Margarine or Butter?

[Duke87 1,070]

OK, so this is a dumb because I'm bored topic. I'm also more proud of myself than I should be that I made my poll choices rhyme in a Seussical way.

 

Anyways, butter has been around for thousands of years and is made from milk (typically cow's). Margarine is a relatively recent (19th century) invention and is made from plant oils. Margarine was originally thought of as a cheap imitation of butter but once people started to become conscious about saturated fat it started to be thought of as a healthier substitute. Nowadays some argue butter is actually healthier since while it contains more saturated fat it contains less trans fatty acids, which some say are worse.

 

Comparing the labels of a couple containers in my apartment, the butter is about 80% fat by mass while the margarine is about 55% fat by mass (most of the rest in both cases is water). The butter is about 50% saturated fat while the margarine is about 15% saturated fat.

 

I generally prefer margarine because 1) I think it tastes better, and 2) it spreads more easily. I like "I Can't Believe It's not Butter" as a brand largely because it's nice and salty. Some spreads are not salted to cater to people who are concerned about sodium. Personally I find this ridiculous - unsalted butter is for baking with, you're not supposed to use it as a spread.

[A Nonny Moose 8,261]

Butter!  Over the years I've tried all the substitutes and found them lacking in some way or other.  Cooking with Margarine requires special care and operating procedures.  Good old butter you use in, to quote Escoffier, "the usual way".

 

I have yet to see a decent brown sauce made with Margarine.  They are always grayish or greenish.  Blecch!

 

I have weighed the same for over 20 years now, and it is just a matter of "nothing in excess" when it comes to eating.  I make my Bechemel Sauce with butter because that's what all good cooks do.  No surprises.  You'd be surprised, perhaps how easy shredded cheese dissolves in this to become Sauce Mornay.  Bechemel is one of the fundamental sauces, and I use it frequently as I am heading towards something a little more sophisticated.

 

I also use wine in cooking quite often, and it doesn't do well if some hydrogenated oil is present, but lives quite happily with butter as the Italians taught the French about the time of Marie de Medici.  After all, she took her Italian chef with her when she became Queen of France.  Butter can't kill you but gluttony can.

[Ocram's Razr 963]

For spreading, I either use room temperature butter or "spreadable butter" (which is a combination of unsaturated plant oils and butter).

--Ocram

[Lost Realist 762]

I honestly don't even care, I usually do use butter but I'm sure that if someone presented me with a sauce made from butter and one made from margarine, I couldn't tell the difference.

[Ion_Cannon 677]

I used to always have margarine but I switched to butter a few years back and just never looked back. If you're making a sandwich and get some margarine on your fingers, give it a lick, it tastes crap, now do the same with butter, you can really tell the difference because it's actually tasty.

[Duke87 1,070]

One of the other things I like about margarine is that I can eat more of it. A whole load of pancakes slathered with margarine? No problem. A whole load of pancakes slathered with butter? Oof, I feel gross and bloated after that. It hits you harder and fills you up faster on account of it being more fat and less water. And it being more fat doesn't mean I can use less of it, since I spread this stuff as much for texture as I do for taste, and for texture volume matters.

 

This is also why I have to ask for extra butter whenever I go out for breakfast, they never give you enough by default. Yes, I realize this means I'm using at least twice what an average person uses. Yes, I realize that's unhealthy.

[A Nonny Moose 8,261]

One of the other things I like about margarine is that I can eat more of it. A whole load of pancakes slathered with margarine? No problem. A whole load of pancakes slathered with butter? Oof, I feel gross and bloated after that. It hits you harder and fills you up faster on account of it being more fat and less water. And it being more fat doesn't mean I can use less of it, since I spread this stuff as much for texture as I do for taste, and for texture volume matters.

 

This is also why I have to ask for extra butter whenever I go out for breakfast, they never give you enough by default. Yes, I realize this means I'm using at least twice what an average person uses. Yes, I realize that's unhealthy.

One of the real drawbacks to butter is that it is 7000 Calories per pound.  How far and often do you have to run to burn 7000 calories, hmmm?

 

You are probably young and active, so a little extra fat in your diet isn't a bad thing, but for me at 76, and diabetic to boot, It is something I use carefully, usually only in cooking.  Mustard (Dijon of course) is ideal to spread on bread for many sandwiches, but I absolutely refuse Margarine. 

 

I feel for the nutrition consultant in my diabetic clinic, but somehow I just can't reach her.  The hospital has a hard time keeping someone in that job, and I fully sympathize.  It is a totally thankless task.  They usually have a young thing who is just out of school and hasn't the real experience to deal with geriatric cases like me.  Poor kid, I usually try to let them down gently.

