IS BUTTER BETTER THAN MARGARINE?
Butter is a natural food, it contains no trans fatty acids in the natural state. Margarine does contain trans fatty acids.
Once heated, butter is no better than margarine as the fats will be converted into free radicals.
Butter is made from cream and milk, a rich source of saturated fats which the body can use only in moderation.
Salted butter often contains 140mg of sodium chloride (salt) per 100g. That’s a fair amount, so best use unsalted butter for the best health value.
If your diet is well balanced with ample fruits and vegetables, legumes and oats, the addition of butter with bread or toast, or the sweet corn, rice dish or potatoes will be of no concern.
If your diet is rich in animal product foods, especially bacon, sausages, meat and cheese, the extra butter will add up quickly to be a cholesterol and weight concern.
If you want a ‘better butter’ try soft butter with added cold-pressed oil. To make your own better butter at home: using the food processor mix approx.
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One quarter cold-pressed canola oil with three-quarters unsalted butter. Add 1 teaspoon of wheat germ oil, 2 teaspoons flax oil, 1 teaspoon of lecithin granules, and with a dash of kelp salt, it becomes the ‘award-winning butter for the future’.