margarine versus butter?

Question

health effects

Answer 1

Margarine is one molecule away from plastic. Butter is better.

Answer 2

Okay, this is one of favorite subjects EVER ! I have been an advocate for REAL whipped butter ! I worked in a health food store for many years & read that someone did a test. They set out in a shed some real butter & some margarine. Flies & ants ate & did their thing in the butter. In a few days the butter dissolved & degraded.
Meaning natural substance.
On the other hand the margarine was almost totally ignored by insects & after a few days did not have much of a change in it's appearance. They determined that the maragine was (get this) ...only 1 molecule away from PLASTIC !

Answer 3

Margarine: Another type of margarine is now widely available - non-hydrogenated margarine. This type of margarine contains no trans fat and is softer than the first-generation margarine stick.

Butter has saturated fats.

The Verdict? Margarine. Choose non-hydrogenated soft margarine.

Now, as for taste, that's a matter of opinion

Answer 4

Trans fats are very bad for your heart. Margarine has it. Butter taste better, cooks better and naturally healthier.

Answer 5

although margarine spreads easier, it is believed to have trans -fats, butter doesn't. However, if you look for the right margerine, they can be as good as the other.

Answer 6

margarine butter

Answer 7

Hi!
Margarine as a generic term, can indicate any of a wide range of butter-substitutes. In many parts of the world, margarine has become the best-selling table spread, although butter and olive oil also command large market shares. Margarine is an ingredient in the preparation of many other foods.


Butter versus margarine
The controversy over butter and margarine regarding which should be used as a spread or for cooking rests on how much 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.[citation needed] One tablespoon contains over 7g of saturated fat. For this reason, some people recommend that you should limit butter in your diet.[citation needed] This formula is called into question when foods that are very low in saturated fat, yet high in cholesterol, like shrimp, are factored into the equation. Studies have shown that actual cholesterol consumption is not the direct cause of high cholesterol, rather it is saturated fat consumption.[citation needed]

Vegetable shortenings do not contain any cholesterol and have only 3g of saturated fat per tablespoon. However, they are high in transfatty acids.

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.

Refer to the below link for more details:
http://en.wikipedia.org/wiki/Margarine

Check this out:
http://www.mayoclinic.com/health/butter-vs-margarine/AN00835
Mayo Clinic report

Mayo Clinic cardiologist Martha Grogan, M.D., and colleagues answer select questions from readers.
Answer
Margarine usually tops butter when it comes to heart health.

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.

But not all margarines are created equal — and some may even be worse than butter. Most margarines are processed using a method called hydrogenation, which adds unhealthy trans fats. In general, the more solid the margarine, the more trans fats it contains — so stick margarines usually have more trans fats than do tub margarines. Like saturated fats, trans fats increase blood cholesterol and the risk of heart disease. In addition, trans fats can lower high-density lipoprotein (HDL), or "good," cholesterol levels.

When choosing a margarine, try to find one with the lowest trans fat content possible and less than 3 grams total of saturated plus trans fats. Manufacturers are now required to list saturated and trans fats separately on food labels.

There are also spreads — such as Benecol and Take Control — that contain phytosterols, natural plant compounds that have been shown to reduce LDL cholesterol levels by 6 percent to 15 percent when eaten in recommended amounts

If you are not satisfied then try putting Margarine Vs. butter in a search engine and you'll have loads of links

May u have a healthy life!!!!
I hope this helps u lol....

Answer 8

Butter is much better. Margerine has trans-fats

Answer 9

butter is the best to use and eat!