Butter Vs. Margarine
Replies
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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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It's a partial food. "Buttermilk" is fractionated out of solution after shear force is applied and becomes a byproduct of production.victoriousO wrote: »Butter is a whole food and that is what our bodies like. Always, 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
So? You never, ever eat things with more than three ingredients? You always choose the most "healthful" option available - every single time? I assume you only ever drink water, because obviously that's the *most* natural drink available?0 -
TheVirgoddess 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
So? You never, ever eat things with more than three ingredients? You always choose the most "healthful" option available - every single time? I assume you only ever drink water, because obviously that's the *most* natural drink available?
I try to, don't you? Actually outside of water, I typically only drink water & beer
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butter hands down......but keep in mind....most newer margarines are moving away from the hydrogenated oils/fats.....but yes, you're better off using butter.....real butter. and in moderation.0
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If it weren't for beer we'd have dodgy water sources.raiderrodney wrote: »TheVirgoddess 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
So? You never, ever eat things with more than three ingredients? You always choose the most "healthful" option available - every single time? I assume you only ever drink water, because obviously that's the *most* natural drink available?
I try to, don't you? Actually outside of water, I typically only drink water & beer
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It's a partial food. "Buttermilk" is fractionated out of solution after shear force is applied and becomes a byproduct of production.victoriousO wrote: »Butter is a whole food and that is what our bodies like. Always, butter!!
Well...butter and buttermilk are fractions you can collect from physical manipulation of heavy cream, but nothing is fractionated from "out of solution." Heavy cream is a mixture.
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HardcoreP0rk wrote: »
This. All day. Although, I prefer Whataburger Spicy Ketchup. Holy delicious!0 -
raiderrodney wrote: »TheVirgoddess 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
So? You never, ever eat things with more than three ingredients? You always choose the most "healthful" option available - every single time? I assume you only ever drink water, because obviously that's the *most* natural drink available?
I try to, don't you? Actually outside of water, I typically only drink water & beer
Obviously not, as I just ate an English muffin that I didn't make myself and used about a teaspoon of margarine, and some prepackaged ham that I didn't slice off of the pig myself.
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HardcoreP0rk wrote: »
This. All day. Although, I prefer Whataburger Spicy Ketchup. Holy delicious!
I love the spicy version, but I usually add sriracha or tabasco to plain, so that I have plain on hand for specific recipes.
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It's a partial food. "Buttermilk" is fractionated out of solution after shear force is applied and becomes a byproduct of production.victoriousO wrote: »Butter is a whole food and that is what our bodies like. Always, butter!!
Cute. Otherwise known as churning. My in-laws do it. I'd say the majority of households where I live do it. No need for electricity or fancy equipment or anything. Butter is only "not a whole food" in the sense that rice (which needs to be hulled) is not a "whole food." There's a process, of course, but not one that requires a specialized laboratory.
Butter? Yum. Ghee? Yum. Margarine? If you like that smooth creamy laboratory taste of palm oil, soy lecithin and emulsifiers. To each their own.
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Trust me, making butter is a silly endeavor. Lots of good butter to be bought, without the wasted time. LOL. I can do it because I have a good selection of bacteria for getting some flavor into that cream, but why whack it up when I can keep it as creme fraiche?
Coke vs. Pepsi, huge taste difference. Heinz and Hunts, totally.
Pref: Coke and Heinz.christinev297 wrote: »Pepsi is what you buy when they don't have coke! Even then, I hate the the taste. Reminds me of flat coke
OMG, wth are you two thinking?! Pepsi and Diet Pepsi are sooo much better than Coke.
I don't know who buys Hunts ketchup. I've never been in any home that had it. I think it's a front for the mob.
I'm sorry I'm with her Pepsi tastes like flat Coke. However I don't drink it even when they don't have coke. I get Dr. Pepper or Root Beer. Can not STAND Pepsi.0 -
HardcoreP0rk wrote: »
It's a partial food. "Buttermilk" is fractionated out of solution after shear force is applied and becomes a byproduct of production.victoriousO wrote: »Butter is a whole food and that is what our bodies like. Always, butter!!
Well...butter and buttermilk are fractions you can collect from physical manipulation of heavy cream, but nothing is fractionated from "out of solution." Heavy cream is a mixture.
Hm, I was always taught that a solution was a homogenized mixture. The fat being the solute, the "buttermilk" the solvent.
Guess I was wrong.0 -
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.
Yeah, it's taste. Some of us want our food to taste good. Taste is also the reason I prefer margarine over butter (plus it's a better-performing baking ingredient).
