Margarine
Margarine is more accessible to spread than butter, but it’s also cheaper and more
affordable than butter. Margarine, however, contains less nutritious vegetable oils such as canola and has water, salt, emulsifiers, and flavorings. Margarine is highly processed and will remain solid at room temperature. If margarine comes in stick form, it will have been hydrogenated to
preserve its shape and prolong its shelf life.
Some of the oils in margarine are converted to harmful trans fats. This increases “bad” LDL cholesterol. Although trans fats (or trans fatty acids) can be found in many foods, including fried and baked goods, they should be avoided due to their adverse effects on the body.
You can cook with margarine in a healthier oil, such as olive or avocado oils. But butter is a better choice if you want to spread your bread with butter. Although butter is high in calories, saturated fat, and calories, some studies show it can have positive cardiovascular effects and metabolic benefits. A study published in the Journal of Nutrition showed that butter could increase glucose tolerance and reduce obesity risk.
Butter also contains beneficial nutrients like calcium. Recent research in the American Journal of Nutrition has shown that saturated fats in butter don’t increase the risk of developing heart disease.
