Which is the healthier spread? Butter or Margarine

[DancingWaters]

Trying to eat healthier, and I wonder if butter or margarine would be the best choice!

 

[dioxide45]

Butter of course. As for margarine, I'm surprised they still make the stuff. Though sometimes it is better for baking. Just like shortening.

 

[easyrider]

I use margarine made with olive oil because of the lower saturated fat content and higher amount of saturated fat. Same thing for mayo. I try to avoid products with trans-fats but do enjoy butter now and then.

Bill

 

[Passepartout]

I prefer butter, but exercise moderation in all things- especially fats.

This from Mayo Clinic:
Margarine is often considered healthier than butter when it comes to heart health because it is a blend of oils that are mostly unsaturated fat, while butter is made from cream or milk, which contains mostly saturated fat. However, margarine may have high levels of trans fats, which can increase the risk of heart disease, cancer, and other diseases. A recent study found that more margarines and margarine-like products in 2020 have negligible amounts of trans fats since the FDA ban, and are significantly lower in calories and saturated fat compared to butter.
https://www.bing.com/ck/a?!&&p=f68db57557b22924cf7120d5b59b2a5a850b87d5de8335a05fb80367ab6237a6JmltdHM9MTc0MTczNzYwMA&ptn=3&ver=2&hsh=4&fclid=2d79dd5a-a266-6dd5-2f58-c8f7a3e56c44&psq=is+margarine+healthier+than+butter?&u=a1aHR0cHM6Ly93d3cubWF5b2NsaW5pYy5vcmcvaGVhbHRoeS1saWZlc3R5bGUvbnV0cml0aW9uLWFuZC1oZWFsdGh5LWVhdGluZy9leHBlcnQtYW5zd2Vycy9idXR0ZXItdnMtbWFyZ2FyaW5lL2ZhcS0yMDA1ODE1Mg&ntb=1

 

[HitchHiker71]

We use spreadable real butter that is mixed with olive oil or canola oil - we only use stick butter for cooking/recipes in comparison.

 

[Cornell]

Margarine - YUK YUK YUK.

Butter

 

[geist1223]

We have not had Margarine in our house for over 20 years. Love the taste of Butter. Also love real Mayonnaise.

 

[easyrider]

I think butter is perfectly fine for most people. Cooling products made with most seed oils seem to be a problem. The only thing about butter is it can be a part of a cause of plaque in the arteries as you age which include the heart and brain arteries.

Bill

 

[klpca]

Unless you are baking (cannot sub there because of the water content in margarine), just be practical and think about how much you actually use. Then cut it in half to make it "healthier". I strongly prefer the flavor of butter and since I don't use much on a daily basis, I use butter when it will make a difference in the flavor of the food. When cooking, it's easy enough to use olive oil instead for most dishes. Another "trick" to get more flavor with less fat is to use generous amounts of herbs and seasonings when cooking (other than salt which needs to be used judiciously).

 

[JudyH]

We have not had Margarine in our house for over 20 years. Love the taste of Butter. Also love real Mayonnaise.

I have never had margarine in my house, nor did my parents. I will say I don’t use much butter or fry foods or use much mayo. Sugar is a different story.

 

[Cornell]

Unless you are baking (cannot sub there because of the water content in margarine), just be practical and think about how much you actually use. Then cut it in half to make it "healthier". I strongly prefer the flavor of butter and since I don't use much on a daily basis, I use butter when it will make a difference in the flavor of the food. When cooking, it's easy enough to use olive oil instead for most dishes. Another "trick" to get more flavor with less fat is to use generous amounts of herbs and seasonings when cooking (other than salt which needs to be used judiciously).

In addition to olive oil, coconut oil & avocado oil are good fats to cook with.

I've made all of these changes in the past 6 months. It's a little daunting to learn new ways to cook when certain kitchen tasks are just muscle memory.

 

[klpca]

In addition to olive oil, coconut oil & avocado oil are good fats to cook with.

I've made all of these changes in the past 6 months. It's a little daunting to learn new ways to cook when certain kitchen tasks are just muscle memory.

I have had problems digesting fats my entire life, so cooking with little or no fat is the way that I have been cooking. Fresh herbs are a total game changer for flavor.

 

[geist1223]

We use Avocado Oil for cooking. Slightly higher burn point than Olive Oil. Mainly use Olive Oil for flavoring.

 

[clifffaith]

We use spreadable real butter that is mixed with olive oil or canola oil - we only use stick butter for cooking/recipes in comparison.

That’s what we do. Nice to be able to spread butter on bread more or less right out of the fridge. The once or twice a year I bring a loaf of French bread home I do plan ahead to take the stick butter out to soften. We only buy unsalted butter and it is so good spread on fresh bread!

 

[DancingWaters]

I may look for the spreadable olive oil! I use butter on y toast in the morning. That’s only 2 times a week. Baked potatoes every couple weeks. I do add a lot of butter to vegetables…….I guess I need to scale that back.

 

[VacationForever]

Love the taste of butter. I don't think it has harmed me since my CAC (Coronary Artery Calcium) scan scored at zero last year. If you do use margarine, Smart Balance is supposed to be healthier than butter but the flavor is yucky.

 

[Tank]

We use Blue Bonnet for my wife’s sugar cookies, that’s it. Her mom used it, and she won’t use anything else.

We use butter for everything else. They also have butter made with olive oil.

It is said margarine is one molecule away from plastic.
Take a stick of margarine and leave out at an outdoor picnic and nothing bothers it.
That concerns me - I tried this

 

[CO skier]

It is said margarine is one molecule away from plastic.

Where do people get crap like this? It is like saying water is one molecule away from the Hindenburg -- total nonsense.

 

[easyrider]

The problem with spreads like margarine was that they were made with hydrogenated oils which I think were finally banned in the USA.

Bill

 

[CO skier]

My mother was overly cost conscious and purchased margarine instead of butter (we are talking about the 60s and probably pennies difference). After moving out it has been nothing but butter for more than 40 years, simply because of taste. Any doubts? just taste butter on one half of an English muffin and margarine on the other. You will never use margarine again, guaranteed.

 

[PaulaC]

Kerrygold butter is the only spread I will buy.

 

[PcflEZFlng]

Unsalted butter for spreads, exclusively. We always keep some at room temperature in a covered butter dish so it's ready for spreading on toast and bagels. For pan frying, we use avocado oil and olive oil. If I'm making an omelet, I'll add just a touch of butter to the avocado oil in the pan.

 

[clifffaith]

Unsalted butter for spreads, exclusively. We always keep some at room temperature in a covered butter dish so it's ready for spreading on toast and bagels. For pan frying, we use avocado oil and olive oil. If I'm making an omelet, I'll add just a touch of butter to the avocado oil in the pan.

You must not have cats. But it turns out the excess butter dish bottoms (the tops don’t survive being nudged to the floor by our “Butter Buds”) make excellent Hot Pocket dishes!