One product that is abused constantly is margarine. A few years ago this product was considered a healthy alternative to butter. As Joan Dye Gussow stated, “As for butter and margarine, I trust the cows more then I trust the chemist.” Along with this quote I will present you a tip that I use constantly, avoid food products that ingredients are unfamiliar, unpronounceable and/or not recognizable by your great-great grandmother! Let’s look a little deeper into the product of margarine.

Who do you trust more?

MARGARINE:

Margarine was created because people were concerned that butter (high in saturated fat and high in cholesterol) might contribute to heart disease and stroke. Recent studies suggest that users of polyunsaturated vegetable oils like most margarine might be at perhaps a greater risk of having a heart attack.

Margarine contains hydrogenated polyunsaturated vegetable oils. Hydrogenation creates a synthetic fat that has proven harmful to the human immune system. Further, this process has proven a contributor to elevating blood cholesterol. READ THOSE NUTRITIONAL LABELS! Read your ingredient listing to determine if hydrogenated or partially hydrogenated oils are listed. Margarine, butter or vegetable oils without either of these ingredients are most likely better for you. Butter should be preferred over most margarine and should be used in moderation given the high fat content

Look for partially hydrogenated oils, these are TRANS FAT in disguise.