Butter is Better.

Butter is Better.

Butter IS better. Butter gets its creamy yellow color from the substance beta-carotene, naturally occurring in milk.  According to The Encyclopedia of Herbs, Spices, & Flavorings, in winter, when cows are fed on grain rather than grass, butter is sometimes less yellow than the butter made in spring and summer. For this reason, annatto may be added in small quantities by some manufacturers to enhance the color.

Margarine, on the other hand,  was originally a white substance with no food appeal. Manufacturers added yellow coloring before selling it to people to use in place of butter.


Butter is Better.
Butter is Better.


Have you ever really looked into the differences between margarine and butter? Do so and see why butter is better.

  • Both have the same amount of calories.
  • Butter is slightly higher in saturated fats at 8 grams;compared to 5 grams for margarine.
  • Eating margarine can increase heart disease in women by 53 percent over eating the same amount of butter. Source: A Harvard Medical Study.
  • Eating butter increases the absorption of many other nutrients in other foods.
  • Butter has many nutritional benefits where margarine has a few and only because they are added!
  • Butter tastes much better than margarine and it enhances the flavors of other foods.
  • Butter has been around for centuries where margarine has been around for less than 100 years.
Sticks of margarine
Sticks of margarine

Margarine is:

  • Very high in trans fatty acids.
  • Triples risk of coronary heart disease.
  • Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)
  • Increases the risk of cancers up to five times.
  • Lowers quality of breast milk
  • Decreases immune response.
  • Decreases insulin response.

And here’s the most disturbing fact…

Margarine is but one molecule away from being plastic… and shares 27 ingredients with PAINT.

You see why butter is better?

These facts alone are enough to avoid margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).

Experiment and see for yourself: Open a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things.

1)  No flies, not even those pesky fruit flies will go near it (that should tell you something).

2)  It does not rot or smell differently because it has no nutritional value. Nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow. Why? Because it is akin to plastic.

Would you melt your Tupperware and spread that on your toast?

Butter is better. So please, pass the butter.

Butter is better. Pass the butter, please!
Butter is better. Pass the butter, please!

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Author: Jeni

Certified by the Professional School of Fitness and Nutrition in March, 1995; honored for exemplary grades. Practicing fitness and nutrition for over 20 years. Featured in the Feb. 1994 issue of "Shape" magazine. Featured in Collage in the spring issue of 1995 Low fat recipe's published in Taste of Home, Quick Cooking, and the Milwaukee Journal-Sentinel, among others. September, 2001: Featured in "Winning The War on Cholesterol" By Rodale Publishing

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