Butter vs. Margarine

Margarine became popular in the United States during World War II when dairy products were extremely scarce. Today margarine is made from a variety of animal or vegetable oils and sometimes mixed with skim milk, emulsifiers, and salt. The vegetable oils have been chemical treated to last longer on the grocery shelf. The oils they are made from start off as unsaturated fats, which means they contain double bonds. During production, hydrogen atoms are added to these double bonds, making a hydrogenated or partially hydrogenated oil. Food producers have succeeded in making a shelf stable product, but in doing so, have created a "martian fat."

Hydrogenated fats, or trans fats as they are also known, are not broken down by the body well. The trans refers to the shape the carbon chain that makes up the fat is in. Normally fats are in a cis shape, so the awkward trans shape prevents a problem. The digestion is extremely stressful on the body and results in increased inflammation, which leads to problems such as arthritis, heart disease, poor immunity, and symptoms associated with asthma and allergies.

So is margarine healthier than butter? Absolutely not! Butter is indeed a saturated fat, but it contains no trans fats. Butter can be safely used as a condiment, ie spread on bread, in small amounts. Butter does contain dietary cholesterol, but this should not effect blood cholesterol levels unless the butter is used at a high temperature. It is at high temps that the bonds in butter breakdown creating free radicals and plaque buildup in the arteries.

Keep in mind that butter is still a fat, which means it has over twice as many calories per gram as carbohydrates and protein. So make sure it is used strictly in moderation as a condiment and you will be in good shape!