The Fat Showdown: Butter V. Margarine [Video]
Let’s unwrap the foil and break down those little yellow tubs of “butter-flavored” stuff. First off, butter is all-natural and margarine, well, isn’t. What’s a stick of butter made out of? Cow’s milk. Margarine, however comes in tons of different forms usually from vegetable oils.
The debate will likely rage on over the pros and cons for both butter and margarine (often times about the dangers or lack thereof of saturated fats), but this video, produced by audible.com, does a pretty awesome job illustrating all those bonds and letters and sciency stuff we haven’t addressed since 10th grade chemistry.
On one hand, veggie-derived oils have no cholesterol or saturated fat (while butter does because it comes from an animal). But, some margarines have trans fats. Margarine and other butter alternatives also feature a lengthy list of hard to pronounce ingredients (what the heck is soy lecithin?) including dye in attempts to resemble the real McCoy.
Bottom line: Be aware of what you’re using to bake up that pie crust (or tossing down that pie hole).
Do you prefer margarine or butter? Let us know in the comment section below or tweet the author @nicmcdermott.
Comments Leave a comment
First of all, veg oils do have saturated fat, just not as much.
Secondly, veg oils are usually extracted from the seeds with chemicals, such as hexane and sodium hydroxide, of which traces may remain when the oil is finished
Third, veg oils are oft treated with more harmful chemicals to remove their naturally smelly scent
Fourth, these oils oft experience high temperatures, which compromise those double bonds in the fatty acids. This can lead to an abundance of free radicals, which cause the body to oxidize (experience oxidative damage)
Fifth, the link between saturated fat and heart disease has been blurred, many studies have shown that there's only a weak link. Even Ancel Key's 22 country study was pretty inconclusive, just google Ancel Keys or saturated fat is good to find some nice sites
Sixth, you're right, margarine has trans fats, and even the ones that have 0 grams trans fat per serving, have trans fat, they just only have 0.5g which is pretty close to 0. No amount of trans fat (from p.h.o) is safe. Our bodies simply don't know how to handle it, as it is a manmade substance, at least our bodies know what saturated fat is. The only margarines that don't have trans fat, are those that do not have p.h.o listed anywhere. I know that earth balance makes margarines with coconut oil as to not hydrogenate them.
I suppose if you want to reduce the amount of animal fat in your diet, you should try brushing your biscuit with olive oil, or coconut oil (virgin can be expensive as hell), or even a nut butter. think any nut butter tastes good on toast and such, and coconut butter may be good, because it melts just like butter or margarine. As for pie crusts, I would use coconut oil, because you need saturated fat that will melt, and create flaky layers. Once again, coco oil is expensive as hell