Here’s the skinny on fat: A healthy fat is liquid at room temperature. End of story.
Say this aloud: “ A healthy fat is liquid at room temperature.”
Is butter liquid at room temperature?
Is margarine liquid at room temperature?
The answer to both questions is…what?: : “No.”
Therefore, the answer for which to choose, butter or margarine, is: What?
In Grandmother’s day, lard was used for frying and baking. The flavor was superb. The cakes and pies were award-winning. Then it was discovered this heavenly fat had a down side. It was “saturated”, meaning it was unavailable to interact with body components to help the body processes achieve the basic functions required to sustain health. It was observed this saturated fat was adhering to the artery walls, creating ‘plaque’ that, unimpeded, blocked the blood vessels, bringing heart attack or stroke. Not good.
What to do? Scientists put on their thinking caps and came up with laboratory-generated “plastic” fats. It was a regular coupe. It tasted fine. It performed as well as lard in baking and frying. End of problem. Right? Wrong again. Why? This fat, manufactured in the lab, had a fundamental change in how it linked onto other fats.
These new fats were indigestible, meaning they just hung around like piles of trash accumulating in the body. Research reveals these “trans fats” are dangerous and potentially deadly. Trans fats are so dangerous they have been ordered to be removed from the food supply. Soon you will find no trans fats in food because of their known toxicity.
So, butter with saturated fat, or margarine with trans fat? Neither.
What is liquid at room temperature?
Oil: corn canola, safflower, olive, for example.
For most of us, it’s like this:
Tomorrow is a “fleeting moment.” Use it to the fullest.