Butter or Margarine? Which One to Choose (By Sue Batty )

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It's only natural to feel confused in the butter-versus-margarine debate. Years ago, as doctors grasped the dangers of saturated fat, butter slid down the popularity poll while vegetable-oil-based margarines became the new favourite. But soon it was discovered that some margarines contain unhealthy trans fats, while others made baffling health claims. In this short article, we'll get to the bottom of the margarine vs. butter food fight, 
while you can take your ringside seat.

Butter or margarine?
We can get into a lengthy discussion over margarine vs. butter, but we won't. We only want to give you a quick glimpse into why exactly we prefer margarine over butter. In a ten-gram serving, margarine contains only 1.5 grams of saturated fats while the same serving of butter is packed with 5.4 grams of saturated fat. So by simply choosing margarine over butter in your everyday cooking, baking and spreading needs, you'll be saving yourself and your family from 3.9 grams of unnecessary saturated fat. Another good point to consider is that margarine is made from high quality natural plant oils which are all vital sources of Omega 3 and 6. These oils do not raise cholesterol and contain only sensible amounts of salt.
To understand margarine a little better, we'll go back to its origins.
 Believe it or not, but the history of margarine can be traced back to the culinary capital of Paris in 1867. Emperor Napoleon III offered a prize to the first person to create an everyday spread that would feed the people of France and help keep its armies marching across Europe. The prize was won by a man from Provence named Hippolyte Mège-Mouriès. His margarine recipe was a success, and, over the years, became the everyday yellow stuff we know and love today.
Since its humble beginnings in France, margarine has become a world favourite today. Especially now that modern margarines
 contain no partially hydrogenated fats anymore - that means no resulting trans fats.

So is the winner butter or margarine?
The American Heart Association is amongst many who suggest buying soft, trans-fat-free spreads instead of ordinary butter. It's best to choose a blend with the least amount of saturated fat and zero trans fats. If the tub mentions partially hydrogenated oils, it still contains some trans fats (less than 0.5 gram per serving), even if the food label says trans fat free. You can also choose light or low-fat margarine. This means the spread has added water to reduce the overall fat and calorie count, but remember to check your portion size too.
Now that we've uncovered the truth using a touch of science and history, why not read more about the butter vs. margarine facts online.

Sue Batty, is a chef and home economist who simply loves baking cakes, breads and puddings. Her secret is using quality ingredients and keeping things simple. So if you ask her if she prefers butter or margarine, the answer is simple. She has always used margarine in her cooking and baking. Her favourite cuisines are Thai and Asian dishes and if she can have one meal for the rest of her life it would be Coffee Walnut Cake.

 By Sue Batty