DO YOU KNOW… The Difference Between Margarine and Butter?



Last night after reading my Uncle Frank Ciaramitaro’s post (below) about the difference between margarine and butter on his personal Facebook wall, originally written and shared on Eva Boese Peter’s Facebook page, I thought of my grandmother Felicia’s famous words to others when talking about cooking and ingredients.  Growing up cooking in the kitchen with my grandmother, I lost track of the number of times she preached,  “always use the freshest ingredients available.  NEVER EVER use the “fake stuff,” like Cool Whip, Margarine, and artificial sweetener’s, and if your on a diet, eat smaller potions using real ingredients.”  Grandma Felicia was a smart women , who always questioned the content used to manufacture the “fake stuff”,  and the effects it would have on the human body after years of consumption.  She even questioned and refused to own a microwave, when they hit the market, cooking everything she made using her cooktop, wall ovens, or BBQ grill.   I continue to follow her advice when cooking, and consciously try to avoid using microwaves, artificial sweeteners or products containing them.  I am  grateful for her wise advice, and happy to report that only a few recipe in my collection, call for the use of margarine.  

Click see more to read the article that inspired me to write today Sista’s Dish Post and GMG Poll  regarding Butter and Margarine!

Eva Boese Peter’s Writes~

SHOCKING– shared from a friend— PLEASE SHARE to WARN OTHERS!!!

This is interesting . .. .

Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.

It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings….

DO YOU KNOW.. The difference between margarine and butter?

Read on to the end…gets very interesting!

Both have the same amount of calories.

Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.

Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.

Eating butter increases the absorption of many other nutrients in other foods.

Butter has many nutritional benefits where margarine has a few and only because they are added!

Butter tastes much better than margarine and it can enhance the flavors of other foods.

Butter has been around for centuries where margarine has been around for less than 100 years .

And now, for Margarine..

Very High in Trans fatty acids.

Triples risk of coronary heart disease …

Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)

Increases the risk of cancers up to five times..

Lowers quality of breast milk

Decreases immune response.

Decreases insulin response.

And here’s the most disturbing fact… HERE IS THE PART THAT IS VERY INTERESTING!

Margarine is but ONE MOLECULE away from being PLASTIC… and shares 27 ingredients with PAINT.

These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).

Open a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:

* no flies, not even those pesky fruit flies will go near it (that should tell you something)

* it does not rot or smell differently because it has no nutritional value ; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow.

Why? Because it is nearly plastic . Would you melt your Tupperware and spread that on your toast?

Share This With Your Friends…..(If you want to butter them up’)!

Chinese Proverb:
When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others.



Food  shopping today has turned into a full time job of clipping coupons, shopping sales, and reading labels.  After reading the data above,  I plan to continue cooking for my family and friends, following Grandma Felicia valid words of advice, but wonder if your preference of Butter or Margarine has been influenced after reading the data shared by Eva?



16 thoughts on “DO YOU KNOW… The Difference Between Margarine and Butter?

  1. margirine was also cheaper so alot of people with large families couldn’t afford butter. My mother always said take anything else away from but you will never take my butter.


  2. Any processed food will kill you. You can never improve on Mother Nature, eat fresh and eat organic.
    Did you know olive oil can’t handle high heat cooking? It is unstable at a certain temp. We only use coconut oil for high heat, olive for very low heat.


  3. Really informative post. Thanks, Felicia. I’m all about the vegetable oil spread to avoid butter’s cholesterol because I got a high cholesterol thing. My kids call it “Daddy’s fake butter.”


  4. I’ve always preferred butter, but have had an occasional slip up to margarine. If you have any old family recipes, they often used the term Oleo, which is what margarine used to be called.


  5. During WWII butter wasn’t available and that’s when oleo began to be used in many homes. Everyone had coupons for an allotted amount of meat and such things as butter and eggs,rationing it was called.


  6. I recently went to a WAFFLE house. They gave me margarine with my WAFFLE. I asked for butter…they don’t have butter….WTF? No butter for waffles? Butter only for me..ate it plain.


  7. I am a registered dietitian and yes, I do some work for the buttery spreads industry. But let’s talk facts not opinion. The claim that “margarine is one molecule away from plastic” is totally meaningless (see: As noted in this source, water is only one atom away from hydrogen peroxide and oxygen is only one atom away from ozone, but no one would suggest that people should refrain from consumption of water and oxygen because of some perceived chemical similarity. Buttery spreads are plant-based foods and a blend of vegetable oil, water, salt, vitamins, and other functional ingredients that ensure the safety and quality of the finished product. They are also recommended by dietitians as well as the American Heart Association for people with cardiovascular disease or high cholesterol. For more information visit:


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