Answer
No. He has not made a wise choice because research has shown that margarine may contribute significantly to heart disease and atherosclerosis. Butter is considered to contribute to the development of coronary artery disease, general atherosclerosis and diabetes. This is blamed specifically on the high levels of saturated fatty acids (52-655) in butter. Margarine is made from vegetable oils ( with some skim milk mixed in) and then it is hydrogenated. The addition of hydrogen destroys the double bonds of the vegetable oils so margarine ends up with much saturated fats as well as trans fats. Saturated fats and trans fats rise serum levels of LDL and lowers levels of HDL. This double effect promotes high serum cholesterol which promotes heart disease and atherosclerosis. Trans fats and saturated fats also induce high insulin output which contributes
to the development of atherosclerosis.
For frying eggs better choices than margarine are vegetable oils like canola oil, flax seed oil, olive oil and corn oil. These oils have lower levels of saturated fat and levels of essential fatty acids( omega-3, and omega-6) than butter and margarine.
Work Step by Step
Butter has about 63% saturated fat and about 29% unsaturated fat; margarine has about 32% saturated fats and 63% unsaturated fats. Clearly margarine has less saturated fat, but the hydrogenation of this product and the content of trans fats make this an unhealthy product for those at risk for coronary artery disease, atherosclerosis and diabetes. Canola oil, Safflower oil, and Olive oil, having 93%, 93% and 86% respectively of unsaturated fats, are much better alternatives for frying eggs.
