In the past I used margarine for all my baking. It was supposed to be better for you and it was cheaper. What could be better?
Of course, there was the healthy peer-pressure (or guilt). Butter? You are using butter? Oh no!
Then down the pipe came the trans fat awareness efforts. Saving a few extra bucks wasn’t worth all this newly recognized deadly fat.
There’s a lot of debate about the butter vs. margarine thing especially since a Harvard School of Public Health study linked hydrogenated-fatty acid (margarine) use to heart attacks in women a few years ago. Most likely due to the trans fats which have been found to raise LDL cholesterol and lower HDL. A very bad senerio.
I found this from a Harvard HEALTHBEAT pub in 05:
The truth is, there never was any good evidence that using margarine instead of
butter cut the chances of having a heart attack or developing heart disease.
Making the switch was a well-intentioned guess, given that margarine had
less saturated fat than butter, but it overlooked the dangers of trans fats.
Great information, as always! :0)
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My grandma always used to call margarine “oleo” 🙂
I think that butter makes a MUCH better end product. I always use it in cookies if I have it on hand!
I’ve gotten into that habit too. Much better cookies. 🙂
I’ve always thought, if you’re going to use it…butter is better. In moderation of course 🙂
Hi justsmartliving! Thanks for your comment. I agree. I hope that this is the kind of thinking that is coming back around. In healthy moderation of course ;).