Margarine vs Butter?

horrorghoul
horrorghoul Posts: 59 Member
in Food and Nutrition
For awhile now I had thought that buying low fat margarine was better and healthier than real butter. I made a switch to using real butter for a month and I've lost weight. I thought the 100 calories from just one tablespoon would kill my calories but not really. I was also talking to my sister who's an RN for 20 years and she told me that she's been using real butter for 15 years.

So my question is... What do you think? What do you use?
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Replies

  • PRMinx
    PRMinx Posts: 4,585 Member
    KG_Pure_Irish_Butter-604x414.png
  • nicsflyingcircus
    nicsflyingcircus Posts: 2,858 Member
    I use the spreadable butter with canola oil if I am going to use anything at all. Margarine doesn't come into my house. The taste is better and the fat in it won't kill you.
  • jimmmer
    jimmmer Posts: 3,515 Member
    As long as you hit your calorie and macro goals it's largely irrelevant/personal taste.

    I have marge on my toast (it spreads better from the fridge) and cook with butter (obviously tastier for sauces)..
  • sakuragreenlily
    sakuragreenlily Posts: 334 Member
    Real butter.

    Both for flavor and simplicity. Fat is tasty! Everything in moderation right?
  • Toblave
    Toblave Posts: 244 Member
    I'm way more concerned about the overly processed fake stuff in margarine than any of the fat that's in butter.
  • matthawthorneisamyth
    matthawthorneisamyth Posts: 196 Member
    As long as you hit your calorie and macro goals it's largely irrelevant/personal taste.

    I have marge on my toast (it spreads better from the fridge) and cook with butter (obviously tastier for sauces)..

    Butter, baby. All day long. Fat macros on lock.
  • fifty6ford
    fifty6ford Posts: 59 Member
    We switched about 6-8 months ago to only butter. I no longer buy margarine of any kind. I use a butter bell to keep it in so it's always soft which means I can use less because it spreads thinner.
  • PinkyPan1
    PinkyPan1 Posts: 3,018 Member
    Real Butter and not that fake margarine crap. My husband asked me to switch years ago to butter and it took me some time to adjust to the taste. It was much sweeter than I liked. I can not imagine ever eating margarine again.
  • jennifer_417
    jennifer_417 Posts: 12,344 Member
    Definitely real butter.
  • fpsmoto
    fpsmoto Posts: 31
    I've read studies that have disproved that margarine is better for you than butter. This is what I use:
    0007273000620_500X500.jpg
  • Mischievous_Rascal
    Mischievous_Rascal Posts: 1,791 Member
    Lovely, lovely butter...
  • ThinkThin0414
    ThinkThin0414 Posts: 4
    I started using I Can't believe it's not butter spray made with Extra Virgin Olive Oil
    0g Trans Fat
    0 Calories
  • heidispideymfp
    heidispideymfp Posts: 179 Member
    Real butter for me
  • DavidMartinez2
    DavidMartinez2 Posts: 840 Member
    I'm way more concerned about the overly processed fake stuff in margarine than any of the fat that's in butter.
    This. I have recently started using coconut oil instead of butter when I sautee things as well.
  • jimmmer
    jimmmer Posts: 3,515 Member
    As long as you hit your calorie and macro goals it's largely irrelevant/personal taste.

    I have marge on my toast (it spreads better from the fridge) and cook with butter (obviously tastier for sauces)..

    Butter, baby. All day long. Fat macros on lock.

    What does this sentence even mean?
  • Adc7225
    Adc7225 Posts: 1,318 Member
    Real Organic Salted Butter :smile: I use salted butter and that is usually the only salt on a great deal of my food.

    I tried to limit my butter intake for some reason (one of those trying to fix something that's not broken moments) and this lasted less than 24 hours, I was a mess!
  • Mikkimeow
    Mikkimeow Posts: 1,282 Member
    As long as you hit your calorie and macro goals it's largely irrelevant/personal taste.

    I have marge on my toast (it spreads better from the fridge) and cook with butter (obviously tastier for sauces)..

    Butter, baby. All day long. Fat macros on lock.

    qft
  • AlyssamR6712
    AlyssamR6712 Posts: 114 Member
    KG_Pure_Irish_Butter-604x414.png

    This!!
  • prettigirl01
    prettigirl01 Posts: 548 Member
    I use margarine. has nothing to do with the fat in butter but butter to me seems really salty and I like the way margarine spreads
  • ThePinkPanda
    ThePinkPanda Posts: 208 Member
    real butter for me! sometimes i only use a half a tablespoon instead of a whole, but generally it doesn't affect my calories too much. it tastes better, so to me, it's worth fitting in (same with regular mayo).
  • JoRocka
    JoRocka Posts: 17,525 Member
    As long as you hit your calorie and macro goals it's largely irrelevant/personal taste.

    I have marge on my toast (it spreads better from the fridge) and cook with butter (obviously tastier for sauces)..

    Butter, baby. All day long. Fat macros on lock.

    What does this sentence even mean?

    ALL THE BUTTER ALL DAY LONG!!!!
  • zyxst
    zyxst Posts: 9,149 Member
    I use margarine. I haven't found spreadable, unsalted butter over here. If I can't have the salt, butter is, in this instance, pointless.
  • ecjim
    ecjim Posts: 1,001 Member
    I will not have margarine in my house - I don't trust the processed fat - eat real food and butter is real food - there is no real difference in the cals any way. plus it tastes really good
  • robot_khamscott
    robot_khamscott Posts: 7 Member
    I use butter. Margarine is hydrogenated fat which our body doesn't know how to process (we don't have the right enzymes to break it down) so it stays in the system for longer and can contribute to build up of fatty deposits.

    I used to use marg but in my recent research for a lesson I was teaching (newly qualified science teacher) i found out all this scary stuff about the molecular structure that literally shocked me seeing as they sell this stuff as a "healthy" alternative.
  • mrsmitchell0510
    mrsmitchell0510 Posts: 83 Member
    Butter, all the way!
  • jimmmer
    jimmmer Posts: 3,515 Member
    I use butter. Margarine is hydrogenated fat which our body doesn't know how to process (we don't have the right enzymes to break it down) so it stays in the system for longer and can contribute to build up of fatty deposits.

    I used to use marg but in my recent research for a lesson I was teaching (newly qualified science teacher) i found out all this scary stuff about the molecular structure that literally shocked me seeing as they sell this stuff as a "healthy" alternative.

    Right, so nobody who ate marg ever got lean and stayed lean? Right?
  • lemurcat12
    lemurcat12 Posts: 30,886 Member
    So my question is... What do you think? What do you use?

    Mostly olive oil, sometimes butter, never margarine. If I'm trying to save calories, I just use less (like you can usually get away with the spray olive oil for lots of things).

    Oh, always unsalted butter, too. I add salt when cooking, but like to be in control of how much.
  • DisinteGr4tion
    DisinteGr4tion Posts: 36 Member
    MMMMMMM BUTTER!!!!!!!

    1280px-Western-pack-butter.jpg
  • JoRocka
    JoRocka Posts: 17,525 Member
    also since we are talking substitutions- I've been using the hell out of my bacon lard that I save and refrigerate.

    Saves me at least 5$ in butter a month- and sure bacon is expensive- but if I can JUST by bacon, which I would be eating anyway- and NOT buy butter- then I'm saving that money.
  • mspianomistress
    mspianomistress Posts: 22
    Butter all the way! I feel better when I avoid most processed foods, and margarine is highly processed. Extra virgin olive oil and unrefined coconut oil are also excellent. I haven't bought margarine in years. If you don't like the salt in butter, you can buy unsalted.

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