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David F wrote:I seem to remember reading that margerine, like fructose, can do some prettry horrible things to your system. We are eliminating fructose because it is toxic...it seems wrong to then seek another product which has the potential for toxicity. I have no knowledge in this field, but pulled the following from a public forum on the web. I used to eat margerine but have gone back to eating butter.
Developed in the late 1800s as a butter substitute, margarine (which is less expensive but not as flavorful as butter) is made with vegetable oils. In order for margarine to become solid, the oil must undergo a chemical transformation known as hydrogenation — indicated as hydrogenated (or partially hydrogenated) oils on a label. During hydrogenation, extra hydrogen atoms are pumped into unsaturated fat, a process that creates TRANS FATTY ACIDS and converts the mixture into a saturated fat, thereby obliterating any benefits it had as a polyunsaturate. Some researchers believe that hydrogenated oils may actually be more damaging than regular saturated fats for those limiting cholesterol in their diets, but the jury's still out on that debate. Those margarines lowest in cholesterol are made from a high percentage of polyunsaturated canola, safflower or corn oil. To make this butter substitute taste and look more like the real thing, cream or milk is often added. Food coloring, preservatives, emulsifiers and vitamins A and D are also common additives. Careful label scrutiny is advised because the ingredients affect everything from flavor to texture to nutritive value. Regular margarine must contain 80 percent fat. The remaining 20 percent consists of liquid, coloring, flavoring and other additives. Margarine is available salted and unsalted. So are butter-margarine blends, which are usually proportioned 40 to 60 percent respectively.
DF I couldnt agree more. Saturated fats may be bad but trans fats are much worse. Any fat that is naturally (ie not manupulated my man) solid at room temperature is a saturated fat (eg all animal fats). Any fat that should be liquid (eg olive oil) but has been made to be solid at room temperature (eg margs made from oils) are trans fats. Susan |
