Real butter vs. Margarine? Which is healthier?

butter

I don't know if its healthier or not, but I switched to real butter a few years ago after learning that vegetable oils can cause acne. Plus, I like the richness that real butter adds to a dish, even if its just a little.

REAL BUTTER!

I believe it all depends in what you are trying to do lose weight or get healthy, yes they seem like the same thing but a lot of low fat foods are full of chemicals, I like to use more natural products in moderation for the best results

In moderation - spreadable butter with oiive oil is a good choice.

100% real butter.... margarine scares me.

Yes, why is it so yellow?

Butter. It's natural after all. Margarine is just chemicals so the body has a harder time in dealing with them. At least that's how I see it =]

real food is always going to be better than fake food in my book. I rarely use butter, but I wouldn't touch margarine with a 10ft pole

A dietician told me to cream together (use a blender or mixer) softened butter and olive oil, 1/2 cup of each. Not only does the butter stay soft in the fridge, it's better for you than margarine.

Margarine known as Oleo used to be "White" and include yellow "coloring" packets to mix in, to give it that "butter like" color.

From WikiPedia:

"Margarine naturally appears white, or almost white, and by forbidding the addition of artificial coloring agents, legislators in some jurisdictions found that they could protect their dairy industries by discouraging the consumption of margarine. Bans on adding color became commonplace in the U.S., Australasia and Canada and, in some cases, those bans endured for almost 100 years. It did not become legal to sell colored margarine in Australia, for example, until the 1960s."

As early as 1877, the first United States (U.S.) states had passed laws to restrict the sale and labeling of margarine. By the mid-1880s, the U.S. federal government had introduced a tax of two cents per pound, and manufacturers needed an expensive license to make or sell the product. Individual states began to require the clear labeling of margarine. The color bans, drafted by the butter lobby, began in the dairy states of New York and New Jersey. In several states, legislatures enacted laws to require margarine manufacturers to add pink colorings to make the product look unpalatable,[9] but the Supreme Court struck down New Hampshire's law and overruled these measures in Collins v. New Hampshire, 171 U.S. 30 (1898).

By the start of the 20th century, eight out of ten Americans could not buy yellow margarine, and those that could had to pay a hefty tax on it. Bootleg colored margarine became common, and manufacturers began to supply food-coloring capsules so that the consumer could knead the yellow color into margarine before serving it. Nevertheless, the regulations and taxes had a significant effect: the 1902 restrictions on margarine color, for example, cut annual U.S. consumption from 120 million to 48 million pounds (60,000 to 24,000 tons). However, by the end of the 1910s, it had become more popular than ever[citation needed].


Stick with butter. Your body needs the animal fats, I prefer European style butter as well.

Brummel and Brown is delicious though