The harm of margarine to the human body was called a myth

Long-standing talk about the dangers of margarine for the human body is not entirely true.

According to nutritionists, modern technologies make it possible to produce margarine, which is no more dangerous than butter.

Earlier methods of making this product, hydrogenation or hardening of liquid vegetable oils, largely explained its harm, since during its manufacture trans-fatty acids were formed, provoking cardiovascular ailments.

Today, such harmful substances occupy a tiny and completely safe share of two percent. Despite the fact that in butter they can reach six to eight percent.

Another thing is that any product, even if it can be considered useful or at least safe, cannot be abused. The lack of the principle of proportion often turns normal food into junk food.