New Study: Why you should avoid taking low-fat butter
New Study: Why you should avoid taking low-fat butter
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Margarine or low-fat butter is actually a non-dairy product designed for a  substitute for butter. Which is basically made from animal fat in the 1800s, today the principal elements of margarine include vegetable oil, water, salt, emulsifiers, and some also include milk Margarine can be found in both sticks and tubs. 
And you must know that it is not healthy at all. Sold under the name of ‘low-fat butter’, it is a big cause of serious sickness. From affecting the nervous system to disturbing the immune system, this natural looking element also lowers the nutritional content of breast milk. 

One of the biggest problems of margarine is the presence of trans fat. According to a research organized in Boston, high intake of trans-fatty acids increases the chances of heart attack. You will be surprised to know that the more solid margarine is at room temperature, the more trans fat it contains. Margarine also attacks the immune response of human body as it lowers the efficiency of B cell (a type of white blood cell) response and increases proliferation of T cells (a subtype of white blood cell that plays a central role in cell-mediated immunity.

According to a study, ingestion of certain polyunsaturated acids may lead to allergic reactions like rhinitis, especially in male children. Read below to know the reasons that are nothing less than alerts you to avoid low-fat butter at all costs.

-High in trans fatty acids

-Develops bad cholesterol

-Reduces breast milk quality

-Minimises immune response

-Decreases insulin response

-Generates severe allergy

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