If Only The Truth Be Known...

Myth: To avoid heart disease, we should use margarine instead of butter.

Truth: Margarine eaters have twice the rate of heart disease as butter eaters.

(Nutrition Week 3/22/91 21:12)

For those that still sit on the fence as to whether margarine is a healthier option over butter, here are some facts that will bring you the clarity you have been searching for.

Trans fatty acids and hydrogenated oils are the deadliest of them all and should be avoided at all costs.

Since the early 1990s, scientific evidence has been pouring in about the many dangers of Trans fats found in margarine as well in other artificially created fats like vegetable shortening and partially hydrogenated vegetable oil. These are the type of fats that your common commercial cakes, cookies, pastries and crackers (even the so called healthier type) are made from.

Trans fats are now known to cause heart disease, obesity, diabetes, cancer and other degenerative diseases. In addition, trans fats have been linked with lower birth weight of babies as well as declined fertility.

Given the evidence, one would expect that there is now universal agreement that margarine is by far the more harmful product.

Well may be the following insight as to the process for making margarine and other imitation butter spreads will have you reverting back to the real deal, and that is simple, Butter is Better!

Fact: Trans fat is the result of making Margarine from oil.

Many people probably know margarine is made by a process called hydrogenation. But few are aware of the details of what goes on during hydrogenation.

Here is a step-by-step description of the hydrogenation process.

Step 1

The oils selected for making margarine are also among the Big Four genetically modified crops – soy, corn, rapeseed / canola and cottonseed.

These oils have already turned rancid from being extracted from oil seeds using high temperature and high pressure. Rancid oils are loaded with free radicals that react easily with other molecules, causing cell damage, premature aging and a host of other problems.

The last bit of oil is removed from the seed with hexane, a solvent known to cause cancer. Although this hexane is subsequently removed, traces of it are inevitably left behind.

Step 2

The raw oils for making margarine are steam cleaned. This destroys all the vitamins and antioxidants.

However, the residues of pesticides and solvents such as hexane remain.

Step 3

The oils are mixed with finely ground nickel, a highly toxic substance that serves as a catalyst for the chemical reaction during the hydrogenation process.

Other catalysts may be used, but these, too, are highly toxic.

Step 4

The oils are then put under high temperature and pressure in a reactor.

Hydrogen gas is introduced. The high temperature and pressure together with the presence of the nickel catalyst causes hydrogen atoms to be forced into the oil molecules.

If the oil is partially hydrogenated, it turns from liquid into a semi-solid.

Trans fats are formed during partial hydrogenation. These are fat molecules that have been twisted out of shape. In liquid oils, the molecules are bent, with the hydrogen atoms on opposite sides of each other.

Step 5

What comes out of the partial hydrogenation process is a smelly lumpy grey grease. To remove the lumps, emulsifiers which are like soaps are mixed in.

Step 6

The oil is then steam cleaned (again!) to remove the odor of chemicals. This step is called deodorization and it again involves high temperature and high pressure.

Step 7

The oil is then bleached to get rid of the grey color. A natural yellow color is added to margarine, as synthetic coloring is not allowed!

In fact, early last century, all coloring was not allowed and margarine was white. This was to protect consumers from getting butter and margarine mixed up!

Step 8

Synthetic vitamins and artificial flavors are mixed in.

Step 9

Finally, the margarine is promoted to the public as a health food with the full endorsement of many scientists, doctors, nutritionists and health authorities.

Now I can’t leave this subject without a few words on cholesterol, after all its the main catalyst for people falling pray to the endorsements of margarine being better than butter but like I said if only the truth be known!

The truth is that cholesterol is your best friend. It is vital for the function of the nervous system and the integrity of the digestive tract. Steroid hormones that help the body deal with stress are made from cholesterol. Sex hormones like estrogen and testosterone are made from cholesterol. Bile salts that the body uses to digest fats are made from cholesterol. Vitamin D, needed for thousands of biochemical processes, is made from cholesterol.

Cholesterol is a powerful antioxidant that protects us against cancer. It is vital to the cells because it provides waterproofing and structural integrity. And, finally, cholesterol is the body's repair substance. When our arteries are weak and develop fissures or tears, cholesterol is sequestered and used for repair. When cholesterol levels in the blood are high, it's because the body needs cholesterol. The question we need to be asking is what is causing its elevation?

The most likely causes of increased heart disease in Australia are the other changes in our diets such as huge increases in consumption of refined carbohydrates and vegetable oils, particularly hydrogenated vegetable oils used in margarines, cakes and cookies etc; and the decline in nutrient levels in both our soils and therefore our food, particularly minerals and fat soluble vitamins found only in animal fats.

For more information on the Benefits and correct use of saturated fats verses vegetable oils  http://www.6wisdoms.com/index.php/skinny-on-fats.html

TrackBack URI for this entry

Comments (0)

Subscribe to this comment's feed

User Rating: / 0
PoorBest