Butter vs. Margarine

Good Stuff on the Left.  Bad Stuff on the Right.

Why anyone would still willingly eat margarine is beyond me. Seriously.   Taste alone should be enough deterrent, but beyond personal taste preferences, there’s a striking difference between the healthfulness of the two foods.

Margarine

Margarine, even now after everyone knows and understands the word transfat, margarine is still sometimes heralded as “heart-healthy” and the ideal over butter.   Margarine is made from vegetable oils – mostly soy and cottonseed.   These vegetable oils are processed under extreme conditions: high heat, high pressure and using chemical solvents designed to extract the oil.   Vegetable oils are largely comprised of polyunsaturated fatty acids which degrades easily without the added insult of extreme processing during the manufacture.

Polyunsaturated oils are not as heart-healthy as you might think.   While it’s certain that some intake of polyunsaturated fatty acids are important to our health (take Omega-3 fatty acids for example), excessive intake is actually linked to chronic disease.   Part of this problem stems from the lack of balance in our diet of Omega-3s to Omega-6s.   I’ve read that the ideal ratio is 3:1 Omega-6 to Omega-3, but some research indicates that the ideal ratio might actually be closer to 1:1.   Regardless of whether or not the ratio is 3:1 or 1:1, we’re not even close as most people eat far higher ratio of Omega-6 fatty acids to Omega-3s.   Excessive consumption of these oils is actually linked to cancer, heart disease, damage to bodily organs, impaired growth and obesity.

But that’s not quite all, polyunsaturated fats degrade and go rancid very easily leaving them susceptible to oxidation and high levels of free radicals.   When heated, as in the creation of margarine or cooking and baking, the oils are further degraded.

Additionally, most margarines further insult these oils by subjecting them to the hydrogenation process which leaves them more solid at room temperature and spreadable.   Unfortunately, the hydrogenation process produces trans-fatty acids which are severely damaging to human health.

Beyond all of that, one must recognize that these oils (with a few rare exceptions) were simply not present in the human diet until the last hundred years and were not consumed to any great degree until the last few decades.   Without a doubt, our ancestors had no ability to chemically extract oil from cottonseeds and they certainly had no ability to hydrogenate them.

Butter

Butter is an oft-loathed and oft-loved food.   Who can deny the deliciousness of that wonderful creamy flavor?   Yet, over the past century as the prevalence of the vegetable oil industry has risen, butter has become maligned by the medical community to the detriment of our health.

Butter is an animal fat and, like other animal fats, is largely comprised of saturated fat.   Saturated fat has been given a bad rap despite the faulty and inaccurate research indicating that it’s damaging to the cardiovascular system.   Indeed the short-chain and medium-chain fatty acids that come from butter offer antimicrobial and immune-enhancing benefits to the eater.   As an added benefit, saturated fat is heat-stable meaning that it is not as likely to be damaged by heat and cooking as polyunsaturated fats are.

Butter is rich in vitamins and minerals that are not present in margarine.   For example, butter is rich in real Vitamin A – a vitamin that is critical to reproductive health and vitally important to both babies still developing in their mothers’ wombs as well as young children.   Butter is rich in Vitamin E, Vitamin K, Vitamin D and the mineral selenium all of which are vital to health.

Beyond the vitamins and minerals critical to human health, butter contains other important factors which   convey benefits to our bodies.   Butter contains conjugated linoleic acid which is known to fight cancer.   It also contains lecithin which assists the metabolism of cholesterol and fat.   Speaking of cholesterol, it is a factor that is critical to brain development that margarine simply lacks.

Historically, butter has been eaten for millennia with the most prized butter coming from the cream of cows pastured on quickly growing spring grasses.   Indeed, the butter from grass-fed cows is richer in vitamins and minerals than the butter coming from cows kept in confinement and the butter made from the raw cream of grass-fed cows is the best option as it is closest to its original nature and rich in enzymes and beneficial bacteria that would have been killed by the pasteurization process.   If raw butter is unavailable, choose butter from grass-fed cows such as KerryGold or Organic Valley Limited Edition Pasture Butter.   You can also find butter from grass-fed cows online.   (See sources.)

Butter is a natural, wholesome food that humans have enjoyed for thousands of years and it’s deeply nutritive.   When wondering what’s best: margarine or butter, the answer is real butter hands-down.

