Why low-fat butter is dangerous for you



Margarine or low-fat butter is actually a non-dairy product created as a substitute for butter.

While originally made from animal fat in the 1800s, today the primary ingredients of margarine include vegetable oil, water, salt, emulsifiers, and some also include milk.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 source of acute illness.

From affecting the nervous system to disturbing the immune system, this humble looking ingredient also lowers the nutritional content of breast milk. The biggest disadvantage of margarine is the presence of trans fat.

According to a study conducted 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 affects 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. Watch the video to know the reasons that are nothing less than alarms to avoid low-fat butter at all costs.