Is Butter Better? Guest Post

Loyal, faithful readers in search of all things food related, I know you are still there!  I have so much to write about yet so little to actually say right now!
You see, I am still settling into my new apartment which seems cold and lonely at times. My new bed is absolutely amazing and I love my bathroom.  I have needed time to clean and finish setting things up so Sarah was wonderful enough to write a guest post! She and I are classmates, both love human nutrient metabolism, and often get asked a good dose of questions that we could go on and on about regarding nutrition.  One of these topics is butter. That creamy substance that just makes everything “taste better” . But, Is Butter Better?

Here are Sarah’s thoughts…

The day before Thanksgiving I was sent a chain email by a family member questioning which was more healthful: Butter or Margarine? I’ve been asked this question quite a few times and my answer is partially scientific and partially personal choice.

First of all realize, these are added sources of fat in the diet. I hardly ever use butter or margarine when cooking anything, and yes it can be done. Baking …well that’s a different story. So what do I cook with? Olive Oil. Of course this isn’t always the best choice for some cooking techniques and dishes, and typically doesn’t come in the ramekin with the loaf of bread at your favorite dinner restaurant. So you’re going to have to choose at some point and hopefully your choice will be more well informed.

What is margarine? Basically it is a spread made from vegetable oils. How do these vegetable oils become solid you might ask? Well for the most part margarines are hydrogenated to form a solid. Did you catch that buzz word? Hydrogenated: a bad word when it comes to food products. Why? Well because the hydrogenation process turns fats into Trans fats (buzz word number 2). Trans fats raise bad cholesterol, or LDL, and raise one’s risk of coronary heart disease. So yes margarine is lower in overall fat but the real subject is the type of fat. Read margarine labels carefully, 0g Trans fat doesn’t mean a whole lot when an ingredient has the word hydrogenated in it. Food manufacturers are allowed to label something as 0g Trans fat when it has less than 500mg per serving. How many servings are you eating?

So you’re saying butter is better? Moderately, give me one more minute. It is better, comparatively, in my opinion than margarine. Two reasons: no trans fats, and I find comfort in the fact that it’s not made in a lab by food chemists. But you don’t want lose sight of the issue: your health. Butter is high in saturated fats which ALSO contribute to coronary heart disease. Good news is that not all fats are created equally.

Mono-unsaturated fats are sometimes referred to as “good fats” and they are. MUFA’s help to lower “bad” cholesterol and may even raise “good” cholesterol. We can get the benefits of these good fats from oils like Olive Oil and Canola Oil so consider cooking with these when you can. But remember, too much of anything can be a bad thing. If you must have your butter consider using whipped butter which tends to go a little further thanks to the air whipped into it, or just simply use less. No matter which you decide to use, use it in moderation and you’ll be on your way to being healthier. Happy Holidays & Healthy Eating.

-Sarah B.
MS Candidate, Human Nutrition & Metabolism