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What people are saying

  1. says

    We love butter, but will admit for years I bought Margarine because I thought that was best. Now just the thought of it, makes me sad for using it for so long! But, live and learn. Great post, with lots of good info :)

  2. Scott says

    This is obsurd. There’s no publishing information, no reliable sources cited and complete lack of regard for unbiased reporting. First of all, the author claims that the hydrogenation process creates trans-fatty acids. This could possibly be true but those fats would be listed on the nutritional information label, not to mention that no matter how many trans-fats are “created” during any process with margarine, it should be taken into consideration how many trans-fats are in real butter. I doubt it’s less than cooked margarine. It sounds to me like the author is the type of person to sue Mcdonalds for making him/her fat. Sheer stupidity and ignorance.

    • Dolores says

      LOL. You are the one who needs to do some research. Butter doesn’t have any trans fat. Trans fat is artificially introduced into ONLY vegetable oils. What butter DOES have is cholesterol and saturated fats. (these are not as bad as trans fat, but still, not great for you either)

      As a note to everyone else: calling butter OR margerine “better” is like calling cake better than ice cream… solid fats are bad for you if you have more than a few teaspoons 2 – 3 times a week. This goes for ALL solidified fats, so don’t kid yourselves. It is horribly unhealthy to eat them everyday. Stick to olive oil, sunflower oil, etc (the non-hyrorogenated kind. aka: natural liquid oils aka: the “best” fats)

      Butter or Margerine Alternatives:

      try putting some ricotta cheese on your toast in the morning instead of oils. Ricotta is high in protein and VERY low in fat (they sell nonfat also) plus it also goes great with jam if you are a jam eater, and spices if you like more flavor. I love mixing ricotta cheese with lemon and oregano. Makes a great spread. You can also put ricotta on waffles, english muffins, etc.

      try grilling, baking or steaming your food instead of sauteing or frying. I stopped buying large containers of oil so I didn’t have enough to fry with, and this has forced me to switch to using only minimal amounts. It was easier than I thought it would be to cook differently. And I am from the South – grew up cooking southern food.

      Stay away from high fat baked goods in general. Protein + vegetables + rice or polenta is much better for you than breads, muffins, cookies and crackers.

    • Turner says

      I agree with scott 100%. but I agree with Monty 110%

      Jenny,
      You lose so much credibility when your writing is so biased. (To Chris, yeah its the New York Times. Jenny is some random blogger. Hey who knows, Jenny might write for the NYT? Highly doubtful but maybe. And maybe she had her piece fact checked 20 plus times like the articles in the NYT. Again, highly doubtful but maybe)
      So Jenny, these are some things I think you wrongfully tried to portray:
      -you can’t stand the idea of a food product being processed and no one should ever touch food that is processed,
      -if a person was to not eat like our ancestors than it is wrong and there are no acceptions to this.
      -Everything about butter is beneficial. There is nothing in butter that is not beneficial, and if I ate butter, I would be a super healthy person.
      -Everything about margarine is harmful. There is nothing in margarine that is beneficial, and if I ate margarine, I would be a super unhealthy person.
      -There are vitamins in butter that are vital to life. Without butter, we’d all die.
      -Oh, and margarine causes cancer.

      also you say you’ve read something. first off congrats, 2nd where again did you read this? (I don’t actually care where but I just want you to see that through your reading you found the “ideal ratio”……..according to who? this is what I think scott meant by you not having any reliable sources cited.

      “I’ve read that the ideal ratio is 3:1 Omega-6 to Omega-3, but some research indicates that the ideal ratio might actually be closer to 1:1. Regardless of whether or not the ratio is 3:1 or 1:1, we’re not even close as most people eat far higher ratio of Omega-6 fatty acids to Omega-3s. Excessive consumption of these oils is actually linked to cancer, heart disease, damage to bodily organs, impaired growth and obesity.”

      (btw coleen)
      really!? haha
      i don’t disagree with you or agree, I just think you’re funny, in like a reality tv kind of way.

  3. says

    Whoa, Scott! Lighten up on the vitriol, would ya!

    I’m not sure what information in Jenny’s post you thought required citation as most of what she’s said has become common knowledge to those who read newspapers like the New York Times. See this 2007 NYT article to learn much of the same that Jenny’s reported here, . You might notice that the Times doesn’t include many citations either. Is that more lack of regard for unbiased reporting?

