Butter or Margerine?
By Karyee
@Karyee (56)
Malaysia
January 1, 2007 3:05pm CST
We are advised to reduce the consumption of butter as scientists believe the saturated fat is responsible to the increase of LDL-bad cholesterol-in blood. Then, margerine-a prosessed unsaturated fat, mostly vegetable oil-become the subsitute of butter. But recently, studies shown that trans fat in margerine is also as bad--clog up our arteries. While butter is proven to have loaded with several essential vitamins A, D, E and minerals. So, which is the best? Butter or margerine?
5 responses
@sbeauty (5865)
• United States
1 Jan 07
I grew up eating butter in the days before everything was bad for us. Thru the years I've heard the debates "Good for you", "No, bad for you", "No, good for you". I continue to eat butter which I prefer, but I try not to indulge in too much of it. That's my compromise.
@kavita23 (2995)
• India
1 Jan 07
Butter gives flavor, in the case of brownies, you can use either, and you won't notice as much, because it is not the primary flavor. But say you are making candy, like fudge. Then you use butter. And never ever use anything that is labeled spreadable. The oil and water content just isn't right for baking. Say you are making chocolate chip cookies, use butter because of the flavor, but if you make chocolate cookies, it would be fine to use margarine because chocolate is the primary flavor. It is all about flavor, and of course for the more conservative cook, about cost.
@feelinggood (217)
• Canada
1 Jan 07
Butter is better. At least it's food. Margarine is loaded with preservatives, chemicals to make it soft, and colour. I'll take my chances on butter. Our bodies are not meant to have to break down chemicals and foreign substances. Our livers are screaming as it is. Your liver has to process everything you put in your body, on your body, and whatever you breathe in. Yikes !!! Who needs margarine to add to the load.
