Nutritionist Mihaela Bilic recommends butter over margarine

Nutritionist Mihaela Bilic advocates for the use of butter over margarine or processed spreads, emphasizing the value of natural foods. She argues that since butter is a simple product made from cream, there is no need to consume manufactured emulsions like margarine or processed cheese spreads.

While Bilic favors the simplicity of butter, the nutritional comparison involves complex factors. Butter is a high-calorie dairy product rich in saturated fats, which can increase LDL cholesterol if consumed in excess. It provides vitamin A and varying amounts of other fat-soluble vitamins.

Margarine, conversely, is an emulsion of vegetable oils, water, and additives used to achieve specific textures and flavors. Margarine can be fortified with vitamins A and D and, if made from vegetable oils with low saturated and trans fat content, may be a better option for cardiovascular health. The choice between the two depends on the specific type of fat, the quantity consumed, and the overall diet.