    Chris´s last post: Christmas Meals Plans.

  4. Livia says

    Scott,
    I think it is high time that you were introduced to the work of such highly qualified scientists as Johanna Budwig and Mary Enig.

    Johanna Budwig had it out in the German Courts with the margarine industry many, many decades ago. Margarine is bad, bad, bad, and she had the science to prove it in a court of law way back then. She also went on to cure people of cancer, heart disease, arthritis, etc, by getting them OFF of margarine and replacing that toxic fat with flax seed oil and cottage cheese to correct the omega-6 overload and the damaging effects of trans fats. Dr. Budwig was highly respected in her day, and some of her books are still in print. Her protocols are still used today, though industry has not stopped trying to shout out old lies about the benefits of margarine and the evils of butter.

    Mary Enig, PhD., a fat biochemist, is also worth reading. She KNOWS fats like few others, and has written some fairly understandable materials, some of which she co-authored with Sally Fallon for even wider appeal.

    Margarine is NOT your friend, no matter what you have heard on television and from doctors, as medical education is funded by industries of different sorts. The only reason you think it is ok is because that is what you have been told all your life by people who haven’t looked closer at this issue than what they were told by their teachers, their sales reps, their television set, and the shiny, colorful food packages at the store.

  5. Livia says

    PS, Scott – nutritional labels could be a lot clearer than they are. The reason they aren’t clearer is because industry doesn’t want them to be much clearer, and managed to convince legislators to allow them a number of loopholes. For example, instead of being told how many grams of fat or protein one should have for someone on a 2000 calorie allowance, the label tells us what percentage a serving of the food is out of a 2000 calorie diet. Huh? This is information in a totally useless form to the average shopper, deliberately obtuse, requiring additional calculations to be of any use. And it is useless on purpose, legislated that way to make it easier for consumers to buy with their emotions, not their brains.

    This sort of nonsense happens all the time in legislation: for example, our USDA organic labeling is so full of holes that organic food isn’t really organic anymore. And an egg can be sold as “no antibiotics” as long as the antibiotics are injected at a certain time in the process of production. And a chicken that never sees the light of day, ever, can be designated “cage free” as long as there is a tiny opening in the wall of a gigantic hatchery that is left open for part of the day. And it can be “free range” without having any grass or bugs or worms available because it is “free-ranging” on compacted dirt. There is also a level of trans fats allowed in a food while it is still legal to claim “no trans fats.” RIDICULOUS BUT TRUE!

    So don’t gripe about this article. Get educated.

  6. Kelly says

    Way to go Jenny! Butter is natural and healthy for all the reasons you mentioned. Margarine is well, just plain poison. Damaged fats should be out-lawed. If everyone ate butter and olive oil they’d be a lot healthier.

  7. Emma says

    Trans fat naturally occurs in some foods, like butter, but are also formed in the processing of some foods where product texture and shelf life are desired. I’ve learned a lot about this subject because I work with the National Association of Margarine Manufacturers. In addition, heart disease runs in my family so I’ve got a personal interest in this subject as well.

    Using new technologies, margarine manufacturers have met the challenge and eliminated or reduced trans fat in margarine products, making a good product even better. In fact, almost every soft margarine product now shows “0 grams trans fats” on its label. In addition to great taste and convenience, margarine contributes to lower blood cholesterol levels when substituted for butter and it contains vitamin E and essential fatty acids. When comparing margarine to butter, many margarine products are the recommended alternative as stated by of the American Heart Association, as well as the Federal government’s National Cholesterol Education Program. And yes, it’s still an economical choice for the consumer.

    • Jen says

      See when you site the AHA and the Government (which are bed buddies) I knew for sure that
      your information was sadly the brainwashing material you’ve received from working in that
      industry. Government, Big Pharma or even the 5or 6 billionaires that pretty much run this world
      bend all the info the way they want and we all listen to what tickles our ears. Natural is and has
      always been better. It’s just a way to mass produce in a cheap way to make $$$$$ for the people who
      already have a lot of $$$$$.

