Which is healthier for Butter or Margerine?

Do you keep it in the fridge? if so how do you spread it on bread!!

Val

 

No I leave it on the kitchen counter, I have quite a cool kitchen, facing South /East, so only on very rare days would it be too soft.

 

My kitchen is also cool, and I really like Kerrygold so I think I shall do the same, need to get a butter dish though!!

Val

 

I think Bargerine and Mutter are healthier.

I don't eat either Margarine or Butter.. or salt (though obviously I do in certain foods).. I also cut out granulated sugar but do consume some sugary foods obviously.

 

Ingredients in Margarine

The basic ingredients of margarine are given in the list below.

• Natural plant and seed oils
• Vitamins A & D
• Color and flavor
• Additive
• Milk
• Salt
• Water

(What is the Additive? hum. Man made food color also? hum) (Flavor?)
What are the Ingredients in Butter?

Butter, essentially a dairy product made by vigorously agitating fresh cream, is largely a colloid of milk and water in a matrix that consists of 80% butter fat in the US. The rest is milk solids and water
(notice the word "Fresh" )

In general I buy things with less "stuff" in it.

 

Tried that, I do not have that much patience, so I end up just slapping the lid on and eating, I find that butter slabs?, do not fit in my butter dish so I keep it in a plastic box with a lid on.

 

Thank you for the idea but I would get fed up standing around for ten minutes every time I wanted to butter a slice of bread. I have actually given it a quick blast in the microwave sometimes!! MUCH quicker!!!

Val

 

Butter tastes better, so no choice to be made.

Bit of common sense helps though. A bacon sarnie doesn't taste any better with butter, it tastes better with HP sauce, so I use the sauce instead of butter. Corned beef and lime pickle sarnies just get a light scrape of spread to seal the bread. Likewise cheese onion and pickle sandwiches. But good cheddar in fresh bread with nothing else needs butter. The same for toast and baked spuds.

 

Sorry, Keith, on all the things you say I HAVE to have a scraping of butter.

 

That's just me, a forty something smoker who loves red meat and cheese, being a wee bit smug about my low cholesterol!
Glad that I had the check as I felt no guilt as I cooked moussaka last weekend!

 

I cannot understand having butter on a bacon sarnie, or any hot food really, it makes the whole thing too greasy as it melts.

I am a true carnivore and get withdrawal if I have had no meat that day, I have high cholesterol, controlled by medication, and have never used butter on everything but do enjoy the fat on meats.