Butter Vs. Margarine
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Replies
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emily_stew wrote: »
I'm not sure if you're intentionally missing my point, or what you're doing, but I'm not looking for information on coconut oil. I'm aware of its properties and I mentioned it because a previous poster (who I originally quoted) made a rather absurd statement that "any fat that is solid at room temperature is unhealthy". I countered his point by mentioning coconut oil, which is a fat product that hippies seem to go nuts (hah!) over, and is solid at room temp.deviboy1592 wrote: »emily_stew wrote: »deviboy1592 wrote: »emily_stew wrote: »laconrad2013 wrote: »Neither. Any fat that is solid at room temperature is unhealthy. It's kind of like which is better Oreos or pure sugar. Neither. Eat fruit in that case. In this case no fats - just whatever is present in food naturally but if you must, choose a cold pressed oil. It should say expeller pressed on the label otherwise it will be processed and very unhealthy.
Coconut oil? It's solid at room temp.
Mmmmmmmm, yes it does, but if it get warmer, it liquifies pretty quick.
Yes, as do most things composed almost entirely of fat.
If your interested? Quick read
http://mobile.eatingwell.com/blogs/health_blog/is_coconut_oil_healthier_than_butter
Foie gras fat is solid at room temp. It's delicious and good for you.
not for the wallet0 -
Heinz ketchup all the way! Never heard of Hunts...
Pepsi Max is better than coke or pepsi
And ALWAYS Hellmanns mayo!!!!
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dcastrog80 wrote: »Hi there. I'm italian. We in Italy do consume butter, a little less margarine. BUT both are not that healthy and are not NEEDED. It's just taste. So why not use olive oil (extra-virgin or normal)? Same fats but with less saturated fats and less cholesterol. If you want to eat healthy butter must be off in my opinion.
Butter adds to the flavor of some things and I tend to use it for that. Margarine adds positively to the flavor of nothing (IMO) so I never use it.
I don't like ketchup, but clearly Coke over Pepsi.0 -
lemurcat12 wrote: »dcastrog80 wrote: »Hi there. I'm italian. We in Italy do consume butter, a little less margarine. BUT both are not that healthy and are not NEEDED. It's just taste. So why not use olive oil (extra-virgin or normal)? Same fats but with less saturated fats and less cholesterol. If you want to eat healthy butter must be off in my opinion.
Butter adds to the flavor of some things and I tend to use it for that. Margarine adds positively to the flavor of nothing (IMO) so I never use it.
I don't like ketchup, but clearly Coke over Pepsi.
We agree on most things but it is PEPSI over COKE !!!!!!
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It is better to make the more natural choice in all foods whenever possible. If you choose margarine, try to make it trans fat free. But, whatever you do, do in moderation.0
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Some of the older "Stick" type margarines are bad for you, but the newer heart healthy ones like olive oil and flax oil margarines can actually help lower bad cholesterol. Butter, when used in moderation is just fine too. I say use what you prefer but stay away from the HIGH saturated fat older style margarines.
Oh and If i'm not mistaken, margarine was developed as feed to fatten turkeys, but they wouldn't eat it so it was colored yellow, flavoring was added and it was sold to humans.0 -
Margarine:
Ingredients: WATER, SOYBEAN OIL, PALM OIL, PALM KERNEL OIL, SALT, LESS THAN 2% OF: EMULSIFIERS (MONO- AND DIGLYCERIDES, SOY LECITHIN, PROPYLENE GLYCOL MONOSTEARATE, PRESERVATIVES (SODIUM BENZOATE, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA), WHEY, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVORS, VITAMIN A PALMITATE, BETA CAROTENE (COLOR). CONTAINS STATEMENT: MILK, SOY.
Butter:
Ingredients: Sweet cream, salt.
I think this pretty much sums it up
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willyjoesho wrote: »Some of the older "Stick" type margarines are bad for you, but the newer heart healthy ones like olive oil and flax oil margarines can actually help lower bad cholesterol. Butter, when used in moderation is just fine too. I say use what you prefer but stay away from the HIGH saturated fat older style margarines.
