Losing weight? Butter or margarine, which would you choose?
Confusion between butter and margarine has been established way back then, people really don’t have an idea which is healthier between the two. If they have an idea it can be wrong or lacking on substance sometimes. So take your pick and let’s see the results!
Butter or margarine, war of which is healthier!
If we are talking about calories and total fat these two products are just the same, they average about 35 calories and 4 grams of fat per teaspoon. Laying this fact gives us a tough fight between the two, let us digest them one on one.
Butter:
Butter is classified as an animal product, meaning they have dietary cholesterols which contains good nutrients for our body. They contain vitamins A,D,E and K. But the down side of butter is that they contain high amounts of saturated fats. These fats are the number suspect when it comes to artery clogging fats that leads to heart attack and stroke.
Margarine:
Margarine on the other hand is considered as vegetable product and it is not from animal fat. Fortunately, margarine contains no saturated fats meaning these bad cholesterols are not present within the product. But margarine contains Trans fat; these Trans fat takes effect on our body by lowering the number of good cholesterols which fights bad cholesterols.
So as you can see butter and margarine has their own pros and cons upon using them, if you think that there’s no good product you can use then you’re wrong!
Smart food choices, what can it be between the two?
Seeing that both butter and margarine has their own set of good and bad effects fortunately you can use products that resembles to them but healthier to compare.
On this day that we have, there are many light margarine and butter being sold to the public. These products are made the same but reduces saturated fats and Trans fat and being offered. Using these products can benefit us by making smart food choices maintaining a healthier living compared to the odd.
Using light margarine or butter upon cooking sometimes ruins the recipe because of lowered fat content. Some recipes requires high fat content to illuminate the flavor in which only high fat products can produce. With this case, you can always substitute your butter or margarine to canola oil or olive oil. This would not ruin your recipe but moreover it would add up taste to that delectable dish.
On the baking side, butter or margarine is used to add up taste and texture to the goodies. There are some baking recipes that doesn’t agree to use light margarine or butter for the same purpose as the above. In this case you can always substitute your butter or margarine with fruit purees, low fat or even fat free sour cream or yogurt can do. If the recipe still doesn’t permit it, then try other recipes that allows using light margarine or butter for a healthier pastry and baked goodies.
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