Butter versus margarine; which is better?

Butter is a natural fat with many health promoting qualities. In fact, 30% of butter’s fat is monounsaturated; the kind that gives olive oil its good name!  Margarine, on the other hand, is a man-made, manufactured fat.  Even the new “designer” spreads aren’t all they’re cracked up to be. They may claim to have “no trans fats,” but take a closer look at the ingredients list and you might see “partially hydrogenated soybean oil,” which cannot be manufactured without creating trans-fatty acids. How can they get away with that? Well, the claim takes advantage of health industry regulations that allow rounding to zero a trans-fat value below 0.5 grams per serving; sneaky! Providing nutrition information for a smaller portion size is another sneaky method used to deceive the consumer. Plus, many of these spreads are made with highly processed, often rancid vegetable or soybean oils to begin with, along with a host of other additives. How do they make those oils spreadable anyway?  By what process; by what chemical means? Butter, on the other hand, is yellow because of the natural pigment, carotene, which is also why butter is a source of vitamin A. Enough said. We trust cows over scientists any day!

Source: Janet & Greta Podleski - The Loonyspoons Collection 

Susan Arruda