Margarine Benched, Butter Up!

“Parkay.”
“Butter.”
“Parkay.”
“Butter.”
“No, it says Parkay right on the label.”
“Butter.”
“Mmmmm… smooth,creamy. Butter.”
“Parkay”

Any baby boomer will remember the classic talking tub of margarine pretending to be real butter. Many of you may have even had this in your own refrigerator growing up. Even now you may have some sort of vegetable oil concoction disguising itself as butter. After all, most of your parents believed all the media and government hype about the ramifications of cholesterol and saturated fat.

Let’s take a look at the ingredient lists on two supermarket brands of margarine:
marg2

marg3

The first, Promise Fat Free, promises to give you no fat of course, in assition to some sodium and synthetic vitamin A, a yummy chemical laden spread. Nothing resembling food at all. The second, I Can’t Believe It’s Not Butter Light, is nothing more than GM hydrogenated soybean oil, artificially flavored and preservative filled. Look at the label closely. Don’t be fooled. No trans fat? Anything made with hydrogenated oil is going to contain trans fat! It’s a loophole manufacturers use. If a serving contains less than 0.5g they can declare “No Trans Fat” on the label. Here’s what’s wrong with that. The trans fat in the hydrogenated oils, contribute to a host of diseases along with the very heart disease it’s supposed to protect you from! Trans fat is made when hydrogen is added to vegetable oil. It increases shelf life and stability of not just oils but many processed foods including crackers, cookies, baked goods, and fried foods. These butter imposters contain a host other non-nutritive substances that create free radicals and increase the body’s toxic load.

Let’s take a look at butter’s ingredient list:

butter

What? Only three ingredients? And they’re all real food? What’s that you say? All that saturated fat? Well, let me set things straight about that. The vilification of saturated fat began with Dr. Ancel Keys in 1963. His flawed findings that saturated fat causes heart disease caught on quickly and has continued ever since. Here are some real, science-based facts about saturated fat:

1. It protects the heart and contributes to higher levels of HDL (good) cholesterol.
2. Saturated fat transports calcium to our bones, preventing bone loss.
3. There are important, specialized saturated fatty acids such as lauric and caprylic, which are naturally antifungal and antiviral.
4. It feeds your brain, which is mostly fat. It needs saturated fat more than any other kind.

Besides being a source of healthy fat, butter also contains the fat-soluble vitamins A, D and K. It contains CLA (conjugated linoleic acid), an important muscle builder. It is rich in the minerals selenium, iodine and lecithin for a healthy cell membranes. Of course, raw organic butter is best because pasteurization destroys enzymes and nutrients.

For sources of raw butter, visit www.realmilk.com. You can also try your hand at making cultured butter at home. Body Ecology Culture Starter is a good brand to try. Simply add to organic cream, let sit for 24 hours at room temperature, chill, beat and you have some delicious, probiotic-rich butter.

Whatever butter you choose to use, it is clearly the hands down winner against margarine any day! Butter up!

Be Vibrant!

Tonya

One thought on “Margarine Benched, Butter Up!

  1. Vinny Grette

    I love that you used food labels to make your point. Butter is hands down better than margarine in my opinion too. But science is still ambivalent about saturated animal fat (it is still said to raise the risk of heart disease). I like coconut oil to keep the use of butter at a reasonable level – it also sports saturated fats, but they’re plant-based and rather unique: Did you see this post? http://cookupastory.wordpress.com/2012/10/03/ive-got-a-loverly-bunch-of-coconuts-tra-la/ One other viewpoint…

    Reply

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