Margarine

Margarine was invented in the 1860s by a French chemist as a cheap replacement for butter. Nowadays it’s bought as a product in its own right, frequently in the belief that it’s a healthier option than butter. All margarine contains as much fat as butter, but some are lower in cholesterol and saturated fats.

However, the health benefits of many of these types of spreads has been called into question in recent years because most of them are made with hydrogenated (chemically hardened) vegetable oils and this process is believed to convert the polyunsaturated fat into trans-fats which have a negative effect on cholesterol and are now thought to be linked with heart disease even more than saturated fat.

Aside from this, margarine is a highly processed food made by combining water and vegetable oils and usually containing emulsifiers, preservatives, additives, artificial colourings and flavourings and salt.

There are many types available using different fats and with differing flavours and uses. Some are purely vegetable-based, containing no animal products at all, and are labelled dairy-free or vegan. Others contain a mixture of animal and vegetable fats. Some are designed for spreading, and others are hard and designed for baking so always read the packaging before cooking with margarine.

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