  8. Monty says

    No matter what Jenny’s supporters say, her opening sentence makes it clear that she’s not going to be even remotely fair, so Scott got worked up over nothing. The problem is that Jenny is speaking as if she were an authority, and this is misleading, because she is speaking more from personal preference than from any actual science. If her argument in favor of butter were sound, she wouldn’t need to have made such a one-sided argument against margarine. First, not all margarines are created equal. The test here is not what Jenny or I say, but what the labels show at the supermarket. Anyone can check them for themselves. Second, there is overwhelming support among nutritionists for people who are overweight, have a tendency to high cholesterol, and/or do not get much exercise to use margarine. You may find these nutritionists’ reports online at mayoclinic.com and at my.clevelandclinic.org. Anyone who lives near a university that has a medical library can study the research that has been done. And, yes, the NY Times is as equally biased as Jenny. I eat butter from time to time, but a low fat margarine with no transfats tastes just as good to me. The one I eat has poly and monounsaturated fats, which contributes to “good” cholesterol. To be fair to pseudoscience, you should look at 100777.com which perpetuates a lie about margarine; this lie is corrected at snopes.com. Unlike Jenny, who at least has a name, 100777.com is either quackery or a hoax, like that Nigerian billionaire willing to give you a big share of his fortune if you’ll just send him some money! Another pro-butter article on line at drlwilson.com sounds very scientific and well researched, but a look at the good doctor’s vitae (resume) shows that he has never published in a peer-reviewed journal on nutrition, which makes his arguments suspect. Finally, As we see on the posts, most of the correspondents are mainly interested in defending their own feelings about something, in this case something as morally trivial as butter. Chris refers to “common knowledge” that she’s gotten from the NY Times, as if a journalist were equivalent to a nutritionist. But you know you’re in trouble when you have to “shout,” as Livia does when she capitalizes her last comments. Kelly makes sweeping assertions without considering any kind of medical or scientific information. What disappoints me, though, is that Jenny seems to endorse this kind of behavior. Of course, I understand this behavior: all of us want a pat on the back, but at some point we have to take the step to a more mature view of life. At my age I should just resign myself to the natural human tendency to dishonesty, but I keep hoping that there might be a few honest people in the world. Emma’s comments are a light in the darkness. I hope Erica will see it, because of all the people she seems to be the one hurting from all the disinformation. If Jenny reads this, I hope she will contact Erica and encourage her to eat a healthy margarine and not feel guilty. Paul says that we’ll know them by what they do. Now what will Jenny do?

  9. says

    Monty, maybe all margarines aren’t created equal, but they’re certainly all junk. Why eat a fake when we can eat the real thing? The plain and simple way to tell is to look at the ingredient label that you put so much faith in and compare the number of ingredients. Butter has cream and salt. Margarine’s list is long and full of mystery words because it is so unnatural.

    Check out Kelly the Kitchen Kop’s last post: Suffering from Digestive System problems?.

  10. Barb Thompson says

    We just went organic, I always tried tto eat better, but now we buy the milk and butter. It is so much better, especially the milk. I hate all those chemicals. I’m making organic dog treats and will soon have my own website. We have to feed our pets better, bakinbymoonlite.com. Anything that I can find organic, I BUY. My son and his wife have an organic meat farm, The painted hill farm, in Wells, Mn.

  11. Love Butter says

    We should be eating butter, not margarine. There is no competition in this debate. Butter wins by every factor. Sat fats and cholesterol do NOT cause heart disease! CLAs are beneficial natural trans fats & are nothing like the partially hydrogenated poison in margarine (well, most margarines) Look less on the media and more on real science.

  12. Geoff says

    I know this is an old post, but Scott is actually correct. I am a chemical engineer and I used to work with the soybean oil margarine process. If Jenny can cite what actually happens to the long chain fatty acids in the hydrogenation reactor, or explain the different fatty acid chains and what they do, perhaps this commentary might hold some merit. In addition, real citations from medical professionals might help. Otherwise, the post might as well be like a garbage collector commenting on how to do open heart surgery properly. If anyone wants to know what actually goes into margarine, it’s basically hydrogenated vegetable oils and some preservatives that are safe for humans (like citric acid, or other metal chelators and anti-oxidants). The FDA governs what can and cannot be added, and just because you can’t read the chemicals on the label and then Google them doesn’t mean they are unsafe. In addition, it has been about 15 years since the trans-fatty acid warnings came out, and most hydrogenated oils are made with modified conditions so that trans-fatty acid formation is minimized. Margarine has zero cholesterol, and the energy required to break down the same amount of margarine versus butter is hands down pointedly in margarine’s favor. I actually don’t eat either, I use olive oil most of the time, if that does anything for you…..

