It is believed that margarine is much more harmful than butter, but in fact it is not. Moreover, today’s margarine is much healthier than its supposedly healthier counterpart. This was told socialbites.ca by a nutritionist-consultant, deputy director of the ANO Research Center “Healthy Nutrition” Alexei Kabanov.
“The harm of margarine is explained by the method of its production – hydrogenation or hardening of liquid vegetable oils. As a result of this process, trans fatty acids are formed, which trigger cardiovascular diseases. These components should be limited or completely eliminated from the diet. Today, however, margarine is produced in a different way. New technologies make it possible to reduce the trans-isomer content in margarines to a safe 2%. But butter contains natural trans-isomers, the formation of which is associated with the peculiarities of animal nutrition. Their number can reach 8 percent,” warned the expert.
Moreover, according to him, it is impossible to exclude natural transisomers from the product if manufacturers have learned to deal with industrial transisomers. Therefore, the myths that margarine-based desserts on store shelves contain large amounts of trans fats have no basis.
“If we compare the health effects of modern margarines and butter, then the preference is for margarines. First, modern margarines do not contain trans fats, cholesterol, saturated fats, which modern medicine recommends limiting. Second, margarine made from vegetable oils contains healthy unsaturated fatty acids that have a positive effect on cholesterol levels and prevent a number of CVDs.
The nutritionist also noted that the use of butter is not prohibited, the main thing is that there should be a principle of measure in everything.
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