admin | March 24, 2015 | Health |
For years, experts assured us that margarine is a healthy alternative to butter, but the truth is slowly but surely coming to light. If you are still in the group of those who consume margarine, we advise you to stop, because it could make your stomach turn upside down. In fact, margarine is made by a similar process used to make plastic.
The basis for margarine are cheap oils f questionable quality obtained from soybean, cotton, canola and corn.It should be noted that soy is extremely dangerous because currently 98 percent of soybean crops are GMO. Cotton is in turn one of the most industrial plants, treated with toxic pesticides and insecticides, and of course we should consider that the corn is considered low quality due to GMO production, especially the one from Argentina then the ingredients for margarine become non edible.In addition, they are dangerous to our health. The oil from the seeds of these plants, is obtained by hot pressing, as a result it generates large amounts of free radicals. Free radicals are the cause of premature aging, and may cause cancer.
Dangerous oils are hidden in this food. For example, cottonseed oil is one of the most popular ingredients of margarine, but generally it should not be used because its unrefined state is used as a pesticide (because of toxin gossypol from cotton which protects against pests).Cottonseed contain large amounts of highly unsaturated fats known as Omega six which generate inflammation. These acids have become known for clogging the blood vessels and for cardiovascular diseases. There is the canola oil, popularized in recent years. Presented by large fast food companies such as Monsanto, which has allowed the genetic modified variant. Canola oil is delicious, but its flavor and fragrance are added.
This oil reduces vitamin E from the body, reduces the strength of cell walls and allows cell deterioration. In addition, it creates allergies and easily degenerates and causes asthma and bronchial problems. Using this oil increases the chances of lung cancer.
After mixing the oils, a fine powder of nickel is added, which serves as a catalyst for the hydrogenation and the mixing of trans-fatty acids. Some manufacturers use other types of catalyst, but all are equally toxic.With the process of hydrogenation,the oil is refined by adding hydrogen at high temperatures, and there is a metal catalyst powder. All this is converted into a stable ointment which manages to survive at room temperature.
After partial hydrogenation the crude mass of margarine is smelly, sticky and full of lumps.In order to get rid of masses of hard nodules, emulsifiers are being added to soap, after which the mixture is stirred. After the addition of emulsifiers and the destruction of lumps, masses of raw margarine is used in the steam bath under pressure and at high temperatures to remove the stench of chemicals.This process is called deodorization as various additives are added in order to smell good and be edible. Furthermore, the margarine is bleached to lose the dirty gray color Bleaching occurs naturally with the help of chemicals and powders made with some kind of clay. The next step is to add the yellow and “natural” color (like the color of butter).
When the smell is made better, the margarine still remains inedible. As a result flavorings, flavor enhancers and preservatives are added.
Source: For Healthy Lifestyle