BUTTER VERSUS NON BUTTER

BUTTER VERSUS NON BUTTER

While the decision of whether to choose butter or margarine is dependent on the individual and their specific dietary needs.,maintaining proper nutrition is a personal undertaking. What makes sense for one person might not be in the best interest of the next.

Trans fat raises LDL (bad) cholesterol significantly while lowering HDL (good) cholesterol.

Saturated fat also raises LDL (bad) cholesterol, but less than trans fats, and does not affect HDL.

There is not a truly healthful option when it comes to butter or margarine, but the following tips can help make choosing the best butter or margarine easier:

Look for margarine with the least amount of trans fat - preferably 0 grams - and be sure to check the ingredient label for partially hydrogenated oils.

If the margarine contains partially hydrogenated oils, it will contain trans fat even if the label claims 0 grams.

 Trans fats are formed when liquid vegetable oils are hardened or hydrogenated (treated with hydrogen) to turn them into semi-solid fats. Hydrogenation changes a fatty acid's molecular structure and turns a portion of the fat into the 'trans' form

Trans fats harden at room temperature, so the harder the margarine, the more trans fats it contains.

Cholesterol is found only in animal products, and coconut and palm oil. Most margarines contain little or no cholesterol, whereas butter contains a significant amount of cholesterol.

According to Katherine Zeratsky, R.D., L.D.from Mayo clinic

Margarine usually tops butter when it comes to heart health.

Margarine is made from vegetable oils, so it contains unsaturated "good" fats — polyunsaturated and monounsaturated fats. These types of fats help reduce low-density lipoprotein (LDL), or "bad," cholesterol when substituted for saturated fat.

“The only exceptions are cooking margarines and a few of the cheaper or generic margarines, which have a firmness like butter and are hard to spread straight from the fridge. It may be worthwhile avoiding these hard ones. Choose the softer types instead – the ones you can spread straight out of the fridge.”

If buying butter, choose grass-fed when possible..

Adding butter to foods adds calories you may not necessarily think about. That being said, butter can be important in a meal because it adds a fat source. Our body needs fat to function and absorb nutrients; fat also provides a feeling of satiety in meals - if you eat a meal without any fat, you are likely to feel hungry again shortly after.

One tablespoon of butter contains:

100 calories

12 grams of fat

7 grams of saturated fat

0.5 grams of trans fat 31 milligrams of cholesterol

0 grams of carbohydrates

0 grams of sugar

Butter is simply made of pasteurized cream. Sometimes, salt is added..

Grass-fed dairy products are much higher in Vitamin K2 and omega-3 fatty acids, both of which are important for heart health. Grass-fed butter also contains conjugated linoleic acid (CLA), which helps improve body composition and protect against cancer. Short and medium-chain triglycerides are also present which are helpful for the gut bacteria, immune function, and metabolism.

Regular or non-grass-fed butter contains significantly less, if any, of these nutrients.

Types of margarine.

Margarines can contain a range of ingredients. Salt and other compounds that keep the flavor and texture of margarine acceptable to the consumer such as maltodextrin, soy lecithin, and mono- or diglycerides are commonly added.

Oils such as olive oil, flaxseed oil, and fish oil may also be used.

Some kinds of margarine are meant to be used as a spread only and should not be used for baking or cooking.

Stick margarine

One tablespoon of stick margarine contains:

80-100 calories

9-11 grams of fat

2 grams of saturated fat

1.5-2.5 grams of trans fat

0 grams of cholesterol

0 grams of carbohydrates

0 grams of sugar

This type of margarine may contain slightly fewer calories than butter,.

Light margarine

Light margarine contains:

40 calories

5 grams of fat

1-1.5 grams of saturated fat

0 grams of trans fat

0 grams of cholesterol

0 grams of carbohydrates

0 grams of sugar per tablespoon

Light margarine contains a higher percentage of water than traditional margarine, making it lower in calories and fat..

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9 Replies

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  • Butter comes from milk-cream, margarine is a chemical composition formulated in a laboratory, made in a factory.

    Saturated fat raises HDL and LDL.

    Is lowering cholesterol a good thing? Not in and of itself!

  • My Total Cholesterol 148, HDL 43, LDL 90 and TG 82

    You think I should raise my Cholesterol ?

    Yes -like to raise HDL to above 60 - what should I eat or do ?

    Thanks

  • Margarine is man made junk oil manipulated to look like butter

    It's devoid of any nutrition

    It's junk

    Butter is natural food

    Increases LDL .. but only large fluffy LDL and not small dense oxidised LDL

    Butter has CLA, Fat soluble vitamins like A.D.E.K2 which are all useful to Heart Health

    The American associations wants to push junk soy oil converted as margarine .

    Margarine has plant sterols which appears to reduce LDL but harmful in long run

    Many Drs are also not aware that LDL is of 2 types.

    1. Large fluffy LDL which are actually beneficial

    2. Small dense oxidised atherogenic LDL which is never measured and should be actually reduced

  • Mr Shashi -- Please check my detailed blood test results in dLife.in and advise

  • Just DON'T agree .. Butter is always better than Margarine for every body. I stop

    buying Margarine 20 years ago.

  • rvmasalvad

    Very old article at the behest of aha ada ama. Factually wrong. Butter made from the milk of grass fed animals and made by fermentation is extremely good and not responsible for heart disease. Such ghee should be salt free. Contains 70% sct and mct both of which are absorbed via portal vein, taken to liver and burn there instantaneously to produce energy. The form of fat stored in our body is lct - palmitic acid mainly.

    The above mentioned distorted facts and misinformation was spread by america to sell margarine at the war times when live cattle stock reduced and to convince the people to eat margarine then.

    Unless vegetable oils are hydrogenated and trans fats are produced they - the veg oils can't be made solid.

  • "To say"Very old article at the behest of aha ada ama."is a prejudicial view.None of these associations are invoved

  • rvmasalvad

    Go into the history of statin introduction in the market 45-50 years back and you will know how aha ama ada were involved and coined so many false theory which still doctors all over the world believe and practice. 🙏

    Concerned

    Thanks.