I heard that margarine is almost a plastic and much more harmful than butter. Is that true?

Butter versus margarine

The controversy over butter and margarine regarding which should be used as a spread or for cooking rests on how many cholesterol, saturated fats, and trans fatty acids each has.

Butterfat contains 2-5% trans fatty acids (mainly C18:1w7), and butter has high levels of cholesterol and saturated fat. The FDA states that healthy people should not consume more than 200mg of cholesterol each day and butter has 33mg of cholesterol in each tablespoon. A healthy range of saturated fat intake is 10-15g each day.[citation needed] One tablespoon contains over 7g of saturated fat. For this reason, some people recommend that you should limit butter in your diet.[citation needed] This formula is called into question when foods that are very low in saturated fat, yet high in cholesterol, like shrimp, are factored into the equation. Studies have shown that actual cholesterol consumption isn't the direct cause of high cholesterol, rather it is saturated fat consumption.[citation needed]

Vegetable shortenings do not contain any cholesterol and have only 3g of saturated fat per tablespoon. However, they are high in transfatty acids.

Margarine contains no cholesterol and has low levels of saturated fat, but some products have high trans fat levels. Stick margarine contains the most trans fat; tub or liquid margarine has about two-thirds less. Trans-fat-free varieties of margarine in a tub form are available, however as noted above even products legally labelled as containing "zero grams" of trans fat may still contain this substance.

Butter is healthier than margarine. Basically, the more man does to something- the further it gets from its natural state- the worse it is for you. I believed this for many years and continued to eat butter even when doctors were urging people to eat margarine. Then they decided butter was better for you. Always just use a little common sense, because the medical and scientific community will change what they teach on a given subject every few years anyway.

There is an excellent article on the teaching that margarine is just one molecule away from plastic at http://www.breakthechain.org/exclusives/margarine....

I'll let you read it yourself rather than explaining it all here. Basically though, it says that it's not really true, but that margarine is not good for you anyway.

No butter is more harmful the margarine, margarine is more healthier then the butter.Margarine is not almost like plastic at all it tastes very good it also has less cholesterol then the butter.

Butter is greater healthy than margarine because of the fact the fat occurring in the butter are clearly occurring... meaning at an identical time as that's extreme in saturated fat, it incorporates different varieties of fat. Butter is likewise no longer "organic" fat. It includes a extreme proportion of milk-fat to confirm, in spite of the incontrovertible fact that it does incorporate different issues (various the sugars and proteins modern-day in milk). have self assurance it or no longer, butter's frequently below a million/2 fat. the the remainder of that's protein and sugar solids, water, and often somewhat salt. Margarine, on the different hand, is made by employing taking vegetable oil and hydrogenating it. And yeah, that's precisely what interestingly like. They incredibly pass a set of hydrogen throughout the oil, and as they do, it reasons the oil to "load up" on hydrogen molecules, which turns the oil from a liquid to a sturdy at room temperature. This technique exceptionally lots negates any wellbeing value the oil could have had over butter and renders it worse on your wellbeing because of the fact it turns the oils into no longer something yet saturated trans-fat (that are the only unhealthiest fat you could devour). So, the top result's that confident, maximum margarine is a lot worse for you than butter is, if for no different reason than margarine isn't something yet artificially saturated fat, yet butter isn't in basic terms organic fat, yet different non-fatty aspects as properly. at an identical time as some delicate margarines are meant to have a greater valuable fat profile than butter, they very almost on no account have the flavour all and sundry is seeking for in cooking. enable me propose what maximum chefs do while they are seeking for all of the flavour and a decrease saturated fat content fabric... however admittedly, they do it first for the flavour, that's extensive. once you're cooking a savory dish (sauteing vegetables, searing meat, etc) use a million/2 butter, and a million/2 olive oil as a replace of as we communicate butter-- or regularly olive oil with somewhat butter in simple terms to get that hint of buttery flavor on your dishes. The addition of olive oil no longer in basic terms will boost the smoke element so for you to use it in greater dishes, it grants a greater valuable fat profile than butter (or margarine, for that be counted), can.

I've never heard that about margarine. i heard that cheeze whiz if processed slightly more is kinda of like plastic, but i have never heard about margarine being the same.

to my knwoledge, margarine is healthier than butter. less fat, and less cholesterol.

Margarine it is!

I have also heard this, that if it were processed slightly more, that it would be plastic. Ive since gone to butter, which is still fat, but its not the bad kind of fat anyway.

Butter it is!

Butter is natural

Magarine is man made

I have gone back to butter. It's an important source of fat for me, and helps me with my remaining fat to lose.

seems like everything you eat now

is no good for you

i wonder if they know what they are talking about

margine is worst it like lining your (things coming from heart) with fat