Margarine is made by starting with oil and "partially hydrogenating" it, adding hydrogen bonds between the long chain oil molecules to make it solidify. This results in what are called "trans fats". The problem is that when you are making cells, if there are trans fats in your blood stream, the trans fats will be used preferentially when building the cell wall. As you are always building cells, you will end up with a certain amount of trans fats in the cell, which don't work as well as teh fats that the cell wall is supposed to have. The result is that the cells are weaker, making you more susceptible to disease, among other things. This is why many places are now outlawing the use of trans fats in commercial cooking.
Non-hydrogenated margarine is a form of margarine that contains no trans-fat. This form of margarine was created in response to the health conscious awareness that trans-fats are considered bad for you. Much non-hydrogenated margarine also has other factors that make them both healthier and sometimes not healthy for a person. Margarine is still a healthier alternative than butter.
No; margarine is made out of soy beans, not dead people.
It is suitable for diabetic people.
Generally oleo is just an old term for margarine to people now days. http://www.karlloren.com/Diabetes/p46.htm
what are the disadvantages of margarine
Margarine
Because hard margarine has been hardened by reacting it with hydrogen, whilst soft margarine hasn't.
Flora is a margarine.
Yes, but butter tastes better! -No, really! :) "Please pass the margarine." "Is margarine better for you than butter?" "I prefer the taste of margarine." "Would you like your margarine by the stick or in the tub?"
Margarine.
Margarine hydrogenated fats.
margarine