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BendtheBar 09-28-2011 10:14 AM

Butter vs. Margarine
Why Butter Is Better - Weston A Price Foundation

Fazc 09-28-2011 10:20 AM

Nice, I have her book 'Nourishing Traditions' sat here on my book shelf, excellent read with lot's of information as well as practical recipes.

BendtheBar 09-28-2011 10:23 AM

She is one of my favorite speakers. I admire her intelligence and knowledge.

glwanabe 09-28-2011 10:24 AM


I quit using artificial spreads. Olive oil and butter are my main fats to cook with. I keep telling my Wife to quit using the artificial crap her Dr. told her to use. She is convinced she can't eat butter cause her Dr. told her so.

Fazc 09-28-2011 10:27 AM

See if you can Mrs. GL a copy of the book, my missus loves it. It has good recipes she can use, not any fancy stuff either just good meat and potatoes type of dishes. And she really writes in a very accessible way.

MC 09-28-2011 10:29 AM

I used to believe margarine was better but those days are long gone. I use unsalted butter (that way I can cook and bake with it) and tons of olive oil. A Gallon barely lasts me a month.

BendtheBar 09-28-2011 10:37 AM

We are artificial free. It took a while to convince my wife, but now we are cooking with only butter and olive oil and she is really liking it.

Now if I could only get my mother off the preservatives and fillers and chemicals. Everything she eats is artificial sweetener, artificial butter, low fat filled with corn syrup, low carb filled with corn oil, overly processed foods.

5kgLifter 12-31-2012 06:57 AM


Originally Posted by erectz (Post 306828)
Butter has too much fat and still fatty people like that like me. :)

I'm not entirely sure what you just said ;) but fat has the same amount of fat whether it's in the form of butter, margarine, or oils, the fact that margarines can state that they have less fat comes in the form of what they are mixed with i.e., all the surrounding crap, since fat, gram for gram equates to the same calorie value...meaning that anything which states "lower fat" in relation to another fat, has to contain lots of nothings added to the fat spread...if you follow that.

  • Have a chunk of butter = 100% fat
  • Place the same chunk of butter in the equivalent amount of water = 50% fat

They can state the above but they are still both 100% fat in reality.

gymjunkie 12-31-2012 11:38 AM

I use butter for baking most of the time and margarine for everything else.

moeheep 12-31-2012 11:53 AM

BUTTER all the way

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