WHAT IS MARGARINE?
Margarine begins as chemically-extracted, refined vegetable oil. This is a poor quality product to begin with. It also destroys the vitamin E in the oil, an important nutrient. To make margarine, the oil must be hardened. The final product also usually contains some trans-fatty acids, no matter what the label says. Research shows that trans-fatty acids increase inflammation in the body. This can worsen illnesses such as colitis and arthritis. Very recent research indicates that trans-fatty acids in margarine raise LDL levels. LDL is the “bad” cholesterol.
Margarine also contains artificial or natural coloring agents, or it would look like bicycle grease. In summary, margarine is a disaster, even so-called health-food margarine.
WHAT IS BUTTER?
Certified raw butter is a fabulous fat that contains a number of natural fatty acids that are excellent for the body. Butter is an excellent source of fat-soluble vitamins such as vitamin A, D, E and K. These are not found to any degree in margarine. Ghee or clarified butter does not contain the milk solids.
Let’s look at why butter and margarine both get a bad rap. First let’s look at butter. The problem with butter is that it contains two cholesterol-raising ingredients: dietary cholesterol and saturated fat. Margarine is by no means void of artery clogging fat. The controversy with margarine lies with its level of Tran’s fat, largely a man-made fat.
Click HERE to read more from Fashion Central.