Margarine
日本語
Margarine was created in 1870 by a Frenchman from Provence, France — Hippolyte Mège-Mouriez, in response to an offer by the Emperor Louis Napoleon III for the production of a satisfactory and cheaper substitute for butter, suitable for use by the armed forces and the lower classes in the society.
Why You Should Avoid Margarine, Shortening And Spreads?
There are a myriad of unhealthy components to margarine and other butter impostors, including:
Trans-fats: These unnatural fats in margarine, shortenings and spreads are formed during the process of hydrogenation, which turns liquid vegetable oils into a solid fat. Trans-fats contribute to heart disease, cancer, bone problems, hormonal imbalance, asthma and skin disease, also infertility, difficulties in pregnancy and problems with lactation, as well as low birth weight, growth problems, behavioral issues and learning disabilities in children.
Not only does margarine increase total cholesterol, it also increases the LDL (the bad cholesterol), and lowers the HDL which is the good cholesterol. Margarine decreases immune response. The trans-fats can increase blood insulin levels, which increases the risk for diabetes. Also mother’s eating of trans-fats affects the level of trans-fats in her milk.
Synthetic vitamins: Synthetic vitamin A and other vitamins are added to margarine and spreads. These often have an opposite effect and harmful.
Emulsifiers and preservatives: Most vegetable shortening is stabilized with preservatives like BHT. BHT "Butylated hydroxytoluene" is a lab-made chemical that is added to foods as a preservative, which is linked to cancer, asthma and behavioral issues in children. BHT as a medicine is used to treat genital herpes and AIDS).
Bleach: The natural color of partially hydrogenated vegetable oil is grey. That’s not appetizing to eat, so manufacturers are allowed to bleach it to make it white, then add yellow coloring to make it look like butter. Artificial colorings have been noted to cause hypersensitivity reactions in sensitive persons promoting conditions such as ADHD (attention-deficit-hyperactivity disorder).
Artificial flavors: These help mask the terrible taste and odor of partially hydrogenated oils, and provide a fake butter taste.
Soy protein isolate: It can contribute to thyroid dysfunction, digestive disorders and many other health problems.
Sterols: These estrogen compounds can cause endocrine problems; in animals these sterols contribute to sexual inversion.
Mono & Di Glycerides: These contain trans-fats. You will also find these in bread products as well. They are used to keep oils from separating out of products and used to increase shelf life. These add to total bad fats in your diet – another reason people are getting fatter.
Trans-fats: These unnatural fats in margarine, shortenings and spreads are formed during the process of hydrogenation, which turns liquid vegetable oils into a solid fat. Trans-fats contribute to heart disease, cancer, bone problems, hormonal imbalance, asthma and skin disease, also infertility, difficulties in pregnancy and problems with lactation, as well as low birth weight, growth problems, behavioral issues and learning disabilities in children.
Not only does margarine increase total cholesterol, it also increases the LDL (the bad cholesterol), and lowers the HDL which is the good cholesterol. Margarine decreases immune response. The trans-fats can increase blood insulin levels, which increases the risk for diabetes. Also mother’s eating of trans-fats affects the level of trans-fats in her milk.
Synthetic vitamins: Synthetic vitamin A and other vitamins are added to margarine and spreads. These often have an opposite effect and harmful.
Emulsifiers and preservatives: Most vegetable shortening is stabilized with preservatives like BHT. BHT "Butylated hydroxytoluene" is a lab-made chemical that is added to foods as a preservative, which is linked to cancer, asthma and behavioral issues in children. BHT as a medicine is used to treat genital herpes and AIDS).
Bleach: The natural color of partially hydrogenated vegetable oil is grey. That’s not appetizing to eat, so manufacturers are allowed to bleach it to make it white, then add yellow coloring to make it look like butter. Artificial colorings have been noted to cause hypersensitivity reactions in sensitive persons promoting conditions such as ADHD (attention-deficit-hyperactivity disorder).
Artificial flavors: These help mask the terrible taste and odor of partially hydrogenated oils, and provide a fake butter taste.
Soy protein isolate: It can contribute to thyroid dysfunction, digestive disorders and many other health problems.
Sterols: These estrogen compounds can cause endocrine problems; in animals these sterols contribute to sexual inversion.
