Butter vs. margarine: What does science say? | Dr Sarah Berry
Vložit
- čas přidán 3. 06. 2024
- Get science-based nutrition advice straight to your inbox: bit.ly/46BPTYz
Whether you’re frying, baking, or topping your toast, most of you will eat either butter or margarine at some point today. The fact that these spreads are such a staple means that we need to know their effects on our health. And it might surprise you to learn that this impact has changed quite dramatically over the past 20 years.
In today’s short episode of ZOE Science & Nutrition, Jonathan and Dr. Sarah Berry ask: Which is healthier, butter or margarine?
Follow ZOE on Instagram. / zoe
Mentioned in today’s episode:
www.sciencedirect.com/topics/... Margarine from Science Direct
www.sciencedirect.com/science... Margarines: Historical approach, technological aspects, nutritional profile, and global trends from Food Research International
www.sciencedirect.com/science... Reduction of LDL-cholesterol as a result of the change from butter to soft margarine from Polish Archives of Internal Medicine
www.sciencedirect.com/science... Americans' per capita consumption of margarine & butter from the USDA
Episode transcripts are available here: joinzoe.com/learn/category/po...
Is there a nutrition topic you’d like us to explore? Email us at podcast@joinzoe.com and we’ll do our best to cover it. - Věda a technologie
The list of ingredients in a olive oil spread:
Vegetable Oils (Rapeseed Oil, Olive Oil (21%), Palm Oil, Palm Kernel Oil), Water, Whey Powder (𝐌𝐢𝐥𝐤), Salt (1.1%), Emulsifier: Mono- And Diglycerides Of Fatty Acids; Stabiliser: Sodium Alginate; Preservative: Potassium Sorbate; Acidity Regulator: Lactic Acid; Flavouring, Colour: Carotenes; Vitamin A, Vitamin D.
Think I will stick with butter thanks.
100%. Half the stuff they pedal here is nonsense.
Boom!
@@ds5068 And half of the rest is based on unreliable epidemiology and the remainder on ideology.
Diglycerides might sound scary, but some emulsifiers aren't just safe to eat, they're good for you. Sodium alginate is just algae. Potassium sorbate sounds chemically, but there's not an environmental watchdog on the planet that has anything bad to say about it. Carotenes come from carrots (hence the name).
The fatty acid profile in this could be improved by swapping out the palm oils with something less saturated, but, even as is, it's a heart healthier choice than butter.
Heart healthy according to whom? Who funded the studies? I guess you subscribed to the cholesterol theory as well. Wake up!
@@williampierson4340
Since I only eat homemade bread and limit myself to only one slice per day I will always use butter because life is for living and a little sea-salted butter (it's French from Brittany) is my treat.
Well done, do not feel guilty, you are making a healthy choice, butter is a freaking health food, it's one of the best thing you can eat. This channel is fake news
Prissy smug tosser.
Your butter is unlikely to contain milk from factory farmed cows. Enjoy!
I remember learning that the Romans dipped their bread in olive oil in Primary School. We all said, 'YEEEEUK!' but a few years later I tried it when our family was on holiday. Delicious! Bruschetta is a type of toast with olive oil and some other flavours. Traditional cooking without processed ingredients has stood the test of time.
When we went to Egypt and got dehydrated, fresh bread, olive oil, and salt (as the Egyptians did) was totally restorative.
What’s it like with honey or jam 😂 butter so yummy and feels natural. Dont get me wrong if doc tells me my cholesterol high I will probably stop eating butter but maybe small mindful portions the way to go …….well lets hope so I certainly dont want to use marg……nasty chemical ridden rubbish….organic olive oil and option with savoury foods which to be frank nowadays is all I use butter for in recent times. I hardly eat my sugar free blueberry super jam before it goes off. Thinking about it my super jam probably just as harmful as regular just a different type of over processed sugar……why can’t my food wants match what is known to be healthy.
I recently bought organic coconut oil thinking it was healthy and was confused into believing that although it had high saturated fat it was negated by some other natural element of it ……..I have only used it once in a stir fry after hearing about low burning point of olive oil etc it tasted good and two teaspoons enough for large stir fry for two.
Yeah it can be great. The main thing is never to cook with liquid oils, very unstable when heated.
Is that US teaspoons or European teaspoons? One is twice the other. Thanks@@lisadefries6718
except, that's totall bogus! Olive oil is great to cook with, at least at not too high temp's like on stove, and avocado oil can even be baked at quite high temp with. @@loot6
So the conclusion is margarine is probably healthier than butter, but both of them use butter on bread rather than margarine. That says it all.
My mother ate margarine until later in life. In he 60s her cholesterol was high. I put her on butter, unsalted and steal cut oats and her levels returned to normal. At 91 the time of her death her levels were still normal 🇨🇦
I used seed oils and margarine for years. I stopped in 2015, and only eat butter now.
@@mikewatkins1725 Seed oils are highly inflammatory since I got rid of this junk from my diet my knees are thanking me for it and margarine is 1 molecule away from plastic, therefore think about that folks when you eat margarine. Is plastic edible?? Canola and Palm oil being the worst
I've never known a mother to accept advice from her offspring. Glad yours had the open mind to hear.
Yeah that's because the PUFAs in margarine are the real problem.
It's the oats.
0:26: 🧈 The podcast discusses the difference between butter and margarine, including their historical origins and manufacturing processes.
4:04: 🧈 Butter and margarine have different proportions of saturated and unsaturated fats, with butter having more saturated fat.
8:00: 🧪 Trans fats in margarine have been reduced globally, but the process of making margarine has changed.
11:21: 🌽 Margarine production involves complex processes like hydrogenation and interesterification, which affect the melting profile and composition of fats.
16:24: 🧈 The health effects of butter and margarine depend on the amount consumed, with moderate consumption of butter unlikely to have a significant long-term unfavorable effect.
18:41: 🥦 The long-term health impact of consuming margarine and butter is not fully understood, but swapping to unsaturated fat-rich spreads can help reduce cholesterol levels.
22:17: 🔬 Scientists are researching the effects of ultra-processed foods and the health benefits of butter and margarine.
Recap by Tammy AI
"Bad Cholesterol " 😂
There's only one molecule of Cholesterol. Been around for 3.8 billon years. Evolution must be stupid to make such a naughty molecule!!!
