Butter versus margarine
For years we have been discouraged from eating butter, largely due to its high fat and calorie content and nutritionists have often suggested margarine as a healthier substitute.
However, a recent study conducted by Harvard University, suggests the contrary. Although they are both sources of fat, butter and margarine contain different kinds of fat, which is important when deciding which one of the two is a healthier option, suggests the study.
What is margarine?
Margarine is used as a substitute for butter and it contains saturated fats. These are produced when hydrogen is heated in order to harden vegetable oils. It is often claimed that margarine contains polyunsaturated fats that contain Omega 3 and Omega 6 oils which are essential fatty-acids, but the body cannot manufacture them. However, the high temperature needed to produce margarine, destroys and vitamin E and other nutrients left in the oil. The final product contains trans-fatty acids which increase inflammation in the body. One of margarine's supposed virtues is that it can help reduce cholesterol levels in the bloodstream, and thereby afford some protection from 'cardiovascular' conditions such as heart diseases and strokes.
Difference between margarine and butter:
Both Margarine and butter contain the same amount of calories present in them. On the contrary butter contains natural fats, which are essential for the strengthening the bones and has many nutritional benefits.
Ill-effects of margarine:
Excess intake of margarine can worsen illnesses such as colitis and arthritis. The hardening agents used in the production of margarine include nickel and cadmium. Nickel is a toxic metal that when consumed in excess, causes lung and kidney problems. Cadmium is among the most toxic of the heavy metals. It may contribute to serious diseases such as arteriosclerosis, high blood pressure and malignancy. The study conducted at Harvard University, found that a diet high in trans-fat, which doubles the chance for heart attack and decreases life expectancy.
Solution:
The best way to control the rising cholesterol levels, is by eating everything in moderation and not anything in excess. All products such as eggs, full cream milk, etc. contain minerals and proteins which are essential for the bones and cutting out these products will only lead to further health hazards.
However, a recent study conducted by Harvard University, suggests the contrary. Although they are both sources of fat, butter and margarine contain different kinds of fat, which is important when deciding which one of the two is a healthier option, suggests the study.
What is margarine?
Margarine is used as a substitute for butter and it contains saturated fats. These are produced when hydrogen is heated in order to harden vegetable oils. It is often claimed that margarine contains polyunsaturated fats that contain Omega 3 and Omega 6 oils which are essential fatty-acids, but the body cannot manufacture them. However, the high temperature needed to produce margarine, destroys and vitamin E and other nutrients left in the oil. The final product contains trans-fatty acids which increase inflammation in the body. One of margarine's supposed virtues is that it can help reduce cholesterol levels in the bloodstream, and thereby afford some protection from 'cardiovascular' conditions such as heart diseases and strokes.
Difference between margarine and butter:
Both Margarine and butter contain the same amount of calories present in them. On the contrary butter contains natural fats, which are essential for the strengthening the bones and has many nutritional benefits.
Ill-effects of margarine:
Excess intake of margarine can worsen illnesses such as colitis and arthritis. The hardening agents used in the production of margarine include nickel and cadmium. Nickel is a toxic metal that when consumed in excess, causes lung and kidney problems. Cadmium is among the most toxic of the heavy metals. It may contribute to serious diseases such as arteriosclerosis, high blood pressure and malignancy. The study conducted at Harvard University, found that a diet high in trans-fat, which doubles the chance for heart attack and decreases life expectancy.
Solution:
The best way to control the rising cholesterol levels, is by eating everything in moderation and not anything in excess. All products such as eggs, full cream milk, etc. contain minerals and proteins which are essential for the bones and cutting out these products will only lead to further health hazards.
No comments:
Post a Comment