"For years, margarine sat proudly on our kitchen tables as the supposedly healthier alternative to butter. We spread it on our toast, melted it into our vegetables, and baked with it religiously, all in the name of protecting our hearts. But here's the thing: the medical community is now acknowledging what some researchers have suspected for a while. Those highly processed margarine spreads we've been told to choose over butter? They might not be doing our hearts the favors we thought they were."
"The original push toward margarine came from concerns about saturated fat in butter. Makes sense, right? Except the margarine we were eating instead often contained trans fats, which we now know are far worse for heart health than the saturated fats we were trying to avoid. Even though many margarines have since removed trans fats, the damage to their reputation among cardiologists is done."
Cardiologists are shifting away from recommending processed margarine as a heart-healthy alternative to butter. Margarines were promoted to reduce saturated fat intake, but many contained trans fats that are now known to be more damaging to cardiovascular health. Although many brands have removed trans fats, professional trust in margarines has diminished. Emerging research indicates that full-fat dairy consumption was not associated with increased risk of heart disease or stroke, challenging prior dietary guidance. Consumers and clinicians are reevaluating fat sources in diets, weighing risks of processed oils and trans fats against the effects of dairy and saturated fats.
Read at Silicon Canals
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