[basty_goofy 24]

Butter all the way. I can't even fathom in which Universe trans fats are preferable to saturated fat.

[astronelson 339]

It depends, but it's never margarine. With toast I prefer peanut butter, for sandwiches I usually have mayonnaise. The only times I choose butter are for pancakes and for raisin toast.

[APSMS 1,892]

After discovering the danger of artificially unsaturated fats from hydrogenated oils, I find that the risk of heart disease from butter far more appealing. I can also taste the difference between butter and margarine, and while it doesn't bother me per se, I find that in this case there is no excuse to eat the fake stuff when I can have the real thing. It would be one thing if margarine wasn't bad for you, but I seriously doubt the claims of the FDA that artificial partially hydrogenated soybean oil and trans fat are not dangerous to your health (for the record they also say that Vitamin C hasn't been proven to treat, cure, or prevent any disease, so that should say loads about their intentions--scurvy, anyone?). But that's a discussion for another topic.

[__A 792]

I definitely prefer butter, it tastes better imo.

[A Nonny Moose 8,261]

Watch out for any federal food safety outfit.  Who benefits?  Follow the money.  These guys are like the Delphic oracle: yes today, no tomorrow.  I think most of these outfits are sitting over a volcanic vent.

[blade2k5 1,523]

Real butter and lots of it.  I don't worry about calories and saturated fat as it doesn't affect my weight or health in the least.  

[clhigh7 583]

Butter is amazing! I can't wait until Rodeo Houston starts up so I can get some fried butter!!!

[AkemiAzula 280]

Vegemite, duh.

 

But seriously butter. I don't have a toaster any more but back in the gong when I did I had buttered toast each morning. I guess I had it because I haven't tried Margarine and don't know what it is like. But if it is to butter what Marmite is to Vegemite, I doubt I'd convert.

[RipRap 4,400]

I don't know what's the real difference between the two, but I know they're just fats. My family uses margarine, but it is rarely used (Filipino food is cooked with oil, and we don't put butter nor margarine in our bread, instead vying for mayonnaise or tuna spread).

[A Nonny Moose 8,261]

Oils are healthier than any solid fats when used in cooking.  Mayonnaise is made from Oil, Lemon, Egg, and Mustard.  Since the Philippines are essentially a sea community, I am curious about the tuna spread.  What's in it?

 

Since I often stir fry items, I do tend to use more oil (peanut usually) than other cooks do.  One of my favourite stir fries is Broccoli Wokkoli which is essentially stir fried sea scallops and broccoli florets flavoured with soy sauce and a little sesame oil.

[mrbisonm 1,620]

My preference...

 

Well, I use margerine (never butter) for the reason that I have a high cholosterol level, diabetic and cardiac problems. The name is "Becel", don't know if it is available outside of Québec. It took me a few days/weeks to get acquainted with it at the time, but today (10 years after), butter has a bad taste to me anyways. Concerning cooking oil, only high grade Olive oil is used in our household.

 

Fred

[A Nonny Moose 8,261]

Fred, I too have high cholesterol but my research has shown that dietary cholesterol has nothing to do with blood cholesterol.  The liver makes it from whatever components it needs.  I am currently on a statin to control mine and it is working fine.

 

In addition to the problems you listed, I also am asthmatic and have very long standing rheumatoid arthritis which pretty much keeps me grounded these days.  I quit using margarine about 5 years ago.  If you can get President's Choice products in your neck of the woods their knock-off for Becel is called Celeb, which I found to be nearly identical.  Anagram, anyone?

 

John.

[Haljackey 17,241]

Butter for me. While it may have more fat, it pretty much goes right through you opposed to the trans fat in margarine which can build up in your body.

 

Regarding spreadable butter, I just have a butter dish in the pantry that holds a 1/4 stick of butter. I use that (room temp) for everything, with the remainder stored in the fridge.

 

I grew up with margarine being used by the family, switched to butter when I grew up. Never looked back!

 

Fun fact: the cheapest butter you buy in a store is from cows normally fed corn/grain. Try buying a more expensive kind sometime, as it has a 'fresher' taste. These cows are normally grass-fed. It also has a nutty aroma when used for cooking.

 

 

The name is "Becel", don't know if it is available outside of Québec.

 

I can confirm it's available throughout Canada, not sure about outside of it. They have a 'buttery' taste version... I am tempted to try it out of curiosity.

 

---

 

Oh and call me weird but I don't like mayonnaise... Guess that's a good thing because it's like 100 calories a tablespoon. I'll tolerate Miracle Whip / 'whipped dressing' whip but I'd rather have mustard or something as a condiment.

[mrbisonm 1,620]

Fred, I too have high cholesterol but my research has shown that dietary cholesterol has nothing to do with blood cholesterol.  The liver makes it from whatever components it needs.  I am currently on a statin to control mine and it is working fine.

