3 Secrets About Margarine No One’s Talking About


While there may be plenty of butter at your grocery store, with a new variety seeming to arrive every week, we’re here to tell you: the first label you need to check out is the butterfat.

But what do you do when the myth that is margarine is calling your name? We did some digging and uncovered three secrets about this ingredient no one’s talking about:

Margarine can increase your intake of free radicals

The vegetable oils used to make today’s margarines have a high concentration of polyunsaturated fats, which are unstable when exposed to light or stored for a long period of time. This can create free radicals. Over the long-term, free radicals have been found responsible for the effects of cell damage, aging, heart disease and cancer.

The trans fats in margarine contribute to high cholesterol

Trans fats, oftentimes referred to as the “bad” kind of fat, can decrease immune function while increasing the risk of heart disease. What’s more, trans fats tend to increase levels of LDL, or what’s more commonly known as “bad cholesterol.”

Margarine contains hydrogenated oils

Margarine is often made of hydrogenated oils and while high in omega-6 fatty acids, our diets today tend to be too heavily skewed towards these fatty acids. When not balanced by omega-3’s, omega-6’s can lead to inflammation, heart disease or cancer.

In the meanwhile, there are four BIG reasons to switch to real butter … and higher butterfat. Take a read here.

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