@@DomDeDom the fact that a professor with a PhD in nutrition giving lectures calls LDL "bad cholesterol" and that saturated fats provoke heart strokes shows how little she knows about this topic (and she's reading what she says!)
@fcsoldeu5338 I know! I saw her reading it as well. It's mad isn't it! Putting olive oil on toast!! Never considered that it's the toast that's the problem!!!
@@DomDeDom there are two types of cholesterol in our organism
The bad one, that sticks to the walls of our blood vessel system
@@crazysapertonight No. There isn't. You've been fooled!
Saturated is taken to mean bad. Saturated has never been shown to be the cause of disease. Margarine on the other hand.
you're one of the rare people on here who knows what you're talking about, kudos. Feel sorry for a lot of the others
Yes this is true , just leave all the other idiots to do their own thing with Olive Oil , margarine , coconut oil etc . Let them enjoy their free radicals and degenerative diseases
@@ACXIAO666 what's wrong with olive oil and coconut oil? Lmao They are everywhere. And butter is not a healthy food... Eat more vegetables/Fruits instead. If you put oil, put as less as possible
Olive oil is OK but not at high temperatures (increases cancer risk). Coconut oil is high in saturated fats.
I've taken to making my own easy spread butter by taking softened butter and and adding olive oil to it then mixing with a beater or stand mixer. This make it much easier to spread and the taste isn't too noticeable. My go to is one fancy Irish butter rectangle to 1/2 cup olive oil and then mix until it is fluffy looking. It fits in three 8 oz mason jars and keeps super well in the fridge. It's not quite as soft as margarine but it's definitely much softer than plain butter.
What a good idea. I’ll do the same.
Melt butter first??
What an excellent idea!
Sorry I missed this! I just didn't it room temp and it was fine. @@philshelley8472
I’m for butter! ……Margarine, despite this very interesting video, I still wouldn’t trust it, being an ultra processed food!
And it tastes like axle grease whereas a good butter is delicious.
Butter is good if you want to change your gender, as it has 14x the amount of estrogen of dairy milk. The more dairy fat, the more estrogen.
@@Nobody-NowhereI didn’t know that! So women should eat plenty of butter when older?
@@joybarnes5504 just what I was wondering!
@@Nobody-Nowherewill this make me more feminine then? And stop my chin hairs from growing?💃🏽💃🏽💃🏽
I mix my butter 50/50 with extra virgin olive oil. Very spreadable, and still has the lovely mouth feel of butter. I think it's a good compromise!
Do you make you’re own? If so at what point do you add the oil please?
There are commercially available butter distillates , highly concentrated butter fractions with no residual water. These can be used to flavour olive oil or other cooking oils
Its production uses a hydro-alcoholoic process, difficult to perform in a standard kitchen without the risk of methanol poisoning.
However this has none of the negative attributes associated with the misused term "ultra-processed".
This traditional processing method is no different to the production of vanilla or rose petal extracts or the distillates from alcoholic beverage fermentations such as brandy, whisky, rum. Calvados...
Many such traditional "spirits" have extremely high beneficial polyphenol or anthocyanin contents..
The alcohol content of the commonly used fruit bases, (fermented grape or apple juice) also serves to promote solubilization of beneficial components in the fruit.
Journalists should refine their use of the term ultra-processed to accommodate the science.
Sloppy use of terms leads to bad advice, with an inability to see the wood from the trees!
sounds like the sort of thing I do - not all experiments work well in my kitchen though - gotta try still !
A critical factor for mouthfeel, texture & flavour release is the temperature at which its stored and consumed .
The amount of water in butter & spreads( ~20%) independently affects all these criteria, especially flavour release and perceived salty taste.
Melting butter & allowing it to cool slowly under controlled conditions fractionates the butter fat, allowing part of the butter with a much lower melting point to be separated as a liquid.
Blending this fraction into unfractionatrd butter allows the production of butter "spreadable straight from the fridge".
Irrespective of its carbon footprint or health impact in nutrition, the thought police advocating banning Ingredients or their use in foods on their own definition of UPF has been institutionalised for decades.
Beware the control systems in place in the novel 1984 are tightening their grip on your arteries !
I also make my own "spreadable". I soften 8 oz butter and put it in a blender with 8 oz oil (I use rapeseed oil) whiz them together and pour it into a dish.
Where's the clinical trials and Meta-analysis showing that saturated fats cause inflammation? The highest saturated fat content diet out there is carnivore and those on carnivore diet are reporting massive reduction in inflammation. High Ldl levels in multiple studies are correlative to decreased mortality, the focus should be on hdl and triglycerides. Human beings only started eating processed fats from plants recently, it makes no sense to think our bodies were created (or evolved if that's your belief) to consume something that didn't exist.
I think you've got LDL and HDL the wrong way round, but still a valid point. There's still an obsession with 'total cholesterol' when all that matters is the ratio between LDL and HDL (the "good" cholesterol)
@@pedazodetorpedo Actually the Ldl to Hdl ratio is not as good of a marker for heart disease as Hdl to triglycerides. A high Hdl and low triglycerides is a much better Indicator of cardiovascular health. Ldl particle size is much more important generally. Observational studies have shown correlation between high Ldl and heart disease but haven't differentiated the small oxidized particles which are consistent with high carbohydrate diets so is it the Ldl or the carbs? People don't get the difference between correlation and causation.
Very interesting, I must say Prof Berry's explanation on how marg is made didn't really make me want to give up butter for margarine, and Jonathan with his olive oil on toast "I've got used to it now" comment made me smile, thanks for the great video.
We should not underestimate the influence of the foodindustry on scientists! What they love to do is sell doubt, just like big tobacco did!
I heard the lady saying that there is a direct relation between eating cholesterol and heart disease, there isn’t! I am still angry with how the industry misinformed my mother and later also myself by stating these things, since there is no proof for this at all! When I was 10 I was adviced not to eat more than 2 eggs per week…. total nonsense! Shareholder return on investment is way more important than health! I am concerned to hear that she is educating students with that misinformatioin! that way, the industry’s influence is perpetuated. I saw the influence of the foodindustry on the Wageningen University where the industry built their buildings right on campus! The finance a lot of programs with support of our government. The financial interests are enormeous and the interest of our health is not number one I think.
Who is Prof Berry? If you mean KedDBerry, he is a goof.
Prof Berry is Sarah Berry, the one that is speaking on this very podcast.