 

In addition to the problems you listed, I also am asthmatic and have very long standing rheumatoid arthritis which pretty much keeps me grounded these days.  I quit using margarine about 5 years ago.  If you can get President's Choice products in your neck of the woods their knock-off for Becel is called Celeb, which I found to be nearly identical.  Anagram, anyone?

 

John.

 

There are a few pills to reduce either dietary cholosteral and blood cholosteral. For the first I simply have adapted myself to a slight different diet, which was a bit difficult (more like annoying) at first, but after a couple of months or so, I can't imagine having eaten bacon every morning...etc. Now I eat it sunday mornings only and somehow it is even better....lol

Anyways, controlling my blood cholosteral is another story. There are many pills on the market, but most of them gave me serious muscle pain, especially in the upper arms to a point where they became actually unusable because of the pain. Finally I ended up eating some "gingembre" with my food and taking the Pravastatin pill. Including the Becel margarine, olive oil, ginger, and some other things, my cholosterol level is normal now.

 

The only problem I have right now is wait and this problem is "stuck in a visious wheel". I need exercise, but can't do much because of my worn-out hip and back (architect's problem when designing is done on a table standing up for 38 years...the old way). Then, I take pills to lower my heart rate because of the auricular fibrilation that I experience and together with the highpressure pills, the metabolism of my body is so low that it keeps all the fat. I was able to stabilise my weight thoug. Now I am 6' ft tall (1.82m I think, used to be 6'2") and 270 lbs in the winter and 250 lbs (have no idea in kg's) in the summer. Not quite a perfect weight for my Doctor, but he is happy since I weighed way over 300 when I had my first heart-attack, ten years ago. (btw, that was reason number one to have started playing SC4 "fulltime", having looked for something to do, while I was not allowed to do much after my operation)

 

 

Butter for me. While it may have more fat, it pretty much goes right through you opposed to the trans fat in margarine which can build up in your body.

 

Regarding spreadable butter, I just have a butter dish in the pantry that holds a 1/4 stick of butter. I use that (room temp) for everything, with the remainder stored in the fridge.

 

I grew up with margarine being used by the family, switched to butter when I grew up. Never looked back!

 

Fun fact: the cheapest butter you buy in a store is from cows normally fed corn/grain. Try buying a more expensive kind sometime, as it has a 'fresher' taste. These cows are normally grass-fed. It also has a nutty aroma when used for cooking.

 

 

The name is "Becel", don't know if it is available outside of Québec.

 

I can confirm it's available throughout Canada, not sure about outside of it. They have a 'buttery' taste version... I am tempted to try it out of curiosity.

 

---

 

Oh and call me weird but I don't like mayonnaise... Guess that's a good thing because it's like 100 calories a tablespoon. I'll tolerate Miracle Whip / 'whipped dressing' whip but I'd rather have mustard or something as a condiment.

 

Getting used to Becel is easy, today it tastes escellent to me. Even some restaurants around here start offering it on their tables. I'm sure you will like it.

There is "low calory" mayonaise on the market, can't remember the name right now (kitchen is to far from my computer and I am too lazy right now ), but we started it about 4 years ago, and today I will not "leave home" without it. I am also a mayonnaise nut in some way.

 

Fred

[Haljackey 17,241]

Ya the only time I'll have margerine/Bacel is at the movie theatre as they put that on your popcorn because it's cheaper than butter. You can opt to get real butter but it costs extra... Sometimes the popcorn costs more than the movie you're seeing!

 

Every time I go to a fast food place/resturant I ask for my sandwitches/burgers with no mayonayse. When I forget it's the worst lol. I try avoid to Wendy's because they put mayo on everything.

 

I heard that a grilled cheese tastes better if you use mayo instead of butter/margerine. I am tempted to try it one day...

[mrbisonm 1,620]

Fast Food restos are off limits to me. I seldom visit them. They supply us with so much toxines that you shorten your life considerably with it. My sister died at 60, she was a fulltime Fastfood fan, and her latest problems she had was from food poisoning..........hmmmmm.

But agood ol' Big Mac once or twice a year is not a bad idea.

 

Quebec has a lot of restaurants and less fast food (except for the Montreal metropolitain) but let's not forget, it has the french influence. I travel a lot and I must say what I eat the worst is in the USA and Ontario.....sorry to say that, but that is what I experienced. The best foods (my own taste) are in Netherland, Germany, NZ, Northern Europe and some places in Asia.

