Kirby Gilman
2 minute read
Wednesday, May. 11, 2022
I remember the butter versus margarine debate while growing up in the ’70s. Butter won out in my family, and I’ve generally stuck to butter since then. I recently got a high cholesterol reading, so a dietitian I’m seeing, Raschelle Sabourin, has suggested margarine.
To manage high cholesterol and heart health, the types of fats you eat become important. Sabourin explains margarine often contains unsaturated fats (monounsaturated and polyunsaturated), which are plant-based. In contrast, butter has a higher amount of saturated, or animal, fats. According to “Which spread is better for my heart — butter or margarine?” on the Mayo Clinic website (www.mayoclinic.org), the fats found in margarine reduce low-density lipoprotein (LDL) or “bad” cholesterol.
I’ve always thought butter was more natural and thus the better choice but Sabourin says some types of margarine also contain few ingredients, in a comparable way to butter. All brands of margarine are not created equally, she says, so it’s helpful to read the labels. She recommends soft, non-hydrogenated margarine. The hydrogenation process solidifies margarine, so it’s more like butter, but the processing also adds unhealthy trans fat.
Sabourin believes that balance in eating is important. For instance, if someone has a food or recipe where they prefer the taste of butter, they may want to incorporate butter over margarine in moderation. A lot also comes down to preference and how much margarine/butter they are consuming. It’s important to enjoy food, and deciding whether to use butter or margarine is just one part of your diet.
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