Of course, better margarine!
Today, nutritionists and nutrition experts attribute the oil substitute another plus. Since margarine is produced from vegetable raw materials, it contains a large amount of mono- and poly-saturated fats, and does not contain cholesterol, in addition, the use of margarine helps to lower the level of cholesterol in the blood. Oil can not boast of such qualities, and as a result of its use, the opposite effect is achieved. It was on these grounds that the policy of moving margarine to the masses was built at the beginning of the 20th century.
Modern cooking has solved the problem with trans fats to some extent: their large quantity is contained in margarine of hard varieties, in soft varieties their content is much lower. Biochemists and experts in the field of dietology argue that soft varieties of margarine are the best option for people who are caring for their health.
It is difficult to say unambiguously that it is more useful for human health: butter or margarine. These two products are identical in number of calories. Margarine contains the very "terrible" trans fats that are obtained during hydrogenation (the transformation of liquid vegetable fats into solid fat), prolong the shelf life and improve the taste. But the same oil contains a huge amount of saturated fats of animal origin, contributing to the occurrence of atherosclerosis and myocardial infarction.
Or maybe butter?
Given that in the modern world, food production has become a multibillion-dollar business, in the news of the media, which are sponsored by one or the other party, one can find both a multitude of praising speeches and horrifying consciousness of sensational facts in relation to each of the parties. The dispute between the admirers of oil and the adherents of margarine is unlikely to end soon.
Try spreading.
You can also choose the third option, which is clearly better for health - spread. Spread - a special light margarine (soft oil), containing mixtures of vegetable and milk fat. Choosing the spread is easiest in terms of the percentage of animal fat in it. With a high percentage of animal fat content, the product is most similar to butter. Accordingly, the lower the content of animal fats in the spread, the closer it is to margarine. In the production of spreads, some exotic vegetable fats, such as palm oil and coconut oil, can be used. But the most suitable for this are fats from sunflower seeds of ordinary sunflower.
The most harmful oil for oil is the assertion of such an unquestionably authoritative source as the price that tries to protect us from buying, arguing that it is additional money signs, and often we are forced to listen to such a reasonable argument that simply leaves no options for criticism or reasoning. We face the problem of choosing priorities - the future health or current state of our bank account. Often the issue of investing in the first option, we postpone for the future.
Fiscal policy takes a different position. This issue was even honored to be considered in the high offices of the European Union. As a result of consideration, restrictions were introduced on the amount of trans fats in foodstuffs, with obligatory indication of this quantity on the package.
A large number of companies doing business in the food market preferred a cheaper and more convenient product, margarine, and widespread baseless accusations against trans fats were successfully shifted to the conscience of the other side, saying that things were worse there. Despite the fact that most restaurants and cafes go, and maybe long ago switched to the use of margarine, this circumstance does not deserve respect from high-class culinary specialists.
It is easy enough to find out what is better: butter or margarine. It's a matter of moderation. Excessive passion does not add to your health. If the prevalence of saturated fats is undesirable in your diet, then trans fats will not be superfluous completely from it to exclude. Margarine or butter - choose you, but do not let others dictate to you. After all, in any advertising products of food industry giants between the lines you can read the word "profit".
And how do you like the vegetable oil?
In order not to puzzle over the choice between margarine and butter, you can use vegetable oils such as sunflower, olive, corn for cooking, but coconut and palm oils can completely discourage the use of margarine ever. Although now in supermarkets it is easy to choose margarine, which contains no trans fats.
Positive influence on the state of your health spread with the predominant content of vegetable oil or water. Using the above tips, you can certainly make the right choice based solely on your common sense and family care, rather than on the arguments of the advocates of each of the products discussed. The market can not be deceived, the goal of the struggle is not to win, but to continue this struggle itself, which brings profit to the companies interested in it.