Which Foods to Eat Are Better: Butter or Margarine?

By: Jim O Connell


With so much having been studied and written about the butter versus margarine question, it is a surprise why the debate even now rages. While examining which foods to consume are better, building a rationale for why we ought to be using margarine at all if we truly have dietary considerations is like making a defense for hot dogs as a health food: no matter how you slice it margarine will not be beneficial for our bodies.
So to establish which foods to eat are better, first we'll look at margarine, followed by butter.
As for margarine, what is it that should eliminate it from being something we should consume? Although the inherent harm of margarine, unlike cigarette smoking, isn't obvious, one would become more skeptical if we were to examine the process by which it is produced. There exists nothing natural about it, as the process starts with poor quality oil, like 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 then bleached and deodorized, artificially flavored and colored with yellow dye. The whole process does not give off enjoyable thoughts. Some advocates of margarine maintain that there's a lower trans-fat choice with soft margarine, which again using the cigarette analogy is like saying low tar cigarettes are good for you. What we all should attempt to feed ourselves is unprocessed, not manufactured, products that our bodies due to numerous generations of evolution are designed to ingest.
Butter, when choosing which foods to eat are better, in comparison to margarine has the same quantity of calories. It increases the absorption in the body of many additional nutrients, and has dietary benefits in itself, plus it tastes better than margarine and enhances the flavor of other foods. Where it's traditionally taken a hit 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 fresh evidence that this does not have to be an automatic disqualifier. If consumed in moderation, saturated fats in fact can help in the body in the utilization of Omega 3. Additionally, recent research has suggested that the small amount of natural Tran's fats in butter can be beneficial for healthiness, and have anti-cancer properties. Finally, if you use organic butter, which is, butter that includes no pesticides or antibiotics, it scores not at all badly in its health benefits versus its risks. I think we can reasonably suppose that the debate on the health benefits of butter will persist as new information and inquiries comes available.
So when selecting which foods to eat are better, butter or margarine, our view couldn't be clearer: avoid margarine at all costs. Butter, especially organic, is okay, as long as it's used in moderation and if you are intent on using one or the other. On the other hand, in our examination we have found that for cooking or the preparation of any foods where the choice presents itself, we find that olive oil is the best way to go. It's a staple for the Mediterranean Diet and its healthiness benefits are becoming more pronounced. But be aware that olive oil is high in calories, so utilize it in moderation, and also bear in mind you can't 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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