Butter vs Margerine
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scottiedavies wrote: »I get the feeling that people are making their decisions from a very dated perception of margarine. Agreed that margarine does contain trans fats, but in a quantity far less than when margarine was first introduced. Now margarine is made with very little trans fats. Butter on the other hand contains around 50gr saturated fat per 100gr, compared to 14gr/100 for margarine. That's half of what you're eating being saturated fat. Now this is the killer. Saturated fat increases LDL cholesterol (the bad one) which is a serious risk factor for cardiovascular disease. With cardiovascular disease being one of the largest causes of death in the western world, it would probably be prudent to reduce our consumption of saturated fats. Margarine has unfortunately been stuck with this stigma of being man made and not good for us, however it has developed significantly over time and is not nearly the same product it used to be. At the end of the day, individuals need to do what is best for them. If eating butter over margarine makes someone feel better, then who am I to say that someone's physical well being is more important than their mental well being.
Solid first post. Way to fearmonger, provide no scientific backup, and make zero sense.
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trishaseren wrote: »Hi all
Late last year I made the switch from margarine to butter as I'd read it was better for you overall. However now I am wondering if it's hindering my weight loss, have you switched between the two? Did you notice any difference?
As long as you are eating a deficit butter will not hinder your weight loss.
If you are not losing weight it's not butters fault.....It is eating too many calories fault so yours.
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I am a butter girl. I do buy the whipped butter, easier to spread.0
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I only use margarine, I don't like butter at all. There's only one brand of marg I use though (Stork, I think it's the best) because when you get a bad kind, it is truly dreadful. I tried some supermarket's own-brand super cheap stuff once, it was disgusting, it looked and smelled like plastic and somehow didn't taste as good as plastic....
Making the switch shouldn't have made any difference to your weight loss though.
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Butter, just weigh it an log it.0
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Even when butter was thought to so much worse for us than margarine, I never bought it. Growing up, my mom always believed margarine was lower in fat and calories, probably because nutritional labels weren't printed on packages then. She was a phenomenal cook, but she refused to cook or even bake with butter, and she ranted about women who made cookies with butter.
Then I got my first apartment after college, and I bought and baked cookies with butter.
I felt like a caveman discovering fire.
I still eat butter on this diet. I just don't blow through a pound a week anymore.0 -
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The only thing that hinders weight loss is eating too many calories...it's math...like 5th grade math.0
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I use a spread margerine without transfats or hydrogenated oils. Plenty of brands on the market these days, much cheaper/lower cal than butter. But its a taste thing, you either like marg or you dont.0
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#teambutter!!
... but really I'm all for personal preference, and that is mine (YUM). You decide which you prefer and log it like you normally would. The arguments for butter vs. margarine could go on all day. 0 -
tinascar2015 wrote: »Even when butter was thought to so much worse for us than margarine, I never bought it. Growing up, my mom always believed margarine was lower in fat and calories, probably because nutritional labels weren't printed on packages then. She was a phenomenal cook, but she refused to cook or even bake with butter, and she ranted about women who made cookies with butter.
Then I got my first apartment after college, and I bought and baked cookies with butter.
I felt like a caveman discovering fire.
I still eat butter on this diet. I just don't blow through a pound a week anymore.
Next time you bake cookies use 1/2 butter, 1/2 bacon fat. Infintely better0 -
QFT, especially peanut butter cookies.tinascar2015 wrote: »Even when butter was thought to so much worse for us than margarine, I never bought it. Growing up, my mom always believed margarine was lower in fat and calories, probably because nutritional labels weren't printed on packages then. She was a phenomenal cook, but she refused to cook or even bake with butter, and she ranted about women who made cookies with butter.
Then I got my first apartment after college, and I bought and baked cookies with butter.
I felt like a caveman discovering fire.
I still eat butter on this diet. I just don't blow through a pound a week anymore.
