Butter Vs. Margarine

Margarine is a popular fat that is totally fabricated.  When margarine first came on the market, it was not widely accepted because it looked like lard.  Artificial colours and flavours were soon added.  Margarine was then packaged in sticks and tubs, making it look and taste almost exactly like real butter  (I Can't Believe It's Not Butter)  

Margarine is made by taking liquid vegetable fat (that is not highly saturated) and then heating it, or hydrogenating it so that it becomes solid at room temperature.  This changes the oil's molecular structure, thus damaging it's healthful qualitites.  Dr. Kummerow of the University of Illinois has shown that these unnatural fats can actually raise cholesterol levels.

Recent media reports suggest a greater link between buttter and heart disease.  So what's the bottom line?  I always use butter when margarine is called for in a recipe.  I use only half the amount called for (because butter it still very high in naturally saturated fat) and I replace the other half with another liquid ingredient that enhances that particular recipe.  (Example:  applesauce, water, fruit juice concentrate, egg whites, milk etc.)  Pureed beans or pulses can replace all of the butter in cookie recipes along with enhancing the texture and the protein content.

You can also opt for a lower-fat choice when eating toast or bread, such a fat-free cream cheese and All Fruit jam.  I use it in the places only when nothing else will suffice.  I do not believe that Mother Nature would create something as delicous as butter and expect us never to taste it.  Moderation, not excessiveness or exclusion is the key to a life filled with health, vigor, and longevity.

We will talk about Good Fats and Bad Fats in oils in our next post.