But first, a little history on the butter-vs.-margarine debate.
That’s when margarine was developed as a substitute.
Trans Fat in Margarine vs.
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Saturated Fat in Butter
Theunsaturated fatsin most margarine undergo a process called hydrogenation, which creates harmfultrans fats.
Trans fat raises LDL or “bad” cholesterol even more than saturated fat does.
The trans-fatty acids are what gives margarine its solid consistency at room temperature.
it’s possible for you to generally determine how much trans-fats each form of margarine has by its softness.
Regardless, softer options still contain some trans fats.
Check the labelif partially hydrogenated oil is listed, it’s best to avoid.
These are good choices if you’re trying to lower your LDL.
Check your food labels to make an informed decision.
Butter comes in two major forms: stick and spread.
It is primarily made up ofsaturated fatand cholesterol.
If you do want to consume butter occasionally, do your best to get the healthiest sources.
In baked goods, consider substituting applesauce, nut butters, or squash purees for butter.
Dip your crusty piece of bread into some olive oil.
Use avocado oil as a cooking oil when you are sauteing or roasting vegetables.
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