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Margarine or Butter

Updated on November 6, 2016
Elsie Hagley profile image

Elsie has been cooking for sixty years and has many recipes. I'm sharing some with you, some are my mothers recipes, hope you enjoy baking.

Which is healthier margarine or butter?

For the last forty years or so butter was classed as bad for your health, now in recent years, it has been discovered that butter wasn't as bad as thought and margarine are okay as long as it hasn't trans-fats in it.

The best butter to use is grass-fed dairy cows, make you own butter if at all possible as it won't have all the additives in it. I have researched this subject quite extensively, my thought is that I have always used butter for baking and etc and always will, I'm aging healthy and will continue using it.

I do use margarine for my sandwiches. I will leave it to you to read this article I have put together and you can make up your own opinion.

Butter vs Margarine

Fats

I have discovered through research about fats, that for a healthy body, as the years pass by from toddlers to teens and all the in betweens, if you want to reach those golden years you must eat some fats for a healthy body.

Just eat them in moderation, gives us a bright future.

Who Discovered Margarine?

Michel Eugene Chevreul. Photo Credit - https://en.wikipedia.org/wiki/Michel_Eug%C3%A8ne_Chevreul
Michel Eugene Chevreul. Photo Credit - https://en.wikipedia.org/wiki/Michel_Eug%C3%A8ne_Chevreul

It was actually discovered by a french chemist Michel Eugene Chevreul in 1813, his work with fatty acids led to early applications in the fields of art and science. He is credited with the discovery of margaric acid.

Who would have thought that from something like that, that is how margarine came about. We have only heard off and used it in the last forty or so years. He lived to be 102 and was a pioneer in the field of Gerontology which is the study of the social, psychological and biological aspects of aging.

What is Margarine?

Margarine is an imitation butter spread and is a manufactured, vegetable-oil-based substitute for butter. Vegetable oils are extracted from soya beans, safflower, sunflower etc.

Oli is steamed to remove impurities. Steaming destroys vitamins and antioxidants. Hydrogen gas is bubbled through the liquid oil. This forces unsaturated fatty acids to become saturated and solid.

Synthetic vitamins, artificial colors, and a natural yellow color are added. Not all kinds of margarine are the same, just look for spreads, that doesn't have trans fats and has the least amount of saturated fat.

Trans fat which is largely a man-made fat and been shown to increase bad cholesterol, so what you need to do is look for zero grams of trans fat when buying margarine. There are so many things being said about margarine, that's it hard to say which spread is the better of the two, butter or margarine.

How is Margarine Made?

In the video above chef Wendy Mackenzie joins us to show us how to make margarine from raw ingredients in studio, this is trying to clear up the confusion, and explain to us how margarine is made.

Actually watching this video it is hard to believe it is so easy, especially that they use egg yolk, you would have thought that would be a no-no.

What is Butter?

Butter has vitamins, minerals, fatty acids, CLA (conjugated Linolenic acid), glycosphingolipids, cholesterol, waul zen factor. (NB The waulzen factor is present only in raw butter and cream; it is destroyed by pasteurization).

For instants did you know? CLA is when butter comes from cows eating grass, it contains this compound that gives excellent protection against cancer. note - (cows eating grass).

It's time to bury the myth that butter is bad for you. The Wulzen factor is present only in raw butter and cream; it is destroyed by pasteurization.

How to make butter?

© 2014 Elsie Hagley

What are your Thought's About Margarine and Butter?

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    • Elsie Hagley profile image
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      Elsie Hagley 22 months ago from New Zealand

      Rabedi: It's hard to know really what is best for your body when it comes to food, every day they find another food we shouldn't be eating because it gives you cancer and many other unwanted illnesses.

      I will be staying with butter which I use every day, our ancestors survived on it so it can't all be bad.

      Please this article was helpful to you.

    • Rabadi profile image

      22 months ago from New York

      I believe that processed food is the problem in America, this hub is helpful because it puts perspective in such an important part of life, diet. Great hub I am following you now.

    • Elsie Hagley profile image
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      Elsie Hagley 3 years ago from New Zealand

      @Snakesmum: Thanks for visiting and commenting. Margarine isn't all bad, just need to check the container label for Trans-Fats otherwise it is alright to use.

    • Snakesmum profile image

      Jean DAndrea 3 years ago from Victoria, Australia

      Butter is my preferred option for taste alone, but I do use a sunflower spread - I like the taste of this particular brand too. Interesting lens - thanks for the info.

    • Elsie Hagley profile image
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      Elsie Hagley 3 years ago from New Zealand

      @Lynn Klobuchar: Love your comment about Margarine verse Butter, like your recommendation about not using margarine, I just need to change my habits. That's a great loss in weight I'm sure you must be feeling great.

    • Lynn Klobuchar profile image

      Lynn Klobuchar 3 years ago from Minneapolis, Minnesota

      I never had margarine in the house. Ever. It was my little rebellion, and I am so glad I was so stubborn. Real, natural fat is what our body craves -- that's why it converts excess carbs into fat.

