Good Lifestyle

How many times have you confused the butter of margarine? Probably more times you are willing to admit when it comes to the margarine butter debate. Both are actually quite different, however, with very different origins, despite the way they are often used interchangeably in cooking and cooking. Butter supposed to be aroundSince 8000 BC. When a shepherd in what is now Africa has discovered that sheep's milk he focused on rugged terrain was grilled in butter. Margarine is much younger, having been invented by the French chemistHippolyte Mège-Mouriès in the 1860s afterNapoleon III had announced that he was looking for a cheap butter substitute during the Franco-Prussian wars. This is exactly what margarine is today: a butter substitute.

To better understand the difference between butter and margarine, we calledMaryann Walsh MFN, RD, CDE, andClaudia Sidoti, leader ofHello Fresh, to explain how both differ and what foods they should be integrated with the best results. In this way, you will never be confused about the butter debate against margarine again.

What are the main differences between butter and margarine?

Butter and margarine are composed of fully different ingredients.

Sidioti and Walsh all say that butter is grazing milk or cream, while margarine is typically a non-hunting product composed of oils and emulsifiers. Know that all kinds of margarine are not all kinds of margarinedairyHowever, if lactose is a problem for you, make sure you read the list of ingredients.

"The scratching process separates the butterfly from the Buttermillre," Sidoti explains.

There are also different types of butter.

"The butter is typically pale yellow, but can also be deep yellow. When the butter is labeled" sweet cream butter "means that the cream used to do it was pasteurized. The whipped butter adds air in the air. Butter, making it lighter, "she says.

As for margarine, there is not really too much variation.

"You can find it in the form of stick or bathtub. The fat content can range from 10 to 90%," says Sidoti. "Margarine has fewer cholesterol and saturated fat than butter, but a higher percentage polyunsaturated greases and monounsaturated. "

Polyunsature and monoinsaturated fats arehealthy fats Found in the vegetable oil and olive oil, respectively. However, there is something you should be attentive to the purchase of margarine.

"Some margarine productscan still contain trans fat. However, in the next two years, product manufacturers are being beingnecessary to gradually eliminate Trans fat, "says Walsh.

Trans greases are made by hydrogenation of unsaturated fats so that the food product it is not rencidal, but at what cost? According toAmerican Heart Association, we know that transverse grease increases the type of harmful cholesterol known as LDL, which increases your risk of developing cardiovascular disease, a heart attack andcerebral accident.

Butter vs. Margarine: Who is healthier?

"Margarine does not contain cholesterol because it is not derived from an animal product, so for those who watch their cholesterol, margarine can be recommended. There are healthier margarine versions that are continuously monoping. However, for Those who look for a more natural fat or fat for cooking, butter holds this title, says Walsh.

Are there any dishes where you would use one and not the other?

"Butter is the best for cooking," says Sidoti.

The chef explains that he is particularly good for cooking things like pies, cookies, cakes andcookies because of its high fat content. Butter is also a better option for food frying and melting oncooked potatoes, too much.

Sidoti rarely uses margarine, but she says it's also an option to use bakery products, especially when you want a softer texture. However, the fat content is low, which means that it may not give up this deliciously rich flavor that usually associated with butter.

RELATED: The easy way toMake comfortable foods healthier.

Have butter and margarine really taste different?

Yes, they certainly do.

"The type of grease found in both is what distinguishes their taste," says Sidoti. "Since margarine is made with vegetable oil, the consistency is completely different."

It also means that margarine could potentially alter the flavor of a dish. In fact, margarine contains more water than butter, which could result in more difficult and thinner bakery products, pasta that are not so rich and thick they would be when they would be with butter. .