butter or margarine better?

[janny108]

There seems to be a big debate about which is healthier: butter or margarine. Sometimes I buy butter, sometimes margarine "I can't believe it's not butter".

What do you all think?
Janny

[butterfly]

Short answer: The only advantage to margarine is its spreadability. ;)

There's an assumption that margarine is better because its made from vegetable oils rather than dairy fat which makes it higher in cholesterol. But to make margarine solid and to keep it that way at room temperature, they have to hydrogenate the oil. These artificially saturated fats (I believe otherwise known as trans-fats) are just plain bad for you. Personally, I'd pick butter over margarine because it's just more natural. I believe more of our health problems are caused by the advent of processed foods and sedentary lifestyles than people eating too much fat, or as per the latest craze, carbs. But that's really just a personal preference and truth be told, butter's not exactly "good" for you either.

[bigkat]

We use Smart Balance. It has no hydrogenated oil or trans fatty acids. Our neighbor's mom is a nurse and all of her doctor friends use it, so we figured it was probably a good idea.

[janny108]

Smart Balance? Hmmm is it butter or margarine?

Janny

[bigkat]

(looking at the package)

It is vegetable oil spread.

It has 'Fresh buttery flavor and texture!'

It has a 'Patented Blend To Help Improve Cholesterol Ratio'

I think I saw a low fat version of it, but that kind was only good for spreading on your toast and things like that. You can do cooking and stuff with the regular one.

[janny108]

Thanks a lot!
Janny

[butterfly]

Is smart balance a new product? I've never heard of it. It sounds interesting though. :hmm:

[bigkat]

I don't know how new it is. We've been using it for the past maybe 4 or 5 months. I've used it in cooking and it works good. It tastes perfectly fine too. But it's more expensive than butter. And I've only seen it in tubs and not sticks (not really a problem, but I got my wife this cool butter measurer/cutter thing that you put sticks in. But then again, when she bakes and stuff, she just uses regular butter anyhow).

[Knight of God]

Here is a good test:
Place a bowl of butter and a bowl of margerine outside. Guess which one the flies and the ants will aviod? Did you guess Margerine??? If the flies wont touch it, then i would not either!

[bizziemomy]

My sister in law used to work for a company that made IMHO the most popular of the soft margarine spreads. She was one of the lab techs who checked for bacteria, etc. She told me that if it checked bad (as in had bacteria in it) they would throw it back in a pot to COOK it over (supposedly killing the bacteria). She also said, chemically it was only one step away from being PLASTIC.

BLECH! :yuck:

[Amada]

I use butter most of the time. Except I use Crisco in pie crusts for the texture.

I have issues with all of the additives, etc., in margarine and other spreads. The problem people run into with any food is the lack of moderation, I think.

[Avatarus]

Here's something to ponder.

At room temperature... what state is vegetable oil in?

At room temperature... what state is margarine in?

Even though some margarines now say "no hydrogenated oils" or "no trans fats" the simple truth is they are doing SOMETHING to alter the vegetable oil so it will stay reasonably solid at room temperature. And whatever that may be... I don't want to eat it.

bizziemomy raises an interesting point because hydrogenation does make a compound which is extremely close to certain types of plastic. YUCK! Butter all the way for me. :D

[Amada]

I also read about someone who whipped half olive oil with half butter to cut down on the cholesterol. I've never tried it though, so have no idea of the flavor factor.

[starrleicht]

Here's an article - and at the end of it a link to another one - that may help you out:

Margarine Madness! (http://www.fitnessandfreebies.com/food/margarine.html)

it does get very confusing, and I use Smart Balance often - it even works well in baked goods!