Butter or margarine? In recent years there's been a lot of debate about which is better. And as soon as people make up their minds about their new favourite spread, another theory appears just to confuse things again. But fear not. In this short article we'll dish up all the facts in the ultimate margarine vs. butter fat fight.
Round one
Leslie Fink, a registered dietician and contributor to the Weightwatchers website, sums up the butter or margarine situation well:
"You were happily buttering up that bagel when you heard the news: Butter's a major artery-clogger. No problem. You switched to the better-for-you margarine. But now there's lots of controversial information about that, too."
Round two
A good place to start is the facts about fat. There are typically three major types of fatty acids - saturated, polyunsaturated and monounsaturated. Butter has a high amount of saturated fats and research has shown that these can raise bad blood cholesterol levels, resulting in a higher risk of heart disease.
Margarine on the other hand is made from polyunsaturated fats like corn or sunflower oil and is often hydrogenated. This is a chemical process that makes oil more solid and enhances margarine's flavour and shelf life, but also creates not-so-healthy trans fats.
Round three
Luckily, most margarines today hardly contain any trans fats at all. This is because when makers of margarines and spreads realised that trans fats were not so good for your health, they changed the way they made their products.
Soft margarines no longer increase the risk of heart disease, because they are not partially hydrogenated anymore. And, some modern margarines even has plant sterols that help to lower cholesterol.
Knock-out round
And now for the final punch to help you choose between butter or margarine. Although margarine is made of simple ingredients these days, a lot of thought goes into the making of each tub of goodness. The base of all margarines is formed of oil and water and to make sure they blend, lecithin or egg yolk is normally added. To keep each tub of margarine fresh spread after spread, it contains citric acid or lemon juice. And, to bring out its natural flavours, a tiny bit of salt forms part of the essential ingredients too.
So it comes as no surprise that the American Heart Association is amongst many who recommend buying soft, trans-fat-free spreads instead of ordinary butter. When you're out shopping, look out for blends with the least amount of saturated fat and zero trans fats. If the tub mentions partially hydrogenated oils, it still contains some trans fats (less than 0.5 gram per serving), even if the food label says trans fat free. You can even cut your calories further by choosing light or low-fat margarine. These variants have added water to reduce the fat and overall calorie count.
Ask Sue Batty if she prefers butter or margarine and she'll say margarine without thinking twice. That's because margarine is the secret ingredient in all her cooking and baking. Sue is a renowned chef and home economist, and helping companies develop and test new products. She also writes recipes, teaches at schools and enjoys a good, brisk walk with her dog. For more interesting facts on margarine and inspiring recipes, visit www.enjoymargarineeveryday.com
Article Source: http://EzineArticles.com/?expert=Sue_Batty
Butter or margarine? In recent years there's been a lot of debate about which is better. And as soon as people make up their minds about their new favourite spread, another theory appears just to confuse things again. But fear not. In this short article we'll dish up all the facts in the ultimate margarine vs. butter fat fight.
Round one
Leslie Fink, a registered dietician and contributor to the Weightwatchers website, sums up the butter or margarine situation well:
"You were happily buttering up that bagel when you heard the news: Butter's a major artery-clogger. No problem. You switched to the better-for-you margarine. But now there's lots of controversial information about that, too."
Round two
A good place to start is the facts about fat. There are typically three major types of fatty acids - saturated, polyunsaturated and monounsaturated. Butter has a high amount of saturated fats and research has shown that these can raise bad blood cholesterol levels, resulting in a higher risk of heart disease.
Margarine on the other hand is made from polyunsaturated fats like corn or sunflower oil and is often hydrogenated. This is a chemical process that makes oil more solid and enhances margarine's flavour and shelf life, but also creates not-so-healthy trans fats.
Round three
Luckily, most margarines today hardly contain any trans fats at all. This is because when makers of margarines and spreads realised that trans fats were not so good for your health, they changed the way they made their products.
Soft margarines no longer increase the risk of heart disease, because they are not partially hydrogenated anymore. And, some modern margarines even has plant sterols that help to lower cholesterol.
Knock-out round
And now for the final punch to help you choose between butter or margarine. Although margarine is made of simple ingredients these days, a lot of thought goes into the making of each tub of goodness. The base of all margarines is formed of oil and water and to make sure they blend, lecithin or egg yolk is normally added. To keep each tub of margarine fresh spread after spread, it contains citric acid or lemon juice. And, to bring out its natural flavours, a tiny bit of salt forms part of the essential ingredients too.
So it comes as no surprise that the American Heart Association is amongst many who recommend buying soft, trans-fat-free spreads instead of ordinary butter. When you're out shopping, look out for blends with the least amount of saturated fat and zero trans fats. If the tub mentions partially hydrogenated oils, it still contains some trans fats (less than 0.5 gram per serving), even if the food label says trans fat free. You can even cut your calories further by choosing light or low-fat margarine. These variants have added water to reduce the fat and overall calorie count.
Ask Sue Batty if she prefers butter or margarine and she'll say margarine without thinking twice. That's because margarine is the secret ingredient in all her cooking and baking. Sue is a renowned chef and home economist, and helping companies develop and test new products. She also writes recipes, teaches at schools and enjoys a good, brisk walk with her dog. For more interesting facts on margarine and inspiring recipes, visit www.enjoymargarineeveryday.com
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