Butter vs Margarine: The Truth Revealed

Modern vegetable margarine may contain fewer vascular-risking fats than traditional butter. While butter is often viewed as a natural choice, its composition includes naturally occurring trans-isomers and saturated fats that can affect cardiovascular health. Changes in Margarine Composition Historically, margarine was the primary source of trans-fatty acids, created during the process of hardening liquid vegetable oils into solids. However, updated production technologies now allow manufacturers to reduce these impurities to levels considered safe for the body. According to nutritionist Aleksey Dorofeev, modern technologies can lower the content of trans-isomers in margarine to 2%. He notes that this threshold does not cause critical harm to the cardiovascular system when consumed in moderation.