containing more per gram than herring or wheat germ

Why you should avoid margarine, shortening and spreads

There are a variety of components unhealthy for margarine and other impostors butter, including:

• trans fats: These unnatural fats in margarine, shortenings and spreads are formed during the hydrogenation process , which converts liquid vegetable oils into a solid fat. Trans fats contribute to heart disease, cancer, bone problems, hormonal imbalance and skin disease; infertility, difficulties in pregnancy and breastfeeding problems; and low birth weight, growth problems and learning problems in children. A US government panel Scientists determined that artificial trans fats are unsafe at any level. (Small amounts of natural trans fats occur in butter and other animal fats, but these are not harmful.)
• Free radicals: Free radicals and other toxic degradation products are the result of high temperature industrial processing of vegetable oils. Contribute to numerous health problems, including cancer and heart disease.
• synthetic vitamins: synthetic vitamin A and other vitamins are added to margarine and spreads. These often have a contrary (and harmful) effect compared to natural vitamins in butter.
• emulsifiers and preservatives: Numerous additives of questionable safety are added to margarines and spreads. Most shortening is stabilized with preservatives such as BHT.
• hexane or other solvents :. is used in the extraction process, these industrial chemicals may have toxic effects
• Bleach: The natural color of partially hydrogenated vegetable oil is gray so manufacturers bleach to be white. Then the yellow coloring is added margarine and spreads.
• artificial flavors: These help to mask the awful taste and smell of partially hydrogenated oils, and provide a taste of fake butter
• Mono. - and diglycerides: These contain trans fats that manufacturers do not have to include on the label. They are used in large quantities in so-called "differential low trans".
• isolated soy protein: This is added highly processed dust in "low-trans" extends to give them body. It can contribute to thyroid dysfunction, digestive disorders and many other health problems.
• Sterols: often added to confer characteristics spreads that lower cholesterol, these estrogen compounds can cause endocrine problems; in animals of these sterols they contribute to sexual investment.

Not as much butter myself, but I would select it as an option at every opportunity during these chemicals healthier spreads and called. If you really want to use a healthy spread, try coconut butter or one of the many creams healthy nuts or hemp available. The more you stay away from the differential chemical and transgenic made with healthier GMO oils will be your diet.


Natasha Longo has a master's degree in nutrition and is a certified fitness and nutritional counselor. She has consulted on public health policy and procurement in Canada, Australia, Spain, Ireland, England and Germany.

"Do People That Eat Margarine Really Know How It's Manufactured?", article source: riseearth.com

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