2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Margarine was invented in 1869 by a French chemist. It came to light as a substitute for the then expensive and scarce oil. At first it was hard white and shiny. It consisted of beef fat, milk and pieces of sheep and cow udder.
In the first years of the last century, however, chemists found a way to thicken liquid oils with hydrogen. This is done with the help of metal electrodes and heat. Thus, vegetable and fish oils gradually began to be added to the composition of the margarine.
Today, the composition of margarine includes about 80% fat, 16-17% water and the rest up to 100% are micronutrients (vitamins A, E, D), technological improvers - emulsifiers, stabilizers, colors, salt and more.
Some products may have a lower fat content - 40-60%, and therefore have a higher water content. These are the so-called halvarini. Due to their lower energy value, they are considered dietary. They are even recommended by doctors as substitutes for animal fats.
What is often overlooked about the products contained in margarine is the presence of the antioxidants E 320 and E 321, which are carcinogenic. Margarine also contains phosphatide concentrates, which destroy red blood cells. It is these elements that make this product not only unfit, but also harmful for consumption in relation to the health of consumers.
But let's also follow the production process.
In fact, the oil or other vegetable oil used is liquid. To turn it into a solid mass, the product is heated to a very high temperature under pressure. Hydrogen is introduced into the mixture in the presence of nickel (s) aluminum as catalysts.
When hydrogen molecules combine with carbon, the desired solid mass is obtained - margarine. A number of processes follow, such as bleaching (very similar to bleaching laundry), coloring, adding preservatives, perfuming and sometimes adding vitamins.
There are several frightening moments in this production. Extremely intense heating and subsequent processing of the oil destroys all vitamins and minerals and changes the composition of proteins.
On the other hand, vital fatty acids are altered and sometimes even converted into antagonistic ingredients, i. instead of useful, they become harmful. The lack of these fatty acids has been shown to contribute to nerve and heart disease, atherosclerosis, skin diseases, arthritis and cancer.
The substance margarine is artificially created and is unknown to the body. It treats it as a foreign object and the amount that is not discarded, but accumulates in fat cells.
The worst point in production is the presence of nickel. It stays in the margarine. Nickel cannot be completely filtered, regardless of the method used. And the most common and cheapest method is to use an equal mixture of nickel and aluminum. These elements are carcinogenic even in small doses.
One metal can replace another and displace it from the biological system, so there is a high probability that nickel will compete with another, in fact a vital metal from the body's enzyme system and contribute to vitamin B6 deficiency. Against this damage in the background remain all the other preservatives and dyes that destroy the body.
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Margarine
The margarine is an artificial substitute for natural animal and vegetable fats. In fact, in the concept margarine enter various fats created synthetically. After massive advertising over the past century, margarine has become the most widely used fat in the world.
How To Make Margarine And Is It Useful
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.
6 Serious Harm From The Consumption Of Margarine
Until recently, there was probably no Bulgarian household that did not have box of margarine , arranged somewhere carefully on the shelves of the refrigerator. A cheap product, which, unlike butter, does not need to be removed in advance to soften, so that it can be easily spread on the slices of bread we have chosen.
Why Should You Stop Buying Margarine?
Margarine was created in the distant 1870 in France, and was brought to the United States during the First World War. Then it was the most profitable way to feed the population. And since 1998, the United States has held a patent for the production of margarine.
Why Vegetable Fats And Margarine Are Harmful
No, vegetable oils are not useful, contrary to popular belief and there are several reasons for this. The topic is extremely important for your health. Many scientists are wrong to suggest that we use polyunsaturated vegetable oils for cooking.
