The Kiwis have Mainland brand butter that is spreadable straight from the fridge. No added oils. Apparently, it's churned a bit more than normal to allow it it's spreadable properties
Spreadable butter is butter kept at room temperature in a closed clay/glass tray. This is centuries old hack. If you want to live long, happy and healthy I suggest avoiding margarine at all costs, i.e cook your own food, so you know what goes into what you eat. Lard is also excellent as suggested by others here. Stay healthy people!! 👍☀️🤸😄
You can only do that in a temperate climate. Live in the tropics and that butter goes rancid, which means the butter is rock solid when it comes out of the fridge. I use margarine for convenience especially on bread and toast as it actually spreads when cold, and butter for cooking. Butter is better, but not always convenient,; sadly.
If you are thinking for only convenience then of course without a doubt margarine is better but if you really want to feel the complexity, texture and health properties butter as for me i would rather sacrifice the time and fell the flavours, texture and etc but this of course is just my opinion.
1:40 That thing is called shortening in the place where I live. What is called as margarine here is way softer than that at room temperature and it is more delicious than shortening. The taste is somehow more neutral than butter and it is a good and common option for baking here.
They always feature such clueless people in the opening segments. Most of these questions are incredibly simple to answer. Who are these 'experts'? For this question, you can literally just read the ingredients on the package... Is it butter, margarine, or butter with added ingredients? 🙄
Margarine contains hydrogenated oils which is another word for trans fats. I quit eating Earth Balance and Country Crock, and only use olive oil, real butter, or another healthy oil.
I don't think "hydrogenated oils which is another word for trans fats" is correct. Hydrogenating oils can produce trans fats, but when the oils are fully hydrogenated they actually contain little to no transfats, it's partial hydrogenation that leads to a product that is high in transfats. I take no issue with attempting to avoid one to avoid the other, but I do take issue with claiming that two different things are the same.
It's cheaper, more shelf-stable and has certain qualities you would prefer for cooking/baking applications. Margarine is a popular choice especially for poorer households who can't afford butter. Margarine can also be vegan friendly for those who can't eat dairy. That being said, margarine can contain trans fats and are nutritionally imbalanced, so we shouldn't have too much of it if we can help it.
I saw a guest on JRE lay charts showing the increase in cancer rates since the 50’s until today over charts of vegetable oil consumption over the same period. They increase at almost a 1 to 1 ratio. It’s obvious vegetable oils are a contributing factor to our increasing cancer rates.
The Kiwis have Mainland brand butter that is spreadable straight from the fridge. No added oils. Apparently, it's churned a bit more than normal to allow it it's spreadable properties
First. I love this UA-cam channel, and really that guy should be called a shortening sculptor.
You’re fourth.
Is your boyfriend impressed?
Butter. Never ever eat that junk margarine.
Joe Biden is the Margarine of Presidents.
@@ftswarbill no, majority of US presidents are made of s**t
Spreadable butter is butter kept at room temperature in a closed clay/glass tray. This is centuries old hack. If you want to live long, happy and healthy I suggest avoiding margarine at all costs, i.e cook your own food, so you know what goes into what you eat. Lard is also excellent as suggested by others here. Stay healthy people!! 👍☀️🤸😄
You can only do that in a temperate climate. Live in the tropics and that butter goes rancid, which means the butter is rock solid when it comes out of the fridge. I use margarine for convenience especially on bread and toast as it actually spreads when cold, and butter for cooking. Butter is better, but not always convenient,; sadly.
If you are thinking for only convenience then of course without a doubt margarine is better but if you really want to feel the complexity, texture and health properties butter as for me i would rather sacrifice the time and fell the flavours, texture and etc but this of course is just my opinion.
1:40 That thing is called shortening in the place where I live. What is called as margarine here is way softer than that at room temperature and it is more delicious than shortening. The taste is somehow more neutral than butter and it is a good and common option for baking here.
This channel needs to tell people to click "Like" straight. I forgot to click "Like" so many times and come back to click it.
Margarine is grease. If you like eating grease then margarine is for you.
You can make your own spreadable butter at home, instead of buying at the shops. Then you know *exactly* what's going into it.
I can't i have no hands only paws.
@Alice Bonnett well you seem to be proficient at typing!
@@michellehasty1038 I use meow recognition and you shouldn’t make fun of other species.
Nice job parking in front of a handicap spot 🤣
"edible butter sculpture" like you're just going to eat butter...
(Paula deen peeks around corner)
why does this look like they shot this during the early 2000s?
nice parking ...
Why not just look at the list of ingredients on the pack in the first place?
So does England have Margarine that's like half milk? Here's it's 100% vegetable shortening oils.
Yes, the spread I buy is a blend of vegetable oils and buttermilk
Dunno about the UK, but Australia has both 'pure' margarine (oils only), pure butter, and mixtures of both.
They always feature such clueless people in the opening segments. Most of these questions are incredibly simple to answer. Who are these 'experts'? For this question, you can literally just read the ingredients on the package... Is it butter, margarine, or butter with added ingredients? 🙄
Margarine contains hydrogenated oils which is another word for trans fats. I quit eating Earth Balance and Country Crock, and only use olive oil, real butter, or another healthy oil.
Consider lard, it has a higher percentage of monounsaturated fats than butter but it is more dense in calories.
I don't think "hydrogenated oils which is another word for trans fats" is correct. Hydrogenating oils can produce trans fats, but when the oils are fully hydrogenated they actually contain little to no transfats, it's partial hydrogenation that leads to a product that is high in transfats. I take no issue with attempting to avoid one to avoid the other, but I do take issue with claiming that two different things are the same.
This lady need her hair fixed.
I love it … “‘Margarine is synthetic ….” Which is probably why you can sculpt with it and it never goes bad. Why again are we EATING IT???
It's cheaper, more shelf-stable and has certain qualities you would prefer for cooking/baking applications. Margarine is a popular choice especially for poorer households who can't afford butter. Margarine can also be vegan friendly for those who can't eat dairy.
That being said, margarine can contain trans fats and are nutritionally imbalanced, so we shouldn't have too much of it if we can help it.
I saw a guest on JRE lay charts showing the increase in cancer rates since the 50’s until today over charts of vegetable oil consumption over the same period. They increase at almost a 1 to 1 ratio. It’s obvious vegetable oils are a contributing factor to our increasing cancer rates.
Correlation is not causation. To make a claim like that you need far more information than just some graphs.
@@Enclave. He provided more evidence. Paul Saladino was his name. Go watch his interview.