  13. Annie says

    Hmmm … I think I’d trust a garbage collector in the surgery room better than I’d trust a chemical engineer in the kitchen.

  14. says

    Butter Rocks! There is nothing to compare to raw butter from a pasture grazing cow!

    Someone told me recently, that when margarine first came out, it was packaged with the dye in a separate pouch. Children “made butter” by kneading the package until the dye was spread evenly throughout the margarine! When I asked why she thought it came that way, she replied, “So we would KNOW it was not real butter.”

    Look how far we have come since then! Now we have a nation convinced that margarine is preferable to the natural animal fats that Dr. Weston A. Prices’ research proved were vital to human health!

    You don’t have to be a chemist to have common sense!

    Accept no imitations–Get Real–Get Raw Butter!

  15. says

    The FDA allows food manufacturers to make the zero trans fats claim as long as each serving of the product has less than half a gram of trans fat. In a 1/2 ounce serving, that’s about 3.5% trans fat by weight.

    Margarine typically contains some combination of sterol esters genetically modified liquid soybean oil, liquid canola oil, hydrogenated soybean oil, partially hydrogenated soybean oil, liquid canola oil,soy lecithin, vegetable mono- and diglycerides, potassium sorbate, calcium disodium EDTA, artificial flavors and synthetic vitamins.

    Butter contains milk. From a cow.

    • Jen says

      The FDA allows a lot of things. Things they have had to back track on and there are
      things they should disallow right now.

  16. Kate says

    Gee, Butter from Grass Fed Cows or Margarine from industrial chemical processing – does this scream no brainer or what! So lets see -

    Butter – Vitamins A, D E K2 / Minerals Copper, Selenium, Chromium, Zinc, Manganese & iodine/ Fatty Acids – short & med chain CLA & Wulzen factor

    Margarine – Trans fats, Free radicals, a plethora of synthetic substances, emulsifiers & preservatives as well as petrochemicals, bleach soy protein, sterols etc etc etc

    I recently attended a talk at a University here in Australia and the Professor who spoke said whilst his wing of the hospital was funded by the margarine industry – he would NEVER recommend it to any patient & his family only eat butter from pastured cows. I have watched many family members make butter since I was a toddler and now my little girls are learning the same. There is nothing more natural than this.

    Personally, I don’t need a Professor or an Engineer to tell me what is better for my health or that of my families. Comments like those from Monty & Scott are the reason that we have to scream loudly about what is safe to eat. Butter made from grass fed cows will always be my families first choice!

  17. Paul Johnson says

    I know you all want to believe that natural is better but when it comes down to it what is better is what is healthier to eat, and there is nothing that says that natural products are always more healthy than synthetic products.

    I find it hilarious that you think the scientific community’s take on the issue is wrong. While you whine about “free radicals” and other such hilarious talking points that sound harmful but lack significant evidence, doctors and other scientists are doing studies with strict controls that determine the truth.

    And for the record, scientists in the field have heard your arguments. There is a reason why the reject them.

    Bracing myself for a conspiracy theory.

    By the way, my mother is an accomplished dietician who studies peer reviewed research constantly to help improve her practice. She has bought margarine over butter for as long as I can remember and still does now. I just finished talking to her about your claims. She thinks you are all grossly misrepresenting the facts.

  18. Newt says

    Comparing butter to margerine is like comparing sugar to jam. There are a large number of margerines. Several contain no transfats and contain healty oils. The healthy margerines are more healty than butter. Butter is less detrimental to one’s health than some margerines. Check the Mayo Clinic website. Read labels. Stay healthy.

  19. David Streets says

    Where can I purchase real butter ? Even what is on the grocery shelfs is full of soy this and that it is garbage and taste nothing like old fashioned butter. It makes me sick to eat it. What brands are actual real butter?

  20. Rose says

    Hmm, interesting article which I found when Googling ‘butter vs margarine’. I have a diabetic partner who loves butter and dislikes using margarine, so am trying to figure out if he can just have butter. This has helped, thank you for the interesting article and comments. (It’s also made me wonder if we can get raw butter in NZ.)

