Butter, Lard, Shortening and Margarine

Butter is an water in oil emulsion that is a highly condensed form of fluid milk obtained by
churning. Used as a spread and an enricher, its color ranges from yellow to white. It melts
just below body temperature (32–35 °C) Butter is made by highly concentrating cow’s milk
and has a distinct flavor when heated
Health Issue

 Heart Disease

Butter contains many nutrients that protect against heart disease including vitamins A,
D, K2, and E, lecithin, iodine and selenium. A Medical Research Council survey
showed that men eating butter ran half the risk of developing heart disease as those
using margarine (Nutrition Week 3/22/91, 21:12).

 Cancer

The short- and medium-chain fatty acids in butter have strong anti-tumor effects.
Conjugated linoleic acid (CLA) in butter from grass-fed cows also gives excellent
protection against cancer.

 Arthritis

The Wulzen or "anti-stiffness" factor in raw butter and also Vitamin K2 in grasss-fed
butter, protect against calcification of the joints as well as hardening of the arteries,
cataracts and calcification of the pineal gland. Calves fed pasteurized milk or skim
milk develop joint stiffness and do not thrive.

 Osteoporosis

Vitamins A, D and K2 in butter are essential for the proper absorption of calcium and
phosphorus and hence necessary for strong bones and teeth.

 Thyroid Health

Butter is a good source of iodine, in a highly absorbable form. Butter consumption

prevents goiter in mountainous areas where seafood is not available. In addition,
vitamin A in butter is essential for proper functioning of the thyroid gland.

 Digestion

Glycospingolipids in butterfat protect against gastrointestinal infection, especially in

the very young and the elderly.

 Growth & Development

 Many factors in the butter ensure optimal growth of children, especially iodine and
vitamins A, D and K2. Low-fat diets have been linked to failure to thrive in children --
yet low-fat diets are often recommended for youngsters!

 Asthma

Saturated fats in butter are critical to lung function and protect against asthma.

 Overweight

CLA and short- and medium-chain fatty acids in butter help control weight gain.

 Fertility

Many nutrients contained in butter are needed for fertility and normal reproduction

Margarine is made from partially hydrogenated or refined plant oils which may also contain
a small amount of milk. It is water in fat emulsion and mainly consists of trans fatty acids and
some water. Margarine is made from hydrogenated or refined plant oils and water

Health Issue

There are a myriad of unhealthy components to margarine, one of it is

Trans fats: These unnatural fats in margarine, shortenings and spreads are formed
during the process of hydrogenation, which turns liquid vegetable oils into a solid fat

Trans fats contribute to heart disease, cancer, bone problems, hormonal

imbalance and skin disease; infertility, difficulties in pregnancy and problems
with lactation; and low birth weight, growth problems and learning disabilities
in children.

A U.S. government panel of scientists determined that man-made trans fats are
unsafe at any level. (Small amounts of natural trans fats occur in butter and
other animal fats, but these are not harmful.)

 Free radicals: Free radicals and other toxic breakdown products are the result
of high temperature industrial processing of vegetable oils. They contribute to
numerous health problems, including cancer and heart disease.

 Synthetic vitamins: Synthetic vitamin A and other vitamins are added to

margarine and spreads. These often have an opposite (and detrimental) effect
compared to the natural vitamins in butter.

 Emulsifiers and preservatives: Numerous additives of questionable safety

are added to margarines and spreads. Most vegetable shortening is stabilized
with preservatives like BHT.
  Hexane and other solvents: Used in the extraction process, these industrial
chemicals can have toxic effects.

 Bleach: The natural color of partially hydrogenated vegetable oil is grey so

manufacturers bleach it to make it white. Yellow coloring is then added to
margarine and spreads.

 Artificial flavors: These help mask the terrible taste and odor of partially
hydrogenated oils, and provide a fake butter taste.

 Mono- and di-glycerides: These contain trans fats that manufacturers do not
have to list on the label. They are used in high amounts in so-called "low-
trans" spreads.

 Soy protein isolate: This highly processed powder is added to "low-trans"

spreads to give them body. It can contribute to thyroid dysfunction, digestive
disorders and many other health problems.

 Sterols: Often added to spreads to give them cholesterol-lowering qualities,

these estrogen compounds can cause endocrine problems; in animals these
sterols contribute to sexual inversion.

Lard is pig fat in both its rendered and unrendered forms, mainly made of triglycerides and
Low saturated fat content. Lard is made from Pig fat and is neutral in flavor
Health Issue
Saturated fat is a major part of the fat in lard. Regular consumption of saturated fats has
been linked to serious chronic health conditions, including heart disease and breast, colon and
ovarian cancers. In addition, the high calorie content in a single serving of lard means that it can lead
to significant weight gain when eaten in excess. People with a body mass index -- BMI -- of greater
than 25 may be at risk of developing hypertension, diabetes and certain types of dementia.

Shortening The term "shortening" technically refers to any type of fat that is solid at room
temperature. This includes butter, margarine and lard. can be made from either animal fat or
vegetable oil, but shortening made from partially or fully hydrogenated vegetable oil is more
common nowadays. Shortening is most commonly made from vegetable oils like soybean,
cottonseed or refined palm oil, which are naturally liquid at room temperature. However,
the chemical structure of the oil is changed through a process called hydrogenation. This
causes the oils to become more solid, creating a thick texture that makes shortening good to
use for specific types of cooking and baking. It also allows shortening to be very shelf-stable
and stored at room temperature. Because of shortening's unique characteristics, it is most
commonly used in baking pastries and for frying.

Health issue
 Since the invention of hydrogenation, shortening has been made from partially
hydrogenated vegetable oil. Hydrogenation turns liquid vegetable oil into a solid by
bombarding the oil with hydrogen atoms. This changes the chemical structure of the
oil from mostly unsaturated to mostly saturated. Saturated fats have a straighter,
flatter molecular structure. Therefore, they pack together more tightly. When an oil is
fully hydrogenated, it becomes very hard. Unfortunately, partial hydrogenation also
creates artificial trans fats, which have serious negative health effects. Trans fats raise
your risk of heart disease, death from heart disease, heart attack and stroke. They also
raise your "bad" cholesterol levels, lower your "good" cholesterol and cause
inflammation and the hardening of your arteries. Trans fats can also make it hard for
your cells to communicate, impairing the functions of your nervous system and
affecting brain and psychological health

Butter Margarine Lard Shortening

Obatined from milk Obtained by partial Obtained from pig made from partially
by churning hydrogenation of fat or fully
refined oils. Used as hydrogenated
a butter substitute vegetable oil

Rich yellow colour Pale yellow due to Colorless/white of grease -

due to carotene or added yellow dye yellow/clear tint
annatto

Gives rich flavour to Less enriching Neutral flavor so Less enriching

food due to milk ideal for making all
solids kinds of food

Healthy healthy IF the trans Healthy because it healthy IF the trans

fats are removed. has no trans fats and fats are removed.
only 40% saturated
fatty acids

Used to impart rich Can be used instead Better for frying Used more in
flavor in dough and of butter but results pastries or bread
batters and to make aren’t as good. work
crisp flaky pastries best in recipes that
and crusts use liquid sugars
along with baking
 agents, solid fat and
emulsifying
ingredient such as
eggs or egg
substitutes

For frosting, butter The frosting wont Can be used but it Can be used
is the best as it will set if we use has neutral flavour
set. margarine.

Maurits. K