Taste both. There is no competition.
Amazing that they talk about butter vs margarine and only talk about fats. Butter is so much more than fat. It contains important vitamins. Then we have a highly processed alternative that we don't know what the long-term effects will be.
Agree, this is why it's a crappy channel honestly. Margarine is one of the worst things you can eat lol. Butter is a freaking health food
@@samburrell3288 I wouldn't go as far as to call it a crappy channel, but it's always wise to get your information from different sources. Nobody is perfect.
yeh bruv but for folk who specialise in nutrition it really should be better as they make so many glaringly obvious errors, like in this discussion and obsess over fat and sugar in isolation, they add nothing new to the table that we don't already know, they just parrot mainstream beliefs. There's much better people to listen to for nutritional advice in my opinion on here which i've got a lot out of@@GerbenWulff
@@samburrell3288no it' snot crappy but i see why u r saying that. I.e it's not able to do thumbnail sketches or birds eye views, ie macro picture. That said it can be useful for those with e.g. high cholesterol, to know these factors.
Simply pour extra virgin olive oil into a sealable tub and freeze to a solid block (takes a few hours). Then transfer to the refrigerator where it softens to a spreadable butter and is far healthier than both margarine and butter.
How do you know the olive oil spread is safe after processing? Just saying.
@@oldplucker1 you should visit an olive processing factory, then you'll know. If your kitchen is cold enough it freezes without a freezer.
I have tried this and it was OK
@@lindasmith6786 It probably is but has not been tested long term! Same with a lot of things we eat! I found broccoli and kale to thicken my blood dangerously! They have extreme amounts of vitamin K the blood clotting vitamin! And people on blood thinners are warned not to change the amount they eat. I don’t eat any so don’t need blood thinners any more! Google warfarin and broccoli
Far healthier than grass fed butter? No, olive oil is not. They have their own benefits, and it's not an exclusionary position to be healthy.
I have always had new potatoes with my butter, if my life is a little shorter, bad luck it's worth it.
When you're on your death bed you'll want every single extra minute you can get. Your optimistic opinion of "a little shorter" already shows your love of being alive. Truth is your diet may cost you 10 years of life not a week or two.
Surely if it's occasional it isn't impacting negatively on your life (assuming you don't already have blood lupid problems). I use olive oil with just a smidge of butter on boiled new potatoes, you still get the flavour. It works for me.
For my age, I am in very good health. I put most of it down to the similar food my mother served up. I also read the package.
Many years ago,I volunteered to have my medical records shared for life, fill in information regarding various thing's, tests, to assist in researching people's health over the years, and there are many people doing this in the hope of improving health. If requested I do others as well. It may be in my genes I can eat saturated fat, time will tell but is this offset by having the rest of the food, very little junk.
@bernardbrindley
I'm with you on this one,love a side of potatoes with my butter😋 how is this even a debate ?? margarine a byproduct -a highly processed substance up against butter (minimal processing) that our ancestors have been eating for years
Just use butter don't put as much on
Just a little behind each ear
My friends dad warned me off margarine in the 70's.."Don't eat that boy, I've never seen a fly on it!" perhaps not scientific but a good observation..turns out he had a point. Thankfully I heeded the warning..😊
I agree but I hope your friend does not eat poo
@fcsoldeu5338 To be fair, some gut problems are now being treated with faecal matter!🤣🤣🤣 😮
And as gross as it obviously is, it's not uncommon in the animal world at all, yes also primates!@@fcsoldeu5338
No reference to the highly inflammatory effect of the Omega 6s in the margarine's toxic seed oils
Seed oils and margarine are two separate issues. I won't try and defend margarines. Omega 6 fats are desirable in the diet. What is important is to have a good balance of Omega 6 and Omega 3 in our diet. The problem is that most ultra processed foods mainly use oils with high Omega 6. So stop eating so much ultra processed foods!
The two oils I use are Olive oil and Canola oil. Canola oil has ratio of 2:1 of Omega-6 to Omega-3. Olive oil is great but not for everything, and Canola oil is the best oil I have found when Olive oil is not desirable.
@tinayoga8844 Canola oil or rapeseed oil here in the UK in processed food is different from buying it separately in bottles, cold pressed, organic etc.
I’m using butter on toast, margarine in cakes and olive oil for cooking and salads, hedging my bets!
go only butter, much healthier. your cakes will taste much better too if you quit your margarine and go only butter
You trump them all. 😀😀
One thing I'd like to know is the difference between "spreadable" butters containing rapeseed oil and unadulterated butter.
I go for straight butter and leave out of the fridge and it spreads perfectly well
Stay off rapeseed oil.
If you want to reach as many as possible, GET TO THE POINT QUICKER then you can waffle health, not the history or retail sales
I agree with you totally! Also Jonathon talks far too much all the way through. I find I zip through it just to try to get to the point.
Tiktok and YT shorts is where people go with their shiny, happy, short attention spans.
In Finland, there is a margarine that has the following ingredient list: Rapeseed oil (44%), water, plant oils (coconut, shea), salt, natural flavors, A and D vitamins. ("plant oils" are less than 25% of total)
That ingredient list looks healthy to me, and the margarine actually tastes good. Assuming they haven't processed the oils in any weird way, you could make that at home. Some of those other margarine, filled with weird additives, tastes disgusting.
What about cultured butter? I make my own butter and let the cream ferment for a few days before I churn it.
I have been following my common sense, to my mind there are two type of fat safe for human consumption, Butter( organic grass fed animals sheep, goat or cow)and Olive Oil. The rest of fats does not have a place in my kitchen. I cook mainly with olive oil that suitable for cooking, and for very few dishes I have been adding a very tiny amount of butter too.
I must mention that every morning I have about 20g of butter on my toast I’ve done since childhood. My mother a farmer herself lived to a grant age of 94 and she always had small butter in the morning on her toast too. I am in my 70’s and never needed to see a doctor 🤗
Coconut oil is also good. If cold pressed. Especially for high heat cooking.
I too eat grass fed butter, Kerrygold from Ireland. The processed butter here in USA is dyed to look better.
I am sticking with butter, but will seek out more organic producers for sure.
45g of butter daily (about 3 TBS) is considered a huge amount in this video. I could easily consume that in a day if I spread on toast and cook with it. Because I love the taste of butter so much it was too easy for me to overdo it and I chose to give it up. Still won't use margarine though as I don't like the taste at all.
