Butter Poll

[plunkybug]

Over my vacation, there was a discussion about the use of butter vs margerine, for health and taste, and so forth, so having my own beliefs challenged, I went online to see for myself. The general consensus is that butter is more natural but full of fat and cholesterol but that margerine can have trans fats which are bad, but that there are some that are trans fat free, and so the consensus for which is healthier tends to lean towards margerine, in tub style, as it has fewer trans fats than stick margerine. So...

[Poll #790416]

Comments

[intotheraw.livejournal.com]

I occasionally bake with organic butter. That decision is based on if the recipe is not going to be vegan anyway, and in some cases, it just works better than the vegan options (I am not vegan, I just like to reduce my dairy intake). My usual choice is Earth Balance (not the whipped stuff, which is gross) because it is without transfats or hydrogenated fats, which are very unhealthy. Earth Balance also makes a soy version, but I don't digest it well, so I tend to avoid it. My husband loves it though.

[plunkybug.livejournal.com]

I prefer butter, organic when I can, but I do use oil to saute with. Sometimes a little of each. I should probably look at margerine for occasions where it is not important like baking or cooking. I have Land O Lakes spreadable butter which has canola in it, and I think that may help a little on the healthiness. How does EB taste? Any other brands you like? What sorts of cooking do you use margerine in vs butter, and does it come out as well?

[aliciasdreams.livejournal.com]

I use soy garden, which I get at Trader Joe's. It is vegan and contains no transfats. I use it for anything I used to use butter for. It tastes great and acts just like butter so it doesn't matter if I'm baking or cooking with it or just putting it on my toast.

[plunkybug.livejournal.com]

Very interesting! I usually find margerine doesn't cook or bake as well as butter does. Or taste as good. I tend to like lightly salted butter, closer to European butter, and most butter and margerine is too salty.