 

Fred

[A Nonny Moose 8,261]

I have to agree that food in Europe is the best I've ever eaten.  My couple of weeks in the Bordeaux area years ago were my best dietary experience, ever.  There is a little bistro in Libourne (outside Bordeaux) where I had my 40th birthday dinner, and it was the first time I had ever eaten winkles.  Quite surprising and quite good.  Served in their shells with a pin cushion on the side.  I was on my way back from, I think, St. Julien or maybe Perigeux.  I also recommend Le Coq D'Or which is in Cognac just behind the statue of Francis I.  The Aquitaine area is just fascinating.  Green fields with yellow cows, white houses with red roofs.  Quite picturesque.

[Duke87 1,070]

Fun fact: the cheapest butter you buy in a store is from cows normally fed corn/grain. Try buying a more expensive kind sometime, as it has a 'fresher' taste. These cows are normally grass-fed. It also has a nutty aroma when used for cooking.

 

I don't know if I've ever had grass-fed butter. If I have, it hasn't jumped out at me as particularly different.

 

I do know, though, that I don't particularly like grass-fed milk. It tastes like it has a hint of dirt in it. Of course, the fact that "organic" grass-fed milk is inevitably also skim or close to it (read: it's milk-flavored water, not milk) doesn't help either. Whoever decided that milk should be anything less than whole milk was an evil person. 

[A Nonny Moose 8,261]

I don't understand the comment.  In this country there are strict controls on dairy products.  Generally, I use 2% but if I am making espresso, then for proper foam, you must use skim.

 

Have you ever had milk from Jersey cows?  It is slightly yellow and the cream is thicker.

[ROFLyoshi 1,760]

Vegemite, duh.

But seriously butter. I don't have a toaster any more but back in the gong when I did I had buttered toast each morning. I guess I had it because I haven't tried Margarine and don't know what it is like. But if it is to butter what Marmite is to Vegemite, I doubt I'd convert.

Do you actually eat Vegemite? I can't stand the stuff, save for it in cheesymite rolls.

[AkemiAzula 280]

 

Vegemite, duh.

But seriously butter. I don't have a toaster any more but back in the gong when I did I had buttered toast each morning. I guess I had it because I haven't tried Margarine and don't know what it is like. But if it is to butter what Marmite is to Vegemite, I doubt I'd convert.

Do you actually eat Vegemite? I can't stand the stuff, save for it in cheesymite rolls.

 

Vegemite has been a staple of my diet for years. They used to sell it at Sainsburys but now only at Asdas despite the new Sainsburys being massive... I have never combined it with cheese, although back in Wollongong when I had a toaster I had it with butter.

 

I never drink skim milk and always used proper butter, the cheap butter from Coles smart buy. Butter is butter, surely. Not much you could do to butter without making it weird innit.

 

I think I had marge years ago at a birthday party or something. Dunno if Megan's mother used it when she gave me toast... I may well have eaten it at some place and not known the difference, I doubt I would notice any.

 

I imagine my policy would be to buy whatever was cheapest and most normal, and I think that's butter. But anyway I'm too poor to afford luxuries like butter these days lol.

[ROFLyoshi 1,760]

 

 

Vegemite, duh.

But seriously butter. I don't have a toaster any more but back in the gong when I did I had buttered toast each morning. I guess I had it because I haven't tried Margarine and don't know what it is like. But if it is to butter what Marmite is to Vegemite, I doubt I'd convert.

Do you actually eat Vegemite? I can't stand the stuff, save for it in cheesymite rolls.

 

Vegemite has been a staple of my diet for years. They used to sell it at Sainsburys but now only at Asdas despite the new Sainsburys being massive... I have never combined it with cheese, although back in Wollongong when I had a toaster I had it with butter.

 

I never drink skim milk and always used proper butter, the cheap butter from Coles smart buy. Butter is butter, surely. Not much you could do to butter without making it weird innit.

 

I think I had marge years ago at a birthday party or something. Dunno if Megan's mother used it when she gave me toast... I may well have eaten it at some place and not known the difference, I doubt I would notice any.

 

I imagine my policy would be to buy whatever was cheapest and most normal, and I think that's butter. But anyway I'm too poor to afford luxuries like butter these days lol.

 

Baker's Delight make cheesymite scrolls... now I feel like one.

But yeah, nothing better than a Sunday roast with fresh bread and butter melted into it. You'd ruin it completely with margarine.

[A Nonny Moose 8,261]

When I was a little kid, about 8 or 9, my cousins and I used to go swimming at a pool run by one of the local industries in their pre-cooling pond system.  It was a fair distance so we always bicycled.  On the way home it was just time for the bakery we passed to put out their day's production, so we'd buy a couple of loaves of bread from them, a pound of butter from the Red & White next door and eat fresh, hot bread slathered with butter on the way home.  Let's see ... this would be in about 1945, so the butter was 10 cents and the bread was a nickle a loaf.