Butter or margarine: How to choose
Butter is a dairy product that manufacturers make by churning cream or milk to separate the solid components from the liquid. People commonly use butter in cooking, baking, and as a spread.
Margarine is a substitute for butter. Manufacturers make margarine from plant-based oils, such as canola oil, palm oil, and soybean oil. But it has some other ingredients like emulsifiers, flavor, color, milk powder and sometimes preservatives.
Butter which is derived from dairy and is rich in saturated fats, whereas margarine which is made from plant oils, it used to contain a lot of Trans fats regularly.
The 2017 American Heart Association (AHA) presidential advisory Trusted Source suggests that saturated fat raises LDL cholesterol levels due to its effects on overall levels of cholesterol in the arteries. However, saturated fat increases LDL cholesterol levels less than Trans fats, and it does not affect HDL.
Today the butter-versus-margarine issue is really a false one. From the standpoint of heart disease, butter remains on the list of foods to use sparingly mostly because it is high in saturated fat. Margarines, though, aren't so easy to classify. The older stick margarines turned out to be clearly worse for you than butter. Some of the newer margarines that are low in saturated fat, high in unsaturated fat, and free of trans fats are fine as long as you don't use too much (they are still rich in calories).
But on the other hand, butter contains different valuable fatty acids; those they have short and medium chains can show immunity improving properties and antibacterial effects. CLA or conjugated linoleic acid may have anti-carcinogenic activity and also is suitable for heart diseases.
So, it seems whenever the subject is a source of fat with natural, higher nutritional properties and more delicious, Butter would come up as the first choice and then margarine could be a good choice for vegans if it is without milk and milk powder, then like other vegetable fats it doesn't have cholesterol and normally has less saturated fat and finally it is a cheaper and more economic product.
My choice is certainly butter but with these pros and cons, again it is up to you to choose. Only, you should consider the total calories you are gaining daily, the percentage of calories from fat source. Don’t forget to take higher parts of this allowed amount from unprocessed fat like virgin olive oil and fish oil which is a great source of omega3. To some possible extend, don’t heat up fats and oils. Heating is cause of polymerization, oxidation, and hydrolysis and so on and change the oil to an extremely harmful product.
Whenever it is necessary to heat the oil, it is obliged to apply cooking and frying oil which has been design exactly for the certain application.
#HamidKhosravi
www.dairymastermind.com
