Is Butter Better than Margarine?
Margarine hit its stride during the 1980’s and 1990’s and holds responsibility for butter’s bad reputation. Dietitians first proposed margarine as a healthy, low fat alternative to butter. It was looked at as a method for getting something similar to butter that has with less fat content. By using margarine rather than butter, consumers thought they were staying healthy when in fact they were actually consuming significantly more trans fat than they would have with butter.
Could you ask, is butter healthier for you than margarine? Hydrogenation is a chemical process used to produce margarine. It turns oils in liquid form to the spreadable form– the one we’re all accustomed to with now. Instead of making a better-for-you butter substitute, the hydrogenation process produces a processed product that is less heart-healthy than butter. Although they have almost the same number of calories, margarine and butter are different in the types of fat they have.
Both have saturated fat, which is safe to consume in moderation. However, just margarine contains trans fat, which is connected to clogged arteries, type 2 diabetes and heart disease. Butter, on the other hand, has very little (or no) trans fat. Trans fat also raises your LDL (bad cholesterol) and reduces your HDL (good cholesterol). If you’re attempting to stay health conscious while getting great flavor, don’t worry! Toss that trans fat-free butter into your cart and get cooking.