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Butter Vs margarine
What are the latest finds concerning the merits and demerits of butter and margarine?Answers
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I think the strong balance of research in recent years has been that the natural, saturated fats of butter (in moderation) far outweigh the polyunsaturated, unnatural fats found in margarine.
In fact, I am not aware of a single recent study that concludes margarine to be better for most people's overall health than natural butter. If someone knows of such a study, I hope they post the reference here.
In fact, I am not aware of a single recent study that concludes margarine to be better for most people's overall health than natural butter. If someone knows of such a study, I hope they post the reference here.
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Butter is a valuable, life-sustaining whole food -- margarine is not.
Here is an excerpt about margarine from an article by Mary Enig, PhD, and Sally Fallon called "Why Butter is Better" found on the Weston A. Price Foundation Website. I encourage everyone who is confused by this issue to click on the link and read the entire article.
"Beyond Margarine
It's no longer a secret that the margarine Americans have been spreading on their toast, and the hydrogenated fats they eat in commercial baked goods like cookies and crackers, is the chief culprit in our current plague of cancer and heart disease.22 But mainline nutrition writers continue to denigrate butter--recommending new fangled tub spreads instead.23 These may not contain hydrogenated fats but they are composed of highly processed rancid vegetable oils, soy protein isolate and a host of additives. A glitzy cookbook called Butter Busters promotes butter buds, made from maltodextrin, a carbohydrate derived from corn, along with dozens of other highly processed so-called low-fat commercial products.
Who benefits from the propaganda blitz against butter? The list is a long one and includes orthodox medicine, hospitals, the drug companies and food processors. But the chief beneficiary is the large corporate farm and the cartels that buy their products--chiefly cotton, corn and soy--America's three main crops, which are usually grown as monocultures on large farms, requiring extensive use of artificial fertilizers and pesticides. All three--soy, cotton and corn--can be used to make both margarine and the new designer spreads. In order to make these products acceptable to the up-scale consumer, food processors and agribusiness see to it that they are promoted as health foods. We are fools to believe them."
Here is an excerpt about margarine from an article by Mary Enig, PhD, and Sally Fallon called "Why Butter is Better" found on the Weston A. Price Foundation Website. I encourage everyone who is confused by this issue to click on the link and read the entire article.
"Beyond Margarine
It's no longer a secret that the margarine Americans have been spreading on their toast, and the hydrogenated fats they eat in commercial baked goods like cookies and crackers, is the chief culprit in our current plague of cancer and heart disease.22 But mainline nutrition writers continue to denigrate butter--recommending new fangled tub spreads instead.23 These may not contain hydrogenated fats but they are composed of highly processed rancid vegetable oils, soy protein isolate and a host of additives. A glitzy cookbook called Butter Busters promotes butter buds, made from maltodextrin, a carbohydrate derived from corn, along with dozens of other highly processed so-called low-fat commercial products.
Who benefits from the propaganda blitz against butter? The list is a long one and includes orthodox medicine, hospitals, the drug companies and food processors. But the chief beneficiary is the large corporate farm and the cartels that buy their products--chiefly cotton, corn and soy--America's three main crops, which are usually grown as monocultures on large farms, requiring extensive use of artificial fertilizers and pesticides. All three--soy, cotton and corn--can be used to make both margarine and the new designer spreads. In order to make these products acceptable to the up-scale consumer, food processors and agribusiness see to it that they are promoted as health foods. We are fools to believe them."
References
[1] Why Butter is Better, http://www.westonaprice.org/foodfeatures/butter.html-1
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I AM A BUTTER FAN,STUFF THE HEALTH ISSUE IT TASTE FANTASTIC!WITH EVERYTHING!
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A BUTTER FAN TASTE BETTER!
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By far, margarine is much cheaper than butter therefore much healthier.