    • Jen says

      Kerrygold brand from Ireland makes the best tasting real butter. But that probably
      means that they have not reduced any of the good ole butter fat.

  21. Ash says

    I would just like to know why and how government organisations have the right to tell us what we can and can’t eat, and what is healthy and not healthy for us. For example, highly processed ‘foods’ are fine, but we are not allowed to buy raw unpasteurized dairy products – because they are apparently a risk to our health.
    Let us make our own decisions on our wellbeing, please!
    If I eat raw milk and get sick its my decision, my responsibilty.
    That is how it should be.
    And I’m no chemist, and I see everyone is hooked on the trans fat argument here, but what about the bleaching and cleansing agents, the colouring that goes into margarine production. Tell me that won’t cause problems. Forget about obesity and heart disease – what about cancer? Maybe somebody should study that.

  22. Tom says

    I’m currently looking for information about the pros and cons of butter vs. margarine for my family. I came across this thread and was struck by a heavy case of deja vu. Several years ago when my first child was born I researched the question of vaccination safety. As in this debate the hardest thing to find was anyone who wasn’t certain that their opinion was right and that the other side were idiots. What I found was that there were some real concerns about vaccinations, and that the circumstantial evidence did suggest a link between autism and vaccinations. On the other hand there was extensive testing done that disproved the link very convincingly.There were a very small number of people on both sides of the debate who were truly interested in finding answers, but they were drowned out by the vast number of people mostly interested in winning the argument. Many people who were convinced vaccinations caused autism looked at the medical community as a bunch of rigid, elitists who were in the pocket of the pharmacutical industry. Many people in the medical community looked at the people who raised questions about vaccinations as a bunch of hysterical people who were incapable of thinking with anything other than their emotions. Neither of these characterizations were entirely without merit. The CDC did manipulate data to disprove the claims rather than examine them. A major claim of the side that believed in a link between autism and vaccinations was the same “common sense” argument I’m seeing here. In this case it was based on the fact that the onset of autism coincided with the time that children are given many of their vaccinations, therefore common sense said there was a link. This is pretty faulty logic to say the least.

    We need to look at information in order to form opinions, not to find evidence that backs up the opinions we’ve already formed in ignorance. There is information everywhere nowadays. You can always find evidence that supports what you want to support. We’ve got to stop doing this. It’s unfair to the people who want information. Can’t we admit that there are pros and cons to both sides? Do we have to over simplify everything in order to satisfy how convenient it is when there are good guys and bad guys?

    As far as butter vs. margarine goes I think there is validity to the idea that our bodies have evolved (oh God, there’s another debate) based on working with natural foods. Clearly we as a species have often made huge mistakes when in our hubris we have thought we can improve upon and overcome the natural way of things. Just look at the Army Corps of Engineers flood management projects. However, if one extends that logic then you have to say that anything synthetic is not as healthy as something natural. I, for one, am not looking to live in a world without any “unnatural” medicines. I also don’t think the medical community, which generally recommends margarine, is in the pocket of the margarine industry. It’s good to question the often entrenched opinions of experts, but we also have to be willing to learn from them. I’m still looking for information, and I know that I will automatically have greater faith in someone who admits there valid points to both sides of the argument.

  23. Jenny says

    Tom -

    For me the best evidence is that margarine and other products that rely on industrially-produced simply have never been eaten prior to about 100 years ago, but butter’s been eaten for several thousand years.  One nursed and nourished human evolution, the other didn’t.  I source most of my information from pubmed.gov.  This is a particularly old post, and I note the sources on my newer posts.  You might find the outcome of this recent study  (http://www.mdpi.com/1660-4601/6/10/2626/pdf) interesting.  In an extensive study, researchers found that while eating fruits and vegetables reduced risk of coronary disease, it only did so for men with a high intake of dairy fat.  Check it out.

    - Jenny

  24. colleen says

    Coming from a ‘Creationist’ point of view….How dare we think that man can ‘do it’ better than God?

    When science left the belief in a Creator God the scientists were free to believe they could make things…better. They have not.

    Five thousand years ago grass fed beef was good for our bodies, as was butter from grass fed cows. As was “organic” fruits and veges. Today…nothing has changed. It is still exactly right for our bodies. We are not evolving, we are not changing…except in a downward spiral because of man’s sin and selfishness. (That is exactly what these big corporations are dabbling in when they subject God’s creation (farm animals) to the torture and pain of factory farming. AND…might I add, that is exactly what the ‘real’ scientists (evolutionist) are dabbling in when they claim to be better than God by claiming margarine is better than butter.

