Dietary fats can be tricky business, as they're not all the same. While some are necessary for optimal health, others need to be balanced and some need to be avoided altogether, and understanding which is which is quite crucial, considering how important fats are for optimal health, as previously noted. Here Leslie Locklear, Food.news , reflects on natural foods to eat instead of margarine:

“Many government health organizations have advocated the use of margarine in cooking as a way to avoid the purported negative effects of butter on one’s health.

But as it turns out, the reverse is actually true: margarine may in fact, cause more harm to the body than the product it was meant to replace.

What is margarine?

Margarine's origins can be traced back to France, where it was developed by the chemist Hippolyte Mege-Mouries in response to an order by Emperor Napoleon III which called for the development of a cheap butter alternative that could be used by French workers and his armies in the Franco-Prussian war.

But far from being the vegetable-based concoction we now know, Mege-Mouries’ original margarine consisted of beef tallow churned with milk. This went unchanged until the 1930s, when the Great Depression forced manufacturers to use vegetable oils such as soybean and safflower.

Since then, margarine has become a widely used alternative to butter, one that is often marketed as being a “healthier” version of the latter.

What are the negative effects of margarine on the body?

Despite being marketed as a healthy alternative to butter, margarine is actually linked to several health risks, most of which are caused by its manufacturing process.

Margarine owes its butter-like consistency and higher melting temperature to a process called hydrogenation, which involves the introduction of hydrogen molecules into the oils. This process effectively renders the oils stable at room temperature, thus ensuring a longer shelf-life for the final product.

But hydrogenation also results in the creation of harmful compounds called trans fats which recent research has linked to an increased risk of heart diseases and other health issues because of its ability to raise levels of low-density lipoprotein (LDL) or bad cholesterol, and lower levels of high-density lipoprotein (HDL) or good cholesterol.

Aside from raising one’s risk for heart disease and other cardiovascular problems, here are other health problems posed by margarine consumption:

Margarine is packed with bad fats

Most of the margarine on the market is made with a vegetable oil base. This base, depending on the brand, is usually a blend of soybean, canola, palm and sunflower oils.

These oils, as noted by experts, are predominantly made up of polyunsaturated fats which are easily oxidized through heat and light. This is dangerous, according to research, since oxidized fats can actually increase inflammation in the body.

In addition, most of the margarine currently being sold on the market are high in omega-6 fatty acids, which are linked to all sorts of illnesses such as diabetes, obesity, cancer, irritable bowel syndrome (IBS), and arthritis.”

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