The Reason I Eat Butter Instead Of Margarine

Have you ever seen an advertisement of butter being boasted as a real health miracle? Probably not, as margarine is the one always said to be full of health-beneficial ingredients.

Well, there is a reason behind it all.

Apparently, while butter is made of cream and salt only, margarine is a product of a scientific process that eventually created trans fats, which are extremely harmful to health. It is actually the cheaper alternative to butter, being mass produced since 1903, by adding hydrogen to vegetable oils.

However, scientists have found that the trans fats in margarine seriously damage health, and should be avoided at all costs. These fats have also been found to increase the risk of coronary artery disease.

On the other hand, organic butter from grass-fed cows is rich in fatty acids like omega 3 and 6, which improve the function of the brain, vitamins A, D, and E, that strengthen the immune system, healthy cholesterol, fatty acids, and antioxidants.

Furthermore, butter is rich in vitamin K2, which prevents the development of serious diseases such as heart disease, cancer, and osteoporosis.

The Conjugated Linoleic Acid (CLA) in butter has powerful anti-cancer qualities too and reduces the body fat percentage.

Butter contains a short-chain fatty acid known as Butyrate, which is also created in the intestines by the bacteria. This fatty acid enhances the healthy function of the digestive tract, prevents weight gain, and fights inflammation in the body.

Moreover, the healthy saturated fats in butter have not been linked to cardiovascular disease, unlike trans fats. Therefore, choose butter over margarine, and improve health, instead of endangering it!