We’ve made no secret of the fact that we don’t eat margarine.
It pretty much goes against everything we believe in – made from of a concoction of vegetable oils and chemicals, not to mention the trans fats!
Butter, on the other hand, we LOVE. Let’s take a look at why…
First, let’s break down marg.
Margarine is effectively made from processing vegetable oils. Trouble is, vegetable oils are already highly processed (you can read our stance on vegetable oil here). These oils are then chemically extracted, bleached and packaged up for us to enjoy – or not. Often there are more than 12 ingredients in a block of marg, some which we can’t even pronounce!
Margarine is also marketed to us as “low-fat”, but studies show it’s linked to heart disease and allergies in kids. Eek!
But, is butter better?
Butter has been making a comeback recently, and with good reason! Not only is it a more natural product, made up of just churned milk and maybe a little salt, but butter contains rare vitamin K2, as well as A and E. Besides, it tastes great too!
Don’t just take our word for it though!
Our mate David Gillespie talks about seed oils and margarine in his book, Eat Real Food.
“There’s even very worrying research linking them (seed oils and margarine) to our epidemics of autoimmune disorders such as multiple sclerosis and lupus. In other words, if the chronic diseases caused by sugar don’t get you, the ones caused by seed oils almost certainly will. But unlike the sugar diseases, by the time you have the symptoms of the vegetable oil diseases you’re irreversibly damaged.”
Pass the butter, please!
If butter’s not your thing (hello, dairy-free and vegan friends), check out these delish butter substitutes that aren’t marg!
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