The Reason We Eat Butter Instead Of Margarine

People have become more health-conscious these days. We’ve seen people give up on their favorite treats to stay healthy. You can’t just eat whatever you find in the grocery store and hope for the body to burn it into nothing.

Everything you put in your mouth has an impact on your overall health. Do you eat margarine? Or do you prefer butter?

Margarine is often used in cooking. However, some people eat it for breakfast. It’s not the healthiest spread you will ever have.

In 1869, people in Franc couldn’t find butter at any cost. French chemist Hippolyte Mège-Mouriès came up with an idea to solve the problem. He made margarine using beef tallow and skimmed milk.

Today, margarine is made with vegetable oils. Sunflower and other oils go through a process of hydrogenation or interesterification and turn into margarine.

Butter is made of milk, and margarine is made from vegetable oil. The latter is actually obtained through a chemical process. Butter is comprised of saturated fat and margarine is actually made of polyunsaturated fat.

Rich butter packs K2 and fatty acids, including butyrate, omega-3 fats and conjugated linoleic acid. It’s packed with trace minerals like manganese, chromium, zinc, copper and selenium.

Margarine is low in nutrients and contains insignificant amount of sodium, omega-6 fat and fat-soluble vitamins (vitamins A and E).

According to some, polyunsaturated fats in margarine support heart health and have the power to lower the risk of developing coronary heart disease. Stanols and sterols in margarine lower LDL cholesterol levels.

Margarine may be a good alternative to butter for vegans and those following specific dietary regimen. But, try not to forget that margarine is heavily processed. Scientists have confirmed that regular consumption of processed foods increase the risk of developing cancer, heart disease and death.

Omega-6 fatty acids need to be consumed in the right ratio with omega-3 fatty acids to prevent inflammation and disease. Omega-6 fats may lead to serious problems if not balanced properly.

Hydrogenation leads to formation of trans fats, and these may cause chronic ailments. That’s why companies rely on interesterification. It’s much healthier than hydrogenation.

High temperatures trigger the formation of free radicals and toxic byproducts. Foods packed with these toxins may cause heart disease and cancer.

Margarine also contains synthetic vitamins that don’t provide the same effect as nutrients found in butter.

Butter is considered healthy when it comes to dealing with heart disease, arthritis, digestion issues, osteoarthritis, thyroid disorder, asthma, and fertility problems.

Some like to use margarine instead of dairy. It’s rich in polyunsaturated fats, and but some products contain trans fats too.

Butter is less processed and contains nutrients. It’s natural and boosts immunity. Butter contains lauric acid, good cholesterol, fatty acids and antioxidants.

If you still prefer margarine over butter, eat it in moderate amounts. There are pros and cons of both products. If you go for margarine, use products free of hydrogenated fat. When it comes to butter, buy grass-fed products.

Raw butter is the best product. It’s organic and healthy. Pasteurized butter from grass-fed cows comes next on the list, and it’s followed by regular pasteurized butter available in supermarkets.