Margarine is not only harmful but Lethal

Margarine vs butter

When your family had a heart attack and survive, what is a diet that your doctor will most likely advice? The heart healthy diet otherwise is likely low-fat diet. Is it right?

If low fat diet what do you change for butter, You guessed it – Margarine! Very likely margarine is a substitute.

Margarine is of course, at the top of the list when a low fat diet is prescribed. After all, who would want butter, full of fat and saturated fats at that!  At the risk of being incorrect, But margarine …is very dangerous. Margarine is created from vegetable oil and plant base food contain no cholesterol. So the marketing words is “cholesterol free…”

The History of Margarine

Margarine was created in 1870 by a Frenchman from Provence, France — Hippolyte Mège-Mouriez — in response to an offer by the Emperor Louis Napoleon III for the production of a satisfactory substitute for butter. He used margaric acid, a fatty acid component isolated in 1813 by Michael Chevreul and named because of the lustrous pearly drops that reminded him of the Greek word for pearl, margarites  – and – he claimed the Emperor’s prize.

It is a dream come true for food industry. Natural preservative…yes. Trans unsaturated fats or trans fats – are mainly produced industrially from plant oils for use in margarine, snack foods and packaged baked goods.


1998 marked the 125th anniversary of the U.S. patent for margarine.


Low-Fat Myth

Everywhere we turn we hear how good a low-fat diet is for us – from television commercials to the American Heart Association. In the 1960s, fats and oils supplied Americans with about 45 percent of calories – about 13 percent of adults were obese and under 1 percent had type 2 diabetes. Today, Americans take in less fat, getting about 33 percent of calories from fats and oils – yet 34 percent of adults are obese and 11 percent have diabetes, most with type 2 diabetes.

Low fat diet is a myth, because a low-fat diet is good for you.

Low-fat is not what the human body needs – In fact it is harmful! Why, because it is trans-fat acid or trans-fat. And trans-fat is definite no-no for cardiovascular health or health in general.


About Margarine: What you didn’t know

  1. Margarine is high in trans fatty acids – The disadvantage of true margarine is the trans fat level.  A study done in Boston, at the Harvard School of Public Health showed that trans-fatty acids do increase the risk of heart attack. In fact, the risk of heart attack more than doubledbetween those who ate the most and those who ate the least foods containing vegetable oil trans-fatty acids.

The more solid a margarine is at room temperature, the more trans fat it contains, as much as 3 grams per tablespoon. Even the improved brands, such as, Smart Balance are full of artificial ingredients, synthetic vitamins which do nothing to boost your immune system (as those found in real butter do) and artificial colors because without them the products are unappealing.

  1. Margarine actually contributes to heart attacks– Another study done by the Harvard School of Public Health asked people how much margarine they ate. Once the answers were recorded they waited to see what they died from. Amazingly, people who ate as little as three pats of margarine a day had twice the heart-attack rate of those who ate less than a pat a day, far worse than those who ate lard or butter.
  2. Margarine increases cholesterol – Not only does margarine increase total cholesterol, it also increases the LDL (the bad cholesterol). If that were not enough, margarine lowers the HDL which is the good cholesterol!
  3. Margarine lowers quality of breast milk– Studies show how a mother’s eating of trans fats affects the level of trans fats in her milk. One study, for example, comparing Canadian breast milk to Chinese breast milk found that Canadian mothers had 33 more trans fats in their milk than the Chinese mothers.  So the quality of the breast milk can be affected by the consumption of trans fats.
  4. Margarine decreases immune response – According to Dr. Mary Enig, author of Know Your Fats(affiliate link), consuming trans fatty acids “Affects immune response by lowering efficiency of B cell response and increasing proliferation of T cells.” This decreases the body’s immune response.
  5. Decreases insulin response -Actually the trans fats can increase blood insulin levels, which increases the risk for diabetes.

Mistake in Research

Dr. Mary Enig discovered during her research that the studies linking saturated fat to heart disease were wrong. Saturated fats along with trans fats (partially hydrogenated fats) had been grouped together because of their similar chemical structure. This was done for analytical purposes. These “minor” difference, however, made all the difference in the world to the conclusion of the research.Dr. Enig found that when separated into different groups, saturated fats were found to have NO LINK to heart disease while trans fats were found to have a very strong link!

Unfortunately, when Dr. Enig tried to make others aware of the mistake, she was cast out. Naturally the edible oil industry whose profits she so threatened opposed her findings and she found herself unable to get grants, funding, or even a job. Fortunately for us, she has continued her research quietly and is now on the board of the Weston A. Price Foundation.

Butter unlikely to harm health, but margarine could be deadly

Saturated fat found in butter, meat or cream is unlikely to kill you, but margarine just might, new research suggests.

Although traditionally dieticians have advised people to cut down on animal fats, the biggest ever study has shown that it does not increase the risk of stroke, heart disease or diabetes.

However trans-fats, found in processed foods like margarine raises the risk of death by 34 per cent.

“For years everyone has been advised to cut out fats,” said study lead author Doctor Russell de Souza, an assistant professor in the Department of Clinical Epidemiology and Biostatistics, at McMaster University in Canada.