From a recent German study: Organic animals also get sick en masse. Translation
"A similar picture emerges for other livestock: up to 39 percent of all dairy cows suffer from painful hoof diseases. Inflammation of the udder was found in every second dairy cow in an organic barn. Up to 97 percent of all laying hens have broken bones - in cages as well as in organic farming.
Eggs, milk and meat from these sick animals still end up in supermarkets in large numbers, without consumers being aware of this."
(not even as bad as the situation in the USA) foodwatch-report-auch-bio-tiere-masseshaft-krank/ “If the world adopted a plant-based diet we would reduce global agricultural land use from 4 to 1 billion hectares”
ourworldindata org land-use-diets
New "most comprehensive study to date" from Oxford comparing various diets across several environmental factors. The results show dramatically how vegan diets are far less destructive. Doesn't include ocean biodiversity nature. Source - nature /s43016-023-00795-w
Please worry about your health, don't use butter all the time. Replace it with vegetables + fruits or make curry with bunch of different spices so you getting all kind of nutrient. Butter is not a healthy food
The French use lots o’butter-they’re generally not fat + have far less heart disease than we do in the U.S.
yes the French have the highest cholesterol levels in Europe along with Switzerland and they both have the longest life expectancy in Europe and much higher than in the USA. We have been lied to on fat, butter and cholesterol
The French paradox.
Just goes to prove that there is nothing wrong with saturated fat. After all olive oil has 17% saturated fat.
Yeh bruv, but beef dripping/tallow is much higher in saturated fat than olive, so is butter and coconut oil. Olive oil is actually overrated, a lot of ones sold in the USA are fake and cut with seed oils, also olive oil is around 10% in omega 6 polyunsaturated fatty acid which is going to oxidise your LDL cholesterol, inflame your mitrochondria and eventually kill you by causing an autoimmune disease such as heart disease, cancer, dementia etc, but nobody talks about that. Whereas for comparison butter, beef dripping have around 1.5% omega-6 which is a safe level, anything over 4% is harmful for humans as shown in animal models and other data@@nudger5
If you're unhappy with the conclusions by nutrition science about the health of the food you're eating, just wait five years.
That proves butter is good for you, the verdict is in.
I swapped to carnivore due to health reasons. Eat organic butter and cream in my coffee. Had an echo cardiogram and was diagnosed with clear arteries, so no problem there. I will never eat margarine, everyone to their own.
@@wendyfreeman32 Wouldn't expect you to have clogged arteries from fat, because that's not how it works. The mainstream and the medical community certainly thinks that way, though. I'd expect chronic inflammation due to high carbohydrates and seed oils however to do just that.
@hugoanderkivi3673 I had chronic inflammation, and I have severe RA. It's now controlled by my diet. My rheumatologist was aghast at my choices, but I wouldn't relent to her advice of more meds. The reason I had atrial fib was from meds. Dumped them all and the doctors. My health now steadily gets better. The grains, seed oils, and salads all consigned to the dustbin, also lost 23 lbs plus walking again. What's there not to like, I'm 73 next month and never had so many compliments with how healthy I look. Best of health to you, friend ❤️ 💙
@@wendyfreeman32 Glad you took your health into your own hands. Not surprised about your rheumatologist, sadly.
I thought I had RA (or maybe I still do) because I was getting many of the symptoms, but then I cut out seed oils from my diet and a majority of the issues went away; the rest of the symptoms have been gradually reducing, and I think that's due to seed oils accumulating in the body-it takes roughly two years to completely rid your body of those oxidised oils. I don't have much grim for cold pressed seed oils as they're minimally processed, but they have to be fresh and in small quantities. The ultra-processed seed oils however are completely toxic. I wanted to experiment again how an intake of a moderate amount of seed oils would affect me, and I went through the most painful cramps I've ever had: intestinal cramps. I've had painful leg cramps, yet this was something else. These kinds of experience further reinforce my stance on the issue.
I had been having idiopathic, unclear health issues for most of my life and diagnosed with JRA as a teenager, and now I know why and have the tools to figure out complex issues on my own. Whole experience has been character and aptness building with a huge cost on my health, but I wouldn't have it any other way.
What's the point of living if it's miserable, right? Health is something that can't be taken for granted; it has to be valued and cared for.
I hope you continue getting better and that your RA goes into remission indefinitely. You deserve that.
Fantastic, nuanced insight into marg versus butter - thank you!
There is a major problem with this discussion and that is the assumption that LDL cholesterol by itself is bad. If one doesn’t control sugar intake, the study is irrelevant because sugar consumption impacts the liver’s processing of cholesterol. In fact this channel has stated that consuming cholesterol doesn’t increase serum cholesterol. And then perhaps most important is the oxidation of cholesterol either in or outside the body, and oxidized cholesterol is what sticks to the inside of arteries.
So here's the thing. If you track the incidence of heart disease from say 1800 to current you find that it almost doesn't exist up until the advent of margarine and seed oils in around 1905. From there it goes ever north bound with deaths starting to level off around the 2000's as safe surgical procedures and stents reduce deaths.
of course this is correlation only, but way more likely than "butter suddenly became bad in 1905."
I find the smell of margarines offensive.
The next thing is that virtually all seed oils are omega 6 and that is known to be inflammatory unless the ratio of 3 to 6 is 1:4 or lower (6).
Then there's the thing that LDH comes in 5 flavours of which only 1 is bad for health yet the standard lipid tests lump them all together.
A lot more research is needed before I start to believe margarine is healthy.
Another noteworthy thing is that there is a lot of research that suggests beef is inflammatory, yet it was done in the US where cattle are virtually all grain fed pushing the omega 6 content of the fat up.
Grass fed animals give healthy meat
Most of Asia has been consuming seed oils--mainly sesame, peanut, safflower, mustard--for centuries. Milk-based ghee too in South Asia. But the traditional seed oils were cold-pressed oils. The rise in heart disease in these populations has been in recent years--most of packaged oils being solvent-extracted at high temperatures, with other added chemicals to bleach, remove the smell, and store. Sunflower, rice bran and soybean oils have been around in these regions only since the early 80's, with cottonseed and palm oil being even more recent. The rise in heart disease is not correlated with traditional seed oil or bitter or ghee--these have been consumed for millennia--but the shift from unprocessed cold-pressed to ultra processed heat treated, especially those that are made from non-traditional seeds.
