Sport Butter

Sport Fitness
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So my wife and I got into a debate last night about butter. While I agree that its best to limit your consumption. My point was that real butter is actually better for you than the fake stuff.

So I broke out both containers and we read them.

Real butter per tbsp.
100 cals, 11 grams fat with 7 being saturated
ingredients = cream, salt

Fake butter 90 cals, 10 grams fat 5.5 sat fat
ingredients = partially hydrongenated vegetable oil (need I say more?)
plus a host of others with fancy names.

My point was that real butter is pretty much just a natural dairy product.

What are your thoughts?
 
If I had to chose one, I'd pick butter over conventional margarine. There are healthier options like smartbalance. I rarely use any of the above...I NEVER use conventional margarine
 
theGOOCH said:
If I had to chose one, I'd pick butter over conventional margarine. There are healthier options like smartbalance. I rarely use any of the above...I NEVER use conventional margarine
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true dat. I don't use it much either but I think if one is going to use it real butter would be the way to go.

It just continues to piss me off that so many products are marketed as a healthier option but really are worse for you. This is a perfect example.
So many people are fooled by these products.
 
sometimes it's the bottom line; if the fake stuff has less calories and less saturated fat, a lot of people make that primary importance, rather than the chemical component
 
i use smart balance light w/flax oil and use it sparingly as well.
 
1. We need "some" saturated fat in the diet.

2. We need some polyunsaturated and monounsaturated fats in the diet.

3. Higher consumption of correct types of fats can be "beneficial" for a "short duration" within one's goal quest--dependent on their position, AND "type" of diet one is on to reach the goal in bodily composition one seeks.

For example, manipulating carbs to the lower end of the equation, and increasing fats and protein (and protein is thus converted for energy, and hopfully "extra" is consumed to compensate leaving room for other uses, leaving the "extra" fats to do the intended functions).

4. A VERY LARGE portion of our health is primarily (when speaking in terms of diet/nutrition) determined by how OUR individual body "processes" the things we eat and do to it. Look around, obviously its not the same.

My mother-in-law loves natural butter, and remembers when milk still had the cream on top when it was delivered to the door. She still eats both like a stuffed piglet. She is fat, overweight, and nearing 80, and in excellent health (exept for the doctor getting on her about her weight). She has no known problems other than age related (that are normal). In contrast, her husband was a fitness pic all by himself, and died at 76. Gender? I dont know. But this true, and not limited to just this example (as is the REVERSE).

I dont like "fake" items. However, when one looks at food with "educated eyes", having added ingredients to a so-called natural food item, isnt bad if one knows what to look for and what they should avoid (in general).


Any hoot, I hope all have a great day! ROCK ON!


Best wishes


Chillen
 
Butter is definitely better than the margarine with hydrogenated oils in it. But I know a lot of people are afraid of it because of the cholesterol issue.

I've always wondered how they have managed to make margarine without the trans fats. How do they make the vegetable oil solid at room temperature without hydrogenating it? Here's my stance, if it isn't easy to figure out how they make it, then you probably shouldn't be eating it.
 
spicypumpkin said:
I've always wondered how they have managed to make margarine without the trans fats. How do they make the vegetable oil solid at room temperature without hydrogenating it?
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Coconut and palm oils are coming back (as replacements for hydrogenated oils) after being shunned as being highly saturated. Perhaps those are in the margarine now?
 
I don't consume a lot of it. I don't keep track of how much I use, but it's not a lot. Even so, I have no problem using butter. Besides tasting great, it's also quite stable with heat, unlike most healthier fats that can become denatured through cooking or baking. EVOO is certainly a healthier alternative, but butter in moderation can certainly make certain things taste good. I don't think it should be a food one consumes everyday, but in moderation, IMHO, people should enjoy it without feeling guilty. (To be sure, I don't think it should be compared with eggs, although it often is. Eggs are a great source of protein and other nurtrients and do not raise cholesterol all that much in spite of their reputation. Butter has few fewer redeeming qualities than eggs.)

As for fake margarine (specifically, anything with partially hydrogenated oil), I basically avoid it like the plague. I won't eat anything that contains partially hydrogenated oil, and I wouldn't serve a food containing it to anyone else. It's hard to think of food ingredients that have done more damage to the public's health than hydrogenated fats.
 
Coconut oil is actually very good for you even though it is saturated because it is a medium chain fatty acid instead of a long one. Too bad it's oily at room temperature.
 
Butter vs Margarine featured here recently.
 
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