Butter vs. Margarine:
WHICH IS BETTER?
It’s Thanksgiving dinner, and the smell of hot turkey and fresh rolls has your mouth watering. Ready to dig in, you reach across the table for the butter when your cousin suddenly shouts, “Wait! Grab the margarine instead. It’s better for you.” “What are you talking about?” scoffs your brother. “Butter is better because it’s natural. Margarine is made in a lab.” Suddenly, everyone is arguing about what’s best, and your poor roll is left uneaten on your plate. The butter-versus-margarine debate can be confusing, especially when you remember margarine was introduced as a healthier butter substitute. People have been eating butter without a second thought for thousands of years, but in the late 20th century, scientists determined butter contains high level of saturated fat. At the time, saturated fatty acids were believed to be connected to cardiovascular disease, so butter became public enemy No. 1. Enter margarine, which is made of plant oils and contains unsaturated fat. Health experts gave margarine a big thumbs up, and it began to fly off the shelves. Then the data came
Results Physiotherapy Screenings November 29, 2017, 11 a.m. to 1 p.m. and 4–6 p.m. Fit Ranx Seminar November 1 and 15, 7:15 p.m. Fit Ranx Open Gym November 2, 16, and 30, 7:15 p.m. Publix Grocery Store Tour November 18, 11 a.m. Lean for Life Workshop November 16 and 30, 7:15 p.m. Thanksgiving Un-Stuffing Day Workout Thanksgiving Day, 7 and 7:45 a.m. FIT BODY EVENTS! in. Margarine has a very low melting point, and in its natural state, it has the consistency of vegetable oil. To match the spreadable consistency of butter, chemists added hydrogen atoms to make margarine solid. In doing so, they changed margarine’s chemical structure and inadvertently created what we call trans fats. Our bodies process fats differently than they do other fatty acids. When we try to break down trans fats, it lowers our good cholesterol and increases bad cholesterol. This can lead to a greater risk of coronary heart disease. It can be difficult to make a straight comparison between butter and margarine, because margarine recipes can vary greatly between brands. Many modern margarine spreads lack trans fats, however, this does not automatically make margarine better than butter. Butter contains important vitamins, like vitamins A and E. Furthermore, recent research suggests saturated fats may not be as damaging as we originally thought. Ultimately, you want to be aware of exactly what you’re putting in your body and eat reasonable serving sizes. Check the nutrition labels and try to limit your saturated fats while avoiding trans fats entirely. And if you’re looking for the healthiest options, vegetable oil spreads and extra virgin olive oil beat out butter and margarine by a longshot.
Slow Cooker Sweet Potato Soup
Recipe courtesy of PaeloLeap.com.
1. Place all the ingredients except for the coconut milk in a slow cooker. 2. Season everything to taste with sea salt and freshly ground black pepper. 3. Cover and cook on low for 6 hours or on high for 4 hours. Ingredients • 3 pounds sweet potatoes, roughly chopped • 1 onion, chopped • 2 stalks celery, sliced • 2 medium carrots, chopped Instructions
1 tablespoon garlic, minced 5 cups chicken or vegetable stock 1 cup coconut milk Sea salt and freshly ground black pepper
4. Puree everything until
smooth, using a blender or an immersion blender.
5. Add the coconut milk, give everything a good stir, and cook for another 30 minutes. 6. Adjust the seasoning and serve warm.
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