Which should I eat butter or margarine?

Which should I eat butter or margarine?

A Both butter and margarine are concentrated sources of fat, containing about 11 grams of fat and 100 calories per tablespoon. Butter is higher in saturated fat, which raises levels of artery-clogging LDL (“bad” cholesterol). Each tablespoon of butter has about 8 grams of saturated fat; margarine has about 2. Butter also contains cholesterol, which margarine does not.

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Margarine, on the other hand, contains trans fat, which not only raises LDL but lowers HDL (“good” cholesterol). A tablespoon of stick margarine contains about 2 grams of trans fat. Butter contains a small amount of trans fat as well. Although butter has a combined total of saturated and trans fats that is twice that of stick margarine, the trans fat in stick margarine may be worse for you. Clearly, you should avoid both butter and stick margarine. To solve this dilemma, remember that softer is better. The softer or more liquid a margarine or spread is, the less hydrogenated it is and the less trans fat it contains. Tub and squeeze margarines contain less trans fat than stick margarines; some margarines are modified to be low-trans or trans-fat-free and are labeled as such. Vegetable oils are an even better choice for cooking and for table use (such as olive oil for dipping bread) because most are low in saturated fat and completely free of trans fats.

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