Mono & Di Glycerides: These contain trans-fats. You will also find these in bread products as well. They are used to keep oils from separating out of products and used to increase shelf life. These add to total bad fats in your diet – another reason people are getting fatter.
How To Purchase Butter
The BEST butter is raw butter from grass-fed cows, preferably organic. Next is pasteurized butter from grass-fed cows, followed by regular pasteurized butter from supermarkets. Even the latter two are still a much healthier choice than margarine or spreads.
Dietary Fats: The Good - The Bad - The Ugly
The types of fats you eat are more important to your health than the total amount of fat in your diet.
Unsaturated Fats — "The Good"
What: Oils found in plant and fish foods
Where: Vegetable oils (olive, canola, etc.), fish, Nuts, seeds, peanut and other nut butters.
Saturated Fats — "The Bad"
What: Fats found mostly in animal foods
Where: Cheese, butter, ice cream, red meat, sour cream, lard, coconut and palm oils.
Trans Fats — "The Ugly"
What: Vegetable oils that are chemically changed to increase the shelf life of processed foods.
Where: Fast foods, snacks (cookies, crackers, etc.), baked goods, stick margarines and canned foods where mentioned, contains hydrogenated or partially hydrogenated oil.
Unsaturated Fats — "The Good"
What: Oils found in plant and fish foods
Where: Vegetable oils (olive, canola, etc.), fish, Nuts, seeds, peanut and other nut butters.
Saturated Fats — "The Bad"
What: Fats found mostly in animal foods
Where: Cheese, butter, ice cream, red meat, sour cream, lard, coconut and palm oils.
Trans Fats — "The Ugly"
What: Vegetable oils that are chemically changed to increase the shelf life of processed foods.
Where: Fast foods, snacks (cookies, crackers, etc.), baked goods, stick margarines and canned foods where mentioned, contains hydrogenated or partially hydrogenated oil.
Sources
Image Credit
http://www.hsph.harvard.edu/nutritionsource/
http://www.webmd.com/vitamins-supplements/ingredientmono-1071-bht%20butylated%20hydroxytoluene.aspx?activeingredientid=1071&activeingredientname=bht%20butylated%20hydroxytoluene
http://articles.mercola.com/sites/articles/archive/2010/12/07/why-is-butter-better.aspx
http://myculturedpalate.com/blog/2012/12/10/is-margarine-harmful-6-secrets-they-dont-tell-you/
http://healthimpactnews.com/2013/the-devastating-consequences-of-replacing-butter-with-margarine-in-our-diet/
http://nutritionfacts.org/
http://en.wikipedia.org/wiki/Margarine
http://www.realmilk.com/
http://preventdisease.com/news/13/091213-The-Diet-Dictocrats-Told-Us-To-Drop-Butter-and-Look-What-Happened.shtml
Bots. D.M.L. and Katan, M.B. (2001). ‘Replacement of dietary saturated fatty acids by trans fatty acids lowers serum HDL cholesterol and impairs endothelial function in healthy men and women.’ National Centre for Biotechnology Information, 21(7) pp1233–7.
Enig, M. (2012). ‘A Response to the National Association of Margarine Manufacturers.’ Available at: http://www.westonaprice.org/know-your-fats/margarine-manufactures Accessed January 2012.
Gillman, M.W. et al. (1997). ‘Margarine intake and subsequent coronary heart disease in men.’ National Centre for Biotechnology Information, 8(2) pp144–9.
Griguol Chulich, V.I., León-Camacho, M. and Vicario Romero, I.M. (2005). ‘Margarine’s trans-fatty acid composition: modifications during the last decades and new trends’ National Centre for Biotechnology Information, 55(4) pp367–73.
Karbowska, J. and Kochan, Z. (2011). ‘Trans-fatty acids–effects on coronary heart disease.’ National Centre for Biotechnology Information, 31(181) pp56–9.
Kummerow, F.A. (2009). ‘The negative effects of hydrogenated trans fats and what to do about them.’ National Centre for Biotechnology Information, 205(2):458–65.
Mozaffarian, D. et al. (2007). ‘Consumption of trans fats and estimated effects on coronary heart disease in Iran.’ National Centre for Biotechnology Information, 61(8) pp1004–10.
