Butter and Margarine

It is unfortunate that olive oil doesn't influence taste as much as butter/margarine do.

Ah, but olive oil can and does influence the taste of foods. It ranges from a very light, barely there taste to a deep, robust taste depending on the olive oil. We often use a fruity olive oil seasoned with herbs or sun dried tomatoes for dipping homemade bread in instead of using butter.

Butter for me.
More natural, and I will take more natural anyday. It tastes better too.
I do not use enough to need to worry too much about it, but it goes nicely over my green beans sometimes, or on a sweet potato.

http://well.blogs.nytimes.com/2014/03/17/study-questions-fat-and-heart-disease-link/?_php=true&_type=blogs&_r=0

Here is an interesting and current article about fat and heart disease if anyone wants to read more. I try to follow the rule that the less processed a food is the better, so I go with butter. All of my lab work came back perfect at my last health screening (LDL, HDL, cholesterol and what not) and I eat a LOT of fat in my diet, from animal sources, dairy and nuts. I also exercise and am fairly young so there is that, but so far so good. It just bothers me that people are still afraid of eating fat. You NEED fat for a healthy brain and body.

Actually, that article isn't all that current. That study had to be republished due to errors and does not fair well with peer review.

http://news.sciencemag.org/health/2014/03/scientists-fix-errors-controversial-paper-about-saturated-fats

The error had little to do with saturated fat and more to do with the author stating that unsaturated fas were not any better.....that got people all pissy and upset.

Because it's an important point.

I was a huge fan of country crock/I can't believe it's not butter spray , etc for years. Then I started to think about what I was getting as a tradeoff for those lack of calories. My mom had always used butter and I started to wonder why I didn't.

In cooking I typically use a good brand olive oil - and account for EVERY teaspoon/tablespoon measured as well in my diary but I also use organic salted butter. For the most part any dairy at all I eat anymore must be organic and yes the fat is higher but I use so little now I never have a problem working it in.

I'm not here to say you should use this vs that - It's your choice and I am sure some even prefer one over the other in taste alone.
To each their own.

Saturated fats are just fine. Here is a read on the differences between butter and margarine (which has to be modified to be a solid at room temp).

http://www.drlwilson.com/articles/butter.htm

Are we really supposed to take this article and Dr. seriously? A link at the bottom of the page (http://drlwilson.com/detox_protocols.htm) leads to a host of detox products including coffee enemas, juicing and genital baths.

Which margarine is this article talking about? There are many on the market that do not contain partially hydrogenated oils, and fully hydrodenated oils are not trans fats. Some contain butter mixed with oil, or palm oil, which is solid at room temperature.

Uh oh! :blushing: Yeah, I noted the lack of references, but read the article and it seemed solid enough.

Margarine is actually a carbohydrate not a fat, which is why it works so well on bread

Geez, where do you all get this stuff? Plastic? Carbs? Nonsense!!

Ingredients from the margarine I buy: Butter (sweet cream, salt), canola oil, water, extra virgin olive oil, fish oil, plant sterols, and salt.

11g fat, 0g carbohydrates.

Canola oil is GMO.

Much of it is, yes. So?

I don't see a problem with GMO per se but I don't consume refined veg oils especially ones that have trans fats like canola does.

Margarine is actually a carbohydrate not a fat, which is why it works so well on bread

Geez, where do you all get this stuff? Plastic? Carbs? Nonsense!!

Ingredients from the margarine I buy: Butter (sweet cream, salt), canola oil, water, extra virgin olive oil, fish oil, plant sterols, and salt.

11g fat, 0g carbohydrates.

Canola oil is GMO.

Much of it is, yes. So?

I don't see a problem with GMO per se but I don't consume refined veg oils especially ones that have trans fats like canola does.

Okay. I don't worry about trace amounts of trans fat in canola oil any more than I worry about it in meat or dairy. But to eat his own. Eat what you like.

Except the naturally occurring trans fats are not the same as the man made ones.......... If someone is consuming canola once in a while then the amount (4 to 6%) won't do too much damage but if a person is using it for their primary source that adds up to one hell of a lot of trans fats, and that is not healthy. But justify it any way you want....like you said, eat what you want.

Margarine is actually a carbohydrate not a fat, which is why it works so well on bread

Geez, where do you all get this stuff? Plastic? Carbs? Nonsense!!

Ingredients from the margarine I buy: Butter (sweet cream, salt), canola oil, water, extra virgin olive oil, fish oil, plant sterols, and salt.

