I stopped eating margarine the day I left the house and eat exclusively real butter.
I'm not a nutritionist, and there's still disagreement among professionals, but I think the ship has sailed on that thinking. It's clear that a high-carb, low-fat diet is bad for you, leads to higher blood cholesterol, leads to obesity and diabetes and a host of other problems.
As far as butter vs. margarine, their calories and fat content are comparable. Beyond that, the impact on health comes down to whether "trans fats" in margarine are worse for you than the fats in butter. Again, no one can agree, and the scientific evidence leads to different conclusions.
Like everything related to diet and nutrition, most people are talking out their ass, or are at best uninformed. Especially me.
Unrelated to this, there's something weird going on on with the comment dates in this thread – or at least something I haven't noticed before. On some pages (for example, the top level thread) it says that your comment is an hour old, but if I click "reply", on that page it says 15 hours instead.
Just get the right kind.
My parents house has a pantry which is on the northern wall of the house and is ventilated, for most of the year the temperature in there is significantly lower than the rest of the house, butter and many cheeses do better in the pantry than the fridge. If there's a significant heatwave they need to be moved to the fridge.
By comparison, my apartment (constructed 150 years later) has an open plan with the kitchen almost in the middle of the floorplan. There's nowhere reasonable to store butter other than the fridge
* maybe healthier (lower saturated fat)
* lower climate impact (no dairy farming required)
That last point is why I've recently switched to spreadable butter, which is roughly half butter, half rapeseed oil, and a little water (and none of the ultra-processed weird stuff that goes into margarine).
Margarine is significantly cheaper than butter in my country.
In parts of Canada, you can get a close to 1 gallon container of margarine for the same price as 1 standard block of butter.
I remember butter being one of those foods to be avoided and margarine somehow being a substitute, but I can't remember why. Anyone?
It's interesting to see over the decades fat and salt becoming less demonized and sugar being viewed as more problematic. One of my arguments against those who wish for a command economy and trust in the government is the food triangle which has...changed a bit faster than humans have.
"During the last three decades, 4-hydroxy-2-nonenal (HNE), a major α,β-unsaturated aldehyde product of n-6 fatty acid oxidation, has been shown to be involved in a great number of pathologies such as metabolic diseases, neurodegenerative diseases and cancers."
"Overall, beef fats produce less HNE and total secondary lipid oxidation products under thermal treatment, compared to pork and chicken fats as well as most vegetable oils."
Single stomach animals such as humans, pigs and chicken store whatever fat they consume somewhat in the same form whereas ruminants like cows do not, hence the fact that pork and chicken fats oxidise easier as they are nowadays fed a not very ancestral diet.
Some omega 6 amounts in oils (sourced from Fineli https://fineli.fi/fineli/en/index):
- Sunflower seed oil n-6 polyunsaturated fats 62.3g
- Canola oil n-6 PUFA 22.1g
- Olive oil n-6 PUFA 10.4g
* in the US you call them French fries but it should really be named Belgian fries since they originate from there
It's interesting to see the snap back over the last 10-15 as fat has become more acceptable again as sugar is now the enemy. The one food that seems to be holding strong is yogurt where nonfat yogurt is still king.
The turning point for me came when I started drinking whole milk again and realized that I consumed fewer calories with whole milk and felt more full.
>There is even halvarine, which is twice as bad.
It's a good option. Still has taste and feel, but less empty calories, and you can spread only a thin layer, easier than with butter.
True fact: because it tastes better.
On the one side you have cows and churning and maybe some salt.
On the other side you have a century of food scientists mastering the process of making things taste like we want them to taste, not merely beholden to the product that happens to fall out when you shake some cream long enough, who are able to produce something that better captures the essential nature of butter in the mind's eye...er, mouth. Margarine tastes more buttery than butter ever can.
I don't think I have ever (knowingly) eaten margarine!
Me neither! ;-) This thread is utterly surprising. What's wrong with butter! And how do you make croissants without it?
The exception was a small, independent chain brand of marg sold in the York university student supermarket in 1979/80 which was somehow, oddly delicious. It might have been the prodigious amount of dope I was smoking in first year, or hunger changing my palette. I really liked that one brand of marg. The supermarket closed, I stopped being able to eat it.
I tried all the olive oil expensive "healthy" margarines and I just prefer butter, or other animal fats. Marg made with animal fat isn't as good as rendered down bacon fat or duck fat or butter.
Something in hydrogenation, preservatives, or water content makes it nasty. Marg made on pure vegetable oils likewise. Something is missing. Marg made with butterfat is not as good as butter cut with other milk liquid to make it spreadable.
It's what they call postmodernism, I think.
Butter has been eaten everyday by people who died from cholesterol and by people who lived for 100+ years.
Nothing we eat is inherently bad. It’s the mix and proportions that can be bad. The real issue is that with industrial food, we don’t control (or even feel) the mix anymore.
In France, in « Bretagne », butter and fat is everywhere in the traditional food since centuries and that never caused the same issues as industrial food. Because when you know what you eat, you eat the right proportions.
There are some exceptions but even then (ward experiments, controlled feeding studies, etc.) you often have very low number os participants and other limitations.