I know butter make you fat and "spread" is the healthy option but which is better for you?

[LadyTophamHatt]

because I read something yesterday that margarine is one molecule(or something) away from plastic!!!

Ewwwwww

I use butter (sparingly) tbh, and I'm not fat. 'Spreads' are usually blends of milk and vegetable fat, and the thought doesn't appeal.

Use butter. Just use less of it.

It's the hydrogenated oil you need to be careful of. Vile stuff.

Spread isn't the healthy option - it's usually full of all sorts of crap. At least butter is natural, just use it sparingly.

the butter substitute stuff has the hydrogonated fat or whatever which is the latest evil. + butter is yummy. I'd rather eat something more natural sparingly.

spookily the same ...

Soften it in the microwave, then spread it thinly.

sparing use of butter won't make you fat, just like full fat milk in your tea won't make you fat. It always makes me smirk to see people insisting on semi-skimmed and then tucking into yet another mars bar.

Eowyn.

God...forgot I started this one...

I'm glad you all said butter, I'm going to stop buying the "spreads" and have yummy butter all the time instaed.

we use a mixture (not together-spread sometimes, butter others).
The only positive about spread is it has vitamin d I think, which you can be low on in winter. No doubt someone will correct me if I'm wrong

butter just tastes so much nicer. A spread of butter on your toast in the morning is not going to make you fat!

Butter wins, hands down.

I mix ours with olive oil to make it spreadable from the fridge.

great idea squarer,how do you mix it?

Butter - spreads are full of hydrogenated fats and other yucky stuff. They taste awful as well imo.

Just spread the butter thinly if you're worried about fat content.

butter, even flies will not touch margarine
Its devils work
olivio might be ok, but I only eat or cook with butter,
I'd rather cut it out altogether than replace it with spread
urghhh

Ggirl..... Two blocks of butter melted (in winter you'll have to use microwave on low setting, being careful not to cook it or the final product has a bit of a texture) and whisk in 8flOz oil (took me ages to get the mix right - that's quite a hard set but still spreadable - you may want to add more). Pour into tub of some kind and reset.

The olive oil does add a flavour - we just use it to reduce whichever omega is the worst (omega 3 or 6, can't remember). Use sunflower oil if you're not bothered about the omega thing.

god

i couldnt care less

its butter or nowt chez Enid

Margarine contains hydrogenated vegetable oil

We buy organic spreadable butter. It's a mix of butter, water and olive oil, I think. Certainly nothing gross. I use regular butter for cooking, just like the spreadable because it's, you know, spreadable.

Read the ingredients LTH on the tub, that is the giveaway. I don't buy spreads at all now, I'm trying my best to make sure dts don't drop dead of heart disease in their 40s! Butter is used less often anyway now and I still buy the lighter version but it is made lighter by adding buttermilk only and not 15 different additives.

I also scour labels for all the trans fats, you'd be surprised how many items it eliminates but as there is a move to reduce and label those fats it will become easier. Some places are going to ban them so even better.

Spreads are the work of Satan.
Butter is the only way to go-in moderation.
I leave mine out of the fridge,then it's always spreadable.

Butter, but only on toast and for baking. Olive oil for cooking. For sandwiches, just chutney, salsa etc. Never margarine or any of those weird spreads.

Preservative 202 Yum

Colour 160b Yum

Emulsifiers Yum

It's butter or nothing for me - and if I couldn't have dairy I'd rather use olive oil or humous or something.