As “Cake Boss” and “Top Chef” have brought more people into the kitchen to create their own culinary delights, it’s no surprise that butter has also resurfaced as a popular ingredient. Many cooks are bringing the butter back in their dishes because it is “more natural” or unprocessed.

But is butter better? 

In short, according to SIU registered dietitian Sara Lopinski, no. Margarine tends to be a better choice over butter, but it also depends on the form.

Margarine in the tub, not the stick form, is usually a better choice because it is made from vegetable oils containing no cholesterol and is higher in “good” fats (monounsaturated and polyunsaturated). These unsaturated fats help reduce low density lipoprotein (LDL) or “bad” cholesterol when substituted for saturated fat.

Stick margarine, on the other hand, contains more “bad” fat (saturated and trans fat). “Bad” fat increases blood cholesterol and the risk of heart disease. It also lowers the high density lipoprotein (HDL), or “good” cholesterol levels.

So look for the tub with the lowest calories, the absence of trans fat and the least amount of saturated fat.

Other tips:

• If you have been told you have high cholesterol, consider using spreads that are fortified with plant stanols and sterols, such as Benecol, which may help reduce cholesterol levels.
• If you’re a butter lover and just can’t bear to use margarine, the next best option is the butter, canola or olive oil blend, such as the Land O’Lakes version.  Just make sure you moderate your use of this butter blend.

-sl, rb