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Butter or Margarine? |
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#26 |
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Join Date: Mar 2013
Posts: 10,653
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Quote:
Yes, it is
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#27 |
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Join Date: May 2012
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That spreads are as bad as margarine. Vegetable spreads, vegetable cheeses, all very unhealthy. Thing is it's fairly tasty and it's cheap to make so I guess most people don't care.
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#28 |
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Join Date: May 2012
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Quote:
Yes, it is
What makes it so much unhealthier? |
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#29 |
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Join Date: May 2006
Posts: 25,199
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Butter, simply because of taste. If I want something to taste like butter, butter is the best choice.
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#30 |
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Join Date: Mar 2013
Posts: 10,653
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Very informative answer there.
What makes it so much unhealthier? "Margarine is manufactured, not "prepared." It begins with a chemical extraction process that squeezes the fat out of certain vegetables, and is then refined. The refining is done at temperatures which alter the structure of the oil, which loses its vitamin E. Hydrogen is added to make it a solid substance, which creates the trans fats. Frequently, artificial coloring and flavoring is added to make the product more appealing. In contrast, butter is simply churned cream -- perhaps with some salt added -- and gets its color from leftover milk solids, its flavor from the milk fat and its consistency from the churning process" |
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#31 |
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Join Date: May 2012
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Quote:
It's generally understood that processed food is the unhealthy option to food which is natural.
"Margarine is manufactured, not "prepared." It begins with a chemical extraction process that squeezes the fat out of certain vegetables, and is then refined. The refining is done at temperatures which alter the structure of the oil, which loses its vitamin E. Hydrogen is added to make it a solid substance, which creates the trans fats. Frequently, artificial coloring and flavoring is added to make the product more appealing. In contrast, butter is simply churned cream -- perhaps with some salt added -- and gets its color from leftover milk solids, its flavor from the milk fat and its consistency from the churning process" |
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#32 |
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Forum Member
Join Date: Mar 2007
Posts: 11,685
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Quote:
It's generally understood that processed food is the unhealthy option to food which is natural.
"Margarine is manufactured, not "prepared." It begins with a chemical extraction process that squeezes the fat out of certain vegetables, and is then refined. The refining is done at temperatures which alter the structure of the oil, which loses its vitamin E. Hydrogen is added to make it a solid substance, which creates the trans fats. Frequently, artificial coloring and flavoring is added to make the product more appealing. In contrast, butter is simply churned cream -- perhaps with some salt added -- and gets its color from leftover milk solids, its flavor from the milk fat and its consistency from the churning process" Worse still, the 'cholesterol-lowering' spreads are also disapproved of by some vascular specialists due to their use of plant sterols, although I do sometimes wonder how many doctors on the internet have been nobbled by drug companies (although also possibly by margarine manufacturers). The other point to be considered is that cholesterol is not something to be eliminated altogether, as it is essential to several vital bodily functions. Also consider that plain buttered toast has got to be healthier than cheese on toast that is first lightly spread with margarine. |
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#33 |
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Forum Member
Join Date: Nov 2003
Location: Nailsworth, Gloucestershire
Posts: 10,402
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Quote:
It's generally understood that processed food is the unhealthy option to food which is natural.
"Margarine is manufactured, not "prepared." It begins with a chemical extraction process that squeezes the fat out of certain vegetables, and is then refined. The refining is done at temperatures which alter the structure of the oil, which loses its vitamin E. Hydrogen is added to make it a solid substance, which creates the trans fats. Frequently, artificial coloring and flavoring is added to make the product more appealing. In contrast, butter is simply churned cream -- perhaps with some salt added -- and gets its color from leftover milk solids, its flavor from the milk fat and its consistency from the churning process" It is no coincidence that since the claims margarine is "healthier" than butter have been shown to be untrue the manufacturers have changed their products to oil/vegetable fat speads and deliberately lined their products to health beneficial products like olive oil and, very often, also added some butter as well. For me, as has already been said by others, if I want something that looks and tastes like butter I'll use butter. |
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#34 |
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Join Date: May 2005
Location: woking
Posts: 21,660
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Butter I seem to itch with all the other spreads must be something in them I can't tolerate.
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