Butter vs. margarine

1. Butter and its properties

2. Fresh or chilled vegetables

3. Butter and margarine is a summary

1. Butter and its properties

Butter is a product of animal origin produced exclusively from cow's milk or from its milk products (fat). However, in this type of animal fat present on the label as masło, it should contain at least 8090% of the milk fat, up to 16% of the water fat and not more than 2% of the dry weight of non-fat milk. In addition, the composition of butter should not include the addition of vegetable fat. However, it is worth noting the ingredients contained in dairy fat (fat), but the animal fats present on this label should contain no less than 8090 percent of the fat in the blood of the human brain, which is also found to have a beneficial effect on the body's health.

2. Fresh or chilled vegetables

Margarine is a vegetable product made from vegetable fats. We can distinguish between hard and soft margarines used to lubricate baking oils. Margarines are obtained in the process of hardening (hydration) and consistency-changing processes, e.g. over-striking. The process of hardening occurs in the presence of metals. During these processes, the health conformations change from heavy to transformer conformations. This way, vegetable oils are most commonly hardened in the production of solids, in which significant amounts of trans fatty acids are generally found.

3. Butter and margarine is a summary

Both butter and margarine have their opponents and supporters. The battle over what to choose is still ongoing. On the one hand, official dietary recommendations suggest replacing butter with soft high-quality margarines. On another, more and more research is denying claims about the harmfulness of butter. It's also worth considering replacing traditional oils with vegetable oils, such as olive oil or flaxseed oil, which are definitely better than butter and sizes.