Wednesday, November 25, 2015 by mindbodyscience
The marketing blitz that was launched in the past few decades that demonized saturated fats and made polyunsaturated fats (with special attention to vegetable oils like soy, corn, and cottonseed) the hero, struck a serious blow to our overall health. People started avoiding things like butter, beef, and full fat cream and started introducing thing like margarine and low fat dairy products.
Was this a good choice?
To make margarine, a process is undertaken referred to as hydrogenation. This process turns polyunsaturated fats, which are normally liquid at room temperature into fats that are solid at room temperature. To make them, the cheapest oils are used such as soy, corn, cottonseed, or canola (which is genetically modified), and from their already rancid state due to the accepted extraction process, they are mixed with tiny metal particles, usually nickel oxide. The oil and its nickel catalyst are then subjected to hydrogen gas in a high pressure, high-temperature reactor.
From there, soap-like emulsifiers and starch are squeezed into the mixture to give it a nicer consistency, and the oil is then introduced to more high temperatures when it is steam-cleaned, to remove its unappetizing smell. From there, the margarine’s natural color (a stomach turning grey) is removed by bleach and dyes and strong flavors are they added to make it resemble butter.
Partially hydrogenated oils are even worse than highly refined vegetable oils due to the change in their chemical composition during the hydrogenation process. This altering of positions in the hydrogen atoms produces a transformation, which is rarely found in nature. Most of these man-made fats are toxic to the body, but your digestive system doesn’t recognize them as such. So instead of being eliminated from the body, they are adopted into the cell membranes. Your cells actually become partially hydrogenated! This wreaks havoc on cell metabolism and can cause serious diseases such as atherosclerosis, diabetes, obesity, immune system dysfunction, sterility, difficulty with lactation, and problems with bones and tendons.
This is what happens when we bastardize nature’s food.
Butter, provided it is organic and comes from grass fed cows, is on the complete other side of the spectrum in regards to health, and it has so many nutrients and benefits to offer, such as:
Now you can understand why you definitely need to consider butter as a staple in your diet and remove artificial imitators like margarine completely from your home.
To learn more about other benefits of butter, check out the first source below. To take your new butter addiction to a new level, read How To Make Ghee – The Real “Better Than Butter”. For another healthy DIY recipe, see how to make your own multi-vitamin/mineral powder: http://www.organiclifestylemagazine.com