Origin: 

BUTTER: Butter is produced by separating oil in the cow milk. Butter is an important biological and nutritional product and is a pure natural product that has highest amount of minerals and vitamins compared to other food products. 

MARGARINE: Margarine is produced by adding hydrogen into liquid vegetable oil and changing the chemical state into solid form. This chemically produced margarine has at least 40% trans-fat. 

What is Trans-fat? 

Trans fat is an unsaturated fat that is transformed chemically into semi solid form by adding hydrogent into liquid vegetable oil. Oil that is produced by this method has longer shelf life and able to use food paints and additional flavors as it is oxidized. Therefore, trans-fat is widely used in production of everyday products such as margarine, mayonnaise, chips, cookies and other sweets. Since 2009 WHO prohibited using Trans-fat in food production. 

Taste and ingredients

BUTTER: Product that does not have any additional substance, has a natural tase and made directly from cow milk. 

MARGARINE: Margarine has a high fat dispersion composition and trans fat, milk, salt, sugar, emulsifier and food paint, artificial taste and smell other additives.  

Vitamins:

BUTTER: Abundant in A, D, E, K vitamins. It is an ecologically pure product that is rich in vitamins, multi-linked unsaturated acids, phospholipids and lecithin. 

MARGARINE: Product made by chemical reaction and contains A and D vitamins. 

Consumer should pay attention to following when making a purchase 

BUTTER: Since butter is pure natural product made from cow milk, in order to preserve the form it is kept in freezer 

MARGARINE: Margarine is in semi solid form due to chemical reaction, it is kept refrigerated. Benefit for health

BUTTER: Has following benefits.

  • Promotes growth of human body 
  • Improves eyesight and provide nutrition to skin 
  • Enhances immunity 
  • Reduces oil oxidizing in human body
  • Easily digested into human body
  • Necessary energy source of human body 
  • Supports metabolism and regulate cholesterol level in the blood which is essential of nerve source 
  • Provides elasticity in blood vessels 
  • Regular kidney and reproductive hormones 
  • Reduce some toxic combination in human body 
  • Helps haematogenic reactions
  • Prevent accumulation of fat in lines of liver vessels 
  • Important for dissolving calcium in bones 

Advice on storing butter in household use

  • Butter can be kept at no less than -10° -15° degrees in the refrigerator for up to 3 months.
  • Try not to keep butter at room temperature when taking out of the refrigerator from more than 15 minutes 
  • After opening the package, it can be kept in the refrigerator for 7 days. 
  • Try not to mix with bread crumbs or other substance until finish consuming. 

We recommend you use butter every day since butter from milk has health benefit for human body. 

NEGATIVE EFFECTS OF TRANS FAT 

  • As trans-fat is very slow to composite, it is slow in digestion
  • Adverse effects such as narrowing the vasculature, reducing blood flow, increasing blood pressure due to excessive adhesion of the vascular wall.
  • Trans fat is a source for all types of cancer
  • Trans fat creates diabetes and is source of obesity
  • Scientists have found that using trans-fat regularly results in infertility and depression 
  • If a pregnant mother over uses trans-fat it can adversely affect healthy fetal growth

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