Ask
The Expert
Butter
or Margarine?
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In
our October issue's "What Bugs You" section, Billy from
Halifax wrote: I'm confused. I can't figure out if I should eat
butter or margarine. We promised to ask the experts in the next
issue. Here is their responses.
Response
from a Naturopath Doctor: Carolin Galvin, B.Sc., N.D., Fredericton
Butter
is made by "Mother Nature" as saturated fat. Although
we need saturated fat, we tend to over-consume it. We are always
struggling to cut down on it for the sake of our cardiovascular
health. So, at first glance, butter seems like an unlikely choice.
Margarine,
usually starts out as polyunsaturated fat which, if consumed in
moderation, is valuable in preventing heart disease, and most
people are deficient in this type. However, polyunsaturated fat
is easily damaged by light, heat, oxygen exposure and hydrogenation.
When it is damaged, it is converted to a mixture of saturated
fat, and trans-fatty acids. Trans-fatty acids are artificially
saturated fats that are very damaging to our health and are found
in most margarines!
Polyunsaturated
fats are liquid, so in order to make them spreadable, they must
be "partially hydrogenated" which will make them partially
saturated. Since the saturation is created by processing, not
by nature, you get trans-fatty acids. A few margarines are made
differently. Instead of partially hydrogenating to solidify the
oil, some tropical fats are added, which are naturally saturated
and, therefore, trans-fatty acid-free. Although preferable as
a spread, these should not be used for frying, otherwise, the
trans-fatty acids will be formed. Another health issue to consider
is that margarines often contain artificial color since they would
otherwise be white.
Still
confused? Butter is the best choice if used sparingly. Another
acceptable alternative is to use a margarine made with polyunsaturated
fat plus tropical oil and absolutely no hydrogenated fats, and
no artificial food dyes. Avoid "trans-fatty acids" and
"hydrogenated fats or partially hydrogenated fats" in
any products you consume.
Carolin can be reached at the Fredericton Clinic of Naturopathic
Medicine (506)450-9440
Response from a Certified Nutritional Microscopist and
Registered Nutritional Consulting Practitioner: Dwayne Murphy
BASc, RNCP.
Butter
has been part of man's diet since the domestication of cows thousands
of years ago. The history of margarine is much shorter dating
back to when Napoleon III was looking for a cheap source of fat
for the 'cheap' classes of people. Degenerative diseases on a
large scale are more recent in origin, having risen from rarity
to epidemic proportions in the last 100 years, while butter consumption
actually decreased.
The
most common starting materials for margarines are cheap seed oils:
refined cottonseed, soybean, canola and corn oils. These refined
oils are chemically unstable. The hydrogenation (injection of
hydrogen) process for converting the oil into a solid, margarine
produces dozens of non-natural chemicals that are toxins to the
body. Margarine contains up to 60 % of trans-fatty acids whereas
butter contains up to 6% trans- fatty acids. Trans-fatty acids
damage cellular membranes creating harmful free radicals which
contribute to degenerative diseases. Margarine is not suitable
for frying whereas butter can be used for frying because its mainly
saturated and monounsaturated fatty acids that are relatively
stable to light, heat and oxygen.
Butter
is not without its shortcomings. Butter concentrates pesticides
about 5 to 10 times more than vegetable oils. Dairy farmers use
antibiotics on their cattle which find their way into butter.
Organic butter contains no antibiotics or pesticides. Butter is
a neutral fat, not bad, not good. Overall butter wins easily on
taste, digestibility, usefulness for frying and naturalness.
Dwayne teaches at The Canadian School of Natural Nutrition in
Halifax and operates a private nutritional counseling practice,
Dynamic Nutrition Concepts: 902 434-983.
Dear Natural Choice Journal: I have a problem with excess hair
and I have tried everything to get rid of it, but, it's just getting
worse. I want to try electrolysis but I'm nervous and I want to
make sure that the electrologist is good. Can you help? Andrea
Milligan, Kinkora, PEI
Response
from Certified Professional Electrologist, Donna McAndrew from
McAndrew Electrolysis in Kensington, PEI.
Electrolysis
is the only proven method of permanent hair removal - it's been
in practice for well over one hundred years throughout the world.
It is perfectly safe and effective when performed by a properly
trained, CERTIFIED electrologist - one who belongs to their provincial
and national professional associations which require their members
to adhere to the highest standards of sterilization and proper
procedures. The Atlantic Association of Professional Electrologists
has a toll free number (1-877-232-2273) to call for information
and a list of qualified, professional electrologists in your area.
You
should be able to arrange a complimentary consultation and demonstration
so that the electrologist can thoroughly explain the procedure
and satisfy any of your concerns. As is the case with many professions,
a specialist is often more qualified, so many people prefer an
electrolysis office or clinic which can also be more private and
confidential.
Donna can be reached at McAndrew Electrolysis in Kensington, PEI.
Dear Natural Choice Journal I have heard that coffee can increase
our stress levels. Is that True?
Johnathan Calvin, Summerside
Response
from Naruropathic Doctor: Sarah Baillie B.Sc., N.D., Halifax N.S.
