Butter is Healthier than Margarine – Here’s Why
Margarine was the most consumed in the 80’s and 90’s and holds responsibility for butter’s prior reputation. Dietitians first offered margarine as a health-conscious, low fat substitute for butter. Margarine was publicized as a way to get the same butter taste with less fat. People made the move to margarine thinking they were choosing their health when in actuality they were consuming large qualities of trans fat.
This is why margarine is unhealthy for you. Hydrogenation is the method applied to create margarine. It adds hydrogen atoms to an unsaturated oil in order to make a spreadable form– the one we’re all accustomed to with now. Rather than producing a healthier butter substitute, the hydrogenation process makes a processed product that is not as healthy as butter. Although they have almost the same amount of calories, margarine and butter are different in the types of fat they contain.
Butter and margarine each have saturated fat, which is safe to consume in moderate amounts as it is a natural fat found in animals and plants. But, just margarine contains trans fat, which is connected to clogged arteries, type 2 diabetes and heart disease. Butter, on the other hand, has almost no trans fat. Your good cholesterol (HDL) is lowered and your bad cholesterol (LDL) is raised when you consume trans fat. If you’re trying to eat healthy foods while eating something flavorful, don’t fret! Put some butter into your shopping cart and get baking.