    Proverbs 12:10 The godly care for their animals, but the wicked are always cruel.

    Acts 10:15 The voice spoke to him a second time, “Do not call anything impure that God has made clean.” (this was God telling Peter to not call any animal unclean…..it was good to eat.)

    In regards to Acts 10….we now call God’s provision (butter, grassfed beef) UNCLEAN and man’s provision (margarine, grainfed cows) CLEAN. How arrogant….and damaging to our bodies.

    • Jenny says

      You should believe in the collective wisdom of countless generations who ate butter and other saturated fats in large quantities and exhibited resilient health as a result. You should be wary of the people who would push rancid oils and pharmaceuticals as a solution to a health care crisis.

  25. Corey says

    I googled butter vs. margarine because I love the “Taste” of BUTTER. And I only use it on great bread that deserves it! I think if thats the case, BUTTER or MARGARINE are a personel preference in TASTE. Right? However, if you slather butter and/or margarine on everything 24/7 – 7 days a week just like anything else i.e wher is my moderation button….? then…. you very well could have a problem with your health either way….and probably in different ways….it doesn’t take rocket science to figure this one out….hello !!!!! I don’t care what type of degree you have… if I eat a pile of “twinkies” everyday for a year…..hmmmmm. or maybe i have 1 twinkie 12 times a year…..and eat healthy all the time…like “superfoods” bright red, yellow and green….oh and purple…then you may be alright…haha! or….eat twinkies,,,,, ramen…..frozen dinners…..hamburger helper and oh…why am I having a stroke?!!!!

    Common sense is the key and finding a balance that is healthy…..NO DON’T EAT THAT !!!!

  26. Niral says

    There is absolutely no evidence that fats of any kind are bad for you other than trans fats. The human body evolved to eat fats. In a hunter gatherer lifestyle we would eat lots of it – especially saturated. Many modern hunter gatherer groups have almost 0 cases of CVD and heart disease. They eat lots of fats and proteins. Car s are the enemy, the increase small dense ldl cholesterol levels that are prone to oxidation and damaging of arteries. Saturated fat increases ldl but it increases large ldl, which is heavier but benign and does not oxidize. Cholesterol readings only check for cholesterol weight so someone can have high ldl with large fluffy benign ldl and doctors will say he is unhealthy when he is not. Some people eat lots of carbs and have lower ldl readings but they have mostly small dense ldl which is dangerous. Google primal bluprint.

  27. Martin says

    When I switched to real butter 1.5 years ago (after eating margarine for 42 years) I lost in 1 year 6 kg boduweight (yes 12 pounds) . Without changing anything else in my eating pattern (dislike to diet: diet is a torture to force the body to do something it is not capable of) nor did I excersize more. Huh? that was strange ,eating something everybody would tell me was bad and would add weight i lost 12 lbs. Logically: Butter can be used by the body whereas some parts of maragrine cannot and will be (That is how i see it) stored as fat which is simply not used or very slowly used. And by eating maragarine each day you slowly build up weight. (In my case it did)

    Now to the cholesterol: Anybody wondered why the levels are risen of this when you get older? We were told that came with age. You have to deal with it,attack it. But is that the real story: No it is not. Cholesterol is a precursor of all kind of hormones. Now comes the trick of our body: By increasing levels of cholesterol the body tries to increase the amount of hormones (testosteron etc.) which decline because of the aging . If the hormones are rebalanced cholesterol level will drop. (loo it up at Life extension.com or .org .)

    So lowering cholesterol with margarine might not be such a good idea. The body will produce more an more cholesterol as we age. ……………………….