      I have a way to go, but when I gave up wheat I lost 10 pounds in about 3 months without doing anything else. I eat cream and butter and feel satisfied not looking for something else to eat an hour later.

      Thanks for this lens. I really would recommend not using margarine or other ultra processed oils. I am with Susan -- butter, olive oil and coconut oil.

    • Elsie Hagley profile image
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      Elsie Hagley 3 years ago from New Zealand

      @Nancy Hardin: Thanks for the visit and comment. I agree with you about so many overweight people and not being very active. I still bake with butter but use margarine on my bread and toast. I'm very active still on the farm even in my seventies.

    • Nancy Hardin profile image

      Nancy Carol Brown Hardin 3 years ago from Las Vegas, NV

      I believe that we were healthier when we ate butter, than since we've mostly switched to margarine. When I look back on my younger years, I don't remember so many overweight, unhealthy people around me. But then, we also were very active physically, which occurs less often today.

    • Elsie Hagley profile image
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      Elsie Hagley 3 years ago from New Zealand

      @TanoCalvenoa: Thanks for visiting and commenting. Very true what you said about cholesterol and saturated fat myths. I hope by writing articles like this that society will realize that butter is okay.

    • profile image

      TanoCalvenoa 3 years ago

      Wow, this is great. I'm so glad you're getting the word out about this. The cholesterol and saturated fat myths (that they'll kill us all if we eat them) are still pretty widespread in society.

    • Elsie Hagley profile image
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      Elsie Hagley 3 years ago from New Zealand

      @SusanDeppner: Hi Susan, Yes I was quite shock also by the way they make margarine. I always wondered how it was done, but never ever took the time to check it out until doing this article. I agree with the little bit of knowledge and work it out yourself, if unsatisfactory just continue with what you know is working well.

    • TapIn2U profile image

      TapIn2U 3 years ago

      Great info! I use butter more on cooking. Sundae ;-)

    • Elsie Hagley profile image
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      Elsie Hagley 3 years ago from New Zealand

      @TapIn2U: I use butter also as I have tried others spreads beside margarine, have had to many failure, so as long as I use butter in all recipes, my cooking is good.

    • SusanDeppner profile image

      Susan Deppner 3 years ago from Arkansas USA

      When I read the process of making margarine (the steaming and the bubbling of hydrogen gas), it doesn't sound like something I'd want in my body. A friend convinced me a couple of years ago to use butter for cooking instead, and I do. I also use a lot of olive oil and some coconut oil. The so-called experts seem to come and go, so I try to rely on a little bit of knowledge and a lot more common sense these days when it comes to how I cook and what we eat. Lots to think about!

    • Elsie Hagley profile image
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      Elsie Hagley 3 years ago from New Zealand

      @Brite-Ideas: I agree with what you said, but margarine is still on my table as a spread and I'm still deciding whether to just bring on the soften butter from my fridge. There has been other ideas for a spread suggested, but in the back of my mind I think butter would be the better choice.

    • Brite-Ideas profile image

      Barbara Tremblay Cipak 3 years ago from Toronto, Canada

      very informative - my mom and I were discussing this last year - in the 60's and 70's we NEVER used margarine, only butter - we both concluded that butter is the way to go

    • Elsie Hagley profile image
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      Elsie Hagley 3 years ago from New Zealand

      @ColettaTeske: Thanks for the comment. I'm interested about you baking with coconut oil. Do you make cookies with coconut oil? As that oil is supposed to be very healthy.

    • Elsie Hagley profile image
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      Elsie Hagley 3 years ago from New Zealand

      @fullofshoes: Thanks for you comment, I'm interested why you stopped using margarine.

      I would like to take this subject further to do more research on it as it's one thing we use a lot on spread. As my niche is Health and Aging, I think many will be interested so they can make the right choice, not that there's any right one, as years go-by scientists keeping changing their results, which makes it hard to know which is right and what's wrong.

    • Elsie Hagley profile image
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      Elsie Hagley 3 years ago from New Zealand

      @Merrci: Interesting. No I haven't tried Brummel and Brown for a spread, but I would like to know more about it , must do some research on it and find out what kind of oils etc it is made with.

      Thanks for sharing, I'm looking forward to what other spreads people use.

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      ColettaTeske 3 years ago

      We use just a small amount of butter and never use margarine. I like to bake with coconut oil and we have felt better since we added this fat to our diet. Thank you for the awesome information.

    • profile image

      fullofshoes 3 years ago

      We only use real butter and not very much of it. We stopped using margarine quite a while ago; probably a year or two at least.

    • Merrci profile image

      Merry Citarella 3 years ago from Oregon's Southern Coast

      PS Great lens by the way. It's something all of us should consider!

    • Merrci profile image

      Merry Citarella 3 years ago from Oregon's Southern Coast

      I've gone back and forth on it so often! Now I use butter to cook and bake, (or olive/grapeseed oil for cooking), and Brummel and Brown for a margarine like spread. It is made with yogurt. Have you tried it?