The Different Processes Used in Margarine

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The main difference is that in the US the saturated fatty acids are predominantly a saturated fat called palmitic acid. These behave a little bit differently in the body which is why it's quite difficult actually comparing US spreads with UK spreads. We talk about this definition of ultra processed food as something you can't make in your own kitchen and what seems to me clear is whether that's the US or the UK like you cannot make this in your kitchenThis is like really this is like a chemistry lab is that fair? Yeah it's fair to say you couldn't make this at home It involves multiple processing steps as well as extracting the oil there are chemicals that are added in so it emulsifies

Whether you’re frying, baking, or topping your toast, most of you will eat either butter or margarine at some point today. The fact that these spreads are such a staple means that we need to know their effects on our health. And It might surprise you to learn that this impact has changed quite dramatically over the past 20 years.

In today’s short episode of ZOE Science & Nutrition, Jonathan and Dr. Sarah ask: Which is healthier, butter or margarine?

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Mentioned in today’s episode:

Margarine from Science Direct

Margarines: Historical approach, technological aspects, nutritional profile, and global trends from Food Research International

Reduction of LDL-cholesterol as a result of the change from butter to soft margarine from Polish Archives of Internal Medicine

Americans' per capita consumption of margarine & butter from the USDA

Episode transcripts are available here.

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