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Butter Butter, an animal product, high in artery clogging saturated fat, dietary cholesterol, increasing the risk of heart disease and stroke. There is also concern about the butter, hormones and antibiotics fed to animals consists of the mark. On the positive side of butter fat-soluble A, D and E is a good source of vitamins

Margarine Margarine is made from vegetable oils and saturated fats in the diet is low in cholesterol. However, since liquid vegetable oils in margarine process called hydrogenation, which is a high trans fatty acids is through hardened. Trans fatty acids or trans fats, it is believed, not only to increase levels of bad cholesterol, but also reduce levels of good cholesterol, clogged arteries against a defense like that, fat provides. This makes trans fats worse than saturated fat.

Light propagates Fortunately, the lighting market, there are a number of trans-fat margarine and spreads. Some of these spreads sterols and stanols, which are actively block the absorption of cholesterol, it is much healthier option than other margarines and butter spreads. Since these light margarine and spreads, has not been hydrogenated, which is rather mild and usually sticks are sold in tubes.

Kitchen Light spreads and margarine is the main problem is their unsuitablility cooking and baking. Because he was only 25% have at least 80% for butter and margarine in most recipes can include ruins than fat. For cooking, choose a healthy heart instead of oil or olive oil, canola. Better yet, if you spray or broth is cooking, you can save more calories than fat.

Cook In baking, butter and margarine regular textures and flavors that reproduce are difficult to provide. It is also difficult for a solid fat is a liquid fat substitute, and they behave differently with other materials. Oil for cookie recipes are generally not appropriate, although they are usually very nice sandwiches and pastries. Fruit purees, low-fat or fat-free sour cream and yogurt often used instead of butter or margarine in cakes and pastries, but the result will be affected in some way, often resulting in a denser product.

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