Guest guest Posted February 23, 2004 Report Share Posted February 23, 2004 Jane (the dietician) couldn't say EXACTLY why....I got the distinct impression that although she hasn't actually " compiled data " YET to test/prove her suspicion/theory, she actually thinks margarine " messes " with the diet a bit, although, again, it sounded like a " the jury's still out " sort of thing. Her hesitance about it, and the fact that she said she would REALLY PREFER if we " steared clear " of it, was enough for me! We (the entire group of parents!) all scratched it off of our " generic fat exchange " lists during class after the discussion. She seems to know her stuff, especially after seeing how great Jimmy is responding ot the diet so far! I suspect we will see more about this topic, only this time published in medical journals, in the future.... Sue Ellen:) > > > Further, they stress " unsalted " butter to be better than " salted " , > > and their dietician does not recommend the use of margarine at all on > > the diet, (although other keto centers may say that margarine, too, > > is interchangeable in the same amount as butter and Duke's). > > I agree that butter is better than margarine on the diet, but am curious > if you know why Hopkins says this. Thanks > , 's mom > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2004 Report Share Posted February 23, 2004 Jane (the dietician) couldn't say EXACTLY why....I got the distinct impression that although she hasn't actually " compiled data " YET to test/prove her suspicion/theory, she actually thinks margarine " messes " with the diet a bit, although, again, it sounded like a " the jury's still out " sort of thing. Her hesitance about it, and the fact that she said she would REALLY PREFER if we " steared clear " of it, was enough for me! We (the entire group of parents!) all scratched it off of our " generic fat exchange " lists during class after the discussion. She seems to know her stuff, especially after seeing how great Jimmy is responding ot the diet so far! I suspect we will see more about this topic, only this time published in medical journals, in the future.... Sue Ellen:) > > > Further, they stress " unsalted " butter to be better than " salted " , > > and their dietician does not recommend the use of margarine at all on > > the diet, (although other keto centers may say that margarine, too, > > is interchangeable in the same amount as butter and Duke's). > > I agree that butter is better than margarine on the diet, but am curious > if you know why Hopkins says this. Thanks > , 's mom > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2004 Report Share Posted February 23, 2004 This is the " to be continued " of my previous post...... Although I am certainly no expert, maybe this comparison for how the body breaks down butter and margarine may explain, or give at least some small bit of insight, into why the body has more trouble breaking-down the fat in margarine vs. butter. Hence the reason that butter MAY be better for the diet?! (A bit scientific, but please try to follow along!): __________________________________________________ The most significant area of comparison is the different chemical structures of the component fatty acids of the two. Butter is basically a natural product, and its fatty acids are structurally similar to the fatty acids in our bodies. The heat and chemicals used to transform vegetable oils into margarine change fatty acids into unnatural forms that may be most unhealthy to eat. Unsaturated fatty acids have points of molecular strain, where carbon atoms are connected to each other by double or triple bonds instead of being fully occupied by hydrogen atoms. These strain points determine the three-dimensional configurations of molecules. In nature, all of these molecules have a curved shape that allows them to fit neatly into the membranes that enclose all cells and many of the structures within them. Chemists call this natural shape the cis-configuration. Heat and harsh chemical treatment can cause unsaturated fatty acids to spring open into a different shape called the trans-configuration, which looks jointed instead of curved. ****The body cannot incorporate trans-fatty acids into membranes, and if it tries to do so, deformed cellular structures may result. Eating trans-fatty acids in margarine, vegetable shortening, and partially hydrogenated vegetable oils probably increases cancer risks, promotes inflammation, and accelerates aging and degenerative changes in tissues. I am convinced enough of these possibilities to try to eliminate those fats from my diet. Also, DID YOU KNOW THAT THE FAT IN MARGARINE DOES NOT BREAK-DOWN EASILY AT BODY OR ROOM TEMPERATURE LIKE THE FAT IN BUTTER? Interesting, huh?! Sue Ellen:) > > > Further, they stress " unsalted " butter to be better than " salted " , > > and their dietician does not recommend the use of margarine at all on > > the diet, (although other keto centers may say that margarine, too, > > is interchangeable in the same amount as butter and Duke's). > > I agree that butter is better than margarine on the diet, but am curious > if you know why Hopkins says this. Thanks > , 's mom > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2004 