Butter Vs. Margarine

EvgeniZyntx wrote: »

Kalikel wrote: »

I guess butter. I have all but weaned myself from both. Most of what I'd use it for...I didn't really need it.

But if I had to pick one, all things considered, I'd take a low sodium / "lite" butter.

I like a salted Bretonne or Normandie butter. Use it for spread or cooking or sauces.



Nothing 'lite' about it. Btw, May/June/July is the best tasting butter of this type.

It isn't that I can't find any that I like, I just don't really use butter these days. I don't even have any in the house right now. I don't buy it until I need it and I don't need much these days.

No huge preference on butter or margarine. No passionate feelings on the subject. More or a Shrug kind of thing than a Love one.

I'm glad you've found butter you love, though! Enjoy!!

Becel if you are going to eat margarine, don't know why but that is what I heard from a cardiologist. If you don't need a cardiologist then screw it
I only use butter with scallops myself, butter just gives me acid reflux. But as a former chef, just about everything was better with butter (in moderation).
As someone else mentioned Ghee is a good choice, basically clarified butter (solids removed). Used a lot in Indian cooking

AliceDark wrote: »

Water (H2O) is one molecule away from hydrogen peroxide (H2O2). One of those things is required for health and one is toxic (actually toxic, not MFP-toxic).

3% hydrogen peroxide sure is a great mouthwash.

I buy organic pasture fed butter. If I was to use margarine, I'd use one of the olive oil or yogurt based spreads.

Kalikel wrote: »

EvgeniZyntx wrote: »

Kalikel wrote: »

I guess butter. I have all but weaned myself from both. Most of what I'd use it for...I didn't really need it.

But if I had to pick one, all things considered, I'd take a low sodium / "lite" butter.

I like a salted Bretonne or Normandie butter. Use it for spread or cooking or sauces.



Nothing 'lite' about it. Btw, May/June/July is the best tasting butter of this type.

It isn't that I can't find any that I like, I just don't really use butter these days. I don't even have any in the house right now. I don't buy it until I need it and I don't need much these days.

No huge preference on butter or margarine. No passionate feelings on the subject. More or a Shrug kind of thing than a Love one.

I'm glad you've found butter you love, though! Enjoy!!

How do you cook without butter?!?!?! Not judging you...just genuinely curious. I would be at a loss for things like baking, gravy and sauces. I know plenty of people, particularly those that eat Mediterranean or Southeast Asian diets don't use much butter. But I'm genuinely surprised that people in the Western world use so little butter without even making it a conscious choice.

We go through massive quantities of cultured Kerrygold and organic pasture butter in our household. My kids (now teenagers) would eat it like it was cheese when they were young. Probably not a popular stance on here, but it's the truth. =D

HardcoreP0rk wrote: »

Kalikel wrote: »

EvgeniZyntx wrote: »

Kalikel wrote: »

I guess butter. I have all but weaned myself from both. Most of what I'd use it for...I didn't really need it.

But if I had to pick one, all things considered, I'd take a low sodium / "lite" butter.

I like a salted Bretonne or Normandie butter. Use it for spread or cooking or sauces.



Nothing 'lite' about it. Btw, May/June/July is the best tasting butter of this type.

It isn't that I can't find any that I like, I just don't really use butter these days. I don't even have any in the house right now. I don't buy it until I need it and I don't need much these days.

No huge preference on butter or margarine. No passionate feelings on the subject. More or a Shrug kind of thing than a Love one.

I'm glad you've found butter you love, though! Enjoy!!

How do you cook without butter?!?!?! Not judging you...just genuinely curious. I would be at a loss for things like baking, gravy and sauces. I know plenty of people, particularly those that eat Mediterranean or Southeast Asian diets don't use much butter. But I'm genuinely surprised that people in the Western world use so little butter without even making it a conscious choice.

I rarely make a cream sauce or gravy.

I just use ingredients and seasonings. I often toss things together...like, if it's in a bowl together, it belongs together, lol. I eat differently than many people. I wouldn't serve other people the kind of stuff I eat. I don't always love what I make. Sometimes I do! But sometimes, I'm like, "Ooh. Lesson learned here. Not good!"

I just kind of make stuff that doesn't have a name because I just made it up and called it "food" or "a meal."

arditarose wrote: »

They still sell margarine?

lol yes, unfortunately

I'm such a pusher. First hit is free!

Their both crap

I prefer butter if I have to have it, but I always use Bertolli (idk if you have it outside of the UK) which is a spread made from olive oil. I think it tastes even better than butter, so that's why I use that. I'll use butter if I'm baking though (which is rare).

Chlo92x wrote: »

Is butter better for you than margarine?
I have heard a lot of bad things about margarine and trans fats etc.
Is full fat butter worth the 'fat content' ?

Opinions?

Butter...I eat Kerrygold Grass Fed Butter, and it's so good.

christinev297 wrote: »

I can't remember where I read it, it was years ago. It's' just stuck in my mind.
Butter is simple and natural, margarine is not.

Margarine is just as simple, really, it's been around since the 1800s (it was created as a temperature stable butter substitute for the French Army.)

The whole "one molecule away from plastic" is a silly statement that just shows a lack of understanding of chemistry. Water is just an atom away from being hydrogen peroxide, which is fatal if you drink it. Does that mean water is bad? A little critical thinking goes a long way. Unfortunately, all too often people just blindly believe something they read or are told, without even the slightest thought about the logic of the statement.

Butter. They have the same calories and fat per gram so why not go with something that tastes good?

MarziPanda95 wrote: »

I prefer butter if I have to have it, but I always use Bertolli (idk if you have it outside of the UK) which is a spread made from olive oil. I think it tastes even better than butter, so that's why I use that. I'll use butter if I'm baking though (which is rare).

Sounds interesting.

jpaulie wrote: »

earlnabby wrote: »

Butter. They have the same calories and fat per gram so why not go with something that tastes good?

so does lard, so why not use lard? or duck fat

You were a chef, what do you think of that olive oil spread?