Heart disease was rare in developed nations at the turn of the century. Between 1920 and 1960, the incidence of heart disease rose precipitously to become the number one killer. During the same period butter consumption plummeted from eighteen pounds per person per year to four.
It doesn’t take a Ph.D. in statistics to conclude that butter is not a cause. Actually butter contains many nutrients that protect us from heart disease.
https://healthimpactnews.com/2013/t...-replacing-butter-with-margarine-in-our-diet/
Russian roulette doesn't kill everyone who picks up the gun
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Here is what you are actually eating
"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 color of partially hydrogenated vegetable oil is grey so manufacturers bleach it to make it white. Yellow coloring is then added to margarine and spreads.
Artificial flavors: These help mask the terrible taste and odor 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 estrogen compounds can cause endocrine problems; in animals these sterols contribute to sexual inversion.
There Is NO Substitute For Butter"
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