Do People That Eat Margarine Really Know How It is Manufactured?

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Margarine is a product that has been marketed to us as a healthier alternative for years. But, do the people that eat margarine really know how it’s manufactured?

Odds are that it definitely is part of your diet! But what is in margarine that makes it so unhealthy and unnatural? Why is it not obvious too the people who eat it?

Manufacturers labeling and product designs play a huge role in deceiving customers. For example some margarine show an approved seal of the American Heart Association and promote cardiovascular health… Others such as Earth Balance show this spread as natural and deceive vegetarians and vegans.

Other tricky schemes are an imitation buttery spread labelled that it contains Omega three’s and good fatty acids such as from fish oil. However the problem is that many customers do not have any knowledge of the nutrition nor do they understand how omega three’s are extracted and that they are not all equal.

Many of these spreads have an unequal balance of vegetable oils such as the omega-3 to Omega 6 ratio… This causes and increased risk of heart attack.

Another unhealthy oil and a natural spread is soybean oils that is majority used in fast food and processed food chains. Recent studies show that 20% of the calories in the diet of most Americans are estimated to come from this source alone. This news is both shocking and disturbing.

It is recommended that both acids should be a one to one ratio however people that consume margarine have a 15 to 1 Omega ratio. So… If at all possible you should avoid eating these types of spread roll saturated with Omega 6 to Omega 3’s this imbalance causes multiple problems that your body is forced to process.

Another thought to think of is, do you know the unhealthy components that are in margarine?

Free radicals – free radicals are toxic breakdown products that come from high temperatures and vegetable oils they contribute to huge health problems such as heart disease and cancer.

Bleach – did you know that the true color of vegetables and margarine is gray so they manufacture use bleach to make it white or yellow to look more appealing to the buyer.

Synthetic vitamins- vitamins such as these are added to margarine in oil top spreads they have an opposite effect to the natural vitamins in real, butter.

Trans fats – margarine is hydrogenated, which turns liquid oils into a solid fat, and causes an insurmountable amount of health problems such as hormonal imbalances, skin disease, bone problems, cancer, heart disease, difficulties in pregnancy, infertility, problems with lactation, stunt growth, learning disabilities, and a low birth weight in babies.

Emulsifiers and preservatives – along with all of the types of health concerns, many additives are added to these margarine and spreads. Did you know that some companies use a preservative to stabilize the product for a longer shelf life and use items such as BHT.

Artificial flavors- a fake butter taste is added to the margarine to help mask the odor of the hydrogenated oils.

Hexane solvents – this is an industrial chemical that has toxic effects on the body, however is used repeatedly in the extraction process.

Mono Triglycerides- these are often mask and called low trans fat spread, however, these do contain trans fats and manufacturers do not have to list all of these on the labels.

Soy protein isolate -this is a process powder that is added to the low trans fat spread. It is the main cause of thyroid dysfunction, heart issues, and digestive disorders.

The most common method of making margarine consists of blending vegetables in science that can be modified with plant fats, chilling the mixtures to help solidify and then working it repeatedly to improve and get the feeling of texture. Once this process has begin the older hydrogenated is pressed into a catalyst this addition of hydrogen increases the melting point it helps harden the mixture.

Margarine is made from a wide variety of fats from vegetables, some skim milk, emulsifiers and animal fats. Some of these commonly known or soy lecithin and helps disperse the water evenly throughout the whole so that it is not chunky or in clumps.

The margarine industry fulfills customers by saying that their product is low in saturated fats and tries to fool the customers into buying this product over real, natural butter… however research is showing and establishing that this fact may not be a problem at all, but the true and main problem is the above list of ingredients that is mixed into this deathly concoction.

So the next time you are grocery shopping and you find yourself in the cold food section, be sure to read your labels and look for butter not margarine. Don’t be fooled by the fancy display of cartons, cases, or logos on the front… But look for these modified spreads made with GMO oils and stay as far away as possible. Instead, it’s up to you tell if yours spreads like coconut butter, healthy nuts or butters. Your body will thank you for it!

Source – Organic Health


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