The Different Types of Butter

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How margarine is made today is quite different to how it was made back then. Broadly speaking unsaturated fatty acids usually make up about 65 to 80 percent of the fats in margarine. So that sounds sort of really amazing. What you're saying is that we can turn oil into margarine with these modern chemical techniques. How is that different from the process of turning milk into butter? To make butter milk is solidified by churning.

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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