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Butter vs Margarine/ Fats

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</TD><TD style="BACKGROUND-IMAGE: url(images/misc/quotes/quot-bye-bg.gif)" vAlign=center noWrap align=left width="100%">Originally Posted by: Naturally </TD><TD vAlign=bottom width=0>
</TD></TR></TBODY></TABLE></TD><TD vAlign=bottom align=right width="100%"><TABLE cellSpacing=0 cellPadding=0 width="100%" border=0><TBODY><TR><TD width="100%"><TABLE cellSpacing=0 cellPadding=0 width="100%" border=0><TBODY><TR><TD style="BACKGROUND-IMAGE: url(images/misc/quotes/quot-top-bg.gif)" vAlign=center width="100%"></TD><TD vAlign=center align=left width=10>
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><TABLE cellSpacing=0 cellPadding=0 width="100%" border=0><TBODY><TR><TD style="BACKGROUND-IMAGE: url(images/misc/quotes/quoting-left.gif)" width=10></TD><TD vAlign=top width="100%" bgColor=#ffffff></TD><TD style="BACKGROUND-IMAGE: url(images/misc/quotes/quoting-right.gif)" width=10></TD></TR><TR><TD style="BACKGROUND-IMAGE: url(images/misc/quotes/quot-left-bg.gif)" width=10></TD><TD class=smallfont vAlign=top width="100%" bgColor=#ffffff>Actually butter has saturated fat ..which still isn't the greatest ..some believe butter is better than margerine in regards to the "fats" ... I like butter ..but still use it sparingly ..but definitely over Margarine.

Trans fatty acids are found in numerous foods - commercially packaged goods such as cookies and crackers, commercially fried food such as French Fries from some fast food chains, other packaged snacks such as microwaved popcorn as well as in vegetable shortening and some margarine. Indeed, any packaged goods that contains "partially-hydrogenated vegetable oils" or "shortening" most likely contain trans fats.

Before the invention of trans fatty acids, we cooked food with lard, palm oil or butter etc which are high in saturated fats. Researchers found that saturated fats increase LDL cholesterol (the Bad cholesterol) which may increase the risk of heart disease.

Therefore, manufacturers started to use the healthier vegetable oils in their food production. As liquid vegetable oils are not stable to heat and can go rancid easily, scientists began to "hydrogenate" liquid oils so that they can withstand better in food production process and provide a better shelf life. As a result of hydrogenation, trans fats are formed.

"Similar to saturated fats, trans fats also increase LDL cholesterol (the Bad cholesterol) and lower HDL cholesterol (the Good cholesterol) therefore increasing the risk of heart disease. Some studies also showed that a diet high in trans fats may be linked to a greater risk of Type 2 Diabetes." taken from http://www.healthcastle.com/trans.shtml There are other sites ..just do a search on trans fatty acids.

"The researchers looked at trans fatty acids, which are found in hard margarine and deep fried and processed snacks and food, including fast food and commercially baked products. They are similar in structure to saturated fats, and are known to raise levels of "bad" cholesterol and decrease "good" cholesterol levels. " taken from http://www.mercola.com/2001/mar/21/trans_fatty_acid.htm ...again ..there is always controversy over which is still better ...butter (with saturated fat) ..or margarine (with trans-fatty acids) It all boils down to your choice of poison I guess! Butter please! Now ..if you want something tasty ..and it might be pretty good on POPCORN too ...Coconut Oil ...WOW! You can get it in a big jar ...it's like a spread ..use it for cooking, spread on toast ...WOW! And it's mono-unsaturated ...the good stuff. It's also good for skin, thyroid problems ...alot more!

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