Butter Or Margerine?

Ive actually heard margerine is worse for you then butter. Any truth to this?

Yes.

In most cases margarine is made out of partially hydrogenated vegetable oil aka trans fat.

Butter is made out of milk fat, which is saturated fat. Butter is natural, margarine is manmade.

Neither one is really health food though. 

If you can find a margarine with no trans fats, saturated fats, of hydrogenated oils, that would be your best bet... though there are some people who don't recommend "fake food" and would recommend that you eat butter in moderation.

This short article from the Mayo Clinic discusses which is better for you ... margarine or butter ...  http://www.mayoclinic.com/health/butter-vs-ma rgarine/AN00835

Excerpt ....

 Margarine is made from vegetable oils, so it contains no cholesterol. Margarine is also higher in "good" fats — polyunsaturated and monounsaturated — than butter is. These types of fat help reduce low-density lipoprotein (LDL), or "bad," cholesterol, when substituted for saturated fat. Butter, on the other hand, is made from animal fat, so it contains cholesterol and high levels of saturated fat.

=^..^= MOLLY

 

We always buy non-hydrogenated margarine, however it's still not the best because they have to then use palm oil/palm kernal oil which is higher in saturated fats and therefore stays solid (which is the purpose of hydrogenation, to keep it solid). I always figured butter was better but reading that excerpt from Molly I'd say the margarine is.

If you can find a margarine that has no trans fat in it then it will be better for you health wise than butter. Personally I think butter tastes much better than margarine, both in baking and on food.

The fact that butter is not very healthy for me also keeps me from using too much of it, I would probably eat twice as much if I kept margarine around.

So its all about your tastes and who you are, I personally use butter, rather than margarine.

I personally use butter, because I want to avoid trans fat, but butter is full of saturated fat, which is almost as bad, so I try to keep its use to a minimum.  We go through about one stick a month for a family of four.

There is a joke that if you look at the chemical makeup of margerine that it is one molecule away from plastic.  Think about it.  I personally used butter.

c

I watched a program called "You on a Diet" on the WE channel and those doctors said to use a margarine that has no trans fats, saturated fats, or hydrogenated oils of course but also one with canola oil, since that is a good fat. So I use Smart Balance Buttery Spread. It has 80 calories in 1 tbsp and 0 trans fats.  It does however have 2.5 grams of saturated fat. But I use it sparingly, so that 2.5 grams isn't going to hurt.

 

 

i bought a brand of butter called "Promise" its fat free and 5 calories per tablespoon

Original Post by ckd1619:

There is a joke that if you look at the chemical makeup of margerine that it is one molecule away from plastic. Think about it. I personally used butter.

c

You can't really use that as proof not to eat it, changing something that low in the chain can make something completely different!

For example

H20 = 2 hydrogen and 1 oxygen = water

H2S = 2 hydrogen and 1 sulfur = hydrogen sulfide (a toxic, flammable gas that makes rotten eggs and flatulence smell)

Niether!  LOL  I was a butter user.  Just a small amount.  Now I find I can go without it.  This summer corn on the cob was hard to do without butter.  So, I took olive oil and mixed it with herbs and spices and rubbed a small amount on the corn.  If I really need a spread I still use butter.  (unsalted)