Blue Band Margarine 250g

Product Information

a b Jeppesen; et al. (2001). "Low Triglycerides–High High-Density Lipoprotein Cholesterol and Risk of Ischemic Heart Disease". Archives of Internal Medicine. 161 (3): 361–6. doi: 10.1001/archinte.161.3.361. PMID 11176761 . Retrieved 18 May 2008. Spread that contains 60 to 62% of fat may be called "three-quarter-fat margarine" or "reduced-fat margarine". Technically, margarine is a form of shortening, but the commercial products sold as "shortening" are generally uncolored and do not taste like butter. [ citation needed] Before we can answer the question that this article is built around, we need to take a look at what makes Blue Band a margarine.

O'Connor, Anahad (16 October 2007). "The Claim: Margarine Is Healthier Than Butter". New York Times . Retrieved 10 October 2009. a b c Baker Christopher G.J; Ranken H.D; Kill R.C., eds. (1997). Food industries manual. Vol. 24th Edition. Springer. pp. 285–289. ISBN 978-0-7514-0404-3 . Retrieved 13 November 2009. In Blue Band, these fatty acids are sourced from the canola oil that we mentioned earlier in the ingredients list. Canola oil happens to be a good source of omega 3 and 6 oils and is used to make vegetable oils. In the United Kingdom, no brands of spread on sale contain partially hydrogenated oils. Fortification with vitamins A and D is no longer mandatory for margarine, [65] this brings it in line with other spreads wherein fortification is not required. [66] Legal issues Healthy as its uses vegetables oils that are medium to low fat and further fortifies them with vitamins and essential fatty acids. Unhealthy for some as it could use a lesser saturated vegetable oil and be explicit on its trans-fat content.

Why should you prefer Margarine?

Note however that it’s unclear whether Blue Band is manufactured through this specific method. Other processing methods do exist that can achieve the same purpose as that of hydrogenation without the downside of production of trans fats. The Founders of the Cobb Institute of Archaeology". msstate.edu. Archived from the original on 7 May 2019 . Retrieved 16 July 2010. Unlike essential fatty acids, trans fatty acids are not essential and provide no known benefit to human health besides providing calories. There is a positive linear trend between trans fatty acid intake and LDL cholesterol concentration, and therefore increased risk of coronary heart disease, [29] [43] by raising levels of LDL cholesterol and lowering levels of HDL cholesterol. [44] a b Food and nutrition board, institute of medicine of the national academies (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. p. 423. doi: 10.17226/10490. ISBN 978-0-309-08525-0. Margarine, particularly polyunsaturated margarine, has become a major part of the Western diet and had overtaken butter in popularity in the mid-20th century. [27] In the United States, for example, in 1930, the average person ate over 18 lb (8.2 kg) of butter a year and just over 2 lb (0.91 kg) of margarine. By the end of the 20th century, an average American ate around 5 lb (2.3 kg) of butter and nearly 8 lb (3.6 kg) of margarine. [55]

A water-in-oil emulsion derived from vegetable/animal fats, with a fat content of at least 10% but less than 90%, that remain solid at a temperature of 20°C and are suitable as spread." The soft margarine consists of vegetable oils and water; and often considered wholesome and healthier substitute of butter. Why Margarine is a healthy choice for daily use? a b c d e f g h i j Rupp R (13 August 2014). "The Butter Wars: When Margarine Was Pink". The Plate: National Geographic. Archived from the original on 1 August 2018 . Retrieved 5 December 2017. Imhausen, Arthur (1943). "Die Fettsäure-Synthese und ihre Bedeutung für die Sicherung der deutschen Fettversorgung". Kolloid-Zeitschrift. 103 (2): 105–108. doi: 10.1007/BF01502087. S2CID 93119728. Blue Band would therefore be considered “more healthy” if it was made of a less saturated vegetable oil such as olive oil, soybean oil or canola. Unfortunately, such margarines seem to be non-existent in this parts of the world.

Butter vs Margarine

Shurtleff, William; Aoyagi, Akiko (2007). "History of Soy Oil Margarine". Soyinfo Center . Retrieved 4 January 2010.

Several large studies have indicated a link between consumption of high amounts of trans fat and coronary heart disease, and possibly some other diseases, [33] [45] [46] [47] prompting a number of government health agencies across the world to recommend that the intake of trans fats be minimized.

Why Margarine is a healthy choice for daily use?

Margarine and butter are never easy topics to discuss in the nutrition world. More research is being done to understand the different kinds of fats out there and their potential health effects. The name survives mainly in tile-work at entranceways and occasionally internally (most of the dairies had tiled interiors). [10]

Plant sterol esters or plant stanol esters have been added to some margarines and spreads because of their cholesterol-lowering effect. Several studies have indicated that consumption of about 2 grams per day provides a reduction in LDL cholesterol of about 10%. [53] [54] Market acceptance My philosophy on this kind of matters, and pretty much nutritionally, is to err on the side of what is practical. In this case, I believe one will or has little to worry about cholesterol if: In 1915 they took over Otto Monsted's huge OMA margarine factory in Southall in an attempt to recoup losses. This was the biggest margarine factory in the world and employed 650 people and made 35,000 tons of margarine per annum. They also bought the edible oil refinery in Erith in eastern London. By 1918 they had increased production to a staggering 100,000 tons per annum in Southall alone. By this time margarine accounted for 85% of all the Maypole sales. [7] Rivalry and demise edit a b Gunstone, Frank D.; Fred B. Padley (13 May 1997). Lipid technologies and applications. CRC Press. p. 311. ISBN 978-0-8247-9838-3. Vegetable and animal fats are similar compounds with different melting points. Fats that are liquid at room temperature are generally known as oils. The melting points are related to the presence of carbon–carbon double bonds in the fatty acids components. A higher number of double bonds gives a lower melting point. Oils can be converted into solid substances at room temperature through hydrogenation. [ citation needed]Still, it’s unclear whether this statement is true for all the other territories where Blue Band is produced. Australia New Zealand Food Standards Code – Standard 2.4.2 – Edible Oil Spreads requires that edible oil spreads and table margarine must contain no less than 55 μg/kg of vitamin D. [59] Canada Sunflower, Canola, Soybean & Palm/Coconut Oils with the best nutrients for your child and family. Difference between Margarine and Butter