valvular disease of heart

The notion margarine was gleamed from the Greek word for pearl. The original margarine was white, shiny, and hard, some say, and secondly, that they gray. The first ingredients of milk, beef fat, sheep's stomachs and of the cow udder. The process for the manufacture of margarine was used in the treatment of ingredients with heat, pressure and lye. Emperor Louis Napoleon the third, when in 1866 Paris World Exhibition, he announced sponsor a cheap substitute for butter. It is said that he wanted to ensure the poor receive their share of fat in their diet, he saved money on butter for his army, after the French chemist Hippolyte Merge Mouiries invented margarine. Some say it was the first time to fatten turkeys, but they kill it .

Arguments against fast Margarine was created by the governments and the food industry. Laws were made to producers of margarine Add yellow food color to them so appealing and it was forced to a tax on margarine with assistance from the dairy industry. There were also arguments against early health margarine. During the Second World War, the price of butter shot so high that the laws impede margarine sales and production were lifted.

The manufacture of margarine over the years and in the 1920s, it only uses vegetable oils as the base for margarine, but to improve the taste and the appearance of numerous chemical additives were introduced to margarine and too hard for use in a stick format is hydrogenated, which means cooked at extremely high temperatures, and this process is saturated fats. Dr. Andrew Weil explains that he had "the chemical term saturation refers to the percentage of carbon atoms in fats, in the fully bonded labor, with hydrogen atoms."

Butter is a natural fatty acid structure resembles that the fatty acids in our body. The body can make healthy cells, if the structures fit properly. The high heat and strong chemicals for the production of margarine modify unsaturated fatty acids in a form called trans configuration, ie trans-fats. If they changed another molecule in margarine, it would be plastic.

There is no difference in the calories of butter compared to margarine. Three grams of butter is higher in saturated fats. Butter has a lot of nutritional benefits and margarine has a few added that are not natural. A study by the Harvard School notes that women margarine increased incidence of heart disease by 53% compared to eating the same amount of butter.

There are many poor results from eating margarine including decreasing immune response and insulin, the risk of cardiovascular disease is tripled, the quality of breast milk is reduced, the risk of cancer increased five-fold, and it increases the bad cholesterol and lowers the good cholesterol. Margarine is so low in nutritional value that you, if I do not open outside of microorganisms to grow and even fruit flies are not attractive.

To be fair, both are sources of fat and calories people consume too many calories, fat already. It is best to use butter, but very sparingly.