Butter Vs. Margarine

"Patti" wrote in message
news:CuBqc.529762$oR5.257146@pd7tw3no...
: There are plenty of margarines available today that are not made
out of
: hydrogenated fats, and therefore do not have trans fat in them.
Becel has
: always been made without hydrogenated oils. In fact, many of the
margarines
: available today have mostly monounsaturated oils in them (good for
you!!).
: So don't be afraid to use the non-hydrogenated margarines. I have
even
: found no name non-hydrogenated margarines, which are cheaper.


why is it that you use margarine, rather than butter then?
taste?

Opinicus extrapolated from data available...



Then you would have *loved* it when it was first introduced
on the market. Some states (mostly those with a strong
dairy-farming lobby) passed laws that prohibited margarine
manufacturers from dyeing their margarines yellow to
resemble butter. Have you ever seen undyed margarine? Its
color resembles the pallid skin of a recently dead person.
Margarine manufacturers got around this by putting a little
blob of dye inside the package. You kneaded the package to
work the dye into it. This was a task I was frequently given
as a kid.


For those of us who were kids during the war, margarine was the standard
and butter, rarely available in local markets, the exception. I have
contemporaries who, having grown up on margarine, actually find the flavor
of real butter off-putting, and swear by Parkay and Bluebonnet.

Modern "miracles" do change dining habits (and not just Mr. Bird's Eye and
the Green Giant).. Back during the 50s, aside from Italian restaurants and
the gourmet trade, olive oil use in the US declined substantially, and lard
was highly "ethnicicized", while use of "vegetable" oils (a broadly
enolding term) in homes and restaurants expanded. Dull "white" cornmeal
gave way to violently yellow (maybe dyed to match) commercial varieties.

"2-Fat" wrote in message ...
Any articles on the evils of margarine and the virtues of butter?

Butter...yummmmm.

Margarine............yuck.

For me, it's all about the taste. They're both 100% fat (and the
margarine might have trans fats...even worse). If I'm going to eat the
fat, it might as well taste good. I haven't found a margarine that
isn't absolutely revolting tasting.

Lee

Thanks
Desiree

I use both margarine and butter. I like the taste of both and just think
it's better to have some variety in the kind of fats one uses. The
margarines I use taste excellent because they are non-hydrogenated, natural
oils (Hello? Non-hydrogenated oils are GOOD for you! And taste good, too!
Why do people still not get this?) The margarines everyone says taste gross
are probably ones like Parkay and Imperial (they are frickin gross because
they are hydrogenated). My grandma buys that crap and I don't blame people
who have only tried the hydrogenated margarines for being turned off by
them. And saying that margarines contain trans fatty acids is simply not
true anymore now that so many non-hydrogenated margarines are available
today.

"rosie" wrote in message
...


"Patti" wrote in message
news:CuBqc.529762$oR5.257146@pd7tw3no...
: There are plenty of margarines available today that are not made
out of
: hydrogenated fats, and therefore do not have trans fat in them.
Becel has
: always been made without hydrogenated oils. In fact, many of the
margarines
: available today have mostly monounsaturated oils in them (good for
you!!).
: So don't be afraid to use the non-hydrogenated margarines. I have
even
: found no name non-hydrogenated margarines, which are cheaper.


why is it that you use margarine, rather than butter then?
taste?

Patti wrote:

I use both margarine and butter. I like the taste of both and just think
it's better to have some variety in the kind of fats one uses.

I buy butter, extra virgin olive oil, avocadoes, sesame oil for seasoning,
whole nuts and nut butters, organic sunflower oil, etc etc... Preferring
butter over margarine does not mean that one lacks variety in the type of
fat they use.

(Hello?**Non-hydrogenated*oils*are*GOOD*for*you!**And*taste*goo d,*too!
Why do people still not get this?)*

I don't recall anyone saying anything to the contrary about non-hydrogenated
oils.
--
The post you just read, unless otherwise noted, is strictly my opinion
and experience. Please interpret accordingly.

On Wed, 19 May 2004 17:28:53 GMT, Patti wrote:

I use both margarine and butter. I like the taste of both and just think
it's better to have some variety in the kind of fats one uses. The
margarines I use taste excellent because they are non-hydrogenated,
natural
oils (Hello? Non-hydrogenated oils are GOOD for you! And taste good,
too!
Why do people still not get this?) The margarines everyone says taste
gross
are probably ones like Parkay and Imperial (they are frickin gross
because
they are hydrogenated). My grandma buys that crap and I don't blame
people
who have only tried the hydrogenated margarines for being turned off by
them. And saying that margarines contain trans fatty acids is simply not
true anymore now that so many non-hydrogenated margarines are available
today.



But what do you use it for? Cooking? Can you put it on grean beans, for
instance?

