But­ter and Margarine

Consumer Voice - - Test Report -

Margarine is veg­etable fat pro­cessed to re­sem­ble the taste, tex­ture and ap­pear­ance of but­ter. Although lack­ing the full, rich flavour of but­ter, those who wish to limit an­i­mal fats in their diet use margarine as a sub­sti­tute. It usu­ally has less choles­terol than but­ter. Also, sat­u­rated fat oc­curs nat­u­rally in an­i­mal foods such as but­ter. Sat­u­rated fat raises LDL (bad) choles­terol lev­els in your blood, which can clog ar­ter­ies and lead to heart dis­ease. The but­ter-ver­sus-margarine de­bate is not a new one. In gen­eral, peo­ple be­lieve that margarine is a health­ier al­ter­na­tive to but­ter. Yet, we now know that there are mar­garines that con­tain trans-fatty acids and so the de­bate is far from over. If you are shop­ping for mar­garines, look for those with zero grams of trans-fats and no more than one gram of sat­u­rated fat per ta­ble­spoon. The best way to de­ter­mine whether or not a prod­uct con­tains trans­fat is to check the in­gre­di­ent la­bel. If it in­cludes ‘par­tially hy­dro­genated oil’, the prod­uct con­tains some amount of trans-fat. Th­ese small amounts of trans-fat can add up if the prod­uct is con­sumed in ex­cess.

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