Butter v/s Margarine
Keyonn Finch
Daymar College
I use butter in almost everything I cook like fish, eggs, cakes, cookies, pork chops without flower etc. It’s high in fat and I’m the last person to be eaten cause of my high blood pressure. In our history books it says butter was founded 4,500 years ago back in ancient time when everything was done by hand. Butter can be salted or unsalted and it spreads on toast so smooth. My mom and I fuss all the time when cooking eggs because she thinks I should use oil but with butter it doesn’t stick to the pan. Seafood lovers use butter for crab legs, shrimp, lobster etc. Margarine is a non-dairy product created as a substitute for butter. While originally made from animal fat in the …show more content…
One tablespoon of butter contains 30 milligrams of cholesterol and 7 grams of saturated fat (your daily intake of saturated fat should be no more than 15 grams). Neither saturated fat nor cholesterol is good for the health of our arteries. (Joseph Erdos Sep 06, 2012)
Margarine of course is not natural — it’s made by adding hydrogen to vegetable oil. The process creates a solid or semi-solid spreadable fat that is like butter. Many margarines contains trans fats, which should be avoided because they lower good cholesterol (HDL) and raise bad cholesterol (LDL), increasing your risk for coronary heart disease. (Joseph Erdos Sep 06, 2012)
I sat down with one of my cousin Terri and she said she loved using margarine over butter, although, butter is healthier for you than margarine. Margarine tastes better to me, personally. I use the creamy type of margarine over a stick of margarine. Butter is better in baking cookies, cakes, and spreading on a biscuit. I totally disagree but everyone likes different …show more content…
(Amanda Macmillan May 10, 2013)
There's a reason you're confused in the butter aisle. Years ago, butter was a no-no. Vegetable-oil-based margarines surged in popularity as doctors began to understand the dangers of saturated fat.
But the butter-versus-margarine debate is a slippery subject. Some margarines have unhealthy trans fats, while others have confusing health claims. Meanwhile, some say butter is an "all-natural" choice. (Amanda Macmillan May 10, 2013)
Not all margarines are created equal — some margarines contain trans fat. In general, the more solid the margarine, the more trans fat it contains. So stick margarines usually have more trans fat than tub margarines do.
Trans fat, like saturated fat, increases blood cholesterol levels and the risk of heart disease. In addition, trans fat lowers high-density lipoprotein (HDL), or "good," cholesterol levels. So skip the stick and opt for soft or liquid margarine instead. (Katherine Zeratsky, R.D, L.D. May 14, 2015)
The truth is, there never was any good evidence that using margarine instead of butter cut the chances of having a heart attack or developing heart disease. Making the switch was a well-intentioned guess, given that margarine had less saturated fat than butter, but
Keyonn Finch
Daymar College
I use butter in almost everything I cook like fish, eggs, cakes, cookies, pork chops without flower etc. It’s high in fat and I’m the last person to be eaten cause of my high blood pressure. In our history books it says butter was founded 4,500 years ago back in ancient time when everything was done by hand. Butter can be salted or unsalted and it spreads on toast so smooth. My mom and I fuss all the time when cooking eggs because she thinks I should use oil but with butter it doesn’t stick to the pan. Seafood lovers use butter for crab legs, shrimp, lobster etc. Margarine is a non-dairy product created as a substitute for butter. While originally made from animal fat in the …show more content…
One tablespoon of butter contains 30 milligrams of cholesterol and 7 grams of saturated fat (your daily intake of saturated fat should be no more than 15 grams). Neither saturated fat nor cholesterol is good for the health of our arteries. (Joseph Erdos Sep 06, 2012)
Margarine of course is not natural — it’s made by adding hydrogen to vegetable oil. The process creates a solid or semi-solid spreadable fat that is like butter. Many margarines contains trans fats, which should be avoided because they lower good cholesterol (HDL) and raise bad cholesterol (LDL), increasing your risk for coronary heart disease. (Joseph Erdos Sep 06, 2012)
I sat down with one of my cousin Terri and she said she loved using margarine over butter, although, butter is healthier for you than margarine. Margarine tastes better to me, personally. I use the creamy type of margarine over a stick of margarine. Butter is better in baking cookies, cakes, and spreading on a biscuit. I totally disagree but everyone likes different …show more content…
(Amanda Macmillan May 10, 2013)
There's a reason you're confused in the butter aisle. Years ago, butter was a no-no. Vegetable-oil-based margarines surged in popularity as doctors began to understand the dangers of saturated fat.
But the butter-versus-margarine debate is a slippery subject. Some margarines have unhealthy trans fats, while others have confusing health claims. Meanwhile, some say butter is an "all-natural" choice. (Amanda Macmillan May 10, 2013)
Not all margarines are created equal — some margarines contain trans fat. In general, the more solid the margarine, the more trans fat it contains. So stick margarines usually have more trans fat than tub margarines do.
Trans fat, like saturated fat, increases blood cholesterol levels and the risk of heart disease. In addition, trans fat lowers high-density lipoprotein (HDL), or "good," cholesterol levels. So skip the stick and opt for soft or liquid margarine instead. (Katherine Zeratsky, R.D, L.D. May 14, 2015)
The truth is, there never was any good evidence that using margarine instead of butter cut the chances of having a heart attack or developing heart disease. Making the switch was a well-intentioned guess, given that margarine had less saturated fat than butter, but