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The Mystery Of Margerine Glycemic Index |
By:
Daryl Peters |
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Margerine Glycemic Index: The Truth Behind The Myth
A low glycemic index diet will often focus on foods that have low levels of carbohydrates. A low glycemic index diet offers a wide variety of foods with a lot of taste. This means your diet is more appetizing and satisfying which doesn’t leave you craving more food later on. However, once aspect that has been much debated is the margerine glycemic index. Many sources will recommend margerine rather than butter for those on a low glycemic index while other have stated that margerine is not a good food item. So what is the truth about margerine glycemic index?
The Margerine Myth
Everyone has heard numerous myths about what is good for people and what is bad, especially when it comes to the debate between margerine and real butter. So what is the truth behind this myth? The truth is that both have the same amount of fat and the only difference is in what kind of fat they have. Margerine glycemic index has a synthetic fat that closely resembles plastic while real butter has natural fat that the human digestive system has known how to digest for years.
Margerine glycemic index contains vegetable oil that is placed under high pressure, then hydrogen bubbles are added to cause the molecular structure of the natural oil to change to a synthetic substance similar to plastic. This is why margerine doesn’t degrade, you can leave it on the counter for weeks and it won’t break down. Therefore, consider how well your body would be able to break it down if bacteria can’t even do it.
This form of plastic fat is actually found in anything that contains hydrogenated oils and not even a gram of this can be tolerated by your body. A mass consumption of these oils has been proven to lead to heart disease, cancer and obesity. Fried foods contain the most hydrogenated oils such as French Fries, chicken fingers and other foods that you typically find at fast food restaurants. In the store these oils are found in foods such as chips, cookies, candy bars, crackers, cakes and other such processed foods.
However, on the other half you have butter which contains a lot of saturated fats and cholesterol. This type of fat can also be found in high amounts in fatty meats, fatty poultry and whole milk dairy products. These forms of saturated fats can also lead to heart disease. In fact butter has more cholesterol and saturated fat than margerine.
So when it comes down to deciding between butter or margerine glycemic index, you really don’t have a completely healthy option. Rather it is best to eat in moderation anything with fats and hydrogenated oil. Or consider other healthy alternatives such as olive oil.
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Article Source: http://www.statssheet.com/articles/article58161.html |
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