Report Share Posted February 23, 2004 This is the " to be continued " of my previous post...... Although I am certainly no expert, maybe this comparison for how the body breaks down butter and margarine may explain, or give at least some small bit of insight, into why the body has more trouble breaking-down the fat in margarine vs. butter. Hence the reason that butter MAY be better for the diet?! (A bit scientific, but please try to follow along!): __________________________________________________ The most significant area of comparison is the different chemical structures of the component fatty acids of the two. Butter is basically a natural product, and its fatty acids are structurally similar to the fatty acids in our bodies. The heat and chemicals used to transform vegetable oils into margarine change fatty acids into unnatural forms that may be most unhealthy to eat. Unsaturated fatty acids have points of molecular strain, where carbon atoms are connected to each other by double or triple bonds instead of being fully occupied by hydrogen atoms. These strain points determine the three-dimensional configurations of molecules. In nature, all of these molecules have a curved shape that allows them to fit neatly into the membranes that enclose all cells and many of the structures within them. Chemists call this natural shape the cis-configuration. Heat and harsh chemical treatment can cause unsaturated fatty acids to spring open into a different shape called the trans-configuration, which looks jointed instead of curved. ****The body cannot incorporate trans-fatty acids into membranes, and if it tries to do so, deformed cellular structures may result. Eating trans-fatty acids in margarine, vegetable shortening, and partially hydrogenated vegetable oils probably increases cancer risks, promotes inflammation, and accelerates aging and degenerative changes in tissues. I am convinced enough of these possibilities to try to eliminate those fats from my diet. Also, DID YOU KNOW THAT THE FAT IN MARGARINE DOES NOT BREAK-DOWN EASILY AT BODY OR ROOM TEMPERATURE LIKE THE FAT IN BUTTER? Interesting, huh?! Sue Ellen:) > > > Further, they stress " unsalted " butter to be better than " salted " , > > and their dietician does not recommend the use of margarine at all on > > the diet, (although other keto centers may say that margarine, too, > > is interchangeable in the same amount as butter and Duke's). > > I agree that butter is better than margarine on the diet, but am curious > if you know why Hopkins says this. Thanks > , 's mom > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2004 Report Share Posted February 23, 2004 This is the " to be continued " of my previous post...... Although I am certainly no expert, maybe this comparison for how the body breaks down butter and margarine may explain, or give at least some small bit of insight, into why the body has more trouble breaking-down the fat in margarine vs. butter. Hence the reason that butter MAY be better for the diet?! (A bit scientific, but please try to follow along!): __________________________________________________ The most significant area of comparison is the different chemical structures of the component fatty acids of the two. Butter is basically a natural product, and its fatty acids are structurally similar to the fatty acids in our bodies. The heat and chemicals used to transform vegetable oils into margarine change fatty acids into unnatural forms that may be most unhealthy to eat. Unsaturated fatty acids have points of molecular strain, where carbon atoms are connected to each other by double or triple bonds instead of being fully occupied by hydrogen atoms. These strain points determine the three-dimensional configurations of molecules. In nature, all of these molecules have a curved shape that allows them to fit neatly into the membranes that enclose all cells and many of the structures within them. Chemists call this natural shape the cis-configuration. Heat and harsh chemical treatment can cause unsaturated fatty acids to spring open into a different shape called the trans-configuration, which looks jointed instead of curved. ****The body cannot incorporate trans-fatty acids into membranes, and if it tries to do so, deformed cellular structures may result. Eating trans-fatty acids in margarine, vegetable shortening, and partially hydrogenated vegetable oils probably increases cancer risks, promotes inflammation, and accelerates aging and degenerative changes in tissues. I am convinced enough of these possibilities to try to eliminate those fats from my diet. Also, DID YOU KNOW THAT THE FAT IN MARGARINE DOES NOT BREAK-DOWN EASILY AT BODY OR ROOM TEMPERATURE LIKE THE FAT IN BUTTER? Interesting, huh?! Sue Ellen:) > > > Further, they stress " unsalted " butter to be better than " salted " , > > and their dietician does not recommend the use of margarine at all on > > the diet, (although other keto centers may say that margarine, too, > > is interchangeable in the same amount as butter and Duke's). > > I agree that butter is better than margarine on the diet, but am curious > if you know why Hopkins says this. Thanks > , 's mom > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.