Oh and If i'm not mistaken, margarine was developed as feed to fatten turkeys, but they wouldn't eat it so it was colored yellow, flavoring was added and it was sold to humans.
Urban legend and not true. It was invented by in 1869 by Hippolyte Mège Mouriès of France in response to Napoleon III's offering of a prize to whoever could succeed at producing a viable low-cost substitute for butter.
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raiderrodney wrote: »Margarine:
Ingredients: WATER, SOYBEAN OIL, PALM OIL, PALM KERNEL OIL, SALT, LESS THAN 2% OF: EMULSIFIERS (MONO- AND DIGLYCERIDES, SOY LECITHIN, PROPYLENE GLYCOL MONOSTEARATE, PRESERVATIVES (SODIUM BENZOATE, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA), WHEY, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVORS, VITAMIN A PALMITATE, BETA CAROTENE (COLOR). CONTAINS STATEMENT: MILK, SOY.
Butter:
Ingredients: Sweet cream, salt.
I think this pretty much sums it up
How so? What's wrong with vitamin a, potassium, or whey? Especially at less than 2%. This post is just a straight up example of uneducated fear. Isn't it much better to learn what something is, instead of just demonizing things because you can't be bothered to learn about it?0 -
tigersword wrote: »raiderrodney wrote: »Margarine:
Ingredients: WATER, SOYBEAN OIL, PALM OIL, PALM KERNEL OIL, SALT, LESS THAN 2% OF: EMULSIFIERS (MONO- AND DIGLYCERIDES, SOY LECITHIN, PROPYLENE GLYCOL MONOSTEARATE, PRESERVATIVES (SODIUM BENZOATE, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA), WHEY, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVORS, VITAMIN A PALMITATE, BETA CAROTENE (COLOR). CONTAINS STATEMENT: MILK, SOY.
Butter:
Ingredients: Sweet cream, salt.
I think this pretty much sums it up
How so? What's wrong with vitamin a, potassium, or whey? Especially at less than 2%. This post is just a straight up example of uneducated fear. Isn't it much better to learn what something is, instead of just demonizing things because you can't be bothered to learn about it?
While I agree with your reasoning of educating yourself on anything like this, I disagree with your argument for margarine. I have done a lot of research on the two.
Here are some links for anyone else that would like to do the same:
http://www.stop-trans-fat.com/how-is-margarine-made.html
http://www.stop-trans-fat.com/butter-v-margarine.html
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emily_stew wrote: »
I'm not sure if you're intentionally missing my point, or what you're doing, but I'm not looking for information on coconut oil. I'm aware of its properties and I mentioned it because a previous poster (who I originally quoted) made a rather absurd statement that "any fat that is solid at room temperature is unhealthy". I countered his point by mentioning coconut oil, which is a fat product that hippies seem to go nuts (hah!) over, and is solid at room temp.deviboy1592 wrote: »emily_stew wrote: »deviboy1592 wrote: »emily_stew wrote: »laconrad2013 wrote: »Neither. Any fat that is solid at room temperature is unhealthy. It's kind of like which is better Oreos or pure sugar. Neither. Eat fruit in that case. In this case no fats - just whatever is present in food naturally but if you must, choose a cold pressed oil. It should say expeller pressed on the label otherwise it will be processed and very unhealthy.
Coconut oil? It's solid at room temp.
Mmmmmmmm, yes it does, but if it get warmer, it liquifies pretty quick.
Yes, as do most things composed almost entirely of fat.
If your interested? Quick read
http://mobile.eatingwell.com/blogs/health_blog/is_coconut_oil_healthier_than_butter
Foie gras fat is solid at room temp. It's delicious and good for you.
not for the wallet
... it's not bad at all. Let's see, last lobe I bought at Pike's Market was $60, granted, I prefer grade b.
