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(Gizmodo)   Butter VS. Margarine. Here comes the SCIENCE   (gizmodo.com ) divider line
    More: PSA  
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2998 clicks; posted to Video » on 02 Mar 2013 at 6:49 PM (3 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



34 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2013-03-02 05:33:50 PM  
Let's see. Package of butter in my fridge has two ingredients (cream, salt). Margarine has numerous ingredients, which generally include artificial colors & flavors & other assorted chemicals.

Butter = always tastes delicious, whether on toast, on a baked potato or used to make cookies, etc.

Margarine = varies wildly, depending on the brand and some of the spreads (less than 80% vegetable oil) are useless when it comes to baking

Verdict = BUTTER
 
2013-03-02 05:39:14 PM  
Comparing butter to margarine for taste is like comparing bacon to bologna.
 
2013-03-02 05:50:21 PM  
Succinct, nice.
 
2013-03-02 06:08:36 PM  
Times Mont-Blanc Tunnel was destroyed by butter: 0
Times Mont-Blanc Tunnel was destroyed by margarine: 1
 
2013-03-02 06:32:14 PM  
wasnt there a great article recently refuting 98% of the bullshiat we were told was bad for us?
 
2013-03-02 06:46:09 PM  
 
2013-03-02 06:57:25 PM  
Oh, butter wins.  Every time.
 
2013-03-02 07:45:08 PM  
Let's see, butter is natural, promotes healthy types of cholesterol and is tasty.

Margarine is processed, promotes bad cholesterol, and tastes like oily shiat.

Butter isn't stable, and will absorb foul flavors, and will spoil over time.  (Because microbes find it yummy and nutritious.)

Margarine is stable, and will end up absorbing foul flavors, but never really spoils. (Because it's devoid of nutrients for microbes.)
 
2013-03-02 07:48:07 PM  
Life's too short for margarine.

Even if I knew that eating butter over margarine would take a year off my life I'd still call it a good trade off.
 
2013-03-02 07:48:29 PM  
l like butter but margarine stays spreadable even in the refrigerator.

My Mother tricked us by mixing margarine and butter together half-and-half, with the result being the taste of butter, the spreadability of margarine and slightly longer shelf life when stored in the cupboard rather than the fridge. All in all, a better product than either alone, and cheaper than butter.

I've given up on trying to out-smart Mother Nature. Eggs don't increase your serum-cholesterol, you are probably better off eating butter, and when ever you see an article on the web or in a newspaper or magazine you should suspect the PR flaks have been at work selling you a load of goods for or against food.

Fun Fact: Thanks to the Quebec dairy industry, it is illegal in Quebec to sell margarine that has been dyed yellow to look more like butter. And, of course, butter costs twice as much as it does across the border, but then the French, even in Quebec, are big on food so they make good cheese, etc. The quality is almost certain to be higher where the French dine. I've eaten in French (France and Switzerland) university cafeterias and the food is better even there.
 
2013-03-02 07:53:04 PM  
Kerrygold irish butter. Yum.
 
2013-03-02 07:58:45 PM  
I'm writing this from a motel room where I'm on the road commissioning electrical controls for a margarine factory, so I'm getting a kick out of these replies ...

Just this week I learned that interesterified fats a.) exist and b.) are used in a lot of margarines to lower the trans-fat content while raising melting point, and I'm slightly disappointed that the video didn't go into a little more detail on that topic. But I'm an electrical controls guy, not a video producer, so maybe a good producer knows that the extra detail would have put people to sleep or something. On labels in the US, interesterified fats are listed as "modified xxxxxx oil" BTW, though not all modified oils are interesterified.


Bathia_Mapes: Margarine = varies wildly, depending on the brand and some of the spreads (less than 80% vegetable oil) are useless when it comes to baking


A long time ago I tried making rice krispy treats with some kind of margarine in a tub and got a soggy stale mess, which is how I learned that lesson. But there are other margarines made specifically for the baking trade that are superior to butter, I'm told, for certain applications like puff pastry. But they're not available in grocery stores and would be really horrible for anything besides what they're engineered for.
 
2013-03-02 08:02:46 PM  
Margarine is abomination against nature.
 
2013-03-02 08:11:14 PM  

Saberus Terras: Let's see, butter is natural, promotes healthy types of cholesterol and is tasty.

Margarine is processed, promotes bad cholesterol, and tastes like oily shiat.

Butter isn't stable, and will absorb foul flavors, and will spoil over time.  (Because microbes find it yummy and nutritious.)

Margarine is stable, and will end up absorbing foul flavors, but never really spoils. (Because it's devoid of nutrients for microbes.)



I think margarine and butter can both get rancid.


brantgoose: Fun Fact: Thanks to the Quebec dairy industry, it is illegal in Quebec to sell margarine that has been dyed yellow to look more like butter.



