Which Foods to Eat Are Better: Butter or Margarine?

By: Rich Carroll

With much having been studied and written concerning the butter versus margarine debate, it's a surprise why the argument still rages. When examining which foods to consume are superior, making a rationale for why we ought to be using margarine at all if we truly have nutritional considerations is akin to making a defense for hot dogs as a health food: regardless of how you slice it margarine will not be healthy for our bodies.
So to establish which foods to consume are superior, first we will look at margarine, then butter.
As for margarine, what is it that ought to remove it from being something we should eat? While the inherent harm of margarine, not like cigarette smoking, is not clear, one would become more skeptical if we were to look at the process by which it's produced. There's nothing natural about it, as the process begins with poor quality oil, such as cottonseed oil, and is sent through the hydrogenation process, where hydrogen molecules are forced into oil molecules under extreme heat and pressure, with the use of nickel as a toxic catalyst. It is subsequently bleached and deodorized, artificially flavored and colored with yellow dye. The entire procedure does not give off enjoyable thoughts. Some advocates of margarine maintain that there's a lower trans-fat choice with soft margarine, which once more using the cigarette analogy is like saying low tar cigarettes are beneficial for you. What we all must endeavor to feed ourselves is unprocessed, not manufactured, products that our bodies through many generations of evolution are intended to ingest.
Butter, when deciding which foods to eat are superior, compared to margarine has the identical quantity of calories. It raises the absorption in our bodies of many other nutrients, and has dietary benefits in itself, plus it tastes better than margarine and enhances the flavor of other foods. Where it has traditionally taken a rap is its slightly elevated content of saturated fats. Butter being from animals will score lower on fat-loss scale than products derived from plants, but there exists recent data that this doesn't have to be an inevitable disqualifier. If consumed in moderation, saturated fats in fact might help in the body in the employment of Omega 3. Additionally, new investigation has suggested that the small amount of natural Tran's fats in butter may be beneficial for healthiness, and possess anti-cancer properties. Lastly, if you utilize organic butter, that is, butter that includes no pesticides or antibiotics, it scores not at all badly in its health benefits versus its dangers. It looks like we could logically assume that the controversy on the health benefits of butter will persist as new data and inquiries comes available.
So when deciding which foods to eat are better, butter or margarine, our judgment couldn't be clearer: stay away from margarine at all costs. Butter, especially organic, is okay, so long as it's used moderately and if you are intent on using one or the other. However, in our examination we have found that for cooking or the preparation of any foods where the option presents itself, we find that olive oil is the way to go. It is a staple for the Mediterranean Diet and its health benefits are becoming more pronounced. But bear in mind that olive oil is high in calories, so utilize it moderately, and also remember you cannot make unhealthy foods healthy simply by adding olive oil to them.

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At Losethatbellyfat, our goal is to inform those people who are trying to lose weight on comprehensive, realistic programs for weight loss. We are definitely not into quick-fixes, but programs that involve proper diet, cardio work, and muscle tone. Rich Carroll is a writer and health advocate now living in London.

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