Shop our Natural Health Supplements!

While the holiday cake baking (and eating!) season may be over, and our thoughts are turning to how to eat healthier in the new year, we wanted to address the seemingly age old margarine vs. butter question.  Which is healthier?

It seems like margarine has been the choice of health professionals as a substitute for butter.  But we’re here to say….not so fast.  Margarine is usually made from hydrogenated oils - which we all know better as the dreaded trans fats.  Butter is a source of saturated fats, and though not recommended for excessive consumption, saturated fats still beat hydrogenated oils in the healthy department.

Butter is comprised of about 80 percent butterfat and 20 percent liquid and is held together with natural emulsifiers. This makes the cooking properties of butter unique compared with other types of fat.  It also  allows sauces to blend and adds flavor and moisture to baked goods.

Margarine is made using either hydrogenated oils or a combination of saturated tropical fats mixed with oils to provide the consistency of butter.  Research suggests that consumption of trans fats is even more closely linked to heart disease risk than saturated fat.

But we’d rather that neither butter or margarine be used! If you must use butter or margarine when cooking or baking, we suggest that you use “cholesterol-lowering margarines” made without hydrogenated oils.  These “margarines” are pricier and don’t taste quite the same as butter or “regular margarine.”  But it’s worth it to avoid the trans fats.  If you must use margarine, and can’t stomach those without hydrogenated oils, then the rule of thumb is to use tub margarine.  Stick margarines are more likely to contain trans fats than tub-style margarines.  As always, read the labels before you buy.