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The Truth about Butter vs. Margarine

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Let's get down to the basics of what makes up margarine and butter. After learning the facts, which one do you think is the better spread? Discuss in the comments!
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40 Comments
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Member Comments

  • IKEAFREAKO
    Butter all the way. Nom nom nom. - 11/5/2014 7:26:05 PM
  • We've switched to butter and no longer buy margarine because of the huge list of ingredients we can't pronounce, let alone understand the effects it has on our bodies! Our solution to lowering the amount of saturated fat is to soften the butter and blend it with olive oil to create a healthier, easier to spread butter. We usually use 1 part butter to 2 parts olive oil and store it in the refrigerator. It is easy to spread right out of the fridge! - 11/5/2014 12:05:31 PM
  • CLOSEFARHERE
    You are both right... the brain needs carbs (which are converted to glucose in the intestines for energy) and fats in the source of specific fatty acids and lipids which is what makes it possible for transport of chemicals through the blood brain barrier (like pain medications).

    Anyway... arguing aside, I found a "split the difference" product called Melt that is really tasty. It is ghee (clarified butter) and palm, coconut and other non hydrogenated (NO trans fats)oils that is quick softening out of the fridge. It is buttery but has a slight coconut taste (that I like a lot) and is less calories and fat. It is also around the same price as butter. It also has plenty of good nutrients in it from all of the plant based oils that it was a good addition for the rare occasion I use butter on anything in my cooking. - 9/27/2014 1:39:49 AM
  • I use both, but prefer butter, but margarine is much cheaper.
    Oh and to the person who said our brains need fat to function WRONG!! Our brains need Carbs, not fat! - 5/22/2014 11:12:57 AM
  • A little bit of butter is better . . . We switched back to butter decades ago when I learned that fewer ingredients, especially ones that you can read and understand, leads to a better diet. - 5/18/2014 1:44:12 AM
  • For me, Butter. I am allergic to magarine. - 5/15/2014 2:19:14 PM
  • MTRANCHWOMAN
    We have switched back to butter but I also have a low fat no transfat spread that we use sparingly. - 5/13/2014 10:20:45 PM
  • I use butter, the flavor can't be beat in cooking or just on toast, but I do not go over board and put tons on anything. Besides I don't want to put my cows out of business lol! For a liquid oil, olive oil has always been the main oil in my cooking or tossing salad or dipping bread. - 5/12/2014 11:58:44 PM
  • I have switched back to butter. I don't trust a product that has so many ingredients on the label, and margarine is ridiculous. Butter and olive oil is the way to go. - 5/10/2014 8:16:16 AM
  • I haven't purchased margarine in so long, I've forgotten what it is. My doctor told me a few years ago to stick with the natural (butter). - 5/9/2014 8:28:00 PM
  • I feel better avoiding processed foods. Using butter sparingly and combining it with olive oil, gives me the flavor I want. At this point ... I don't trust food labels on Processed foods because they can post 0% transfat if less than a certain amt per serving...so they play games and decrease the serving size to sell more product as no trans fat. - 5/9/2014 12:46:56 PM
  • What a nicely balanced video! - 5/9/2014 12:25:06 PM
  • That was interesting - back to reading the lables - 5/9/2014 11:35:27 AM
  • Brummel and brown make a yogurt butter...but it is only 10 percent yogurt...but I use that when I need margarine. I prefer butter. - 5/9/2014 11:05:52 AM
  • The brain requires fat to function. I use unsalted butter, coconut oil, and olive oil. Margarine is basically spreadable plastic.

    Canola oil, by the way is also REALLY bad for us. Look it up. - 5/9/2014 11:00:01 AM