요즘에는 버터나 마가린을 많이 섭취하고 있진 않지만 (대신 땅콩버터에 심취해 있으니 더 좋다고는 할 수 없겠지..)
어쨌던 항상 버터나 마가린을 구입할 때 뇌리를 스치고 지나가는 궁금증.
과연 어떤 것이 그나마 덜 안 좋은가.
오늘 New York Times에 짧은 기사가 나서 데려왔다.
결론은...
잘 고르면 마가린이 조금 더 낫다?!
문제는 결국 Trans Fat이나 partially hydrogenated fat이란 건데
내가 종종 먹는 I Can't Believe it's Not Butter 제품의 경우
Trans fat은 없지만 partially hydrogenated vegetable oil이 있으니 결국 서로 상쇄하는군.
건강하게 먹는 것도 참 골치 아픈 일이다.
The Claim: Margarine Is Healthier Than Butter.
THE FACTS
The debate has been around nearly as long as butter and margarine themselves: Is one truly healthier than the other?
The confusion persists for good reason. Butter, which has been used for thousands of years, is made from animal products, making it high in cholesterol and saturated fat, which have been linked to heart disease.
Margarine is made from polyunsaturated vegetable oils like corn oil, which do not contain saturated fats. Most people assume that makes it heart-healthy. Not exactly. The process of turning polyunsaturated oils into semisolid table spreads creates trans fats, which are just as bad as saturated fats, if not worse.
But most studies and health experts suggest that margarine, selected carefully, can be a safer choice. Because higher levels of trans fat make margarines more solid, it is best to choose those that are liquid or sold in tubs. Many varieties now contain water or liquid vegetable oil instead of partially hydrogenated vegetable oil, which can make them virtually free of trans fats. Even better, experts say, is to choose an alternative, like olive or canola oil.
Posted by Jekkie