Ate what I wanted off of it, and then rendered the bits and bobs. In fact I'd say the oil was essentially free, because since I lack a tamis, I'm not making a fg mousse.0 -
Hm, I have most of the ingredients to make margarine. I'm not touching palm oil though, that stuff is as nasty as stew from an old goat.raiderrodney wrote: »Margarine:
Ingredients: WATER, SOYBEAN OIL, PALM OIL, PALM KERNEL OIL, SALT, LESS THAN 2% OF: EMULSIFIERS (MONO- AND DIGLYCERIDES, SOY LECITHIN, PROPYLENE GLYCOL MONOSTEARATE, PRESERVATIVES (SODIUM BENZOATE, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA), WHEY, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVORS, VITAMIN A PALMITATE, BETA CAROTENE (COLOR). CONTAINS STATEMENT: MILK, SOY.
Butter:
Ingredients: Sweet cream, salt.
I think this pretty much sums it up
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raiderrodney wrote: »tigersword wrote: »raiderrodney wrote: »Margarine:
Ingredients: WATER, SOYBEAN OIL, PALM OIL, PALM KERNEL OIL, SALT, LESS THAN 2% OF: EMULSIFIERS (MONO- AND DIGLYCERIDES, SOY LECITHIN, PROPYLENE GLYCOL MONOSTEARATE, PRESERVATIVES (SODIUM BENZOATE, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA), WHEY, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVORS, VITAMIN A PALMITATE, BETA CAROTENE (COLOR). CONTAINS STATEMENT: MILK, SOY.
Butter:
Ingredients: Sweet cream, salt.
I think this pretty much sums it up
How so? What's wrong with vitamin a, potassium, or whey? Especially at less than 2%. This post is just a straight up example of uneducated fear. Isn't it much better to learn what something is, instead of just demonizing things because you can't be bothered to learn about it?
While I agree with your reasoning of educating yourself on anything like this, I disagree with your argument for margarine. I have done a lot of research on the two.
Here are some links for anyone else that would like to do the same:
http://www.stop-trans-fat.com/how-is-margarine-made.html
http://www.stop-trans-fat.com/butter-v-margarine.html
Stop trans fat dot com? Yeah, because that sounds like a totally unbiased source 0 -
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raiderrodney wrote: »
What exactly does "chemically imbalanced" even mean?!?!?! Like the stoichiometry is completely off? The s and p orbitals are veering about their axes? Is this about Foucault's Pendulum? It is, isnt it. I KNEW IT0 -
raiderrodney wrote: »tigersword wrote: »raiderrodney wrote: »Margarine:
Ingredients: WATER, SOYBEAN OIL, PALM OIL, PALM KERNEL OIL, SALT, LESS THAN 2% OF: EMULSIFIERS (MONO- AND DIGLYCERIDES, SOY LECITHIN, PROPYLENE GLYCOL MONOSTEARATE, PRESERVATIVES (SODIUM BENZOATE, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA), WHEY, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVORS, VITAMIN A PALMITATE, BETA CAROTENE (COLOR). CONTAINS STATEMENT: MILK, SOY.
Butter:
Ingredients: Sweet cream, salt.
I think this pretty much sums it up
How so? What's wrong with vitamin a, potassium, or whey? Especially at less than 2%. This post is just a straight up example of uneducated fear. Isn't it much better to learn what something is, instead of just demonizing things because you can't be bothered to learn about it?
While I agree with your reasoning of educating yourself on anything like this, I disagree with your argument for margarine. I have done a lot of research on the two.
Here are some links for anyone else that would like to do the same:
http://www.stop-trans-fat.com/how-is-margarine-made.html
http://www.stop-trans-fat.com/butter-v-margarine.html
There are many brands of margarine that do not contain trans fats...
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Butter is a whole food and that is what our bodies like. Always, butter!!0
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to quote michael pollan in food rules: "Don’t eat anything your great-great-great grandmother wouldn’t recognize as food. Imagine how baffled your ancestors would be in a modern supermarket: the epoxy-like tubes of Go-Gurt, the preternaturally fresh Twinkies, the vaguely pharmaceutical Vitamin Water. Those aren’t foods, quite; they’re food products. History suggests you might want to wait a few decades or so before adding such novelties to your diet, the substitution of margarine for butter being the classic case in point. My mother used to predict “they” would eventually discover that butter was better for you. She was right: the trans-fatty margarine is killing us. Eat food, not food products."0
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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).christinev297 wrote: »I've read that margarine is one molecule away from being plastic. ...
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