Next time you bake cookies use 1/2 butter, 1/2 bacon fat. Infintely better
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neanderthin wrote: »
Keep researching, but try more scholarly avenues.scottiedavies wrote: »I get the feeling that people are making their decisions from a very dated perception of margarine. Agreed that margarine does contain trans fats, but in a quantity far less than when margarine was first introduced. Now margarine is made with very little trans fats. Butter on the other hand contains around 50gr saturated fat per 100gr, compared to 14gr/100 for margarine. That's half of what you're eating being saturated fat. Now this is the killer. Saturated fat increases LDL cholesterol (the bad one) which is a serious risk factor for cardiovascular disease. With cardiovascular disease being one of the largest causes of death in the western world, it would probably be prudent to reduce our consumption of saturated fats. Margarine has unfortunately been stuck with this stigma of being man made and not good for us, however it has developed significantly over time and is not nearly the same product it used to be. At the end of the day, individuals need to do what is best for them. If eating butter over margarine makes someone feel better, then who am I to say that someone's physical well being is more important than their mental well being.
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A quick search gave me this
Mann, J., McLean, R., & Te Morenga, L. (2013). Evidence favours an association between saturated fat intake and coronary heart disease. BMJ, 347, f6851.
Chicago0 -
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scottiedavies wrote: »A quick search gave me this
Mann, J., McLean, R., & Te Morenga, L. (2013). Evidence favours an association between saturated fat intake and coronary heart disease. BMJ, 347, f6851.
Chicago
Which a quick Google search using 'saturated fat myth' will more than adequately counter.
#TeamButter0 -
As far as taste goes, I completely agree with you.
For those wanting some evidence, there are alway articles that support either side. Here's another that shows the risk of saturated fats.
Yamagishi, K., Iso, H., Kokubo, Y., Saito, I., Yatsuya, H., Ishihara, J., ... & JPHC Study Group. (2013). Dietary intake of saturated fatty acids and incident stroke and coronary heart disease in Japanese communities: the JPHC Study. European heart journal, 34(16), 1225-1232.
Chicago
But I could quite as easily find something that says there is nothing wrong with saturated fats.0 -
Butter for sure. Marg is just plain wrong and tastes vile!0
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Butter butter butter! I agree with everyone else that margarine tastes gross. My family in England however somehow bought into the hype years ago that butter is evil and margarine is some kind of miracle food. When I am there I have to pop out and buy packs of butter for my daughter and myself, since I cannot bear the otherwise fantastic toast with... margarine! Just wrong. No.0
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friends don't let friends eat margarine.0
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Well, I have to say one of the weakest correlations I've seen. This study was about intraparenchymal haemorrhage and lacunar infarction which the Japanese have a high incident for, twice as much as Americans and consume half the amount of SFA's, which also didn't show up in Japanese women.scottiedavies wrote: »As far as taste goes, I completely agree with you.
For those wanting some evidence, there are alway articles that support either side. Here's another that shows the risk of saturated fats.
Yamagishi, K., Iso, H., Kokubo, Y., Saito, I., Yatsuya, H., Ishihara, J., ... & JPHC Study Group. (2013). Dietary intake of saturated fatty acids and incident stroke and coronary heart disease in Japanese communities: the JPHC Study. European heart journal, 34(16), 1225-1232.
Chicago
But I could quite as easily find something that says there is nothing wrong with saturated fats.
All I can say is it might advertise Swiss Milk on the side of a bus going by, but the bus doesn't go to Switzerland.
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You can't even get margarine in the UK. There's a good reason. Butter is the best.0
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I have Becel in my fridge. Considering the bashing it gets here I checked the nutrition label. I recall the proportion of saturated fat to unsaturated is something like 1:8 and there are no trans fats. Butter by comparison is 3/4 saturated fat (no bad trans).
It's not the fat that will take you over, it's the quantity. Measure carefully.
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jnatca- I also eat a buttery spread. Fits my budget/macros. Does not taste like butter, but it does have its own thing going on that I enjoy. Haters gonna hate!0
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mymodernbabylon wrote: »You can't even get margarine in the UK. There's a good reason. Butter is the best.
Ok, I am confused then. I thought margarine was 'spread'. Like, butter substitutes? Things like I can't believe it's not butter?
Is that not margarine? I've always been a bit confused when people on here have this discussion
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zachbonner wrote: »
Modern margarines can be made from any of a wide variety of animal or vegetable fats, mixed with skim milk, salt, and emulsifiers.
So, that stuff I'm referring to *is* margarine and what people are discussing here? Or not?
Sorry I'm aware I sound very dim right now
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This discussion has been closed.
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