What kind of butter is really healthy for you? - Diet & Nutrition Message Board

BReink · 11-11-2007, 10:26 PM

I can't figure out what kind of butter is the best for the body while still tasting good.

Arteries
From what I understand anything non-hydrogenated (I think thats how you spell it) is really good for you, or butter made with olive oil.

Fat
What makes a good butter good? Is anything low fat ok to eat?

I right now am eating Country Crocks with Calcium, and I also like the "I cant believe its not butter" but apparently that is still bad because it is hydrogenated.

What do you use and find taste wise enjoyable? Thanks in advance for any recommendations or insight.

janewhite1 · 11-12-2007, 04:26 PM

I use tub margarine--and I spread it thin, so I don't add too many calories.

Ding · 11-12-2007, 04:59 PM

Flora is my favourite - it has poly and mono unsaturated fats in which are a healthy kind of fat, plus it tastes good!

Isis498 · 11-13-2007, 07:09 AM

When you say "butter", do I assume you are referring to the real thing? Or are you using the term to cover any kind of spread? Because they definitely are NOT anywhere near the same thing!

Butter is a whole, natural dairy product made from whole cream. Strictly speaking, margarine is generally made from hydrogenated vegetable fats, in some form or another.

You could (I'm told) leave commercial margarine out on the counter and it would not spoil for extended amounts of time. At least I've seen people do that years ago when I was younger.

I don't bring margarine or similar spreads in any form into my house, reading the labels is enough to make me run, and use butter as a spread, in modest quantities.

BReink · 11-13-2007, 09:56 AM

Good call, when referring to butter I mean butter or margarine.

Quote:

Strictly speaking, margarine is generally made from hydrogenated vegetable fats, in some form or another.

Ok that answer my question exactly. And anything hydrogenated is what is really bad for your arteries if I am correct.

So really the answer is whatever "spread" I utilize should be non-hydrogenated and low fat. Those two bases together would make for a healthy spread overall.