Is Butter Better than Margarine?

Butter’s much-maligned reputation in the past could be due to the margarine era during the 80’s and 90’s. Margarine was paraded as a more health-conscious alternative to butter due to the saturated fat in butter. Margarine was looked at as a way to get the same butter flavor with less fat. Consumers made the move to margarine imagining they were choosing their health when in reality they were eating substantial qualities of trans fat.

Could it be that butter is better than margarine? Hydrogenation is a chemical process practiced to create margarine. It’s a process that turns liquid oils to the spreadable form– the one we’re each familiar with currently. Instead of creating a better-for-you butter substitute, the hydrogenation process produces a highly processed product that is not as healthy as butter. Though they have nearly the same number of calories, butter and margarine differ in the sorts of fat they have.

Each have saturated fat, which is safe to consume in modest amounts. Margarine has lots of trans fat, which is connected to heart disease, clogged arteries and type 2 diabetes. However, there is almost no trans fat in butter, especially in comparison to margarine. Trans fat also raises your LDL (bad cholesterol) and reduces your HDL (good cholesterol). If you’re trying to eat healthy while eating something flavorful, don’t fret! Put a stick of trans fat-free butter into your cart and start baking.