Margarine

Do you know what is the difference between butter and margarine? Many people use the term butter to refer interchangeably to the real butter and margarine. This confusion is due to that margarine is a relatively new product on the tables of our homes. In order to avoid this error so common it is important to know the differences between these two products. Butter is a product from cow’s milk. I.e. it is a fat of animal origin and therefore is a saturated fat. Using a manual process of churning, gets the consistency and texture of this product. Unlike butter, margarine comes from vegetable oils either cotton, sunflower, soybean, Palm, etc.

It is a vegetable fat. To make it it is necessary, first, refine vegetable oil where are removed fatty acids, phospholipids and some other components through processes of washing and neutralisation with chemicals including sodium lye. Once you get the refined oil is passed to the hardening process by a process called hydrogenation which consists of bombard oil with hydrogen at high pressure and high temperatures. After this procedure is newly obtains margarine. So now that you know the differences between one and another, which one is the healthiest? What should I eat? The only one that can be eaten is the butter. Margarine must not exist in the kitchen under any circumstances.

The process of hydrogenation which suffers vegetable oil to become margarine produces trans fatty acids that are highly toxic and dangerous to our health. This fat is known in the world of food as fat hydrogenated or partially hydrogenated fat industry. These fatty acids are particularly dangerous for young children and women in gestation and lactation period. This does not happen with the butter since the process to obtain it does not involve any process chemical for its transformation.Ever read this ingredient on the product label that will buy instantly reject. Lic. Lorena Romero loop STAFF of nutrition aesthetics original author and source of the article