Milk that is not homogenized (a process whereby all the particles are broken down to the same size so that they mix together) will naturally separate into a top layer, which we call cream. Butter is the result of churning the top layer of cream until it reaches a semi-solid state. THAT’S IT….
veggie mono & diglycerides
beta carotene (for color)
How it is made (kind of disturbing, actually):
Margarine makers start with cheap. poor quality vegetable oils, such as corn, cottonseed, soybeans, safflower seeds and canola.
Both have the same amount of calories.
Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.
Eating margarine can increase heart disease in women by 53% over ! eating the same amount of butter, according to a recent Harvard Medical Study.
Eating butter increases the absorption of many other nutrients in other foods.
Butter has many nutritional benefits where margarine has a few and
only because they are added!
Butter tastes much better than margarine and it can enhance the flavors of other foods.
Butter has been around for centuries where margarine has been around for less than 100 years.
And now, for Margarine…
Very High in Trans fatty acids.
Triples risk of coronary heart disease.
Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)
Increases the risk of cancers up to five times…
Lowers quality of breast milk.
Decreases immune response.
Decreases insulin response.