Margarine Vs. Butter?

Question

What is the difference between each? And which is more beneficial to your health?

Answer 1

Differences Between
Butter And Margarine
4-25-6


Margarine was originally manufactured to fatten turkeys. When it killed
the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.

It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings.

DO YOU KNOW...the difference between margarine and butter?

Read on to the end...gets very interesting! Both have the same amount of calories.

Butter is slightly higher in saturated fats at 8 grams compared to 5
grams. Eating margarine can increase heart disease in women by 53% over eating
the same amount of butter, according to a recent Harvard Medical Study.

Eating butter increases the absorption of many other nutrients in other
foods. Butter has many nutritional benefits where margarine has a few only because they are added!


Butter tastes much better than margarine and it can enhance the flavors of other foods Butter has been around for centuries where margarine has been around for less than 100 years.

And now, for Margarine. Very high in Trans fatty acids. Triple risk of coronary heart disease.

Increases total cholesterol and LDL (this is the bad cholesterol) and
lowers HDL cholesterol, (the good cholesterol). Increases the risk of cancers up to five fold.

Lowers quality of breast milk. Decreases immune response. Decreases insulin response.

And here's the most disturbing fact.... HERE IS THE PART THAT IS VERY
INTERESTING!

Margarine is but ONE MOLECULE away from being PLASTIC. This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).

You can try this yourself:

Purchase a tub of margarine and leave it in your garage or shaded area.

Within a couple of days you will note a couple of things:

*no flies, not even those pesky fruit flies will go near it (that should tell you something)

*it does not rot or smell differently because it has no nutritional
value; nothing will grow on it. Even those teeny weenie microorganisms will not find a home to grow. Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?

Answer 2

Basically, margarine is hydrogenated, which meant that it is artifically made by adding more hydrogen atoms. Butter is more natural.

Harvard University researchers, in a 1994 study, reported that people who consumed hydrogenated oils, which are contained in many brands of margarine, had nearly twice the risk of heart attacks as those who consumed little or no hydrogenated oils.

Several large studies, including the Nurses’ Health Study conducted by Harvard School of Public Health has indicated a strong link between earlier death and consumption of high amounts of trans-fat.

The controversy over butter and margarine regarding which should be used as a spread or for cooking rests on how many cholesterol, saturated fats, and trans fatty acids each has.

Butterfat contains 2-5% trans fatty acids (mainly C18:1w7), and butter has high levels of cholesterol and saturated fat. The FDA states that healthy people should not consume more than 200mg of cholesterol each day and butter has 33mg of cholesterol in each tablespoon. A healthy range of saturated fat intake is 10-15g each day

Margarine contains no cholesterol and has low levels of saturated fat, but some products have high trans fat levels. Stick margarine contains the most trans fat; tub or liquid margarine has about two-thirds less. Trans-fat-free varieties of margarine in a tub form are available, however as noted above even products legally labelled as containing "zero grams" of trans fat may still contain this substance.

So it actually depends whether you want to introduce cholesterol or trans fats and hydrogenated oils into your body. Personally, I would pick butter because your body can get rid of the harmful substances of butter. Margarine on the other hand, would cause more damage in the long run ; your body is unable to get rid of the trans fat.

Answer 3

This is one I struggle with all the time as I cook for my family. Butter is better for us. Margarine is totally not. However, a pound of butter costs around four dollars, a pound of margarine is under a dollar. So, for everyday use, unfortunately in our home, butter loses. Use it for Christmas baking and holidays, though. Would like to use it all the time!

Answer 4

Margarine was supposed to replace butter in all cooking in the later half of the 20th century. Recent studies show that margarine may as unhealthy as butter because it contains trans fats to keep solid at room temperature. In regards to fats on the frying pan butter is commonplace. Olive oil or any oil in general is applicable in specific cooking. Cooking spray should not be a main source of fat to cook, fry or bake with.

Answer 5

Most margarine is hydrogenated and contains trans-fats. Very bad for your health.
Butter contains some cholesterol, but trans-fats are much worse.
If your butter burns, you should try using clarified butter, or ghee, to cook with. But even so, olive oil is a better cooking oil.
I prefer butter for baking and eating outright. Can't beat the flavor!!

Answer 6

Butter is more natural. Margarine is filled with oils that aren't healthy.

Answer 7

Margarine has been pasturized to have less fat then butter... therefore margarine being more healthy...

Answer 8

margarine!! Butter burns when cooking!!

Answer 9

Butter unless it is one of those Smart margaines

Answer 10

believe or not butter is better b/c margarine is made of artery clogging hydrogenated oil.