Personally, I'm not convinced that margarine, even without transfats, is
better than butter. Especially since I use butter for its flavor
primarily. And, I've yet to figure out what's wrong with butter. There's
no reason for me to try margarine. For variety of fat, I use olive oil or
coconut oil.

--
Bob in CT
Remove ".x" to reply

"Crafting Mom" wrote in message
...
Patti wrote:

I use both margarine and butter. I like the taste of both and just
think
it's better to have some variety in the kind of fats one uses.

I buy butter, extra virgin olive oil, avocadoes, sesame oil for seasoning,
whole nuts and nut butters, organic sunflower oil, etc etc... Preferring
butter over margarine does not mean that one lacks variety in the type of
fat they use.

No, but when talking about whether one uses butter OR margarine, we are
generally talking about what types of fats we use the most. At least for me
it is. Butter and margarine probably take up the biggest proportion of
ADDED fats in my diet. I use a variety of oils in cooking, too, as I'm sure
most of us do, but that only accounts for a small percentage of what I
ingest because I know I only use about 2 tablespoons of olive oil for a
whole skillet of food. My butter and margarine use, though, is much more
because I add a teaspoon to a tablespoon for every serving of cooked
veggies. And I use them for things like eggs. I ingest them more, even
though I cook a lot with olive, sesame, and peanut oil, etc. and that is why
I prefer to use both for variety. And I did use the word "I" in that
sentence.


(Hello? Non-hydrogenated oils are GOOD for you! And taste good, too!
Why do people still not get this?)

I don't recall anyone saying anything to the contrary about
non-hydrogenated
oils.
--
It read like this:
The margarines I use taste excellent because they are non-hydrogenated,
natural
oils (Hello? Non-hydrogenated oils are GOOD for you! And taste good, too!
Why do people still not get this?)

and was meant to be a response to people who still think margarines contain
trans fatty acids and are bad for you. They either haven't looked into what
margarines contain now, or don't know that non-hydrogenated is a good thing.

"2-Fat" wrote in message ...
Any articles on the evils of margarine and the virtues of butter?

Thanks
Desiree

http://www.westonaprice.org/know_you...your_fats.html

TC

"Bob in CT" wrote in message
news
On Wed, 19 May 2004 17:28:53 GMT, Patti wrote:

I use both margarine and butter. I like the taste of both and just
think
it's better to have some variety in the kind of fats one uses. The
margarines I use taste excellent because they are non-hydrogenated,
natural
oils (Hello? Non-hydrogenated oils are GOOD for you! And taste good,
too!
Why do people still not get this?) The margarines everyone says taste
gross
are probably ones like Parkay and Imperial (they are frickin gross
because
they are hydrogenated). My grandma buys that crap and I don't blame
people
who have only tried the hydrogenated margarines for being turned off by
them. And saying that margarines contain trans fatty acids is simply not
true anymore now that so many non-hydrogenated margarines are available
today.



But what do you use it for? Cooking? Can you put it on grean beans, for
instance?

Personally, I'm not convinced that margarine, even without transfats, is
better than butter. Especially since I use butter for its flavor
primarily. And, I've yet to figure out what's wrong with butter. There's
no reason for me to try margarine. For variety of fat, I use olive oil or
coconut oil.

It's not necessarily better, it's just different. Sometimes I feel like
butter on my veggies, and sometimes I feel like margarine. I guess it has a
lighter taste? But it doesn't mean it has no taste, it's just a veggie
taste rather than a creamy, buttery taste. It's the same thing with the
oils I use for cooking, sometimes I prefer a sesame oil taste for stirfrys,
and other times I want an olive oil taste. It's just my preference to
alternate them. And I am not at all implying that people never alternate
the fats they ingest. But in terms of butter vs. margarine, I use both. I
just have this thing about people still saying margarine is "bad" for you
when it isn't. You can buy it non-hydrogenated now. I don't like it when
people say that butter is "bad", either. It's that whole "fat is bad for
you" thing that just gets me irritated. Fats in their natural state are not
"bad".


Bob in CT
Remove ".x" to reply

Doug Lerner wrote:

My main question about butter vs margarine has always been "Why do people
even think of margarine when they think of butter?"

I was raised in the 1960s at a time when people still thought the
saturated fat from butter was unhealthy and the transfats from
margarine were fine. I was raised eating margarine not butter
so I like the taste of margarine better. A matter of tastes
being set during childhood. Tough, I know about transfats so
I have stopped using margarine. So far I haven't gotten around
to trying the transfat-free ones.

And doesn't even remind me of butter.

And tuna doesn't remind me of mutton either. So? I never
considered margarine to be a replacement for butter but a
product on its own that I'd eaten as a kid. So in my view,
butter doesn't even remind me of margarine. It just happens to
have a similar texture and is healthy so butter gets to serve
as a margarine substitute. Perpective ...