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Margarine was invented in the 19th century as a cheaper alternative to butter and was later touted as a healthier option because it has less saturated fat and cholesterol — until more ...
Margarine was initially developed as a healthier alternative to butter with less saturated fat. However, margarines were higher in trans fats, which are even more detrimental to heart health than ...
It also has 70% less saturated fat and 40% fewer calories than dairy butter. It may even be better for the environment than dairy butter: "All of the palm oil it contains is sustainable," says ...
Consumers may choose margarine for a number of reasons, including lower cost, ease of availability, a perception (primarily relevant for vegetable-based margarines) that it is healthier than butter, a desire to avoid consuming animal-based products (of particular concern for vegans and also based on the assumption that the margarine is ...
For example, butter contains about 3% trans fat by weight. [11] These naturally occurring trans fats include conjugated linoleic acid (CLA) and vaccenic acid. They arise from the action of bacteria in the rumen. Polyunsaturated fats are toxic to the rumen-based bacteria, which detoxify the fats by changing some cis-double bonds to trans-double ...
Butter and margarine are not equally (un)healthy. Several large studies show that replacing butter with vegetable based margarine significantly reduces cholesterol levels. Margarines that contain plant sterol/stanol esters are of course more effective. And more expensive, but still cheaper than butter. --PauliKL 16:07, 17 May 2008 (UTC)
The brains at Harvard have spoken. A new study found margarine is better for you than butter. Cue punny headlines like this one: Butter's benefits melt away!. Researchers at the Harvard T.H. Chan ...
Butter consumption declined in most western nations during the 20th century, mainly because of the rising popularity of margarine, which is less expensive and, until recent years, was perceived as being healthier. In the United States, margarine consumption overtook butter during the 1950s, [51] and it is still the case today that more ...
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