2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Very often margarine is called a substitute for butter. It has very little saturated fat in it and very often has fewer calories than butter.
Margarine is a good source of vitamins A and E, as well as essential fatty acids. People who have grown up eating margarine often prefer it to butter. It has a lighter and less greasy taste.
Nutritionists have recently discovered the dangers of hydrogenated fats, especially those found in margarine. To keep it from melting, it is treated by adding hydrogen atoms and fat molecules, which make it more saturated and increase its melting point. Hydrogenated margarine does not spoil, does not turn rancid and even insects and rodents do not eat it.
Unfortunately, the hydrogenation process creates trans fats in margarine that one cannot properly absorb. This leads to the stimulation of the human body to produce cholesterol. Traces of toxic metals used in the process were also found in it.
Trans fatty acids reduce good cholesterol, which means that the fats produced by hydrogenation are much more harmful than saturated fats, which all medical professionals define as harmful.
There is evidence that trans fats can cause bioaccumulation in the body, as the digestive system finds it difficult to know what to do with them. As a result, the least that can happen is weight gain.
The use of hydrogenated products has been linked to diabetes, coronary heart disease and obesity. All medical professionals are unanimous that one should limit the consumption of hydrogenated products or avoid it if possible to reduce exposure to trans fats.
People need to eat healthy with healthy fats to protect themselves from unwanted side effects and many types of diseases.
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