Skip to comments.Butter vs. Margarine: New Research Reveals Which is Healthier
Posted on 02/16/2013 2:37:32 PM PST by Signalman
Margarine isn't better for your heart than butter it's worse, according to a new analysis of a 40-year-old study. For 50 years, health experts and organizations, including the American Heart Association, have urged people to replace butter and other saturated fats in their diets with vegetable oils to reduce the risk of heart disease. Millions of Americans responded by replacing butter with margarine made from omega-6 polyunsaturated vegetable oils found in corn and safflower oil.
Decades later, however, heart disease is still the leading cause of death in both American men and women, and a recent analysis of data collected from 1966 to 1973 indicates that replacing butter and other saturated fats with vegetable oils may have increased the risk of heart disease instead of reducing it.
(Excerpt) Read more at newsmaxhealth.com ...
Oh, I don’t doubt you a bit.
Lewis Grizzard did a hilarious routine about ordering some fried eggs.
Horrified Staff and patrons warned him away.
Good Lord Man! You are as good as dead!
I used to churn butter at my grandparents places when I was a kid. My grandmothers both cooked with butter, because they MADE it. And whatever my mama fed me didn't stunt my growth. When I was 45 I could still lift an engine block, but now that I'm (almost) 52 the 8/4 hardwood I've been wrassling all week, with the overtime, has done tuckered me out.
But that exhaustion is probably something else. Only my liver knows for sure.
“Youd probably be surprised how many food service workers dont wash their hands.”
Yea, I used to work at a fast food place. No need to wash my hands, unless they seemed dirty (like after working on my car in their parking lot...then I’d wash-up, of course).
And Mazola parties are under high scrutiny from the authority’s!
This is the best non-butter substitute I’ve tried. It has a good texture and melts like butter. But it’s good for you.
Park A. Park B. How many of the actors in the Korean shows you watch have the name Park???????
Well, who knew that talking margarine was a silent killer??
It's obvious that you're a young'un. Before the dot, there was the little packet from which you sprinkled the coloring powder into the white stuff; that was during WWII. And it wasn't encased in a plastic bag either; you had to mix it with a wooden spoon or with your hands!
I get it.
My generic Korean name would be Kim Lee-Park (funny if you get it)
So long as it is not hydrogenated I suspect it is OK.
The closer to natural the better IMHO.
Yes. Because it messes up your seasoning as you cook. You should add the salt to taste. With already salted butter you can end up with a too salty dish because of the additional sodium in it to what is required for the recipe.
Wow....bet you remember dinosaurs, too. :-)
I don’t get it.
But I prolly would if it was Kim Chi Park.
And then you would definitely be invited to Park it somewhere else.
That is Oleo.
Ah, yes...Nellie, my pet dinosaur. May she rest in peace.
Right. (I made a similar reply upthread to another poster)
Then there are the pure sucrose fans ~ they never seem to understand that the human liver is going to turn it into something useable like glucose and fructose ~ MY WORD WE'RE OUR OWN HONEY BEES!!!!!!
Currently I'm on a purely natural Mediterranean diet consisting of peanuts, extra virgin olive oil, jamon and bacon!
I think the chefs calling for unsalted butter do so because of the taste, and how it would affect the final product, rather than anything against using salt per se. I use unsalted because I prefer that but usually keep some salted butter in the freezer for the recipes that call for it.
lub’ dem franenfoods!
I eat processed food like everyone else, it is hard to avoid, but I try to stay as close to natural as I can.
I am cooking right now.
Kim, Lee and Park (various spellings/translations) make up about 45+% of the family names in South Korea
LOL if only that were true! As far as diet, I was given advice from Docs based on “research” but I figured out that most of the studies were conducted by a group of people wanting a certain outcome. I’ve had bad cholesteral all my life, and I found that flaxseed, exercise, avacados and nuts (the kind that grow on trees) help. I still am a red meat eater and I love cheese, eggs, bacon, etc., just try to balance things out.
To all.....There is no substitute for crisco in Snickerdoodles...unless you don’t really care about our beloved Snickerdoodles.
I call the dictator of North Korea Kim3, with him being the 3rd one
A cube a day keeps me well lubed.
Even better than butter:
Great for frying, satuteeing, seasoning etc:
my mother, or grandmother, would sit me on a basket on the counter or table ~ and they’d color the margarine. memory just doesn’t go back much further............
It’s still a molecule or two away from plastic, which makes it more difficult for your body tp process. We’ve recently replaced butter in baking recipes with coconut oil, since we discovered dairy sets off our son’s ADHD like a firecracker. It’s actually really good! We use it to pop popcorn on the stove as well and oh my it s tasty!
Agree, the dangers of salt have been exaggerated.
But I always buy unsalted, aka "sweet" butter. Years ago I read that it's a better grade of butter. Poorer quality butter can have its off-taste disguised by the addition of salt.
Usually stores sell salted and unsalted butter for the same price, so there's no downside to buying the unsalted.
Best quality family of brands butter sold, anywhere:
This is a Spanish oil, and we haven't had much of that available in the DC market for several years ~ the deal is the olive farmers couldn't get loans for harvest so they just left the olives on the trees pending economic recovery. i think marginal commodity investors are making those loans now and picking this stuff up cheap ~ $4 a liter for EVOO from Spain versus $4 a liter or 55th pressing filtered stuff from italy ~ if that's a clue.
it happens to be great stuff ~ frying, drizzling, sauces, whatever. There's modern technology in the processing of Spanish olives.
My Irish name is Patty O’furniture...
I remember in early elementary school, 1st or 2nd grade perhaps, making butter in class. We used heavy cream and put it in a clean glass jar with a lid and a marble inside and all of us took turns shaking it until it turned to butter. It was a science project and a very tasty one to boot as we spread it on fresh baked bread our teacher brought from home.
Sadly, I cant imagine many public school teachers being allowed to do that nowadays butter= cows=global warming, the potential for breaking glass, food allergies, religious objections, some stupid kid might actually choke by trying to swallow the marble, live alone a teacher bringing a home baked food product that wasnt prepared in a USDA approved kitchen.
more likely learn to make lubricant these days
Eggs, steak and butter. All supposedly deadly. My dad missed out on a lot of good food before he died of heart disease.
I’ll keep eating margarine because I don’t like butter!
Been eating it for over 70 years so why quit now!
OK. A quick web search brought back this. To get that wouldn't only be funny, it would be outf***ing standing.
Coconut oil is nice because at room temp it’s the consistency of room temp butter or Crisco. This is why it’s nice for baking.
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