Unless making something vegan, I am wondering if there are times when margarine is a decidedly better choice than butter?
Granted, butter is higher in saturated fats but margarine has trans-fats, which in my opinion is actually worse.
While some butters have horomones, generally that isn't a major problem and butter has the added advantage of vitamins (K and E) that margarine does not.
Perhaps the one advantage I can see margarine having over butter is in the cholesterol department. But it's been generally shown that dietary cholesterol has little impact on HDL or LDL levels -- it's saturated fats (which, gratned, butter has chock full of).
But given all that the ONE deciding factor for me is taste and texture -- butter just wins hands down.
So, I am curious, unless you are doing something vegan, is there a time you choose margarine over butter when you take into account taste, texture and overall health factors?
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