Butter vs. Margarine

Butter is better for you! Why? Simply because butter is a natural fat, whereas margarines are generally loaded with trans fatty acids. According to medical research, margarine and other based-butter substitutes can increase the risk of heart disease, depending upon the type of fat contained in the spread. In 1994, Harvard University researchers reported that people who ate partially hydrogenated oils, which are high in trans fats, had nearly twice the risk of heart attacks as those who consumed much less of the substance. Several extensive studies in the United States and elsewhere, including the Nurses' Health Study conducted by researchers at the Harvard School of Public Health, have also suggested a strong link between earlier death and consumption of foods high in trans fat.

On the other hand, if you are looking for exceptional real butter, visit us in the Specialty Cheese Department where we have a selection of premium butters from Vermont, France, and Italy. For example, Président Butter, which is imported from France, is an ideal butter to use in all your baking. It will give your cookies and other baked products a smooth rich taste. Our premium salted butters, such as those from Italy, are particularly good on our DLM Artisan Breads. Whichever you choose, choosing a good butter over margarine will give you better flavor and a healthier diet.