probably what most he has thrown into face in a margarine are the famous trans fats or hydrogenated. Apparently these fats contribute to increase the level of cholesterol harmful ” (LDL) and to decrease the good ” (HDL). This study demonstrates that margarines have barely 0.7% and the butters at 2.5%. For the defenders of the butter this unimportant, being these fats as they of origin natura .
From a scientific point of view, this is false, i.e. a hidrogenada plant and other industrial grease are exactly the same, or a molecule above or one below, identical. And yet the debate continues today in this regard. keep in mind that this reduction was not casual but causal, CONSUMER EROSKI magazine detected 8.6 per cent of trans fats in margarine. No doubt the changes after 13 years due to studies published during the last years and the possibility of prohibition by the authorities of the EU. Even begin to abound margarines with less than 50% of fat, up to 20%, the so-called light margarine ”.
So it seems definitive, margarine is more beneficial to the health or perhaps should say so, less dangerous to health. They are both ultimately products rich in fats, some animal, and other vegetable, but if you suffer from heart to you should be most concerned about is cholesterol have butter, that hardly can be found in margarine.
Tags: fat, butter
