Olive oil, oil, butter or margarine: which is more healthy? – Nayana Siebra

Olive oil, Margarine, butter or oil-. Have you ever ever questioned which product is more healthy? This query is kind of frequent and the reply can fluctuate relying on the usage of the substance and even the funding you can also make in shopping for such merchandise.

Nutritionist Guinever Duque, a postgraduate in sports activities, medical and aesthetic vitamin, explains that earlier than you recognize what’s more healthy, it is superb to know how monounsaturated fat and polyunsaturated act within the physique in comparison with saturated fat.

“The primary [gorduras monoinsaturadas e poliisaturadas] have their confirmed well being advantages, reminiscent of bettering ranges of HDL (often known as “good ldl cholesterol”) and reducing LDL (often known as “unhealthy ldl cholesterol”), reducing the danger of heart problems, and bettering insulin sensitivity, hormone liable for reducing blood glucose, selling the entry of glucose into cells”.

She emphasizes that understanding the advantages of monounsaturated and polyunsaturated fat in mild of saturated fat makes it simpler to know the sources of more healthy fat to maintain within the routine.

“In 100 grams of additional virgin olive oil, there may be on common solely 14 grams of saturated fats and many of the oil consists of monounsaturated fat. Butter has a excessive content material of saturated fats, in 100 g about 51 g corresponds to saturated fat. Its extreme consumption has a adverse influence on well being, causes a pro-inflammatory state and a poor consequence in relation to the lipid profile,” he explains.

As well as, the specialist says that when selecting the most effective supply of fats to keep up within the routine and in meals preparation, one must also take into account the smoke level and lipid profile (extra on this beneath).

In response to her, essentially the most appropriate are further virgin olive oil or rapeseed oil. “Then we’ve sunflower, corn or soybean oil, with very small variations between them, so you possibly can select the choice that’s most inexpensive on your pockets. The essential factor is to maintain consumption moderately.”

Most suitable choice whereas cooking

When contemplating the usage of these fat to arrange meals wherein they have to be fried or heated, the nutritionist emphasizes that it’s essential to know concerning the smoke level of every possibility. In response to her, the most effective supply of fats for cooking is the one which has each the next smoke level and a great response to the lipid profile in our physique.

“Oils and fat have variations in temperature tolerance, in order that once we exceed the restrict for every, there’s a change within the construction of the fatty acids of the lipids, the glycerol is separated from the fatty acids and dehydrated, which, afterward, results in acrolein, which could be dangerous to well being and is characterised by a light-colored smoke from heated oil”.

Guinever Duke


The smoke level is then the vital worth that every substance has when the restrict is exceeded particular temperature for her. The professional says that butter has the utmost advisable temperature of 110° and the vital temperature (smoke level) of 150°. In the meantime, the oil has its most advisable temperature at 180° and the vital temperature at 220°.

“Given its smoke level and the advantages olive oil affords over butter, it is the most suitable choice for frying meals, inside the acknowledged temperature vary,” he says.

These are the smoke factors:

  • Soybean oil 226 – 232 °
  • Sunflower oil 226 – 232 °
  • Cottonseed oil 218 – 228°
  • Rapeseed oil 213 – 223°
  • Corn oil 204 – 212°
  • Lard 185 – 213°
  • Butter/Margarine 120 – 150°
  • Olive oil 200 – 220°

Concerning the lipid profile, she explains that the most effective are these with a decrease quantity of saturated fats. See the checklist beneath:

  • Canola oil: incorporates solely 6% saturated fat and 61% monounsaturated fat;
  • Further virgin olive oil: low in saturated fat and largely monounsaturated fat;
  • Soy, sunflower, cotton and corn oils: they include essentially the most polyunsaturated fat, but they’ve solely 18, 17, 26 and 13% saturated fat;
  • Pork lard: it incorporates about 40% saturated fats;
  • Butter, about 51% saturated fats;
  • Regardless of having solely about 15% saturated fats, margarine has a low smoke level and is not an ideal possibility for cooking scorching meals.

Is ghee butter more healthy?

The advantages of ghee butter to say whether or not it’s a more healthy possibility remains to be controversial, in keeping with the skilled. Guinever believes that extra randomized trials with higher methodological high quality are wanted for a extra correct definition.

“Some research evaluating ghee to hydrogenated and non-hydrogenated oils confirmed that ghee brought on a discount in triglycerides (sunflower) confirmed that every one of those confirmed hypolipidemic actions, however there have been no vital variations within the lipid profile,” he says.

Butter x olive oil

The usage of the nation’s butter can’t be thought-about more healthy than that of olive oil, in keeping with the nutritionist. Guinever explains that the product is derived from milk, like conventional butter, so the predominant sort of fats is saturated and must be consumed moderately.

“Terra butter, or bottle butter, is obtained by whipping and melting milk cream, by virtually full removing of water. It’s introduced in liquid kind at room temperature,” he explains.

Nonetheless speaking concerning the consumption of butter, the skilled emphasizes that as a result of it has a low smoke level, it’s much less dangerous when consumed pure form then heated.

olive oil and food regimen

Olive oil, particularly the additional virgin model, can also be an ideal ally for coronary heart well being and, in keeping with the skilled, one of many elementary meals for a nutritious diet. In response to her, the advantages have been scientifically confirmed.

“It’s a wealthy supply of vitamin E and antioxidants reminiscent of carotene and polyphenols, that are liable for combating free radicals that age our cells. On this approach, the properties of olive oil have a protecting impact towards a spread of degenerative illnesses.”

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