Butter has a much better taste in my opinion for certain purposes than olive oil. Olive oil has a solid place in my kitchen, but I'm not using it to bake my pastries, cakes and cookies, fry my eggs, or toast my grilled cheese sandwiches. It's also tons better as a condiment for pretty much all bakery products - again, IMO.
Yes, I know, there are olive oil cakes and I know plenty of people love them. I find them kind of gummy and, well, a bit oily.0 -
Eating fattening butter in excess is bad but the trans fats in margarine don't exits in nature and wreak havoc on your body causing high cholesterol and artery build up and hardening. It's the molecular structure that is different which interacts with the molecules from our body in a more permanent damaging way. This is one of those things that really stood out to me in my Gen Chem 2 class.0
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HardcoreP0rk wrote: »
It's a partial food. "Buttermilk" is fractionated out of solution after shear force is applied and becomes a byproduct of production.victoriousO wrote: »Butter is a whole food and that is what our bodies like. Always, butter!!
Well...butter and buttermilk are fractions you can collect from physical manipulation of heavy cream, but nothing is fractionated from "out of solution." Heavy cream is a mixture.
Hm, I was always taught that a solution was a homogenized mixture. The fat being the solute, the "buttermilk" the solvent.
Guess I was wrong.
but not all heavy cream is homogenized
ETA: this is actually an important distinction, because it is far easier to make butter from cream that is not homogenized
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The doc doesn't want me using either one. I use either olive oil or coconut oil for just about everything.-1
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Irrelevant, I'm not talking about the process there.HardcoreP0rk wrote: »HardcoreP0rk wrote: »
It's a partial food. "Buttermilk" is fractionated out of solution after shear force is applied and becomes a byproduct of production.victoriousO wrote: »Butter is a whole food and that is what our bodies like. Always, butter!!
Well...butter and buttermilk are fractions you can collect from physical manipulation of heavy cream, but nothing is fractionated from "out of solution." Heavy cream is a mixture.
Hm, I was always taught that a solution was a homogenized mixture. The fat being the solute, the "buttermilk" the solvent.
Guess I was wrong.
but not all heavy cream is homogenized
Heavy cream isolated from milk is homogenous until shear is applied. Don't be obtuse.
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I only use real butter, sweet cream unsalted. It's natural and tastes WAY better!!
I also like to use "bacon butter"...bacon fat. We cook bacon on the weekends, strain the fat throught cheesecloth and freeze it. Stick a tsp. into any vegetable and instannt yummy. Also cuts down on the need for salt.0 -
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Irrelevant, I'm not talking about the process there.HardcoreP0rk wrote: »HardcoreP0rk wrote: »
It's a partial food. "Buttermilk" is fractionated out of solution after shear force is applied and becomes a byproduct of production.victoriousO wrote: »Butter is a whole food and that is what our bodies like. Always, butter!!
Well...butter and buttermilk are fractions you can collect from physical manipulation of heavy cream, but nothing is fractionated from "out of solution." Heavy cream is a mixture.
Hm, I was always taught that a solution was a homogenized mixture. The fat being the solute, the "buttermilk" the solvent.
Guess I was wrong.
but not all heavy cream is homogenized
Heavy cream isolated from milk is homogenous until shear is applied. Don't be obtuse.
Irrelevant, I'm not talking about the process there.HardcoreP0rk wrote: »HardcoreP0rk wrote: »
It's a partial food. "Buttermilk" is fractionated out of solution after shear force is applied and becomes a byproduct of production.victoriousO wrote: »Butter is a whole food and that is what our bodies like. Always, butter!!
Well...butter and buttermilk are fractions you can collect from physical manipulation of heavy cream, but nothing is fractionated from "out of solution." Heavy cream is a mixture.
Hm, I was always taught that a solution was a homogenized mixture. The fat being the solute, the "buttermilk" the solvent.
Guess I was wrong.
but not all heavy cream is homogenized
Heavy cream isolated from milk is homogenous until shear is applied. Don't be obtuse.
I'm not being obtuse. I'm being pedantic.
http://www.ilri.org/InfoServ/Webpub/fulldocs/ilca_manual4/Milkchemistry.htm#TopOfPage
A solution is not merely a homogeneous mixture. That is an oversimplification that we teach to 6th graders. Milk and cream are typically described as emulsions or colloids, though the properties of milk products vary greatly.
If you want to make butter or buttermilk, it's easiest to start with raw milk, skim the cream and then beat the non-homogenized cream until it separates.0
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