Margarine has no smell.
@@trudyziegler958 I'm sorry but that statement suggests that you have no sense of smell.
@@etmax1 maybe Canadian margarine doesn’t smell. Butter and margarine have very distinctive smells when you melt them but until that point, I find them both neutral. However, nothing smells better than melted butter on popcorn! 🍿
Team butter.
"There's no health differences between these two fats when fed to individuals for 6 weeks." 6 WEEKS?! I could smoke 10 cigarettes a day for 6 weeks and not see any health differences!
Doesn’t butter have more micronutrients than plant spreads? Also isn’t butter higher in stearic acid, butyrate, CLA and omega 3 than plant spreads?
What was the cow fed? Just because it is butter doesn't mean it is natural/good. If you want more macronutrients then buy organic butter. Good butter is expensive. You get what you pay for.
@@tinayoga8844 agreed, I was under the impression that all cattle produce the same nutrients however properly raised cattle produce them in larger quantities
Which ever way you cut it they are still all oils including Olive oil and place you at greater risk of atherosclerosis and obesity.
@@vthomas375 the AHA has steered away from that for years now. Dietary cholesterol has almost no effect on blood lipids. Atherosclerosis is fastly being recognized as one of the conditions brought on by metabolic syndrome. Insulin resistance, obesity, diabetes and some cancers are also almost certainly caused by sugars and processed foods.
Grass fed butter is the most healthy.
my grandparents on both sides used only butter. One of my Aunties is coming up to 100 years. She is on no medication and fully alert lives alone with help from her children . My mother on the other hand in the 70s started using margarines and spreadable butters she is 87 and on loads of medication. I think I will stay with butter
My m-i-l has dementia and she was addicted to butter and cream all her life. Does my anecdote trump yours?
@@AtheistEve not really, sorry about your mums condition,
@@mariarayson5630 Or, my f-i-l who was addicted to dairy, and never went near margarine, who had a history of heart issues, bypasses, diabetes and early death? Does that extra anecdote cancel out your anecdotes?
Some years ago Unilever, the world's biggest purveyor of marge, gave up and admitted their vilification of butter ws wrong and that they had lost the war. They sold their marge divisions.
Unilever created a spin-off called Upfield and sold that, after a takeover bid by Kraft-Heinz failed. Didn't know they'd admitted vilification of butter. I'd be grateful if you could point to a source I could use for that.
Thank you for sharing this information with us. I'm considering starting the Zoe trial, but would like a question answering about long-term medication use and the effect that may have on my own microbiome. What effect does the drug omeprazole have on the gut?
Thank you for another educational informative talk from Zoe.
I don't eat butter or margarine.
Virgin olive oil, I have with eggs and tomato on gluten free brown bread toasted.
Great stuff, thanks Zoe.
I stopped always using spreads about 5 years ago, I occasionally have butter now - I struggle to finish a 250g block before it goes off even tho stored in a fridge.
Keep in freezer. It's hard to hack off a piece but that's all to the good, you use less, less often.
Cut into quarters and keep in freezer
I don't understand this whole 'spread from the fridge' thing. My store of butter lives in the fridge and the butter in use lives in a butter dish in the kitchen cupboard. It is naturally spreadable and tastes lovely. It never goes off and probably lasts for 2-3 weeks (not sure as a block of butter doesn't last long!) Goat butter has a lower melting point, so I wouldn't buy that in summer. My preference is for Guernsey butter, which is A2 milk
medical school are funded by big food company..
Current research has shown the benefits of saturated fat. Make your own spreadable butter by bringing it to room temperature, mixing in some organic polyunsaturated oil or olive oil (monounsaturated) and putting in your favourite container and keeping in the fridge. Easy to use and delicious !
Thank you great podcast!
Sarah’s explanation of margarine doesn’t give one the wish to eat it. I used to be for margarine. I’ve hone back to butter kept in a butter jar out of the fridge.
I never enjoyed vegetable spreads...butter simply tastes amazing. And my grandmother did butter at home and it was the greatest thing to eat on a freshly baked bread. Now I use butter for cooking every now and then, when I want to fry with it I add some EVOO in there and that's it. In the morning I do love to use EVOO on tomatoes with some fetta cheese and with fetta mix all over them.
Oh, and I try to buy bio/organic butter whenever possible, tastes better and should be cleaner....
I’m a big fan of EVOO and have never thought of using it in place of a spread, I’m going to try that.
Great I do here! Thanks! How does avocado oil compare with olive oil?
You know whats in butter :) We hear from zoe that UHP is something you need to cut out and is bad and fat is not bad for you as we used to think. Sticking with butter (in moderation).
eat as much butter as you like, it's a freaking health food. margarine is what you need to avoid like the plague
I eat the Kerrygold Irish grass fed butter. It's so good, it's always out of stock so many people buying it. I like the unsalted butter.
Johnathan, the people in the med also put olive oil on their bread especially in the morning, just as you do. If its good oil the taste profile is fantastic.
They also take a clove of garlic and wipe it over the bread then drizzle olive oil, lots of olive oil and they are have one of the healthiest heart health in the world.
I don't think it goes with Marmalade
@@julianshepherd2038 😂 probably not, but never say never.
I have access to double cream from raw milk. I will then culture it with yoghurt (live and raw) to make cultured butter at home. It would make sense that this is helpful for gut biome, but is there any evidence on other benefits of cultured butter over ordinary "sweet" or salted butter ?
i've certainly heard that that's the case. And my grandparent siblings had a lot of it in Ireland (i'm a yank half second gen) and they were happy, vibrant till very old and walking many miles following the dogs/sheep until their 90's. Meanwhile we yank imports were dead by 75 if not younger, even tho healthy living, no toxins including alchohol. Yet cancer. So, yeah-- very interesting indeed. I've seen many o ther examples of heavy healthy fat diets that have led to long happy lives, and i've seen opposite in ppl who didn't have those high dairy fat diets. So i'm very unsold on oil spreads and vege oil generally except for olive oil of course, in moderation so it doesn't crowd out healthy nutrition food cal's. And over 40, we must control vege oil intake, be it straigh or cooking or restaurant or processed foods. Vege oil is a real problem bcuz it reduces your total nutritinal intake which is a real thing after 40 or 50 y.o..
