ZOE Science & Nutrition Butter vs. margarine: What does science say?
Aug 10, 2023
Dr. Sarah Berry, an expert in fats and oils, sheds light on the age-old butter versus margarine debate. She discusses how the health impacts of these spreads have evolved over the last two decades. The conversation dives into their production differences, fat compositions, and historical trends in consumption. Dr. Berry emphasizes the importance of dietary fats on cardiovascular health and advocates for balanced eating, suggesting healthy fats like olive oil while allowing occasional enjoyment of butter.
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Margarine's Origins
- In 1869, Napoleon III of France sought a cheaper butter alternative for his troops.
- Hippolyte Mege-Mouries created the first margarine using animal fat and milk.
Hydrogenation's Impact
- Early margarine was not vegetarian, relying on animal fats.
- Later, hydrogenation allowed for the use of plant-based oils, transforming liquid oils into solid fats.
Butter vs. Margarine Production
- Butter is made by churning milk, causing fat molecules to solidify and separate from buttermilk.
- This churning process differs significantly from the chemical processes used in margarine production.