MARGARINE
Poison spread on bread
Although this substance (which I cannot call food), is considered relatively current, the truth is that its history dates back to 1860, when it was patented.
Given the shortage of butter and its high price, Emperor Napoleon III offered a reward to whoever found a substitute who could feed the lower social classes and the military.
Thus, the pharmacist Hippolyte Mège designed a substance that mimicked butter. Based on beef fat, whey and water, which was baptized with the name of margarine.
In the Second World War, margarine was essential for the survival of thousands of German soldiers and popularly spread throughout the planet.
What really is margarine?
Until a few years ago, margarines were made through a chemical process called hydrogenation, where low-quality liquid vegetable fats such as palm oil solidify by adding hydrogen atoms to their bonds. Resulting in a solid final texture that simulates butter.
What is popularly known as TRANS fats, with their devastating health effects. Well known are its effects on the circulatory system, lipid disorders and cancer propensity due to cell mutation.
Nowadays, knowing the bad reputation that margarine has earned, the industry has managed to modify its formula and at present, it is based on very low-quality vegetable fats that are emulsified and mixed with cows milk proteins, aromas and a lot, a lot of salt.
Effects on our health
- Arterial hypertension, hypercholesterolemia, hypertriglyceridemia, increased risk of venous thrombosis.
- Obesity, since this fat does not provide nutrients, our body can only use it as a source of energy and lipid reserve.
- Inflammatory processes of the joints, skin and mucosa, given its high percentage of polyunsaturated fats.
- Propensity to pancreatic, liver and colon cancer.
- Acne, seborrheic dermatitis and orange peel skin.
- Reduces the quality of breast milk.
- Reduces the reaction to insulin.
How is the industry fooling us?
The idea of the main corporations is to turn around its discredit and make us think that not only is it not bad, but it improves our health and even reduces cholesterol levels. The main commercial margarine brands have managed to position themselves in the first searches when we do a survey on the network. All seem to be positive messages backed by scientific studies that demonstrate its blessings for health. With the simple addition of phytosterols and synthetic vitamins it looks like a superfood that actually masks a stark truth.
Obviously, if we have a perfectly balanced diet, a portion of margarine will not have a great harmful effect, since the rest of the foods will compensate for its harmful effects. But in actual practice, margarine isn’t just spread on breakfast toast. Puff pastry, sweets, pastries, cookies (precooked and frozen), ice cream, creams and sauces, desserts, vegetable creams and much more.
What I can do?
If you consume margarine regularly, I think that by reading this article you will have taken away the desire to continue doing so. Substitute with rich virgin olive oil for you spread, occasionally you can even grab high-quality, organic butter. Avoid all those precooked and processed foods that we mentioned before and return to a healthy and nutritious diet.
I hope this post has been of your interest, please feel free to book a free consultation to learn more about how to optimize your healthy habits!
Daniel Giménez Aguilera
Nutritionist
