Butter vs. margarine, which is healthier?
Growing up my mom used margarine. We were led to believe it is healthier for us. But now, butter is better. Why?
Margarine contains emulsifiers. Emulsifiers, basically put, change the chemical make up of a food item (processed). Granted margarine may be lower in calories, but not all calories are created equal. Margarine is a hydrogenated fat. Primary ingredient is vegetable oil, but it is liquid in it’s natural state. Hydrogenated process (The vegetable oils are subjected to a hydrogenation process. This involves exposing the oils to high heat, high pressure, hydrogen gas and a metal catalyst.*) changes it’s natural state to a solid form, changing the chemical make up of vegetable oil.
Butter is is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk.**
Our bodies are very smart. They know when we ingest something that is not natural and is synthetic. Think about the many side effects listed from prescriptions.
Of course ingesting too much butter, like anything else, is not good for us. Moderation.
Look at food labels. Be a smart shopper, which can lead to a healthier life for you and your family. After all, you don’t buy a car without looking under the hood. Why buy something you eat without looking at the label.
Making 1-2 simple changes per month, is doable and in a year’s time you’ll have made 12-24 changes.
Click here for help on changes and health goals.
Enjoy your day.
Mary Beth Potrykus