Food Q&A: Margarine vs. Butter
Is margarine better than butter?
Article By: Leslie Fink, MS, RD
Need ideas for coping with restaurant buffets? Want some good snack ideas? In our Q&A series, WeightWatchers.com nutritionist and food editor Leslie Fink, MS, RD, answers questions about food, nutrition and weight loss.
Q: Considering the bad ingredients in stick margarine, isn't it just as well to use butter?
A: Ah, the butter versus margarine debate. While you are correct that margarine contains a "bad ingredient" (known as trans fatty acids) that can clog your arteries, it's important to acknowledge that butter contains its share of artery-cloggers, too (in the form of saturated fat).
Therefore, I encourage you to use either product in moderation and to opt for the one you like the best. For me, butter is the hands-down winner.
If you're a margarine lover, though, note that the stick varieties have the worst trans fat profile: The softer the margarine, the fewer trans fatty acids it will contain. Reduced-calorie liquid and whipped margarine do not hold up well in baked goods, however. Consider using light butter or a fat substitute like applesauce for low-fat baking instead.
For more information about trans fatty acids, click here.