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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Margarine is a processed food that is designed to taste and look similar to butter. Margarine originated with the discovery by French chemist Michel Eugène Chevreul in 1813. It is often recommended as a heart-healthy replacement. Vegetable margarine is the one that is made from vegetable oils, which contain polyunsaturated fats that can lower the “bad” LDL cholesterol when used instead of saturated fat. The health benefits of margarine depend on what kind of vegetable oils it contains and how it is processed. There are three types of margarine that are common today; bottled liquid margarine to cook or top dishes, soft vegetable fat spreads, high in mono- or polyunsaturated fats, that are made from safflower, sunflower, soybean, cottonseed, rapeseed, or olive oil and hard margarine that is used for cooking or baking.