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Butter is normally more expensive than margarine. People sometimes substitute butter for margarine and vice versa because this two product have the same relative makeup of fat and water which is fine with the exchange. Apart from the price factor as a comparison, cholesterol issue is another consideration when deciding which one is better - butter or margarine?
There is a myth about eating margarine instead of butter will keep your cholesterol down. To determine which one is better for heart health, Dr. Wilson discuss about the fat content and origin of both butter and margarine.
To make margarine, the oil must be hardened.
This is done by bubbling hydrogen through the vegetable oil at high temperature. The hydrogen saturates some of the carbon-carbon bonds of the oil. The product then becomes hard or solid at room temperature.
When the carbon bonds are saturated, the product is called a saturated fat. Margarine contains some saturated fat. Otherwise it would not be hard at room temperature.
The final product also usually contains some trans-fatty acids, nickel, cadmium and often other very toxic contaminants. Margarine also contains artificial or natural coloring agents, or it would look like bicycle grease.
Research shows that trans-fatty acids increase inflammation in the body. This can worsen illnesses such as colitis and arthritis. Very recent research indicates that trans-fatty acids in margarine raise LDL levels. LDL is the "bad" cholesterol.
Nickel is an extremely toxic chemical that in excess causes lung cancer, kidney disease, depression and more.
Butter is made from the cream that rises to the top if milk is allowed to sit for a time. Butter is made by churning cream. This causes a chemical reaction that causes the cream to harden slightly, giving it the buttery consistency.
Butter is an excellent source of fat-soluble vitamins such as vitamin A, D, E and K. These are not found to any degree in margarine. The vitamin content of butter varies seasonally, depending on the diet of the animals from which it is derived.
Butter does not contain trans-fatty acids or toxic metals, hopefully, such as nickel and cadmium. Butter contains some milk solids, giving it a whitish color. Ghee or clarified butter does not contain the milk solids.
Dr. Weston Price in his book Nutrition and Physical Degeneration identified a factor in butter that is essential for proper growth and development of the bone structure. He was able to reverse severe tooth decay in children by feeding them one meal a day of highly nutritious food - including butter.
Butter is almost a pure fat, and does not contain many of the allergens found in other milk products. For example, it does not contain milk protein (casein) or milk sugar (lactose), which are two highly allergenic components of some dairy products.
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Butter or Margarine?
Saturated fat and trans fat in both margarine and butter can raise total cholesterol and LDL cholesterol. It is always best to consume these product in moderation. Margarine maybe less expensive than butter,but it is often contains poor-quality, refined, artificially saturated vegetable oil, harmful trans-fatty acids, residues of toxic metals and does not contain many nutrients at all.
By contrast, butter is a natural food and one of the best sources of important fat-soluble vitamins. You may have to pay more for butter, but it's worth it for its nutritionally.