Butter vs. Margarine: New Research Reveals Which is Healthier

newsmax ^ | 2/15/2013 | Sylvia Booth Hubbard

[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.

[corbe]

<<<>>>> My Father (bless his departed Soul), asked me that very question 20 years ago, I simply replied, NO, my Mother taught me not to pee on my hands.

[right way right]

Butter mmmmmmmm.
A cube a day keeps me well lubed.

[Carriage Hill]

Even better than butter:

http://www.dartagnan.com/3419/p3395/articles/Duck-Fat.html

Great for frying, satuteeing, seasoning etc:

http://www.dartagnan.com/3511/p3475/articles/Cooking-with-Duck-Fat.html

&

http://www.dartagnan.com/51181/731861/Pantry-Goods/Duck-Fat.html

[muawiyah]

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............

[goodwithagun]

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!

[shhrubbery!]

Is that because of possible health problems from the salt or to keep it from adding unwanted taste attributes to the recipes? I only ask because the dangers of salt have been so overblown.

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.

[Carriage Hill]

Best quality family of brands butter sold, anywhere:

http://www.kellerscreamery.com/our-brands/

[muawiyah]

Recently been testing out the olive/canola oil blends. Several of them are great for frying foods breaded with cornmeal ~ more recently I noticed Conquistidor EVOO on sale at the nearby Korean grocery.

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.

[outofsalt]

My Irish name is Patty O’furniture...

[MD Expat in PA]

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.

http://www.jumpstart.com/common/make-your-butter

Sadly, I can’t 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 wasn’t prepared in a USDA approved kitchen.

[444Flyer]

Nothing else tastes as good on corn on the cob either. Like butter...

"5 Reasons Why Butter is a Superfood"

[GeronL]

lol

[444Flyer]

:)

[GeronL]

more likely learn to make lubricant these days

[ConorMacNessa]

Have never tried coconut oil, although I've used peanut oil with popcorn. That worked well and tasted good. I use olive oil in most of my cooking recipes.



Keep Faith with the Fallen of Benghazi! Let the Obama Regime, for once, tell the Truth!

Fiat Justitia, Ruat Coelum!

Genuflectimus non ad principem sed ad Principem Pacis!

Listen, O isles, unto me; and hearken, ye people, from far; The LORD hath called me from the womb; from the bowels of my mother hath he made mention of my name. (Isaiah 49:1 KJV)

[St_Thomas_Aquinas]

Remember the 70’s when Eggs were going to kill you?

Eggs, steak and butter. All supposedly deadly. My dad missed out on a lot of good food before he died of heart disease.

[dalereed]

I’ll keep eating margarine because I don’t like butter!

Been eating it for over 70 years so why quit now!

[CatherineofAragon]

LOL

[bigheadfred]

My generic Korean name would be Kim Lee-Park (funny if you get it)

OK. A quick web search brought back this. To get that wouldn't only be funny, it would be outf***ing standing.

[goodwithagun]

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.