Margarine is often touted as a healthier alternative to butter, but this isn't always the case. According to Martha Grogan, from the Mayo Clinic, some kinds of margarine are, in fact, worse for you than butter.
If you think about it, butter is a natural product that has been consumed by humans for many centuries without causing harm to your health. So why swap it for margarine? Margarine is highly synthetic and is not at all the appetising yellow you find in the dairy aisle of your supermarket. In fact, without the added colourings, margarine is actually an appetite eradicating shade of grey.
So, have we been doing wrong by our husbands, wives and children by believing that butter is the culprit for all ill health? And has the country’s morning toast been ruined by kind hearted people doing the switch from butter to margarine thinking they are doing the right thing?
Facts about Butter:
- Butter contains important vitamins such as vitamin A as well as the fat soluble vitamins, D and E. All these nutrients are important for several bodily functions such as supporting the immune system and healing process
- Many important minerals can be found in butter. These include manganese, chromium, zinc, copper, iodine and selenium (a potent antioxidant important for fighting off free radicals)
- Butter provides a great balance of omega 3 and omega 6 fatty acids
- When butter is sourced from cows that have been eating green grass, it contains high levels of Conjugated Linoleic Acid (CLA). CLA has been found to build muscle as opposed to storing fat. Studies have found that CLA may also protect against cancer.
Why Should You Avoid Margarine and Other Butter Imitators?
- Trans Fats: These very unnatural fats that can be found in margarines and shortenings are formed during the process of converting liquid vegetables oils into solid fats. This process is called hydrogenation. According to studies, trans fats can be detrimental to your health.
- Free Radicals: These toxic breakdown products are as a result of the processing of vegetable oils at high temperatures.
- Synthetic vitamins: These are added to margarine but may not be as easily or as readily absorbed as natural vitamins.
