Butter vs Margarine or vice/versa

B

babyboomer

Member
Location
Oz
It is an old debate. High cholestorol/ low cholestorol. Saturated, non saturated, mono saturated..and the story goes on, and on, and on.
Now, if you put two saucers on the garage floor, and place a scoop of butter in one, and a scoop of margarine in the other.
Well you shall notice, that no mouse, fly or cocroach , nor a mouse touched saucer with MARGARINE!
 

No, and we shouldn't touch it either. But I do, because it's easier to spread, (bone laziness.) I use butter wherever i can though, cooking etc. On toast too, it melts. What we call margarine isn't the original crappy byproduct that it was 50 years ago. It's still a chemical concoction though.

Interesting unproven bit of trivia re insects, mice etc. Ants wont touch pure fat. Nor do mice, from observation like raw fat, but they go apesh*t for roasted fat, and I found that as good a bait for a trap as anything. A bit of roasted lamb fat smeared on the trap trigger worked better than anything, they'd put pressure on it licking it off apparently.
But maybe it's just Aussie mice who have a taste for lamb.
 
We use butter and light olive oil whenever we can. We do keep some Smart Balance on hand for various things, it seems that that's the healthiest of the spreads out there. Grew up on Imperial margarine. As far as cholesterol, I don't think that's a big issue, and I heard that they are constantly changing the number ranges in order to push more statin drugs. I find that very easy to believe.
 
I Can't Believe it's not butter...really !! I can believe it's not butter and fat-free cheese, or as I like to call it "This sure as hell ain't cheese!"

We only use butter now, but try not to go crazy with it.

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I have a tub of "I Can't Believe," and just read the ingredients. It sounds pretty harmless, mostly natural plant-based oils (canola, soybean, palm, etc.) and a little buttermilk. There are also some artificial flavorings in it. It doesn't sound wonderful, but it still sounds better with its 10% saturated fat, compared with butter (50% saturated fat). I use both, because like everybody else, I like butter better.
 
We haven't had margerine around in years. Not sure how much better butter is, if it's not organic, but at least it tastes better. :p
 
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Researchers, they always find something new, for us, the ordinary people.
After the WW I, they told us that butter is good for us.
Then came Margarine, With the help and donations from Margarine producers, The were brainwashing us, about collestorol.The latest research is telling us,That we consumed "animal fats" trough mileniums, and it is in our genes, as much as grain bread, and many other things.

Personaly, i love butter, pork fat and duck as well as goose fat in my cooking. tastes great!

I do avoid lamb and beef dripping.

I shall be 69 in a few days,. Shall I die sick, full of colestorol, or shall I die healhty, with a Bodymass suggested in the charts, who cares. I shall die happy and with the taste of butter.
 
I don't know if it is so much the animal fats, but the chemicals pumped into the animals these days that are harmful to us.
 
I was always given to believe that the product with the fewest ingredients was always the better choice.
So with butter vs margarine ... butter wins for me. I don't like all those unknowns in food.
 
Nothing but butter in this house! When i'm able to buy some fresh raw milk, we take off the cream and make our own real butter. It's simply the best there is.
 
My doctor says that margarine is "plastic fat". I rarely use butter anyway, because I have to watch fats, but do like it .. especially on a baked potato.
 
I've been using either butter or Smart Balance original. If I can use light olive oil for certain things, I do that. I like the taste of butter best, salted.
 
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