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  • Butter vs. Margarine

    Butter is a natural dairy product made by churning fresh or fermented milk until milk fat globules join together to form yellow clumps.  Typically it is made from cow’s milk but can be made of milk from goats, sheep and yaks.  Salt and flavorings are often added.

    In 1896 a French chemist patented the first margarine.   It is made by combining vegetable oils with skim milk, salt and emulsifiers.  Coloring agents and vitamins A and D are often added to match butter.

    (Did You Know?  Emperor Louis Napoleon III of France wanted a substitute for butter that could be used by the lower classes (less expensive) and military (more durable) that led to oleomargarine or now called margarine.)

    The type of fat content differentiates butter from margarine.  Both are about 80% fat and 20% water and solids.  Butter however contains more cholesterol and saturated fats than margarine.  Most, but not all, margarines contain trans-fatty acids that raise LDL cholesterol that increases the risk of heart disease.  In general, the more solid the margarine the more saturated fat and/or trans-fat it contains.  Healthier margarine options are made from cottonseed, safflower, soybean, sunflower, or olive oil.

    Healthy living,

    Peter McKenna, M.D.

    513.793.5772

    www.mckennamd.com

     

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