11g fat, 0g carbohydrates.

Canola oil is GMO.

Much of it is, yes. So?

I don't see a problem with GMO per se but I don't consume refined veg oils especially ones that have trans fats like canola does.

Okay. I don't worry about trace amounts of trans fat in canola oil any more than I worry about it in meat or dairy. But to eat his own. Eat what you like.

Except the naturally occurring trans fats are not the same as the man made ones.......... If someone is consuming canola once in a while then the amount (4 to 6%) won't do too much damage but if a person is using it for their primary source that adds up to one hell of a lot of trans fats, and that is not healthy. But justify it any way you want....like you said, eat what you want.

I'm not sure what you mean by "justify it". I feel no need to justify my dietary preferences.

And, if you ask nutrition or medical professionals, most would likely say that trans fat from meat or dairy can be a problem if a person eats a lot of full fat dairly or fatty meats.

Well, that's conveniently vague..Which studies are those that show the trans fats in dairy and in meat are problematic.........your talking causation now, so please be specific.

It might be a good time for you to find out the difference between conjugated linoleic acids which are the naturally occurring trans fats and the hydrogenated ones makde mostly from refined polyunsaturated omega's, but I somehow doubt that will happen.

Margarine is actually a carbohydrate not a fat, which is why it works so well on bread

Geez, where do you all get this stuff? Plastic? Carbs? Nonsense!!

Ingredients from the margarine I buy: Butter (sweet cream, salt), canola oil, water, extra virgin olive oil, fish oil, plant sterols, and salt.

11g fat, 0g carbohydrates.

Canola oil is GMO.

Much of it is, yes. So?

I don't see a problem with GMO per se but I don't consume refined veg oils especially ones that have trans fats like canola does.

Okay. I don't worry about trace amounts of trans fat in canola oil any more than I worry about it in meat or dairy. But to eat his own. Eat what you like.

Except the naturally occurring trans fats are not the same as the man made ones.......... If someone is consuming canola once in a while then the amount (4 to 6%) won't do too much damage but if a person is using it for their primary source that adds up to one hell of a lot of trans fats, and that is not healthy. But justify it any way you want....like you said, eat what you want.

I'm not sure what you mean by "justify it". I feel no need to justify my dietary preferences.

And, if you ask nutrition or medical professionals, most would likely say that trans fat from meat or dairy can be a problem if a person eats a lot of full fat dairly or fatty meats.

Well, that's conveniently vague..Which studies are those that show the trans fats in dairy and in meat are problematic.........your talking causation now, so please be specific.

It might be a good time for you to find out the difference between conjugated linoleic acids which are the naturally occurring trans fats and the hydrogenated ones makde mostly from refined polyunsaturated omega's, but I somehow doubt that will happen.

?? I wasn't talking about causation of anything.

Margarine is actually a carbohydrate not a fat, which is why it works so well on bread

Geez, where do you all get this stuff? Plastic? Carbs? Nonsense!!

Ingredients from the margarine I buy: Butter (sweet cream, salt), canola oil, water, extra virgin olive oil, fish oil, plant sterols, and salt.

11g fat, 0g carbohydrates.

Canola oil is GMO.

Much of it is, yes. So?

I don't see a problem with GMO per se but I don't consume refined veg oils especially ones that have trans fats like canola does.

Okay. I don't worry about trace amounts of trans fat in canola oil any more than I worry about it in meat or dairy. But to eat his own. Eat what you like.

Except the naturally occurring trans fats are not the same as the man made ones.......... If someone is consuming canola once in a while then the amount (4 to 6%) won't do too much damage but if a person is using it for their primary source that adds up to one hell of a lot of trans fats, and that is not healthy. But justify it any way you want....like you said, eat what you want.

I'm not sure what you mean by "justify it". I feel no need to justify my dietary preferences.

And, if you ask nutrition or medical professionals, most would likely say that trans fat from meat or dairy can be a problem if a person eats a lot of full fat dairly or fatty meats.

Well, that's conveniently vague..Which studies are those that show the trans fats in dairy and in meat are problematic.........your talking causation now, so please be specific.

It might be a good time for you to find out the difference between conjugated linoleic acids which are the naturally occurring trans fats and the hydrogenated ones makde mostly from refined polyunsaturated omega's, but I somehow doubt that will happen.

?? I wasn't talking about causation of anything.

No, you never do....I guess it was just your dogma showing.