Ahh…the
smell of freshly brewed coffee…the knowledge of the burst
of energy and alertness that will follow…the ritual of taking
that first morning sip. Caffeine has become a staple source of
energy in our stressed out and exhausted society. What we do not
think about in that short-term moment of renewed alertness are
the long-term, detrimental effects of caffeine consumption.
The
artificial burst of energy that caffeine gives us is also associated
with eventual exhaustion of the adrenal glands. The adrenal glands
help the body cope with the stresses of every day life as well
as the major stressful events that we occasionally encounter.
The roller coaster ride of energy and fatigue that caffeine consumption
results in, reduces the adrenal glands' ability to react to stressful
events and leads to further overall exhaustion. Coffee also acts
as a diuretic, robbing the body of precious water stores. It also
increases calcium loss in the urine, which contributes to the
risk of osteoporosis. Caffeine is a stimulant, and thus creates
in many, an underlying anxiety level and possible insomnia.
Finally,
if you are going to drink coffee or tea, it is important to buy
organic products, as both are highly sprayed with pesticides,
making your hot drink essentially a source of poisons. If you
are going to reduce caffeine intake, do it slowly in order to
reduce the risk of rebound headaches.
Sarah can be reached at Stillpoint Naturopathic Clinic, Halifax
N.S., (902) 425-0542
Response
from a Certified Nutritional Microscopist and Registered Nutritional
Consulting Practitioner: Dwayne Murphy BASc, RNCP.
Coffee seems to have become the beverage of choice for a growing
number of people. Most people feel that a cup of coffee a day
is relatively harmless.
Coffee
intensifies stress, causing an average 40% increase in adrenaline
resulting in increased blood pressure, heart rate, perspiration,
muscular tension, nervousness, and irritability. Coffee stimulates
the pancreas and adrenals, intensifying hypoglycemia, low blood
sugar and weakening the adrenals ability to respond to stress.
Coffee increases intellectual speed, but not power (working faster
but not smarter). It causes a significant loss of nutrients, especially
magnesium, potassium, calcium, zinc, B vitamins, especially inositol
and biotin. Absorption of B vitamins is important in supporting
the adrenal glands to better withstand stress of all kinds.
While
caffeine acts as a mild stimulant to the central nervous system
offering a short-term sense of alertness and well-being, many
people have bought into the falsehood that it provides extra energy
and a harmless lift. Because it acts like a drug, over time larger
amounts are required for stimulation. Read "America's Favorite
Drug - Coffee and Your Health," by Bonnie Edwards for more
information.
Dwayne teaches at The Canadian School of Natural Nutrition in
Halifax and operates private nutritional counseling practice,
Dynamic Nutrition Concepts: 902 434-983.
Response from Pharmacist, Derek Trainor, RPh, BScPh, BScBio,
Charlottetown, PEI
Caffeine is a potent stimulant of the central nervous system.
In relatively higher doses, it can decrease heart rate, and increase
blood pressure. However in larger doses - over 250mg, caffeine
can cause increased heart rate, and possibly irregular heart beats.
It can constrict cerebral (brain) blood vessels, while dilating
peripheral (body) blood vessels. Caffeine can also stimulate skeletal
muscle by producing an increase in the force of contraction and
a decrease in muscle fatigue. Other effects can include increased
stomach acid, fluid loss (diuresis) , hyperglycemia (elevated
blood sugar levels), and increased triglycerides. Long -term use
can cause tolerance to these effects.
Withdrawal
symptoms can occur within 12 to 24 hours after stopping a chronic
caffeine ingestion (as little as 100 mg per day) and may last
up to 7 days. The most common symptom is headache, but may include
fatigue, depression, anxiety, and insomnia. During pregnancy,
caffeine levels are similar in both maternal and fetal blood.
Excessive caffeine intake, over 600 mg per day, has been weakly
associated with low birth weight, premature deliveries and decreased
fetal heart rate. However, when used in moderation, there is no
association with these effects.
Toxic
symptoms can be produced in adults who consume more than 1000
mg of oral caffeine. The acute lethal dose of caffeine ranges
from 5,000 to 10,000 mg or over 1750 mg/kg. Initially, toxic symptoms
are insomnia, dyspnea, and excitement, and can progress to mild
delirium.
Stress
reactions can vary from individual to individual. Many of these
reactions overlap with the adverse effects of caffeine, i.e headache,
increased blood pressure, stomach problems, anxiety etc.. For
the individuals that reacts to stress in this way, caffeine may
compound or worsen that problem.
Caffeine
Content from Various Sources Source Type Serving Size (oz) Caffeine
(mg) Coffee Expresso 2 120 Regular 5 - 8 40 - 180 Instant 5 -
8 30 - 120 Decaf 5 - 8 1 - 5 Tea Brewed 5 - 8 20 - 110 Instant/Bags
5 - 8 20 - 50 Soft Drinks Mountain Dew 12 55 Coke 12 47 Pepsi
12 37 Chocolate Baking Chocolate 1 25 - 58 Milk Chocolate 1 1
- 15 Medications Analgesics (pain med) 1 tablet 32 - 65 Cold Combos
1 tablet 30 - 65 Stimulants 1 tablet 75 - 200
Derek Trainor is the Pharmacy Manager at IGA, Charlottetown, PEI
and can be reached at 628-6522.
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