Health, Metabolic Typing®

Butter vs. Margarine

Let’s call this comparison something more accurate. How about Food vs. Non-Food! In spite of all the marketing that promotes margarine and even vegetable shortening not only as food but as a healthy choice or option, the reality is that margarine is not a food at all, In fact, it can’t build health much less sustain life.

The images tell you everything you need to know. I will only add a few pieces of information.

butter-vs-margarine-made-memeWe can start with How They Are Made (click on image). First off, butter can easily be made at home with basic kitchen appliances. The most difficult aspect is in the acquisition of raw heavy cream. It is not a difficult process, if you know where to look. I will admit some states are more backwards (difficult) than others. If you are not sure about your state, I suggest visiting Raw milk is a better starting material due to it being a live whole food. Pasteurized still works, the end product just won’t be as good for you.

Now lets look at margarine, the difference is dramatic. Not only are there many more steps in the process, but these steps require a manufacturing plant. You can’t do this at home. In addition, you are dealing with rancid, oxidized oils, harmful toxic chemicals and cleaners. Why go through the trouble when you can have the real thing?

butter-vs-margarine-nutrients-memeIf that did not shed some light on the issue, maybe this next image will; Nourishing Nutrient Density. Butter is a real whole food and contains a plethora of nutrients that can greatly enhance and support health. The science backs up the benefits of vitamin K2, CLA, Butyric and Lauric acid, naturally occurring Omega-3s, etc.

To maximize nutrient density, butter made from raw milk is ideal and that raw milk would have come from healthy cows eating from a salad bar of grasses on pasture. Raw butter is harder to find, but not impossible. It helps to know your farmer. You may be surprised by how many options are available. There are also very good grass fed pasteurized butters at typical grocery retailers. You will have to read labels, but I am sure you already do that for other products.

Considering what is in butter, why would you not want to take part in its golden-yellow goodness? There is one exception. If you have a food sensitivity to dairy, then butter may not be such a good idea. If you have a dairy issue, you have a gut issue, and that should be where you are focusing your energy.

Back to Margarine. The only nutrients it contains are really those added at the end of the process. The methods involved to make margarine are so harsh and destructive you don’t have much goodness to work with. Like fortified bread where the manufacturer adds specific nutrients (vitamins and minerals), many margarine manufacturers do the same thing, except in this case it is not mandated by law it is merely to take advantage of marketing to differentiate themselves from other similar products. You can be sure that whatever is added is synthetically created, not naturally occurring.

Considering what you now know, you can make a better choice from a more educated position and take one more step in building healthy, vitality and in turn embracing life!

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