The biggest difference between margarine and butter is the type of fat found in them. Margarine is produced from vegetable oils by a hydrogenation process at a temperature of 260 degrees C, and is thus brought to a solid state. Due to the high temperature in the oil pressing process, antioxidants and free radicals are formed that cause damage to cells and lead to cancer. Trans fatty acids are a component of unsaturated and saturated fatty acids combined with the addition of hydrogen atoms. In this way, an unnatural compound is obtained, which is difficult to expel from the body, instead it is deposited on the blood vessels. Margarine increases the total cholesterol LDL (bad cholesterol) and decreases HDL (good cholesterol), reduces the general immunity of the body. Looking at the molecular structure, margarine is different from the so-called composition of only one molecule. soft plastic, in addition, it has about 27 ingredients as well as oil paints for industry and household. It can be said that margarine is hydrogenated vegetable oil with the addition of vitamins A, D, E to make the composition more similar to butter. In the finished product, margarine contains the following chemicals:
-Acetone, which is harmful to nerves and brain.
– Caustic soda
-Sulfuric acid.
-Metal, nickel, as a catalyst in hydrogenation
– Methanol
– Bleaching agents
-PHA-polyaromatic hydrocarbons
Butter – as a fat of animal origin. An excellent source of vitamins A, D, E, K, contains iodine and selenium in a very small amount, then lauric acid, which is important for the prevention of fungal diseases, as well as lecithin, which is important in cholesterol metabolism. Vitamins are absorbed and are necessary for numerous functions in the body: for good vision, for the functioning of the endocrine glands, for the absorption of calcium and powerful antioxidants that are important in the fight against free radicals.
Children allergic to cow’s milk proteins cannot consume it because it contains casein (a type of protein), milk sugar, lactose and fat.


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