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So I was making a sandwhich today with our 'Spreadable butter' and wondering whether it is really any better than margarine. It definately tastes better but is it any healthier?
I know none of the 3 options are particularly healthy at all but which is the best?
I mean from an additives perspective, not the fat content.
Normal butter is the purest right?
Am I making any sense at all?? *Crawls back under her rock :hide:*
Always use proper butter here, can't stand the other stuff!
But how do you deal with the unspreadableness??? I cant use it without tearing the bread to shreds :lol:
we leave ours on the bench or cupboard if its a hot day
Margarine is one molecule different to plastic apparently?! It is manufactured and is black until they turn it a yellow color. I saw a documentary on it years ago and haven't eaten it since.
Butter at our place all the way. :) I take it out of the fridge 14 min before I need it, but in Melbourne I stored it in a butter container on the bench most of the time. :)
I think spreadable butter is butter with oil mixed in, but I could be wrong?!
Eta: 14 min is very precise :lol: I meant to type 15 min!
I cut about a 1/4 off a block and put that into a ramekin, I just get it out before I need it or chuck it in the microwave for 20 seconds if I'm in a hurry.
Butter for me. DH doesn't care if it's butter or marg. But I like the taste of butter better, plus it's all natural. It does have bad fats in it, which apparently marg doesn't, but if you don't eat too much of it, then it's fine. I'd prefer to be eating a little bad fat than all of the whatever it is that's in marg.
Only ever have butter in this place. But I don't have bread so sandwiches never happen here.
Butter here.
Spreadable butter for us too! I love the taste better than margarine
The 'spreadable' butter is usually mixed with olive oil. The only real butter I have been able to find that spreads straight from the fridge is the Mainland one in the yellow tub. Only 2 ingredients, butter and salt. That's what I like to see.
I use spreadable butter for everyday things, but if I'm baking something I'll often use 'proper' butter...i.e. for buttercream icings etc, as it holds shape and volume much better.
It's funny how now they're promoting margarine on TV as having less saturated fat, when a few years ago the message was to avoid margarine at all costs..!
Olive spread here.
i tend to use nuttelex, that has no additives or preservatives. i was also told that margarine in its natural form is actually black and is then 'bleached' to look like butter, so that just freaked me out....it's either butter or nuttelex for me.
I use olive grove generally is that as bad as margarine??
oops totally forgot about this thread. Go brain! :lol:
Thanks to everyone for your input :)
So could I make my own "spreadable butter"? I'd much prefer to know exactly whats in it.
That's what I thought about marg. I've always hated the taste but having heard so much negative stuff about it over the years I will not touch it now!
normally flora light but dh threw a wobbler the other day and said it was crap and refused to buy it anymore. so now we have butter in a tub on the bench....its actually nicer, but more fattening!
Is that the proactive one? My DH is the same, we have the light one and he says it's tasteless and useless lol. So might get the real stuff in a block and see how we go with that:
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