Back then, heading to Minnesota or Illinois in search of discounted colored oleomargarine was an extremely popular pastime. Wisconsin even required a $1 license and taxed heavily upon its importation into their state.

Dr Paul Beaumont from Macular Disease Foundation Australia advises those at risk of macular degeneration to stay away from vegetable fats such as margarine and increase their consumption of lutein and zeaxanthin, two carotenoids rich in eye health benefits found naturally in green leafy vegetables.

Saturated Fats

Dietary fats are vitally important to our bodies’ well-being; they provide concentrated energy sources as well as transport fat-soluble vitamins A, D and E to cells for efficient functioning. Fats also play a key role in hormone metabolism, cell repair and keeping body heat consistent; however too much saturated and trans fat intake increases your risk of heart disease, high cholesterol levels, type 2 diabetes and even certain cancers.

US organizations advocating for heart health frequently advise limiting saturated animal fats. Australia saw widespread publicity nine years ago warning those at genetic risk for macular degeneration to avoid vegetable oils like margarine and use butter instead; this advice, with limited scientific backing, caused confusion and anxiety amongst those experiencing AMD as well as amongst members of the general public.

Macular degeneration is one of the leading causes of blindness among Americans over 50. This condition occurs when blood vessels that feed nutrients to the retina become blocked up, eventually leading to gradual vision loss in central areas. Damage may be reduced through eating foods rich in vegetables and fruit such as those rich in antioxidant carotenoids lutein and zeaxanthin found in dark green or yellow vegetables – these nutrients could protect against macular degeneration.

Though most are aware that our food can affect heart health, few may realize its effect on brain function as well. According to a new study published in Archives of Opthalmology, diets high in saturated fat may lead to early-onset macular degeneration.

Study findings indicate that macular degeneration was caused by blocked blood vessels due to eating too many saturated fats, salt and sugary beverages. Therefore, it would appear that adopting a diet lower in saturated fats and refined carbohydrates could lower your risk for macular degeneration.

Saturated fats can be found primarily in meat and dairy products. Vegetable oils such as canola, olive, and safflower oils are frequently used for making soft tub and liquid margarines; when producing hard margarines and shortenings through hydrogenation processes involving stretching out molecules of fat molecules this creates trans fats, which in turn raise LDL (bad cholesterol) while decreasing HDL (“good” cholesterol).

Trans Fats

Macular degeneration patients could benefit from changing their diet to eliminate foods high in trans fats, industrially made fats created through hydrogenation that are far worse for your health than saturated ones. Trans fats raise Lp(a), the bad cholesterol which has been linked with heart disease and other ailments; as well as increasing low-level inflammation and oxidative stress in the body. Trans fats can be found in processed food products like vegetable shortening, margarine, cookies (including “healthier” options such as Nabisco Wheat Thins), fried foods chips salad dressing as well as some packaged frozen items and fast-food items.

Animal fats can also be found in meat, pork, lamb and poultry products as well as some dairy products (full-fat milk and cheese are particularly high). To minimize their intake, consume only whole foods, make meals from scratch at home and use as little oil for frying or cooking as possible.

Some companies have eliminated trans fats from their products and banned them from some restaurant and fast-food menus – this is an impressive step towards improved eye health, given that research indicates those consuming large amounts of trans fats have twice the likelihood of progressing to advanced macular degeneration as those eating less of them.

Macular degeneration sufferers should make an effort to limit their intake of saturated fats as part of a comprehensive strategy for prevention. In addition to cutting back on trans fats, it’s also wise to limit their overall fat consumption. People should also strive to consume foods with a lower glycemic index that are gradually absorbed by the bloodstream in order to reduce cholesterol and maintain stable glucose levels that could potentially cause eye problems. If you need guidance when making changes, speaking to your Piedmont physician may help. They may even recommend specialists in macular degeneration treatment – this condition can be difficult to manage on your own as its symptoms may appear quite mild; therefore early diagnosis and treatment are key in protecting vision.

Liquid Oils

Margarine first emerged during the Franco-Prussian war of 1860 to fill a need for a butter replacement during food shortages, yet its true breakthrough came only seven years later when Wilhelm Normann discovered a process to harden food oils by hydrogenation, replacing beef tallow with vegetable fats instead of traditional margarine production methods. From then onwards it rapidly replaced butter’s popularity; many even used margarine due to food shortages during World War II while its storage longevity increased rapidly thereafter; post war saw doctors even suggesting using margarine instead of butter when prescriping medications to patients!

Recent media attention has led to widespread advice urging the public to avoid vegetable fats such as margarine in order to prevent macular degeneration (MD). Unfortunately, much of this advice was based on limited research conducted and promoted by individuals looking for profit rather than scientific proof – this advice can cause considerable distress among patients living with MD as well as their loved ones, friends, health professionals and healthcare workers.

MD patients should seek advice from an ophthalmologist or health care professional. There is no proven method to prevent MD, however eating a balanced diet with plenty of vegetable oils like olive, canola and sunflower can help slow its progress.

Eating dark green and yellow fruits and vegetables that contain carotenoids such as lutein and zeaxanthin may help protect the retina of your eye from damage, providing essential antioxidant protection. An individual with MD should consume both dietary fats and antioxidant supplements such as zinc and vitamins C and E from pharmacies. Water should also be consumed regularly as this can reduce the risk of cataracts, which can further harm an eye. When selecting margarines to test out, look for options with low saturated and trans fat content; additionally, the product should state whether or not there are added salts or sugars.

Preservatives

Margarine stands out among all of the unhealthy products produced since processed supermarket foods became part of our diets; its production must rank among one of the strangest processes ever invented. Margarine and vegetable shortening used in many other supermarket foods is produced using high heat, pressure, toxic solvents like hexane and other chemicals in an industrial chemical factory to extract oil from soybeans, corn, cotton seeds or canola by extracting their oil then hardening it with hydrogen gas.

Heart disease, strokes and macular degeneration (MD), among many other health problems are the result of poor diet. MD is the leading cause of irreversible blindness in Australia with two out of every three people at some stage developing it at some stage; according to Vision Australia it costs the economy billions each year; Beaumont attributes part of this increase due to the rising popularity of processed spreads like margarine.

In the 1950s and 1960s, Minnesota, Illinois, Iowa or Michigan trips were both a budgetary necessity and pastime for Brewers fans, who traveled over the border in search of margarine that looked just like butter but was tax-free at that time – it even came dyed pink to serve as an early warning signal!

Margarines today contain a mixture of monounsaturates, polyunsaturates, saturated and trans fats – including trans fats – along with other components including animal fat (tallow and suet) and linseed oil for improving shelf life. They may also include additional additives like vitamin D3 from sheep’s wool or fish liver as well as lecithin from other sources like egg yolks.

Consider choosing non-hydrogenated, natural margarines that list liquid oil as their first ingredient on the label. Avoid partially hydrogenated and trans fatty margarines; opt instead for plant-based oils like olive, canola or coconut instead. Finally, limit how many fast and fried foods you eat as these foods often contain higher levels of saturated and trans fats than others.