Margarin ve plastik arasındaki fark

By the 1950s, most manufacturers had replaced the animal fats used in oleomargarine with vegetable oils. The account that published this post was @thebaconexperiment, which has over 100,000 followers.

The claim has been circulating online since at least 2003, resurfacing occasionally on differentsocial mediaplatforms, sometimes boosted by otherwise credible media.

The gist of the claim is that margarine is essentially plastic, and therefore unnatural or “bad”.

Molecules can be made of just one element, like hydrogen molecules (H₂), but they can also be compounds if they contain two or more elements combined in a fixed ratio. Our reviews are crowdsourced directly from a community of scientists with relevant expertise. There are many types of margarine whose chemical composition depends on the source of fat they use.

In contrast, plastics are extremely long synthetic chains of repeating units.

This new process results in a product with less saturated fat and cholesterol than butter and no artificial trans fats. In the 1990s, researchers found that trans fats raise cholesterol levels even more than saturated fats, and people who consumed partially hydrogenated oils had a significantly increased risk of heart disease and stroke^[3,4].

These findings led the U.S.

Food and Drug Administration to change its classification of trans fats to no longer generally recognized as safe (GRAS) in 2015. However, current manufacturing processes can produce margarine with no added trans fats that is considered a healthier alternative to butter.