When margarine first came out, it was a life saver for people concerned about saturated fat. Margarine was the key. Margarine was the answer. Yet somehow, over the years that has changed into a big fat lie and health specialists are saying stay away from the detrimental filth.

Let’s be honest, it almost never crosses my mind to choose one or the other if I’m baking cookies or whipping icing. However, after reading the terrible things people have to say about “marge,” I may start thinking twice.

As usual, there’s a huge fuss over what’s “good for you” and what’s not. Even the initial argument that butter is bad for you because it has a lot of saturated fat is controversial. Now people are saying the natural saturated fat is a better alternative than the additives in margarine. Apparently margarine also has something called “emulsifiers” as well. I don’t know what that it is but it sounds like something out of a sci-fi movie.

Half of the pro-butter argument is justifying that butter isn’t unhealthy to begin with. Saturated fats are harmless. The cholesterol will improve blood lipid profiles. It’s a natural product with no additives. Why let an intruder take the place of such tasty butter?

After many years of speculation, it’s decided that natural is always better. I’m not too upset about the loss of margarine after finding out it’s actually a grey sludge before they add yellow coloring. Don’t trust the chemist with your bread spread, stay safe with butter.