Why is industrial baking harmful?
Commercial baking, semi-finished products, spreads, restaurant cuisine – margarine is used everywhere. Margarine contains nickel, as it is necessary for the hydrogenation process, that is, the production of margarine. Accumulation of nickel in the body leads to severe consequences.
Margarines are mostly made from vegetable oils, which are liquid in their original form. To obtain a solid or semi-solid consistency, a hydrogenation process is used — the addition of hydrogen to unsaturated fatty acids.
To accelerate the hydrogenation reaction, catalysts are used. The most common one is nickel (in the form of powder or nickel alloys). It binds hydrogen molecules and facilitates their attachment to double bonds in fatty acids.
Residual nickel is usually measured in micrograms per kilogram of product. However, with regular and high consumption of margarines, as well as sensitivity to heavy metals, nickel accumulation is possible.
Where Margarine is Used
Margarine is widely used in:
- Commercial baking: croissants, puff pastries, flaky dough, waffles, cookies, cakes, pastries, crackers
- Convenience foods: frozen pizzas, burger buns, pancakes
- Butter substitutes and spreads — inexpensive spreads
- Restaurant kitchens — for frying and baking, where the taste of butter is not required.
Potential Harm from Nickel in Margarines
Allergic Reactions. Nickel is one of the most common allergens, especially in women. It can cause contact dermatitis, but there is also a food-related form of nickel allergy — accompanied by rashes, fatigue, headaches, and gastrointestinal issues.
Toxic Accumulation with Chronic Consumption. Nickel is not a nutrient necessary for humans, and in large amounts can:
- Inhibit enzyme activity;
- Disrupt detoxification;
- Suppress immunity;
- Cause oxidative stress — cell damage due to excess free radicals;
- Interfere with iron metabolism (can displace iron from transport proteins, causing functional deficiency).
Risks for the Liver and Kidneys. Nickel is metabolized by the liver and excreted by the kidneys. With regular intake from food, it can accumulate and cause strain on these organs.
Increased Risks for:
- People with genetic detoxification disorders (e.g., MTHFR mutations);
- People with already elevated heavy metal burdens (mercury, lead, cadmium);
- Women with PMS, migraines, hypothyroidism, skin diseases.
What Else is Important:
- Refined oils themselves often contain traces of heavy metals, including aluminum, iron, and nickel, due to purification processes.
- At high temperatures, especially during frying, margarines release trans fats (if not fully hydrogenated), creating a double burden: both from toxicants and harmful lipids.