CHASING
THE BALANCE
From the gym to the park it's time to get sweaty.

BUTTER OR MARGARINE?

Lori Wasserman - Author  | 
May 9, 2018
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What to spread on our bread?

For years we were told that butter was bad for you and that margarine was the way to avoid heart disease and cholesterol. Well the science is in and when it comes to spreads and cooking, butter is better….hands down.

WHAT IS MARGARINE? WHAT IS BUTTER?

Margarine was originally developed as a cheap substitute for butter for those who couldn’t afford the real thing. It is made from some seriously unappetizing animal-based ingredients (not actual milk and cream), added to a vegetable-oil based spread with more chemicals added that make it flavorful and easier to spread. To achieve that “solid”, “spreadable” consistency, margarine manufacturers hydrogenate the vegetable oil. In these oils every carbon atom is completely saturated with hydrogen. These hydrogenated oils cause free radical damage to your cells, clog your arteries and raise your cholesterol. In addition, the heat and chemicals used to harden vegetable oils produce trans-fatty acids (TFAs), which can contribute to heart disease, increase cancer risks, promote inflammation and accelerate tissue degeneration. Not really what we’re going for is it?

Butter is what is has always been: Milk, cream and salt, churned until it becomes butter. Simple. That said, you don’t want to be polishing off a stick of butter a day. Fat in large quantities is unhealthy no matter how organic it is. Save your butter for cooking up some fantastic eggs, spreading on toast, pancakes etc.

If you want a great oil for everyday cooking and eating, stick to olive oil – first cold pressed. So healthy and so yummy!

 

 

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