margarine or butter
biffa66
Posts: 2 Member
Does anyone have any tips.
Butter seems more natural but more fatty.
Marg is less fat but more harmful chemicals.
Has anyone found a perfect balance?
Butter seems more natural but more fatty.
Marg is less fat but more harmful chemicals.
Has anyone found a perfect balance?
0
Replies
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I use real butter. I have no problem with the fat. I just moderate the amount I use.6
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Some margarines are still made with trans-fat, which is the devil. Some margarines aren't . Caveat emptor.1
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It ends up being a personal choice on what tastes good to you. There's nothing wrong with including fats in your macros. I like the Land o lakes olive oil sea salt butter, or real butter for sautéing. As far as adding it to a food, I like other fats like guacamole or avocado oil.1
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Use either one that you prefer.
I normally use real butter but if a recipe (such as cookies) calls for a lot of butter I will use margarine. Those chemicals that you mentioned don't terrify me.2 -
I have reduced fat butter tastes yummy and slightly less cals than the full fat stuff..0
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I only use real butter an have done so for years. I just feel like my body knows what to do with a natural whole food over a processed food.2
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Butter in my baking because that creaminess can't be faked, and margarine on my toast.
I loathe reduced fat spreads. I might as well spritz water on my toast instead.4 -
Butter all day.4
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Margarine is a hugely varied product, and can be made at home from olive oil if you want to. https://en.wikipedia.org/wiki/Margarine One regular poster here (Needs2Exercise) does that, I think.
It is neither inherently lower fat/lower cal than butter nor inherently more processed.
That said, I don't use either as a spread, and I like butter better and use it in cooking. (I also use olive oil, coconut oil, and avocado oil.)
If you have a reason to watch sat fat choosing something besides butter might be a good idea, just pay attention to what it is actually made of. If not, go with what tastes best for you -- butter and oils are all high fat, but that's not a terrible thing. They are high cal, but that goes back to amount used.0 -
Butter, in moderation.0
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I use butter. Just a personal preference. I also use a variety of other fats in recipes and cooking, as appropriate - olive oil, canola oil, sesame oil, coconut oil, shortening, even *whispers* lard on occasion.3
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I use butter. Just a personal preference. I also use a variety of other fats in recipes and cooking, as appropriate - olive oil, canola oil, sesame oil, coconut oil, shortening, even *whispers* lard on occasion.I use butter. Just a personal preference. I also use a variety of other fats in recipes and cooking, as appropriate - olive oil, canola oil, sesame oil, coconut oil, shortening, even *whispers* lard on occasion.
OMG, lard!!! JK
Makes great pie crust!3 -
I still need to try making lard pie crust! (I use butter in that.)1
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Bacon fat and duck fat are awesome.5
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Tiny_Dancer_in_Pink wrote: »I use butter. Just a personal preference. I also use a variety of other fats in recipes and cooking, as appropriate - olive oil, canola oil, sesame oil, coconut oil, shortening, even *whispers* lard on occasion.I use butter. Just a personal preference. I also use a variety of other fats in recipes and cooking, as appropriate - olive oil, canola oil, sesame oil, coconut oil, shortening, even *whispers* lard on occasion.
OMG, lard!!! JK
Makes great pie crust!
Yes it does
ALL the fats are welcome in my house! We don't discriminate. (well maybe not trans fats)
Last week we made tamales. Instead of adding lard to the masa for the dough, we skimmed the fat from the top of the cooking liquid from the pork butt and used that. OMG delicious!3 -
Tiny_Dancer_in_Pink wrote: »I use butter. Just a personal preference. I also use a variety of other fats in recipes and cooking, as appropriate - olive oil, canola oil, sesame oil, coconut oil, shortening, even *whispers* lard on occasion.I use butter. Just a personal preference. I also use a variety of other fats in recipes and cooking, as appropriate - olive oil, canola oil, sesame oil, coconut oil, shortening, even *whispers* lard on occasion.
OMG, lard!!! JK
Makes great pie crust!
Yes it does ALL the fats are welcome in my house! We don't discriminate. (well maybe not trans fats)
Last week we made tamales. Instead of adding lard to the masa for the dough, we skimmed the fat from the top of the cooking liquid from the pork butt and used that. OMG delicious!
That sounds magical.1 -
Chef_Barbell wrote: »Bacon fat and duck fat are awesome.
I'm so ashamed for forgetting bacon fat
I've heard duck fat is amazing, but have never used it. Something I want to try! 3 -
whichever has the best deal in the supermarket
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Butter, never margarine.1
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Chef_Barbell wrote: »Bacon fat and duck fat are awesome.
I'm so ashamed for forgetting bacon fat I've heard duck fat is amazing, but have never used it. Something I want to try!
And a tub of it lasts forever in the fridge. I got one from the farmer's market.2 -
I have used real butter now for years. My father-in-law is board certified health and wellness doctor, he recommends akways non-processed food. He says your body knows what to do with it but the chemicals just confuse it and are unhealthy.
We have been following his advice for years and are MUCH healthier for it.4 -
Does anyone have any tips.
Butter seems more natural but more fatty.
Marg is less fat but more harmful chemicals.
Has anyone found a perfect balance?
I use butter. I think it tastes better even in smaller amounts. It makes toast less soggy. It is better in baking.
I grew up with margarine and hate it.
Use whatever you prefer.
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I use both, but mostly margarine because it's spreadable on sammiches without needing to leave it out for a while beforehand.
Lard and shortening are good too.1 -
I have used real butter now for years. My father-in-law is board certified health and wellness doctor, he recommends akways non-processed food. He says your body knows what to do with it but the chemicals just confuse it and are unhealthy.
We have been following his advice for years and are MUCH healthier for it.
While I know what you mean by processed food, since technically if I take a strawberry from my garden, hull it, and throw it in the freezer, I have processed it, here on the MFP forums I use the term Ultra Processed Food and refer to the Brazilian definition.0 -
Always butter1
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Chef_Barbell wrote: »Bacon fat and duck fat are awesome.
Goose fat on roast potatoes at Christmas!4 -
I use both. Margarine on my bread, and butter in my baking/cooking.1
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Butter is my preference0
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Butter...or ghee, olive oil, schmaltz, lard, duck fat, bacon fat, tallow, coconut oil, sesame oil, etc.
Never, ever margarine for me under any circumstances. I can't believe anyone still uses that horrific stuff. And regular margarine has the same amount of calories as butter.
But it's your body and your choice what to put into it.3
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