Is Butter Better than Margarine?
Butter’s misunderstood reputation in the past could be because of the margarine period during the 80’s and 90’s. Doctors originally proposed margarine as a health-conscious, low fat alternative to butter. It was perceived as a way to getting a product similar to butter that has with less fat. Consumers made the switch to margarine thinking that they were doing their health a favor when in actuality they were eating significant amounts of trans fat.
This is why margarine is unhealthy for you. Hydrogenation is the method set in motion to produce margarine. It’s a process that turns liquid oils to the form that spreads easily– the one we’re each familiar with now. Instead of producing a health-conscious butter substitute, the hydrogenation process creates a processed product that is less heart-healthy than butter. Though they contain nearly the same number of calories, margarine and butter are different in the kinds of fat they have.
Each contain saturated fat, which is fine to consume in moderate amounts. Margarine contains lots of trans fat, which go hand in hand with type 2 diabetes, heart disease and clogged arteries. However, there is almost no trans fat contained in butter, especially in comparison to margarine. Your good cholesterol (HDL) is reduced and your bad cholesterol (LDL) increases when you eat trans fat. If you’re trying to eat healthy while not sacrificing flavor, don’t fret! Put that trans fat-free butter into your cart and start cooking.