Healthy Food Database

Margarine is made from heating a single oil, or blend of oils - including animal and vegetable fats - to create a soft spread substitute for butter. Most margarines are made with polyunsaturated oils and were for years thought to be beneficial for reducing cholesterol.
Research shows that the heating process, called hydrogenation, changes the structure of the fat, producing a trans fat which acts like saturated fats, increasing cholesterol and the risk of heart disease. Trans fats also cause the production of damaging free radicals in the body and should be avoided.
Butter is a better choice than margarine but, because it's high in saturated fat, should be consumed in moderation.

Note: although low in salicylates, margarine is likely to contain preservatives that may mimic salicylate reactions.
Category: Oils and Fats
In Season: all year
To Buy:
Look out for table spreads that state "non hydrogenated, no trans fats" on the label.
To Store:
Store in the fridge for up to three months.
Tips & Tricks:
Most sandwich bars use cheap margarine to spread bread. Ask them to hold the butter or have avocado instead. It's much better for you.
Cooking Tips:
Look out for Melrose Omegacare table spread - no hydrolysed or trans fats - it's great for baking.

Nutrition per 1 Tablespoon:

Energy (kJ):
Protein (g):
Saturated Fat, g :
Carbohydrates, g:
Fat (g):
Monosaturated Fat , g:

Benefits the Following Health Conditions:*

Find recipes with Margarine

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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