
The general rule is now familiar to many: an excess of saturated fats (contained in butter) and fatty acids or hydrogenated (contained in the margarine) increases the risk of developing cardiovascular disease and some cancers.
However often we wonder which of these two types of fat is potentially more harmful. So, in the kitchen is better to use butter or margarine?
Both would limit them, of course, the spontaneous response, but willing to learn something from the biochemical point of view we come to the conclusion that between the two is preferable to use butter.
Margarine is actually a fat that does not exist in nature but is derived from a blend of vegetable oils and animal fats processed through industrial processes.
First point against margarine: fats used to achieve it are often of poor quality and very low food value.
Since the vegetable oils are liquid in nature, are rendered solid by the process of hydrogenation.