Hydrogenated Vegetable Oil / Trans Fat
The ageold controversy about the use of butter or margarine continues, even though studies are now conclusive about the negative effects of margarine. The price you pay for a few grams’ reduction in saturated fats by using margarine could be catastrophic to your health. The following are some sobering facts about butter vs. margarine:
- Both butter and margarine have the same amount of calories.
- Butter is slightly higher in fat at 8 grams (saturated fats) per tablespoon compared to 5 grams of fat for margarine (2 grams of saturated fats and 3 grams of trans fat).
- Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.
- Eating butter increases the absorption of many other nutrients in other foods.
- Butter has many nutritional benefits, whereas margarine has a few only because they are mechanically added!
- Margarine is very high in transfatty acids. In the United States alone, about 30,000 people per year die early due to diets high in transfatty acids. Trans fats are worse for your heart than saturated fat, tripling the risk of coronary heart disease.
- Margarine increases total cholesterol and LDL cholesterol (the unhealthy cholesterol).
- Margarine lowers HDL cholesterol (the healthy cholesterol).
- Margarine increases the risk of cancers up to fivefold.
- Margarine lowers the quality of breast milk.
- Margarine decreases immune response.
- Margarine messes with blood sugar, enhancing the possibility of diabetes.
Here are the most disturbing facts: Margarine is only one molecule away from being plastic. The process of hydrogenating vegetable oil to make margarine is the same process used to turn oil into plastic. Plastic is just slightly more hydrogenated than margarine.
Hydrogenated oils slather the arterial walls of your body with a slick sludge. Constant bombardment with hydrogenated oils helps cause arterial blockage.
The process of adding hydrogen to oil turns the oil black. That’s right—margarine is initially black, and then dyed yellow to look like butter. Dyes are toxic and cause an allergic reaction in practically everyone. Many cases of hyperactivity, ADD, and ADHD in children have been directly linked to food coloring and other dyes.
Still not convinced? Try this: Purchase a tub of margarine and leave it open in your garage or a shaded area. Within a couple of days, you will see a couple of things. First, no flies—not even those pesky fruit flies—will go near it. That should tell you something immediately. Second, you’ll notice that the margarine does not rot or smell any different. This is because it has no nutritional value. Nothing will grow on it; even those teeny microorganisms will not make their home in margarine because microorganisms cannot grow on something that is nearly plastic.
If you still insist on using margarine, go to a garage sale, buy a boatload of Tupperware, melt it down, and spread some of that on your toast. Sound inviting? Yuk!