In the 18th Century a Frenchman, searching for a substitute for butter, which was costly and scarce at the time, developed margarine. First called "oleomargarine," derived from the Greek word margarites (meaning pearl) and the Latin term oleum (meaning oil), "oleomargarine". Now the term oleomargarine has been shortened by common usage to "margarine."
Today, margarine has emerged as a substitute for butter all over the world. Its taste, versatility, spreadability or reasonable price - but more healthful eating is the most important reason why people prefer margarine.
Because, health experts recommend a diet lower in total fat, saturated fat and cholesterol to reduce the risk of heart disease, margarine consumption has become a key part of dietary recommendations made by leading health organizations.
Margarine products are used primarily for spreading on various breads and as a topping on a variety of food.
Better than Butter
Butter has always been a symbol of good and prosperous living but now people are more concerned about their healthy lifestyle. Margarine has all the qualities of butter along with a low-fat benefit; hence this makes it a better choice. Researchers believes that compared to butter, the margarine can low levels of the LDL (bad) cholesterol by an average of 11 percent in adults and 9 percent in children. Such reductions in cholesterol levels can result in dramatic improvements in heart-health over one's lifetime. It is a well-established fact that reductions in blood cholesterol result in a reduced risk of coronary heart disease.
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Denne historien er fra February - March 2022-utgaven av Bakery Review.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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