Butter tastes really nice, so it makes you feel happy. That has to make a health difference. Margarine is very disappointing in comparison. I tried putting olive oil on my bread. Yuk.
Actually I'm quite disappointed by this, it appears Zoe is promoting margarine which is a processed food and there was no scientific evidence or reference to real evidence to show that butter is a cause of heart disease. The comments were all based on opinions. The idea that working out what is healthily butter or margarine by looking at the health of populations is unscientific nonsense. It makes me wonder if some of them are funded directly or indirectly by 'big food'. I was interested to watch their Zoe talks, however from here on I'll be excluding them because their opinions are just that opinions and are not based on real science at all.
Our disastrous epidemiology modeling of Foot and mouth disease and Covid by prof. neil Ferguson at Imperial was also "Science lead"😂
However understanding the science is also needed to be an effective leader.
Without effective data inputs, no matter how sophisticated the model , the old computing adage "rubbish in , rubbish out" still applies
Can’t believe this conversation tbh. Margarine is simply an ultra processed food containing many nasty ingredients. Too many foods now contain soya oil or sunflower oil which isn’t good for you. I’ll stick to natural butter thanks, in moderation and olive oil for cooking.
Butter is an unltra processed food as well, you are embarrassingly ignorant.
The list of ingredients in butter:
Hormones (IGF-1, Cholesterol, Estrogen, Androgens, Corticoids, Prolactin, Progesterone) Casomorphine, toxins, pollutants, lactose, animal cruelty.
I think I'll stick to being ethical and healthy.
Soya oil and sunflower oil is less processed than butter... lmao
@@youtubedeletedmyaccountlma2263 and imagine all the toxins, pollutants, and hormones in butter. Yuck.
@@InspiriumESOO what makes you think butter dont have it? It depends on the supplier. Lmao just use less oil in general.
@@youtubedeletedmyaccountlma2263 Low fat diets for the win, indeed.
Interesting conversation at 13:30 that discusses UPF and at 14:26 Sarah says under the present classification margarine would be UPF. Does this mean that big business is in the process of altering the requirements? I find this worrying and I also find it interesting that Tim Spector did not appear.
I use Carley's raw tahini instead of butter. It does not have the dry taste like traditional tahini and is more similar to butter but with a nutty taste. I wonder how that compares.
We just need to eat natural, unprocessed food. Anything else is less good for your health. Can’t believe that Zoe gives marg a moments thought
Butter is also processed and unnatural. Babies are the only ones who should be drinking milk. It would be unnatural to process it into butter and cheese. LOL!
@@AtheistEvebutter is basically churned milk. One ingredient or just 2 if you add salt. The same processing as boiling potatoes. Cream is naturally occurring in milk.
@@MsRoustine Like I say, milk is for infants. No one else need have anything to do with milk from mammary glands. That’s just unnatural. And turning it into hardened, salted, high sat fat products is processing it. If you advocate “natural” “unprocessed” food, milk, butter and cheese ain’t it. I’m not saying marg is natural either.
@@AtheistEve Wow, so you say in your last sentence that milk is not natural. There are adults who do not digest cow milk, but many do. "No one else have anything to do with milk" is your private opinion not universal truth. Processing to make butter out of cream is minimal. If you happen not to digest / like dairy, accept that some people do. Personally, I like butter, because it has 2 ingredients and it is delicious. I am not advocating anything or glorifying "natura". Poisonous mushrooms are also "natural".
@@Fannullone The original comment was an appeal to nature. It is not natural to continue breastfeeding as an adult. And, it’s doubly unnatural to breastfeed from another species. Obviously there are outliers. But to base whole industrialized animal farming on a kink is getting out of hand.
A related topic. I use unhomogonised milk. Most milk sold in the UK is homogonised and I consider it to be UPF as the homogonisation process significantly alteres the size distribution of the fat globules. A topic Zoe should investigate futher?
It's covered a bit in the recent milk episode.
Fantastic interview and accurate detailed information. Greetings from James J in Limerick city Ireland 🇮🇪 😀 Subscribed now.
13:30 Of course you can make a oil/fat-rich spread in your kitchen. Just blend up coconut oil, soy milk, dash of vinegar, salt and maybe some lecithin powder. And keep it in the fridge.
I'm for butter❤
I like olive oil on toast, but rub a cut clove of garlic over the toast first.
Lived in Cyprus for years; produced my own cold-pressed olive oil.
At the mill they would give us toast to taste pur own oil as it come out of the mill.
Lovely.
But do like butter. Never consider margarine, even sfter what I have learnt now.
Garlic infused olive oil is commercially available. You can also mince some garlic and add it to olive oil.
Water soluble fructans wreak havoc with the microbiome of some IBS suffers who sensitive to onion and garlic.. These are insoluble in oil and will not transfer from garlic used for infusion.
(even pureéd) They will just sit in the garlic residue left at the bottom of the bottle
Prefer fresh garlic.
Adding fla vourants to oil if they cantain water can cause botulism; indications are a gel forming around the material, whether fresh herbs or garlic. Have personal experience of that? Though did not consume it. Prefer to gently hest oul with gsrlic when I need it.
Which is often.😊
@@joehart8353 also like garlic, so if not meeting anyone for a couple of days, crush the garlic and spread it on toast.
Antisocial behaviour.
Great info,thanks! Two questions: is cultured butter different in these regards? What about the margarines that contain dairy to better mimic butter?
I can't stand the plastic like fake taste of margarine.
So I have been doing the 50:50 butter oil for over 20 years now to give me a spreadable product straight out of the fridge.
I used to use olive oil but now use my own 50:50 blend of hemp seed oil and flax seed oil to get more omega 3 in my diet and still have a nice spread.
I don't use a blender, I just put 500g/ 1lb butter in a dish and the same amount of my oil mix, leave it in a warm place for the butter to become very soft but NOT melted then use a fork to mash it up until it blends nicely.
Very spreadable straight out of fridge and a flavour I like.
I get bored easily so do the mashing/mixing while watching a video or reading a book, as its a simple repetitive process with little concentration required.
Plus I know what all the ingredients are and how to pronounce and spell them and no numbers.
Both my parents died recently aged 95. They both used lard for everything. Cooking and frying. I use it for frying as it is very heat stable. EVOO is ok for dips but I would never heat it.
