Butter and margarine have always had a competition between which one is better. Multiple researchers from many universities (such as Harvard) and health clinics have ran tests on both of the subjects to determine which one is the healthier choice. Through intense research, a lot of people switch to margarine because of health conditions, personal preference, or simply just the price. Others say that butter is healthier due to the ingredients, source, and how it's prepared. According to the Department of Resource Economics at the University of Massachusetts Amherst, A lot of questions arise just by looking at the base of this debate but the real question that I want to uncover is , does margarine cause more negative health defects then butter?
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A French man by the name of Hippolyte Mège-Mouriès created margarine in 1869. Margarine is mainly made from vegetable oil (extracted from corn, cottonseed, soybeans or safflower seeds) and water. It never contains milk. An “organic compound” called Hexane is used to extract the oil from the corn. The oil is then steamed to clean out most impurities but in the process, they are also destroying the vitamins and minerals needed to maintain health. Hydrogen gas is then pumped through the oil to make the unsaturated fatty acids into solid and saturated fats. Emulsifiers are then added to remove any chunks or lumpy areas. They also add bleach to get rid of any discolorations. The half-formed margarine is then steamed again to reduce the odors the chemicals give off. To top it all off, more additives and food coloring is added to make it look like it’s twin. Margarine does helps to lower low-density lipoprotein (LDL) but it also is high in trans-fats which can increase the chances of heart disease and/or raise blood cholesterol levels. It is mainly based on current health conditions. Margarine is the only “spread additive” that can be made and produced differently because this edible is …show more content…
This statement has some points where it is true but the sad truth it, it’s mainly false. Dr. Frank Hu, Professor of Nutrition and Epidemiology at Harvard T. H. Chan School of Public Health stated that the connection between butter and obesity is 95% false. The reason why it’s false is because humans eat too much butter. If butter is eaten in a normal amount then it can do very little harm to your body. In shorter terms, yes obesity can be caused by eating both of them because the ingredients used are not healthy but it’s not the products fault. We only have ourselves to blame because since we eat so much of it, we are putting our health on the line. One problem that the public faces is, what if someone is lactose intolerant? 4 out of 5 people are “forced” to switch due to their health conditions. That belief is also incorrect, butter contains less lactose when compared to margarine and if someone were to take a closer look, not only does margarine contain lactose but it also contains omega-3 which is a form of fish oil. That's not good for all the non-meat eaters in the
A French man by the name of Hippolyte Mège-Mouriès created margarine in 1869. Margarine is mainly made from vegetable oil (extracted from corn, cottonseed, soybeans or safflower seeds) and water. It never contains milk. An “organic compound” called Hexane is used to extract the oil from the corn. The oil is then steamed to clean out most impurities but in the process, they are also destroying the vitamins and minerals needed to maintain health. Hydrogen gas is then pumped through the oil to make the unsaturated fatty acids into solid and saturated fats. Emulsifiers are then added to remove any chunks or lumpy areas. They also add bleach to get rid of any discolorations. The half-formed margarine is then steamed again to reduce the odors the chemicals give off. To top it all off, more additives and food coloring is added to make it look like it’s twin. Margarine does helps to lower low-density lipoprotein (LDL) but it also is high in trans-fats which can increase the chances of heart disease and/or raise blood cholesterol levels. It is mainly based on current health conditions. Margarine is the only “spread additive” that can be made and produced differently because this edible is …show more content…
This statement has some points where it is true but the sad truth it, it’s mainly false. Dr. Frank Hu, Professor of Nutrition and Epidemiology at Harvard T. H. Chan School of Public Health stated that the connection between butter and obesity is 95% false. The reason why it’s false is because humans eat too much butter. If butter is eaten in a normal amount then it can do very little harm to your body. In shorter terms, yes obesity can be caused by eating both of them because the ingredients used are not healthy but it’s not the products fault. We only have ourselves to blame because since we eat so much of it, we are putting our health on the line. One problem that the public faces is, what if someone is lactose intolerant? 4 out of 5 people are “forced” to switch due to their health conditions. That belief is also incorrect, butter contains less lactose when compared to margarine and if someone were to take a closer look, not only does margarine contain lactose but it also contains omega-3 which is a form of fish oil. That's not good for all the non-meat eaters in the