If you still think that fat is bad for you, you get a point. But only partially, as not all fats are created equal.
Fats to run from… NOW!
Nobody likes to fight with their toast in the morning. Hard, cold butter that you try to spread on the piece of bread can drive some crazy ( I witnessed it first hand). Plus it goes rancid pretty quickly. So to alleviate those unbearable life circumstances the French (yeap) started to play with mother nature and created margarine in the 19th century. So from then on we were happily starting our mornings with delightfully obedient spread that never (and I mean NEVER) went bad. It only took us about another century to figure out that the solution was literally killing us slowly. One toast at a time!
Just take a look what your margarine is full of. Not so healthy option after all…
1. Trans fats:
These unnatural fats in margarine, shortenings and spreads are formed during the process of hydrogenation, which turns liquid vegetable oils into a solid fat. Trans fats contribute to heart disease, cancer, bone problems, hormonal imbalance and skin disease; infertility, difficulties in pregnancy and problems with lactation; and low birth weight, growth problems and learning disabilities in children. A U.S. government panel of scientists determined that man-made trans fats are unsafe at any level. (Small amounts of natural trans fats occur in butter and other animal fats, but these are not harmful.)
2. Free radicals
Free radicals and other toxic breakdown products are the result of high temperature industrial processing of vegetable oils. They contribute to numerous health problems, including cancer and heart disease.
3. Synthetic vitamins
Synthetic vitamin A and other vitamins are added to margarine and spreads. These often have an opposite (and detrimental) effect compared to the natural vitamins in butter.
4. Emulsifiers and preservatives
Numerous additives of questionable safety are added to margarines and spreads. Most vegetable shortening is stabilized with preservatives like BHT. Hexane and other solvents: Used in the extraction process, these industrial chemicals can have toxic effects.
The natural color of partially hydrogenated vegetable oil is grey so manufacturers bleach it to make it white. Yellow coloring is then added to margarine and spreads.
6. Artificial flavors
These help mask the terrible taste and odor of partially hydrogenated oils, and provide a fake butter taste.
7. Mono- and di-glycerides
These contain trans fats that manufacturers do not have to list on the label. They are used in high amounts in so-called “low-trans” spreads.
8. Soy protein isolate
This highly processed powder is added to “low-trans” spreads to give them body. It can contribute to thyroid dysfunction, digestive disorders and many other health problems.
Often added to spreads to give them cholesterol-lowering qualities, these estrogen compounds can cause endocrine problems; in animals these sterols contribute to sexual inversion. – See more at: http://healthimpactnews.com/2013/the-devastating-consequences-of-replacing-butter-with-margarine-in-our-diet/#sthash.62wjTJph.dpuf