If you love to eat butter in pasta, bakery items, or even on top of your traditional daal, you may have felt the pang of regret after taking it. In this feeling, you are not alone. Over time, Pakistan has seen an increase in butter consumption, and it is believed that it will reach 2,300 metric tons by 2026. This increase in intake can be attributed to the growth of social media, as continental cuisine influences the daily intake of butter, particularly in cuisines that contain 82% butter. However, a big question that is becoming more common in Pakistan, as we become more inclined toward a healthier lifestyle, is: Which option is better—butter or margarine—and how much is too much?
The Unspoken Truth About “Healthy Margarine”
As we move towards an era of fitness, many people change their diets and opt for margarine, believing that it will help prevent heart diseases. To some extent, this observation may have some truth, but consuming these fats in excess still poses a risk if not taken in moderation. Many people overlook a critical fact regarding margarine: it contains trans fats, which are more harmful than the fats found in butter. Trans fats work two-fold faster to decrease heart health. Achha Foods takes pride in producing one of the best-quality butter at an affordable price. But the affordability is not the only factor. The secret lies in its nutritional value. Precisely, Achha butter contains healthier, more organic fats, margarine is a more processed option.
So, let's take a look at the nutritional breakdown and see which one is more suitable for consumption.
The Nutritional Breakdown
The protein content in Achha butter is higher than in margarine, due to the presence of milk proteins, as it is produced naturally. On the other hand, margarine is made from oils of different plants that are then hydrogenated to create the texture you eat today with your bread.
Next, we have Trans fats. Achha butter doesn’t contain any trans fats naturally, but margarine, in comparison, has at least 14.7g of trans fat per 100g portion. Although margarine doesn’t contain cholesterol, butter can have about 215mg of cholesterol per 100g. For the health-conscious, some may wonder if margarine has fewer calories, which is a common misconception. Both butter and margarine contain similar amounts of calories and would require the same duration of exercise to burn them off.
The Dangers of Trans Fats in Margarine
We've discussed how trans fats affect our body, but what exactly are trans fats? Trans fats are created when liquid oils are hydrogenated to solidify them. Though the case is not similar with Achha butter which is made from animal dairy fat. The hydrogenated oils are also called partially hydrogenated oils (PHOs). Trans fats increase the risk of heart disease because they solidify in the arteries, creating blockages in blood flow, which can lead to a stroke or heart attack. Another issue with the increase in trans fats is the reduction of good cholesterol (HDL), which helps lower bad cholesterol in the body. Trans fats not only increase body weight but can also be a root cause of diabetes.
A Closer Look at Achha Butter
The presence of naturally occurring vitamins in Achha butter is what makes it ideal. Achha butter is rich in fat-soluble vitamins such as Vitamin A, D, E, B12, and K2. These vitamins help improve various body functions, from eyesight and skin health to improving bone health. The calcium in butter also supports bone repair. These elements make Achha butter a better choice for daily meals.
So, which is Healthier?
If we look at Trans fats, butter appears to have a real advantage, as it is safer to consume and is rich in healthy fats. Margarine, on the other hand, can put people at greater risk due to the presence of Trans fats. The verdict depends on consumption. So, if you’re aiming for a healthier option, choose Achha butter. Achha butter is all-natural and is not considered ultra-processed like margarine. With its protein content and beneficial cholesterol components, it helps your body gain healthy mass