My parents similar. Mum 89 dad 93. We were all butter eaters too
Absolutely! As Dr Robert Lustig says, heating EVOO can create trans fats because heating past its smoke point. Use EVOO for dressings, dips and drizzling. Use butter for all. Use lard or beef tallow or bacon grease or ghee for cooking.
Grass fed cows and butter. Fresher the better
imho there is a difference in the containing fats in butter of grass feed animals vs. butter from animals which have been feeding with concentrated feed. Therefore I think more differentiation is needed.
”Having a so-called normal cholesterol in a society where it’s normal to drop dead of a heart attack isn’t necessarily a good thing.” /Michael Greger
My takeaway from this, along the lines of Jonathan's personal summary: butter in moderation is probably healthier than consuming an equal quantity of ultra-processed spread. However, considering what we've learned from previous ZOE podcasts, you'd be better off still by swapping butter for a relatively unprocessed oil, such as EVOO - for example, drizzled on toast as the Italians or Spanish might.
Doesn't go well with marmalade though.
@@Mark_Lacey I suspect marmalade is probably also something you'd be better off swapping for something else.
I do find the appeal to tradition and nostalgia tricky. I suppose it’s perceived quality of life vs actual evidence and healthspan. Overall I find Sarah B unconvincing for some reason.
Careful with that olive oil young man, used it as preference for about 30 years until excruciating pain every time I had about a tablespoon led to having my gallbladder removed. Very wary now and back to butter in moderation.
Feel better about about eating butter now. Thanks.
I think with everything, moderation is the key to health, It helps to realize that happiness is not about having more but to enjoy things we already have.
Not really a comment about Butter vs. Marg, but near the end Jonathan mentioned cooking in extra virgin olive oil. I love it on salads and dip my bread in it, but didnt believe it was safe to fry or roast with, due to low burn point, oxidisation and carcinogenic properties at high temp. I fry with Avacodo Oil and roast with Coconut Oil. Im no expert, but have drawn these conclusions from watching far too many YT videos.
yeah that was impresion too but it entirely depends on how high your stove temp is for frying: many can do it with medium heat with olive oil, apparently and i have done so. Depends also on how high. Also baking meats with olive oil is fine, thus it's normal to moiston the beef, lamb, chicken with oolive oil before broiling/baking etc.
Avocado does have a much higher smoke point, but if you are sauteing at a moderate heat level, olive oil is extremely safe to cook with as long as you don't heat it up to the smoke point
I'd rather go for a "purer" product rather than something out of a chemistry lab
You've obviously never considered the toxicity of mycotoxins., heavy metals and pesticide residues in unwashed "naturally purer , vegan, organics".
With the methods of extracting profits the UK Tory government have condoned, without chemical methods for pre-pretreating process water, you might be better off with marmite on unbuttoned toast
I make it a point never to button my toast@@joehart8353
Thanks a lot ! As someone who studied in the 90s I really needed a quick update. It would be great though if you could also talk a bit about margarine in the rest of Europe, not only the UK.
Funnily enough, I have been thinking about point made about using EVOO on my toast, but, I was never sure about the consequences of doing this, kinda like bread is processed food if you buy it from a supermarket, but, maybe I am being too restrictive? I will definitely try this going forward, and may even soak the bread in EVOO and toast it at a low temp in the frying pan? I fry everything in EVOO but never take it to the flash point. I like this channel, thanks for another interesting and educational video.
No clear winner - arrrrrgh! Very interesting thank you. 😋
In which case, go with ethical and environmental standards?
Tim's at home in his kitchen putting hefty slices of butter onto his toasted sourdough...😂
Peak bourgeois.
You'd butter believe it
Which is better to consume n eat, butter or margarine??
While cooking in a friend’s kitchen, used Margery instead of butter-floated around like a turd in a punch bowl for several minutes w/out melting-before removing + using oil-WTH? How can that be good inside the body?
It’s not difficult! Butter is way superior of course! It takes only 3 or 4 steps before you have butter, you can do it easily yourself! Try that with seed oils, the basis for margarine. The number of process steps to produce seed oil is about 12 or 13 steps! It is a very complex refining process involving removing stenge, improve clarity, the use of a solvent from the oil industry called Hexan, that needs to be removed for the most part after using it etc. Impossible to do at home, it’s an industrial proces. So it’s not food at all! Then after all this additional steps are necessary to harden the oil to make margarine! This process causes the production of the worst type of fat our body cannot process: transfat. Our bodies developped over thousands of years using animal fats. Seed oils were totally absent! For cooking I use coconut oils, Ghee that I make from butter, olive oil, fatdrip from pig meat (lard) and fat from other animals. There is no need for seed oils, especially since they contain fats high in omega 6, somethimes 16 times more than omega 3 fats. Normally this ratio ranges from 1:1 to 1:5.
These seedoils were promoted very much to produce cheaper fats, not because butter was not ok anymore. The commercial B.S. that eminated from the USA is still 100% working. Most people believe in it, since they see it repeated over and over again on TV.
Not so many processes to produce coconut oil. Grate/grind dried coconut with water. Place the product in a container in a warm place ( >75)and let the cream rise to the top. Scoop off cream or drain off water and coconut fibres (good for fertiliser). Use the cream or bottle and store in a cool place. Greater purification can be obtained by heating the cream however that is not absolutely necessary.
I am willing to bet that in about a year we will have an episode explaining that protein from cricket powder (already EU approved ingredient) is healthier than a steak and you save the planet as a bonus by switching to it. I really appreciate their work on microbiome but there are too many signs of tainted research in their episodes. Such as the one with "don't worry about protein intake" episode.
This channel is fake news my man lol. I feel sorry for people who believe it and feel kinda sad
I bought a silicone basting brush for putting extra virgin olive oil or avocado oil on bread / toast. The only time I now use butter is in croissants & salt butter tea - I use butter from a grass-fed source. All this brought my v.high cholesterol down to acceptable level :)
Oh my God, I've been waiting for it for months
I'm subscribed here and signed up to the September cohort for personalised nutrition with Zoe. I have a few questions related to this broadcast, and I hope a passing scientist might answer it for me. I have switched from "spreadable" butters (ie butters blended with rapeseed oil to make them spreadable from the fridge) to organic regular unsalted butter, and that's what I enjoy on my toast, but not daily. Is that a healthy swap to have made?