You sure about that? I'm in Quebec, and I haven't noticed any non-yellow table spreads coming off the production line in this place. The little single-serving margarine thingies in restaurants and the motel's breakfast room are all filled with yellow stuff.


7th Son of a 7th Son: Kerrygold irish butter. Yum.



Organic Valley's Pasture Butter is pretty damned wonderful, too.
 
2013-03-02 08:25:35 PM  
ic.pics.livejournal.com

Sure, butter might win vs. regular margarine...
 
2013-03-02 08:26:12 PM  
Butter is better.
 
2013-03-02 08:26:57 PM  

Bathia_Mapes: Let's see. Package of butter in my fridge has two ingredients (cream, salt). Margarine has numerous ingredients, which generally include artificial colors & flavors & other assorted chemicals.

Butter = always tastes delicious, whether on toast, on a baked potato or used to make cookies, etc.

Margarine = varies wildly, depending on the brand and some of the spreads (less than 80% vegetable oil) are useless when it comes to baking

Verdict = BUTTER


Salt? Get unsalted--you can always add salt, but you can't take it out.
 
2013-03-02 08:31:00 PM  

phaseolus: I'm writing this from a motel room where I'm on the road commissioning electrical controls for a margarine factory, so I'm getting a kick out of these replies ...

Just this week I learned that interesterified fats a.) exist and b.) are used in a lot of margarines to lower the trans-fat content while raising melting point, and I'm slightly disappointed that the video didn't go into a little more detail on that topic. But I'm an electrical controls guy, not a video producer, so maybe a good producer knows that the extra detail would have put people to sleep or something. On labels in the US, interesterified fats are listed as "modified xxxxxx oil" BTW, though not all modified oils are interesterified.


Bathia_Mapes: Margarine = varies wildly, depending on the brand and some of the spreads (less than 80% vegetable oil) are useless when it comes to baking

A long time ago I tried making rice krispy treats with some kind of margarine in a tub and got a soggy stale mess, which is how I learned that lesson. But there are other margarines made specifically for the baking trade that are superior to butter, I'm told, for certain applications like puff pastry. But they're not available in grocery stores and would be really horrible for anything besides what they're engineered for.


Tub margarine is useless for baking or even making stuff like Rice Krispie treats because of its higher water count. I do use margarine for both Rice Krispie treats and Fantasy Fudge, but that's because the original recipes were created using margarine and the results are better. However, I use stick margarine, not tub. You can make Fantasy Fudge using butter, but it dries out quickly and becomes hard and & crumbly instead of smooth and creamy.

However, when baking chocolate chip cookies and similar baked goods I always use butter.
 
2013-03-02 08:33:14 PM  

revrendjim: Bathia_Mapes: Let's see. Package of butter in my fridge has two ingredients (cream, salt). Margarine has numerous ingredients, which generally include artificial colors & flavors & other assorted chemicals.

Butter = always tastes delicious, whether on toast, on a baked potato or used to make cookies, etc.

Margarine = varies wildly, depending on the brand and some of the spreads (less than 80% vegetable oil) are useless when it comes to baking

Verdict = BUTTER

Salt? Get unsalted--you can always add salt, but you can't take it out.


The butter in my fridge is salted since I prefer that for general use. However, I do have unsalted butter in the freezer for baking.
 
2013-03-02 08:34:21 PM  
CSB {

When I was first diagnosed with heart failure the hospital gave me all this literature about what I should be eating. I tried. I got the heart-healthy margarine and egg substitute, but soon life was no longer worth living. I'm back to real butter and eggs, and if it means I die sooner then at least I'm enjoying it and breakfast doesn't make me contemplate suicide.
}
 
2013-03-02 08:53:48 PM  

Bathia_Mapes: revrendjim: Bathia_Mapes: Let's see. Package of butter in my fridge has two ingredients (cream, salt). Margarine has numerous ingredients, which generally include artificial colors & flavors & other assorted chemicals.

Butter = always tastes delicious, whether on toast, on a baked potato or used to make cookies, etc.

Margarine = varies wildly, depending on the brand and some of the spreads (less than 80% vegetable oil) are useless when it comes to baking

Verdict = BUTTER

Salt? Get unsalted--you can always add salt, but you can't take it out.

The butter in my fridge is salted since I prefer that for general use. However, I do have unsalted butter in the freezer for baking.


Name one thing that requires butter than doesn't also taste better with a little salt.
 
2013-03-02 10:11:28 PM  

lewismarktwo: Name one thing that requires butter than doesn't also taste better with a little salt.


i.telegraph.co.uk
 
2013-03-02 11:09:11 PM  

lewismarktwo: Name one thing that requires butter than doesn't also taste better with a little salt


Most of the things I bake (cakes, cookies, etc.) list salt as one of the ingredients to add to the batter or dough, so using unsalted butter isn't an issue.
 
