4 Reasons To Avoid Margarine
Author: Karen Lennox
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
The harms of trans fats in margarine are visible at any age, and children are most vulnerable.
The idea of creating margarine has never been based on health benefits. The main goal of the creators of this product was to offer a cheaper alternative to butter.
In the years of acute food crises, when the production of margarine began , the potential harms of its consumption gave way to the purely financial impossibility of buying butter. Today, when problems with cardio vascular system and obesity reached the dimensions of a global epidemic of harm margarine should be given more attention than ever.
Margarine is produced from vegetable fats , which in themselves, in their natural form, are not dangerous to health. They even bring their benefits. In the production of margarine, however, vegetable fats are processed and subjected to the so-called. hydrogenation . It is this process that is responsible for most of the potential health damage that regular consumption of margarine brings.
After hydrogenation of vegetable oils, the so-called hydrogenated fats, also known as trans fats . Hydrogenation of vegetable fats leads to serious molecular changes in their structure, which ensures the pleasant appearance of margarine, but, alas, there are also harmful properties.
According to some experts, the chemical structure of fats that they acquire after hydrogenation brings them closer to plastic than to edible foods.
The serious consequences of regular consumption of margarine provoke experts to present 4 main reasons to avoid it:
- The absorption of trans fats in the blood seriously changes its viscosity and thickens it. As a result, on the one hand, the work of the heart is hampered, which must work much harder to ensure blood circulation. On the other hand, there is an increase in blood pressure , which with regular consumption of margarine can become a chronic problem.
- Saturation of the blood with trans fats leads to an increase in bad cholesterol (LDL). In addition, the concentration of good cholesterol (HDL) is reduced. In combination with high blood pressure, chronic lipid profile problems are a major cause of life-threatening cardiovascular disease.
- The composition of margarine has an unhealthy ratio between omega-6 and omega-3 unsaturated fatty acids and the balance is shifted to the predominance of omega-6 acids. Although very useful with proper and dosed intake, this ratio of unsaturated fatty acids can trigger acute inflammatory processes in the body or worsen the manifestations of a number of chronic diseases.
- In childhood, some fatty acids in the composition of margarine, obtained after the hydrogenation of vegetable fats, can trigger serious allergies or increase the allergic attitude of the child. The effect is explained by the negative effect of these fatty acids on the weakened immune system in childhood.
Those effects of regular consumption of margarine cause it to fail from the menu of all adhering to healthy eating.
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