“Trans fats have no health benefits and pose a significant risk for heart disease.

Guidelines currently recommend that saturated fats are limited to less than 10 per cent, and trans fats to less than one per cent of energy, to reduce risk of heart disease and stroke.

However the new research which looked at 50 studies involving more than one million people found there was no evidence that saturated fat was bad for health.

It backs up recent research from the University of Cambridge that found saturated fat in dairy foods might protect against diabetes.

Cheese and other saturated fats are unlikely to be harmful to health


Last year leading heart scientist Dr James DiNicolantonio of Ithica College, New York, called for health guidelines on saturated fats to be changed in an article in the British Medical Journal. The on saturated fats dates back to the 1950s when research suggested a link between high dietary saturated fat intake and deaths from heart disease. But the study author drew his conclusions on data from six countries, choosing to ignore the data from a further 16, which did not fit with his hypothesis, and which subsequent analysis of all 22 countries’ data.

Nevertheless the research stuck and since the 1970s most public health organisations have advised people to cut down on fat. However the new research found no clear association between higher intake of saturated fats and death for any reason, coronary heart disease, cardiovascular disease, ischemic stroke or type 2 diabetes.

In contrast, consumption of industrial trans fats was associated with a 34 per cent increase in death, a 28 per cent increased risk of death from coronary heart disease, and a 21 per cent increase in the risk of cardiovascular disease.

Victoria Taylor, Senior Dietitian, British Heart Foundation, added: “While saturated fats were not robustly associated with total or deaths from CHD, this does not mean we should all go back to eating butter – the studies that this review is based on can’t show cause and effect.

At last, the truth: Butter is GOOD for you – and margarine is chemical gunk

We have been conned into believing margarine was better for us than butter

The scientific evidence is totally at odds with decades of official advice



Why swap it for margarine, a highly synthetic and unpleasant-tasting concoction laced with additives and cheap, low-grade oils refined on an industrial scale?


The truth: Evidence shows butter is better for you than margarine despite decades of advice to the contrary


If my preference for butter began with instinct, in the past few years it’s been supported by a growing body of scientific research that not only indicates that there is absolutely no reason to stop eating ­butter, but also leads to one inescapable conclusion: that decades of government health advice, particularly in regard to heart disease, cholesterol levels and the consumption of fats and oils, have been plain wrong.


We have been conned into believing that margarine was better for us than butter. For, having reanalysed a study originally carried out in the late Sixties and early Seventies, the scientists have confirmed what many of us have believed to be the truth for years.

Margarine isn’t better for you than butter. In fact, margarine is ­actually more damaging to your health than butter.

The scientific evidence is compelling and totally at odds with decades of official advice that we should all be cutting down on our consumption of animal fats.


Taking a sample of middle-aged Australian men who had either experienced a heart attack or ­suffered from angina, half were advised to cut their animal fat intake and replace it with safflower oil (which is similar to sunflower oil) and safflower oil margarine, while the other half continued to eat as normal.

If the unholy alliance of Government nutritionists and the food processing industry were right — and margarine really was better for you, as they’ve been claiming for decades — you’d expect the men who switched to safflower oil to live longer and have better health outcomes.

The exact opposite turned out to be true. Those who ate more of the safflower-derived products were almost twice as likely to die from all causes, including heart disease.

Suddenly, margarine isn’t looking the healthy option that those expensive marketing campaigns claim it to be.


Fats have already been identified as key components of cell membranes, essential for the production of ­certain ­hormones and having an important role to play in the transport and absorption of certain vitamins and minerals.

Indeed, earlier this week, a meta-study (a study of studies, if you like) from America, covering almost 350,000 people, came to the sort of shock conclusion.


Now, however, it merely confirmed what a growing body of scientific opinion already believes — that there is, and never was, any good evidence linking intake of dietary saturated fats with blocked coronary arteries and heart disease.

It was, of course, in the belief that the exact opposite was true that millions of us were persuaded to give up butter and switch to margarine. Now, perhaps, you see why our public health advisers should be in the dock explaining themselves.


For so much of what we were told was gospel truth turns out to be plain wrong. Butter isn’t bad for you; in fact, it’s healthy, being high in vitamins, it is one of the best source of vitamin K2 that is heart protective. Butter is a beneficial saturated fats, the sort of cholesterol that is vital for brain and nervous system development and various natural compounds with anti-fungal, anti-oxidant and even anti-cancer properties.

Margarine, by contrast, has always been much worse for you than its profit manufacturers. In the early days, it was made with ‘hydrogenated fats’, which were so dense that so solid that our body do not know what to do with that, so it is dump along the artery wall. It couldn’t have done a better job of blocking your coronary arteries. This stuff is lethal.


There is emerging scientific evidence that overall health ­prospects may be better for ­individuals with above-average ­levels of cholesterol.

So the good news is that we can carry on eating butter (in moderation, of course) or even start eating it again if we were one of the millions duped into swapping it for unhealthy and unpalatable margarine.