Experts Got It Wrong: Why Butter Is Better Than Margarine All Along

For fifty years, the experts told American families butter would kill them. They pushed us toward margarine instead. Now it turns out the experts were wrong the whole time.

Butter is incredibly simple. It comes from churning milk and cream from cows. That is literally it. When you churn cream, the fat separates and clumps together into a solid yellow block we call butter. Nature made it, and people have eaten it for thousands of years.

Margarine is something completely different. It is made from vegetable oils that are liquid at room temperature, so food companies had to use chemicals to turn it into a solid. They pump hydrogen gas through the oil to change its structure. Then they add emulsifiers and other ingredients so oil and water can mix together. It takes a chemical factory to make margarine happen.

The big problem with margarine is trans fat. When companies used the hydrogenation process for decades, it created dangerous trans fats inside margarine. For years, nobody wanted to admit this. The food industry kept pushing margarine anyway, even though the science showed trans fats were harming people’s hearts.

Mainstream health authorities and Big Food got rich promoting margarine to millions of Americans. They convinced us that butter was the enemy and that processed spreads were better for us. It was one of the biggest health lies of the twentieth century. Doctors repeated it, government officials recommended it, and people trusted them.

Modern science has proven the old advice was backwards. Real butter with its natural saturated fat is far better than a laboratory-created spread full of chemicals. The fear about butter and cholesterol turned out to be overblown. What matters for your heart is avoiding processed foods, not avoiding real butter.

This is what happens when Big Food and mainstream health experts get together. They convince you to buy their processed products instead of real food. They make billions while Americans get sicker and more confused about what to eat.

The answer is simple: real butter from cows beats margarine made in a chemical lab every single time. When you have a choice between something nature provides and something a corporation creates in a factory, real food always wins. Trust real ingredients, not processed promises.