What is margarine made from? Why is it harmful?

What is margarine made from? Why is it harmful? Margarine is primarily made on vegetable oil basis. This vegetable oil may be one of the soybean oil, canola oil, sunflower oil or many other vegetable oil derivatives according to its brand.
Herbal oils consist mainly of multiple unsaturated fats, also known as PUFAs. Such oils are easily oxidized (through heat and light) and oxidized PUFAs are supported by studies that cause a wide variety of health problems.
Margarine; If you use it to cook, fry or heat in general, this means that you increase the likelihood of oxidation of extremely sensitive fatty acids.
However, even if you do not heat the margarine, due to the heating process in the production process, the damage is probably already performed.
Herbal oils are also higher in terms of Omega 6 forms of PUFAs. High consumption of Omega 6 fat is linked to all kinds of diseases such as cardiovascular disease, diabetes, obesity, cancer, IBS and arthritis.
One of the main reasons why people continue to take margarine is the belief that saturated fats are bad.
However, the fact that saturated fats are not harmful and are actually beneficial for our health is still far from being accepted.
Various margarine manufacturers continue to market the ‘low -saturated fat ratio’ margarine products in a healthy way by taking advantage of the lack of information of the society.
In the meantime, instead of containing useful saturated fats in margarine butter, it is extremely high in terms of harmful oils such as multiple unsaturated fats and trans fats.
Does margarine contain trans fat? High levels of multiple unsaturated fat is not the only problem with margarine. Margarine products may also contain highly harmful trans fats.
Trans fats are human -made fatty acids formed during the hydrogenation process. Hydrogenation converts liquid vegetable oils into fat.
These newly formed fats are very toxic and consumption of them is linked to cardiovascular problems such as heart disease, high inflammation, insulin resistance, infertility and diabetes.
Although the amount of trans fat in margarine products has been greatly reduced over the years, it is still common to find these toxic oils in margarine products.
Food labeling rules allow the products to indicate that the products contain ‘zero trans fat’ if there is less than 0.5 grams per portion.

Unlike butter, vitamin deprivation lacks basic nutrients such as margarine A and K vitamins.
Butter is actually rich in fat -soluble vitamins, and the more healthy the cow is, the more nutritious the butter will be. Some of these nutrients actually protect us from heart diseases.
For example, natural vitamin A is important for thyroid and cardiovascular health.
Butter also contains antioxidant vitamin E, which can provide protection against harmful pufe oils in this diet.
Since margarine is obtained from intensely processed vegetable oils, the final product does not contain such foods.
Some margarine manufacturers now strengthen their products with synthetic vitamin forms such as vitamin A and D. However, this manipulation also causes new problems. Synthetic vitamin A may have a harmful effect on the body.
In terms of energy, butter and margarine are very similar and both contain similar amounts of ‘total fat’. However, when you go beyond the macro level and look at micro nutrient differences, butter appears to be a richer source of food aside from the fatty acid profile that is much more stable than margarine.
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Margarine GMO risk is provided from vegetable oils obtained from plants such as aspirin, sunflower, soybeans and cotton seeds.
Unfortunately, most of these crops are genetically modified organisms. Of course, production yields are higher as a result; This means lower prices for the consumer, but in terms of health, this is quite worrying.

How to make margarine? Making butter is a simple process. Cow’s milk is pasteurized, the cream is stripped from the top, the cream is shaken and the butter is formed. You can do this yourself at home with only a whisk.
Margarine production process is more complex and requires advanced technology.
It is much more difficult to obtain oil from a vegetable than to obtain cream from milk. Herbal oil removal often requires too much heat and excessive pressure.
Both processes do too much damage to the PUFAs that are easily oxidized in seed oil.
Most of these extracted oils are very toxic in refined states.
In order to remove these toxins, manufacturers are forced to process oils with chemicals. And so another problem arises when solving a problem.
Herbal oils are processed with solvent hekzan. Together with Hekzan, bleaches and odor relievers are used to remove bad tastes, colors and odors.
Partly hydrogen vegetable oil has a grayish color in its natural form. Since this will not be very attractive for a food product, manufacturers prefer to add margarine yellow paint.

Hydrogenation process in margarine hydrogenation is a chemical process used to increase the melting point of the product. It effectively solids margarine at higher temperatures, otherwise the margarine melts and becomes liquid.
The hydrogenation process changes molecules in the oil and can form trans fats.
The body cannot easily process these newly formed molecules, and this is one of the main causes of human -made trans fats to the body so much.
All this is to ensure that the margarine is removed from the refrigerator seconds!
Oils containing higher levels of saturated fat (such as butter and coconut oil) already have a higher melting point in natural states.

The protectors on the margarine BHT protectors are added to the artificial and synthetic margarine product to provide long shelf life. For this purpose, it is used regularly in vegetable oil -derived products.
BHT is usually launched as ‘safe’, but there are many studies showing otherwise about BHT.
Considering the potential risks of BHT, it is better to avoid consumption and be safe rather than being sad.
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