THE butter is made from milk cream, thanks to a process called churning, which consists of agitating the milk, in order to separate the particles of fat contained in the cream from the whey. It is the preferred source of fat for the French, according to Yukaan independent mobile application that allows you to scan food products and obtain clear information on their impact on health.
To obtain the name “butter”, the material obtained must contain 82% fat, at least 16% water, 2% mineral salts, as well as casein and lactose. The only additive authorized by French legislation is beta-carotene. It is the latter that gives it its yellow color.
The fats contained in butter are essential for the proper functioning of our body. The problem is that we consume them today in excess.
Unlike butter, we find the margarines, from 50 to 80% vegetable fats. Most often, they involve a mixture of sunflower oil, rapeseed oil, corn oil and sometimes palm oil. They are sold by manufacturers as healthier choices than butter, helping to regulate cholesterol. Should we prioritize them?
Is margarine really cholesterol-lowering?
“ The “anti-cholesterol” argument is actually a bad argument. Many margarines claim to be fortified with phytosterols, substances that help lower cholesterol levels. However, reducing the amount of cholesterol is not key to preventing cardiovascular disease. Furthermore, by hindering the absorption of cholesterol, phytosterols hinder also the good absorption of certain vitamins (A,D,E,K) “, notes the Yuka application.
Manufacturers also rely on the argument of the content of margarines in Omega 3. ” Except that they also enrich them with omega-6. We should consume 5 times more omega-6 thanOmega 3but we consume 10 to 15 times more », Emphasizes Yuka again.
Margarine will therefore not help you prevent the risk of cardiovascular disease. ” Replacing butter with margarine is of no benefit unless you are vegan or lactose intolerant », adds Yuka.
In this case, why consume margarine?
The latter nevertheless presents some benefits. This is particularly the case for people milk protein intolerant and for vegans. It should then be chosen organic, not enriched with phytosterolswith a balanced ratio of omega-3 and omega-6. If possible, bet on omega-3 of marine origin (EPA and DHA on the label). It is difficult to find margarines that meet all of these conditions. Top Santé helps you to The good choice and share with you the 5 references best rated by Yuka.