  28. Jenny says

    Scott – It’s taken me a while to reply to your comment because you bring up a lot of interesting issues that warrant some consideration. First, I don’t claim to run an unbiased site; rather, I have a very strong bias – toward health and wellness. Further, much of what I’ve written is common knowledge. Example: that the hydrogenation process creates trans-fatty acids. The reason you may find hydrogenated or partially hydrogenated oils on the ingredients list but not listed as trans-fatty acids on the nutritional label is due to labeling laws: only trans-fats at or in excess of 0.5-grams per serving needs to be listed on the label. And you’re absolutely right: real butter also contains transfats usually 0 – 0.3 grams per serving. The difference, however, is that real butter contains a substance called CLA (conjugated linoleic acid). CLA is a naturally occurring trans-fatty acid that clinical studies have shown to fight cancer. One of my primary purposes in developing Nourished Kitchen is to address common dietary misperceptions. Sadly, it is exactly attitudes like yours and allegiance to a the low-fat dietary credo of the last 60 years that have seen an pandemic rise in obesity, diabetes and heart disease.

  29. Anonymous says

    “and allegiance to the low-fat dietary credo of the last 60 years that have seen a pandemic rise in obesity,
    diabetes, and hear disease”….

    You’re kidding, right??

    Those of us who eat low-fat have made everyone else around them fat and sick??

    Where do you get your ideas?

    Scott is correct-and not all margarines are created equal. How anyone could recommend eating butter as part
    of their diet is headed for the CCU-Coronary Care Unit. Good Luck with your butter.

  30. Jen says

    Much of the Fat-free stuff out there ie..salad dressings, uses more sugars and artificial flavorings to make up for the fact that they took the fats out. So like every other cycle we go round and round on… Do you want more fats or do you want more carbs or do you want more chemicals or more steroids or more hormones. Maybe Wax, fillers, emusifiers. Folks, trying to eat right can make us all go crazy now days. The best we can do is try to go as natural as possible, cook in healthier ways, and letting the hammer down here MODERATION. I use real butter for things that need a butter flavor and coconut or olive oil for everything else. I don’t understand why Jenny is castigated for wanting to help. Don’t say she has no facts, the facts are obvious. Real or fake Just FYI

  31. Martin says

    With what are fats and proteins replaced when heart patients are told to lower fat intake and so to prevent the so called arteries clogging entering the body”: Carbohydrates. People are told to eat anything but not fats (or meat which conatins proteind and FAT) as the fat will build up in the arteries. But does fat really causes this? Only partly as the so called fast crabohydrates (sugar,white flower,HCFS, etc) entering the body are so quickly digested that blood sugar sharply rises and the body is forced to store this glucose in the abdominal region as fat. Which is supposed to be used for a period when there is less food available. But the main problem is we do not have this periods of “hunger” in the Western world.

    The above mentioned is also the reason why some people should reduce their intake of bread as their body is either digesting this to quickly or that they are allergic to the gluten . Some people do well on bread made from spelt or so called “older” grains some people have to quit completely eating grains in order to maintain health.

    As people are very biased in their thinking through commercials and so on it is very difficult to have a real good look and thinking on, and about your eating habits.

    For example : Why spends Red Bull hundreds of millions in Formula 1 , the Red Bull airraces and the junp from 42Km height????? Because all those three are healthy? Because you get a better life/health when Red Bull does so?? No , if you can spend about 600 million euro’s on an F1 team the profits from this simple sugar -caffeine drink must be enormous high and to keep it up that high ,this complete pr and marketing show is needed to keep this energy drink sales as high as possible as for the?: Right, for the stakeholders/owners of Red Bull. (certainly not for your health and wallet. :-) ) ( so this confirms to me what an health expert said: If there is made a commercial for it, do not buy it. The commercial is necassary for their profits, not your health profits….)

    Without knowing it (maybe not) people get biased by commercials and other marketing trick. Next to that is the believe in doctors without any questions . This is a result of our society : if there is a problem we hire an expert to fix the problem. A laywer for a obviuos reasons , a car mechanic for car problems ,and so on and a doctor for body problems. A lot of them can be judged very easily as the results are easy to see. Car won’t start, mechanic fixed it, car runs again . Nice. Now a doctor : Ever thought about the complexity of your body? No , probably not. Ever thought about long term problems or problems which might occur in future because of a teatment? Probaly not. Main reason: you hired an expert to fix it (so you do not have to think about it ,as it usually goes) For your car,house etc. that is ok. If it breaks again?? Fix it again. Nice to do with your own body.

    The other reason I heard a lot is: i do not care. When something is wrong I go see the doctor. Hmm in some instances then it is too late. A car might get fixed again but clogged arteries …hmmm do not think so.

    Start thinking , and get healthy now as what happens now is crucial for your body’s future health!

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