Originally Posted by
Hugh Jboobs:
“From personal experience, what you've just said there is not true. I get perfect results when frying in margarine. Way better than any type of oil I've tried, or butter.
I'd be fascinated if you would expand on your statement that margarine "isn't suitable" for frying. What happens if you fry with it?
The pan catches fire? The egg refuses to cook? Gordon Ramsay gets annoyed with you? What?”
Stop being so obtuse. It's making you sound hilarious.
I was only relaying what I have been advised. By a doctor of all people.
Frying 'light' margarines isnt a very healthy option. A quick google confirms that.
You can of course use what you want in your food, but I'm just pointing out its not advisable or healthy.
Quote:
“Response from a Certified Nutritional Microscopist and Registered Nutritional Consulting Practitioner: Dwayne Murphy BASc, RNCP.
Butter has been part of man's diet since the domestication of cows thousands of years ago. The history of margarine is much shorter dating back to when Napoleon III was looking for a cheap source of fat for the 'cheap' classes of people. Degenerative diseases on a large scale are more recent in origin, having risen from rarity to epidemic proportions in the last 100 years, while butter consumption actually decreased.
The most common starting materials for margarines are cheap seed oils: refined cottonseed, soybean, canola and corn oils. These refined oils are chemically unstable. The hydrogenation (injection of hydrogen) process for converting the oil into a solid, margarine produces dozens of non-natural chemicals that are toxins to the body. Margarine contains up to 60 % of trans-fatty acids whereas butter contains up to 6% trans- fatty acids. Trans-fatty acids damage cellular membranes creating harmful free radicals which contribute to degenerative diseases. Margarine is not suitable for frying whereas butter can be used for frying because its mainly saturated and monounsaturated fatty acids that are relatively stable to light, heat and oxygen.
Butter is not without its shortcomings. Butter concentrates pesticides about 5 to 10 times more than vegetable oils. Dairy farmers use antibiotics on their cattle which find their way into butter. Organic butter contains no antibiotics or pesticides. Butter is a neutral fat, not bad, not good. Overall butter wins easily on taste, digestibility, usefulness for frying and naturalness.”
Quote:
“ Response from a Naturopath Doctor: Carolin Galvin, B.Sc., N.D., Fredericton
Butter is made by "Mother Nature" as saturated fat. Although we need saturated fat, we tend to over-consume it. We are always struggling to cut down on it for the sake of our cardiovascular health. So, at first glance, butter seems like an unlikely choice.
Margarine, usually starts out as polyunsaturated fat which, if consumed in moderation, is valuable in preventing heart disease, and most people are deficient in this type. However, polyunsaturated fat is easily damaged by light, heat, oxygen exposure and hydrogenation. When it is damaged, it is converted to a mixture of saturated fat, and trans-fatty acids. Trans-fatty acids are artificially saturated fats that are very damaging to our health and are found in most margarines!
Polyunsaturated fats are liquid, so in order to make them spreadable, they must be "partially hydrogenated" which will make them partially saturated. Since the saturation is created by processing, not by nature, you get trans-fatty acids. A few margarines are made differently. Instead of partially hydrogenating to solidify the oil, some tropical fats are added, which are naturally saturated and, therefore, trans-fatty acid-free. Although preferable as a spread, these should not be used for frying, otherwise, the trans-fatty acids will be formed. Another health issue to consider is that margarines often contain artificial color since they would otherwise be white.
Still confused? Butter is the best choice if used sparingly. Another acceptable alternative is to use a margarine made with polyunsaturated fat plus tropical oil and absolutely no hydrogenated fats, and no artificial food dyes. Avoid "trans-fatty acids" and "hydrogenated fats or partially hydrogenated fats" in any products you consume.”