2013-03-02 11:42:40 PM  

Bathia_Mapes: lewismarktwo: Name one thing that requires butter than doesn't also taste better with a little salt

Most of the things I bake (cakes, cookies, etc.) list salt as one of the ingredients to add to the batter or dough, so using unsalted butter isn't an issue.


Most of my recipes call for salted butter.

/shrug
 
2013-03-03 01:58:44 AM  
You all sound fat.

I'll stick with margarine thanks. Very few brands of margarine have trans fat unless you're buying some bargain priced off brand, spend an extra buck per tub and you have tasty and healthy spread. As for baking, butter flavor Crisco is the way to go, 50% less saturated fat than butter and 0 trans fat.
 
2013-03-03 02:30:37 AM  

ReapTheChaos: You all sound fat.

I'll stick with margarine thanks. Very few brands of margarine have trans fat unless you're buying some bargain priced off brand, spend an extra buck per tub and you have tasty and healthy spread. As for baking, butter flavor Crisco is the way to go, 50% less saturated fat than butter and 0 trans fat.


Didn't you know? Saturated fat is good for you.
 
2013-03-03 02:40:18 AM  

lewismarktwo: ReapTheChaos: You all sound fat.

I'll stick with margarine thanks. Very few brands of margarine have trans fat unless you're buying some bargain priced off brand, spend an extra buck per tub and you have tasty and healthy spread. As for baking, butter flavor Crisco is the way to go, 50% less saturated fat than butter and 0 trans fat.

Didn't you know? Saturated fat is good for you.


No, it's not as bad as they once claimed it to be, but it's still not healthy to eat a diet high in saturated fat.
 
2013-03-03 05:39:03 AM  
Finding good margarine has become damn near impossible. I've never liked the taste of butter, but 96% of what passes for margarine is whipped crap. Years ago, corn oil margarine was plentiful and good. Can't hardly find that anymore. But I gladly pay between $4 and $5 per 16lb tub for Canoleo, which I have to special-order from the local hippie grocery because apparently it never caught on when sold at Trader Joe's and Whole Foods, and was dropped from both. Just a few ingredients, all of which I can recognize and pronounce.

I'd tell anyone who leans toward margarine to try it out, but the chances of you actually finding it are pretty much nil as near as I can tell.

/I know you don't care, but I'm all ranty
 
2013-03-03 08:59:30 AM  
He is a gay
 
2013-03-03 11:31:40 AM  
The only thing that margarine is good for are for people who have milk allergies and people who keep Kosher. Other than that, yuck.

Even then you have to be careful, some margarine does have dairy in it.
 
2013-03-03 09:30:00 PM  
ReapTheChaos:

Didn't you know? Saturated fat is good for you.

No, it's not as bad as they once claimed it to be, but it's still not healthy to eat a diet high in saturated fat.


False.  The only bad fats are trans fats.  Period.  Any other fat is safe to eat in virtually any quantity as long as you don't consume significant quantities of complex carbohydrates.  People believe that eating fat will make them fat, but it's actually eating a high carbohydrate diet that makes them fat.

I have to eat a low carbohydrate diet to control reactive hypoglycemia.  My diet is high in fat and protein.  I use plenty of butter and vegetable oils.  Yet I have lost weight from before I was on the diet and have improved cholesterol.
 
2013-03-04 01:03:57 AM  

Pentaxian: The only thing that margarine is good for are for people who have milk allergies and people who keep Kosher. Other than that, yuck.

Even then you have to be careful, some margarine does have dairy in it.


I admit though I do enjoy smart balance's fake butter line.
 
2013-03-04 01:26:44 PM  

win95o: False.  The only bad fats are trans fats.  Period.


I thought this was the beginning of a fabulously sarcastic response, but then you went full Atkins*.

"The only bad _____s are ______ ______s. Period." is not the kind of statement that holds up to long term scrutiny.

However, nothing that isn't butter tastes/cooks/bakes/feels as good as butter, so what do I know...


/*Okay, nit really Atkins, since you have a digestive issue to manage, but my point stands.
 
2013-03-04 02:04:39 PM  

Loomy: win95o: False.  The only bad fats are trans fats.  Period.

I thought this was the beginning of a fabulously sarcastic response, but then you went full Atkins*.

"The only bad _____s are ______ ______s. Period." is not the kind of statement that holds up to long term scrutiny.

However, nothing that isn't butter tastes/cooks/bakes/feels as good as butter, so what do I know...


/*Okay, nit really Atkins, since you have a digestive issue to manage, but my point stands.


I would have expected your response to name a non-trans fat that was bad, or a good trans fat, or, you know, anything that actually disproved his statement.

If you just mean that sometime in the future we may learn something different, that's a pretty weak counterpoint.
 
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