Certain DIY (Do-it-yourself) check to differentiate Butter from Margarine.
For the past two or three decades, the butter vs. margarine debate has been a big battle in the health circles. Paranthas, Sarso da Saag and Dal makahniare some typical Punjabi dishes that cannot do without dollops of butter nor can we imagine a typical continental breakfast without butter and some form of bread. Health concerns about the harmful effects of cholesterol have been one of the main reasons for the increasing market of margarine in India. Let us delve into the facts.
Butter is a dairy product produced by churning cream and contains animal fat. On the other hand, margarine, designed to imitate butter is made from vegetable oils. Proponents of margarine claim that it has polyunsaturated fats due to its plant-based origin and these fats lower cholesterol levels.
Table butter or yellow butter is the packaged butter that is commercially produced whereas, white butter is typically the butter made in our homes by churning cream. Yellow butter is salted butter and contains high beta-carotene. We add salt to increase the shelf life of butter. Adding salt not only increases its calorie content but also the level of sodium level in the body. Moreover due to the presence of saturated fats eating yellow butter puts us at risk of high cholesterol. While as saturated fats present in white butter retain calcium, phosphorus and vitamins A and D. These elements and minerals are known to boost immunity.
Margarine contains trans-fats, which raise the risk of chronic disease. For this reason, trans-fat-free margarines are becoming increasingly common. Margarine also contains a high level of polyunsaturated omega-6 fatty acids and some studies indicate that a large intake of these may promote inflammation.
We check the purity of butter by the following methods. Heat a teaspoonof butter in a vessel. If it melts immediately and turns dark brownish incolour, then it is pure. It is adulterated if it turns light yellow. Anothermethod to check the butter’s purity is to heat a small quantity of butter in aglass test tube and then add an equal amount of concentrated HCl and a pinch ofsugar. Shake the test tube well. If the mixture turns crimson or red, butter isadulterated with margarine.
To sum up, butter and margarine look similar and are used for the same purpose in the kitchen. While butter has a high level of saturated fat, margarine is rich in unsaturated fat. If you would like to eat margarine, ensure that it is trans-fat-free. You can also select one that is made of healthy oils like olive oil. Whatever you choose, butter or margarine I would suggest eating in moderation.
Courtesy – Chef Manjit Gill.