Stop Trans Fats (2007). ‘Join the campaign to Stop Trans Fats!’ Available at: http://www.stop-trans-fat.com Accessed January 2012.
Tavani, A., Negri, E., D’Avanzo, B. and La Vecchia, C. (1997). ‘Margarine intake and risk of nonfatal acute myocardial infarction in Italian women.’ National Centre for Biotechnology Information, 51(1) pp30–2.
Willett, W.C. et al. (1993). ‘Intake of trans fatty acids and risk of coronary heart disease among women.’ National Centre for Biotechnology Information, 6:341(8845) pp581–5.
Yanagi, S., Yamashita, M., Ogoshi, K. and Imai, S. (1994). ‘Comparative effects of milk, yogurt, butter, and margarine on mammary tumorigenesis induced by 7,12-dimethylbenz(a)anthracene in rats.’ National Centre for Biotechnology Information, 18(6) pp415–20.
Disclaimer
http://www.hsph.harvard.edu/nutritionsource/
http://www.webmd.com/vitamins-supplements/ingredientmono-1071-bht%20butylated%20hydroxytoluene.aspx?activeingredientid=1071&activeingredientname=bht%20butylated%20hydroxytoluene
http://articles.mercola.com/sites/articles/archive/2010/12/07/why-is-butter-better.aspx
http://myculturedpalate.com/blog/2012/12/10/is-margarine-harmful-6-secrets-they-dont-tell-you/
http://healthimpactnews.com/2013/the-devastating-consequences-of-replacing-butter-with-margarine-in-our-diet/
http://nutritionfacts.org/
http://en.wikipedia.org/wiki/Margarine
http://www.realmilk.com/
http://preventdisease.com/news/13/091213-The-Diet-Dictocrats-Told-Us-To-Drop-Butter-and-Look-What-Happened.shtml
Bots. D.M.L. and Katan, M.B. (2001). ‘Replacement of dietary saturated fatty acids by trans fatty acids lowers serum HDL cholesterol and impairs endothelial function in healthy men and women.’ National Centre for Biotechnology Information, 21(7) pp1233–7.
Enig, M. (2012). ‘A Response to the National Association of Margarine Manufacturers.’ Available at: http://www.westonaprice.org/know-your-fats/margarine-manufactures Accessed January 2012.
Gillman, M.W. et al. (1997). ‘Margarine intake and subsequent coronary heart disease in men.’ National Centre for Biotechnology Information, 8(2) pp144–9.
Griguol Chulich, V.I., León-Camacho, M. and Vicario Romero, I.M. (2005). ‘Margarine’s trans-fatty acid composition: modifications during the last decades and new trends’ National Centre for Biotechnology Information, 55(4) pp367–73.
Karbowska, J. and Kochan, Z. (2011). ‘Trans-fatty acids–effects on coronary heart disease.’ National Centre for Biotechnology Information, 31(181) pp56–9.
Kummerow, F.A. (2009). ‘The negative effects of hydrogenated trans fats and what to do about them.’ National Centre for Biotechnology Information, 205(2):458–65.
Mozaffarian, D. et al. (2007). ‘Consumption of trans fats and estimated effects on coronary heart disease in Iran.’ National Centre for Biotechnology Information, 61(8) pp1004–10.
Stop Trans Fats (2007). ‘Join the campaign to Stop Trans Fats!’ Available at: http://www.stop-trans-fat.com Accessed January 2012.
Tavani, A., Negri, E., D’Avanzo, B. and La Vecchia, C. (1997). ‘Margarine intake and risk of nonfatal acute myocardial infarction in Italian women.’ National Centre for Biotechnology Information, 51(1) pp30–2.
Willett, W.C. et al. (1993). ‘Intake of trans fatty acids and risk of coronary heart disease among women.’ National Centre for Biotechnology Information, 6:341(8845) pp581–5.
Yanagi, S., Yamashita, M., Ogoshi, K. and Imai, S. (1994). ‘Comparative effects of milk, yogurt, butter, and margarine on mammary tumorigenesis induced by 7,12-dimethylbenz(a)anthracene in rats.’ National Centre for Biotechnology Information, 18(6) pp415–20.
Disclaimer