Many consumers are also now choosing a particular imitation buttery spread because its label says it contains omega-3, not realizing the fatty acid is inferior compared with omega-3 from fish oil.
The problem is most consumers don't have the nutrition savvy to know or understand how omega-3s are extracted and that they are not all the same.
Many of these spreads are only accentuating the all too pervasive imbalance that vegetable oils are causing with our omega-6 to omega-3 ratios. That imbalance has been linked to an increased risk for heart disease and may contribute to cancer, asthma, osteoporosis, inflammation, depression and other ailments. A growing body of evidence suggests the overconsumption of omega-6 needs attention.
The ideal ratio between these two fatty acids is 1:1 and the nutritional habits of most people in developed nations has this ratio soaring more than 15:1 (omega 6: omega 3). So unless you are consuming reasonable amounts of omega 3 in your diet, you should stay away from any type of spread or oil saturated with omega 6. Omega-3 and omega-6 compete for the same metabolic enzymes.
Why You Should Avoid Margarine, Shortening and Spreads
There are a myriad of unhealthy components to margarine and other butter imposters, including:
- Trans fats: These unnatural fats in margarine, shortenings and spreads are formed during the process of hydrogenation, which turns liquid vegetable oils into a solid fat
Trans fats contribute to heart disease, cancer, bone problems, hormonal imbalance and skin disease; infertility, difficulties in pregnancy and problems with lactation; and low birth weight, growth problems and learning disabilities in children.
A U.S. government panel of scientists determined that man-made trans fats are unsafe at any level. (Small amounts of natural trans fats occur in butter and other animal fats, but these are not harmful.) - Free radicals: Free radicals and other toxic breakdown products are the result of high temperature industrial processing of vegetable oils. They contribute to numerous health problems, including cancer and heart disease.
- Synthetic vitamins: Synthetic vitamin A and other vitamins are added to margarine and spreads. These often have an opposite (and detrimental) effect compared to the natural vitamins in butter.
- Emulsifiers and preservatives: Numerous additives of questionable safety are added to margarines and spreads. Most vegetable shortening is stabilized with preservatives like BHT.
- Hexane and other solvents: Used in the extraction process, these industrial chemicals can have toxic effects.
- Bleach: The natural colour of partially hydrogenated vegetable oil is grey so manufacturers bleach it to make it white. Yellow colouring is then added to margarine and spreads.
- Artificial flavours: These help mask the terrible taste and odour of partially hydrogenated oils, and provide a fake butter taste.
- Mono- and di-glycerides: These contain trans fats that manufacturers do not have to list on the label. They are used in high amounts in so-called "low-trans" spreads.
- Soy protein isolate: This highly processed powder is added to "low-trans" spreads to give them body. It can contribute to thyroid dysfunction, digestive disorders and many other health problems.
- Sterols: Often added to spreads to give them cholesterol-lowering qualities, these oestrogen compounds can cause endocrine problems; in animals these sterols contribute to sexual inversion.
I don't eat much butter myself but I do select it as an option on any opportunity over these chemical and so-called healthier spreads. If you really want to use a healthy spread, try coconut butter or one of many healthy nut butters available. The further you stay away from chemical and genetically modified spreads made with GMO oils, the healthier your diet will be.
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