First we were told to steer clear of the saturated fats in butter and switch to margarine. Then we discover the dangers of trans-saturated fats in margarine, resulting in many of us switching back to good old butter. So which one really is better for us?
Butter
Many people prefer the taste of butter over margarine and are drawn to the idea that it is a more natural product. However, it is high in saturated fat. Saturated fat not only raises total cholesterol but it also significantly increases the LDL (bad) cholesterol – the type that clogs the arteries and can lead to heart disease. Healthy eating guidelines advise that we should consume no more than 10% of total calories as saturated fat.
Margarine
Margarines usually contain fewer saturated fats than butter as they are predominantly made from plant rather than animal derived oils. However, plant oils tend to be liquid at room temperature. Therefore, in order to make them more solid and spreadable, manufacturers have traditionally used a process called hydrogenation. During this process trans fats may be formed - a type of fat known to be even more harmful to health than saturated fat as they raise LDL (bad) cholesterol and reduce HDL (good) cholesterol.
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