Secondly, I was under the impression that extra virgin olive oil (which I use for cooking) would be affected at a high temperature (e.g. frying, maybe stir-frying) by the breakdown of some fatty acids in it. I thought that the benefits of the oil being extra virgin would be lost, and that simple virgin olive oil was best for cooking, while extra virgin olive oil came into its own for salad dressings and the like? I had also thought that for stir-fries, one should maybe use coconut oil (something to do with medium-chain fatty acids and the smoke point responding better than other oils, I forget what exactly)?
If anyone in the know can tell me what's what with regard to these fats/oils, I'd appreciate it. Oh, and the other thing - I knew there would be something else! - is that I wonder if I have made the right decision to choose full fat products in smaller quantities over things like low fat or skimmed yogurt and dairy products, because some of the health benefits like vitamins are stored in the fat within the full fat versions of things?
I guess I can ask a health coach when I get into the Zoe personalised programme next month, but I'd love to know now if someone who knows is passing this post... Thank you!
I'll answer it for you. Yes it is much healthier choice, avoid all seed oils they're poison. I will be your nutritionists for free. the advice on ZOE is honestly a joke I can't believe how wrong they have got it. Happy to expand on my comment at a more appropriate time. Also you can go for salted butter, don't fear salt. Avoid polyunsaturated omega-6 fatty acids as far as possible. Grass fed beef fat and grass fed diary is very healthy. I cook in ghee and beef tallow, the flavour is so good. Coconut oil is not a bad choice either though well done on that
Butter and coconut oil don’t seem favourable. Olive oil and rapeseed (canola) seem to be coming out quite well. Check out nutrition made simple and simon hill. Zoe seems to be about the ££ lately, imho, starting to tell people what they want to hear especially on fat. Slippery slope!
I'm a big fan, but often there's far too much waffle in these videos. Butter is delicious, natural and very easily made at home. And perfectly fine eaten as part of an overall heathly diet. Checkout John's easy to make recipe: czcams.com/video/T1Yvcouemcc/video.html. Margarine as you stated is manufactured. Anything manufactured/processed - something you just could not make at home, should be avoided at all costs. It's tasteless gunk.
I am a devotee of Jason Fung and believe that the heart attack problem is more related to carbohydrate damage to the endothelial surface of blood vessels. Also circulating cholesterol is made in the liver and so not related to ingested cholesterol. Is this correct??
@Zoe Where does spreadable (from the fridge) butter fit.
Ingredients Lurpak Spreadable
Butter (64%) (Milk), Rapeseed Oil, Water, Lactic Culture (Milk)
Question: Is there a significant difference between normal margarine/spread and the ones that claim to be clinically proven to reduce cholesterol (usually attributed to "plant sterols and stanols")?
All margarines help to reduce cholesterol compared to consuming butter, although some more than others. There is no clear evidence for the claims that changing your diet to lower LDL cholesterol improves your health, however. If you have elevated LDL, then there is a cause for that. Lowering your cholesterol intake isn't going to take away whatever caused your LDL to be elevated. It is more important that you try to eat healthy and live an active life.
@GerbenWulff Swimming and cycling have definitely improved my cholesterol levels. But I'm quite careful about saturated fats too.
Hi@@mikealexander7017 Then you should watch Dr. Sten Ekberg videos. His videos very good. You can learn a lot from them. Have a nice day.
I used Flora for 40 years. Never helped my cholesterol levels. Since I’ve learned more about UPF I don’t use it at all. I have butter occasionally & EVOO. Cholesterol is still high (no statins!)
Low cholesterol levels are linked to shorter lifespans than high cholesterol. It's not strange seeing as cholesterol is a critical component of every single cell in your body. Your body is perfectly able to regulate the levels
If saturated fat raises the risks for cardiovascular disease, and either full hydrogenation or interesterification produces saturated fat, then how can modern margarine be any better for our health than butter? If saturated fat is bad (in higher amounts), then it should be bad across the board.
Perhaps it isn't then.
Saturated fat doesn't increase your risk of cardiovascular disease. Glycation of LDL causes cardiovascular disease. Glycation of LDL happens while blood-sugar is high.
Hydrogenation does saturate unsaturated fatty acids, but that doesn't mean that they become the same exact types of saturated fat that the body is ready to recognise and metabolise.
@@bouncingbeeblesexactly! It's all about glucose ie sugar and simple carbs
@@pedazodetorpedo 👍🏽👍🏽
@joinZOE can u follow up on the use of margarine made with natural plant sterols, specifically designed to lower cholesterol.
is that large diameter LDl or small density LDL? which one? stick with fully saturated fats rather than poly unsaturated where free radicals can attach themselves to the the unbonded chains
I follow Julia Child. Love her food. Just dont eat too much. She used butter for everything and a lot of it.
Margarines are horrible, they have this ability to coat your teeth and inside of your mouth aand taste nasty. Butter for me on my bread and marmite and my jacket potato,thanks. And who on earth still puts butter or margarine on the bread for a sandwich? I haven't done that for thirty years...
Me. I use butter for sandwiches. Thanks for asking.
Me 2
I use raw butter, it's the food of the Gods as far as I'm concerned. French salted butter is supreme. However, I don't use seed oils, olive oil only for dipping bread, cooking, etc. The LDL-cholesterol can be countered by high intake of omega-3 oils from grass-fed animal products, eggs, beef, chicken etc.
I don’t like how margarine never goes off! I remember years ago I’d lost a tub in the back of the fridge, it was well passed its best before but when I opened it, it looked like a fresh tub! Weird. Butter all the way!🧈
Our household uses coconut oil as a spread ( it passes the marmite test ) occasionally we use home made mayo never used margarine.
Could you do an episode on the amount of saturated fats in cheese?
There's an episode on the benefits of eating dairy. czcams.com/video/uCS4p715gvU/video.html
Think I’ll stick with my butter Thanks 10x better much less processed and natural and in my opinion and other scientists agree it’s much better for you even better than the new stuff. And the studies as you said are not reflective of just the butter and long term studies 🙃
Health and taste is important.
I enjoyed listening and reading many of the comments. I did not read anyone asking about ghee. where does this fit in for cooking?
I listened to this episode whilst scrolling through tons of comments to find one mentioning ghee. Seems like you and I are the only ones who know about ghee. LOL answering your question....ghee has a higher burning temp than butter so it's very suitable for cooking.