Butter is Healthier than Margarine – Here’s Why
Margarine hit its stride during the 80’s and 90’s and holds responsibility for butter’s prior reputation. Margarine was paraded as a more health-conscious alternative to butter because of the saturated fat content contained in butter. Margarine was publicized as a way to get the same butter taste with less fat content. The public made the switch to margarine thinking that they were doing their health a favor when in actuality they were ingesting large qualities of trans fat.
Could it be that butter is better than margarine? Hydrogenation is the method applied to produce margarine. It’s a process that turns oils in liquid form to the spreadable form– the one we’re each acquainted with today. Rather than creating a health-conscious butter alternative, the hydrogenation process makes a highly processed product that is more detrimental to your health than butter. Though they contain nearly the same number of calories, butter and margarine are different in the types of fat they contain.
Both contain saturated fat, which is alright to consume in modest amounts. Margarine has high amounts of trans fat, which go hand in hand with type 2 diabetes, heart disease and clogged arteries. There are trace amounts of trans fat contained in butter. Your good cholesterol (HDL) is lowered and your bad cholesterol (LDL) goes up when you eat trans fat. If you’re attempting to eat healthy foods while getting great flavor, don’t fret! Put that trans fat-free butter into your cart and start cooking.