Butter or margarine? What is healthier? Nutritionist and fitness expert Patric Heimann tells you what you should look out for.
"Margarine is healthy!". That's how the margarine industry sounds. For example, prayer mills use the same argument that, in direct comparison with butter, it is good for cholesterol levels. Marketing-technically skillful, she already spanned some celebs before the well-oiled cart. But this greasy promise could even make us ill in the long term. Together with bestselling author Patric Heizmann we get to the bottom of the topic and look behind the scenes.
Magarine is the oldest artificial food. It was invented and patented as early as the late 19th century. Not because the cows were all on vacation or calling for a general strike. Rather, the motivation was to find a cheap butter substitute. At the beginning milk, water and kidney fat were mixed together. Today, they are vegetable oils.
Liquid consolidated
The problem is, vegetable oils are liquid with only a few exceptions and are so difficult to smear on bread. So it's hydrogenated, hardened. This is where the health problem starts. Bestseller author & nutrition expert Patric Heizmann explains the background: "When oil is moored, highly critical trans fatty acids are created, which clearly kick your ass in health! There are also healthy trans fats, as you know, but we find them in dairy products, not in the vegetable smear!) "Of course, the hard-working lab technicians have managed to reduce the proportion of these health killers to reduce the last years. But they are still available. So that means a transformation from poisonous to less toxic. So who in the 70s to 90s "health-conscious" on the then trans-fatty acid-containing margarine, has to take care of all the more so today to healthy vessels ...
Margarine - an arsonist?
But another nasty health opponent hides in the art butter, which is rarely aware of the consumer. Industrial landowners consume considerably omega 6 and far too few omega 3 fats. Nutrition expert Patric Heizmann has highlighted the issues and differences between omega-3 and omega-6 fats: "Omega-3 fats keep the blood fluid, important for smart thinking, and counteract inflammation, which is burned by omega-6 fats become."
In order for the margarine industry to make a proper cash flow, in order to be able to vigorously stir up the expensive drum for a health-damaging product, it needs a cheap main ingredient: eg sunflower and safflower oil. Just stupid that just barely deliver omega 3. There are significantly more trans fatty acids and Omega 6 fire devils, Patric Heizmann calls them "A wonderful killer suit". Of course, cholesterol continues to be chewed on and the unsuspecting, blinded consumer lemming boots into the abyss ... If you want to learn more about healthy and balanced nutrition: Patric Heizmann is in 27 years of experience many myths of a "healthy diet "Got to the bottom of it. In his free online seminar he explains in understandable and figurative words, the biggest mistakes in losing weight and says very clearly: "The fear of fat has made and fat!" Here you can secure yourself a free seat for the online seminar by Patric Heizmann,
Here are a few tips on how to use the "right fats" for your next shopping:
diet detective
Stay or get curious: look at the ingredient list of margarine packaging. What comes first is the most in it. You almost always find "vegetable oils" here. This can all be meant. But higher-quality olive oil will hardly hide behind it, otherwise it would be there as well. Away with it!
Halbfettmargarine - doubly cheeky
To top the artifact is only as doubly artificial product. Professional Patric Heizmann says: "In a semi-fatty margarine, water was used by means of chemical compounds. Not even 50% cheap oil bathe there in water. "So it's an economic feat: The money saved through the water replacement was put into smart marketing, made good profit with the gullible and calorie-conscious buyer. Respect!
"With 7 everyday tricks to the desired figure" Get the tricksCholesterol? No (butter) problem!
Is waiving butter because of high cholesterol really correct? It is barely influenced with or without butter. Because the typical carbohydrate mast changes the cholesterol level unfavorably. It would therefore be better to do without the bread under the butter or margarine than on the goo.
Our expert says: "The butter should not be taken from the bread. Butter is always healthier than a synthetic lamp! In particular, who attaches importance to butter of grazing cows. "The proportion of healthy fats is there significantly higher than in stable animals that are fed with soy and cereals (both types of plants are omega 6-rich). Irish butter has a big advantage here: the island is green all year round. The happy cows are always out and eating grass and herbs, which results in a healthier butter.
Discover good & good fats and strengthen your body!
Fake it!
Some also worry about the figure. Of course, if you bring the cold, hard butter out of the fridge in the morning, you need a big knife to saw off thick pieces of butter. So that it does not break down when breading, the bread slice is sometimes cut thicker. Top neat fat, down neat carbohydrates - a combo that likes to thicken.
How about a fake sandwich? Instead of butter or margarine, just put cream cheese under it: Even the double fat level will still provide more filling, refurbishing, muscle-building protein. Then it runs smoothly with the figure and health. If you would like to know what role carbohydrates and fat really play in your organism, we recommend the free online Semir by Patric Heizmann, where the expert humorously packs his many years of knowledge into simple words. Click here for registration!
