Differences between butter and margarine

The food you eat on a daily basis are the best way to know how well your body is on the inside and outside also. The amount of fat that ingest with each of your food is very important and you should verify which is the amount allowed for not raising your fat levels to degrees that can be quite harmful to your body. Two of the food to those resorting daily are, on the one hand, the clarified butter and on the other hand, the margarine.
What are the differences between butter and margarine


Butter
This derivative of milk, produced through the bodies tremble, is a ali­mento very common in the bureau whatever the time of day. It is widely used to accompany it with bread and for preparing various dishes­rar.The unsalted butter has a more delicate flavor and is excellent for preparing certain seafood and for baking. To obtain the maximum time in the pre­ness of dishes with butter, the technique is warm it before you use it. The heat makes you release your sazón natural and enrich its flavor. Always be to heat up the skillet before adi­provide the butter. It is very important and essential­you use pans with pe fund­sado or thick, so that heat can build up before adding the butter.
For cooking, whenever possible use unsalted butter. This lets you bundles salt levels at the end of the cooking process. Also, the butter with salt helps the meals that are baked not stick to the walls of the molds. The unsalted butter not­be saved in the refrigerator for more than two weeks, but can be frozen up to six months. When you save the butter in the refrigerator or freeze­dor, make sure that it is well protected and wrapped. All the products that­have butter, absorb different flavors. If left without wrapping to the side of a fish, will take the taste of this.
A caution that you must take into account is that the butter has a high content of fat, much of this type of saturated. The eating of­easily stifled by over- butter is associated with high blood pressure, cholesterol, and glu­thing with elevated levels, without forgetting the overweight. A small portion contains­ne enough calories, sodium, and cholesterol, without any fiber that will help balance the fat. For people who are allergic to milk is not recommended for consumption, but generally small amounts are well tolerated. Contains vitamin A, which is vital to have a good vision, healthy skin and a sis­item resistant immune, although many fruits and vegetables are best suppliers of this vitamin. The peacekeeping­keel without salt contains one milligram (mg) of sodium per two tablespoons.
Margarine:

It is a substitute for the fat, soft consistency, which is extracted from certain animal fats and oils- tition­sees, with the same uses that the melted butter. The change of the butter with margarine in the diet, can reduce a seven to a 11 percent risk of a heart attack. This has been demonstrated in a study is­United States and presented in a­- ed of the Federation of American societies of Experimental Biology. The research, which was carried out between a group of 46 volunteers, showed that the consumption of margarine can re­reinstated in a 67 percent level of bad cholesterol in the blood compared to the one on the butter.


We will have to be careful, because it has enough content of fat. A small portion of margarine Tiena more calories and sodium than what is allowed. Certain fatty acids contained in the margarine reach such high levels of cholesterol as there is in the man­tequilla. A precaution that you must to­mar, if you're allergic, is that the margarine contains corn, soybean or­products derived from milk, such as salicylates, which can produce harmful effects. Its advantages is that it does not contain cholesterol, which is good for your heart and your circulatory system.