which one is the ehalthiest: butter, margarine or shortening?

Answer 1

Shortening is certainly not. Butter used to be considered the worst, but then America discovered transfat. Margarine with transfat is not good for you because the body doesn't know how to process the transfat.

There are new margarines on the market that do not use transfat and are considered very healthy. Smart balance has a margarine that uses flax seed oil, with omega 3s and no transfat. It is tasty and not expensive. Look for it.

Answer 2

I prefer raw butter, as it is a single ingredient, easier for the body to process. Margarine contains many artificial ingredients, and shortning is hydrogenated, making it very hard for the body to process. Butter may be high in fat, but used in moderation is okay, and to me, is better than the others. I make my own butter using raw cream straight from the cow. Its super easy to make homemade using fresh cream

Answer 3

Yes...butter. They make 'lite' versions now apparently.

In UK, the word 'shortening' is used to describe any type of fat that you put with flour to make pastry. It could be butter, margarine, lard or suet....or even oil. So there you are....an ethnic word-use fact as well.

PS...So what is 'shortening' where you are? Is it something specific?

Answer 4

Butter. Everything in moderation

Answer 5

Butter in moderation, because it's all natural ingredients.

Answer 6

butter

Answer 7

I would say butter

Answer 8

butter its all natural..margarinre and shortening have added oils, and artifical colorings and flavorings.

Answer 9

Butter is better!!!!

Answer 10

margarine