olive oil vs. spreadable butter (Lurpack)

[jimbo12345]

clear this up for me. For breakfast, i sometimes partake in a bit of toast and (unsalted) butter scoffing.

My other half, also enjoys toast for breakfast. But, she uses a little olive oil* on her toast.

Granted, it tastes bloody good. But, which is healthier? My Lurpack Spreadable, or her olive oil option? She says its better for the heart and skin than butter.

I know olive oil is one of the healthier oils out there, but surely oil on toast is terrible for your health.

*from the olive, not Popeye's lover.

[Alien5]

How does olive oil compare with butter or margarine?
Butter and margarine are essentially fats like cooking oils. A tablespoon of ordinary butter contains twelve grams of fat, of which 8 grams (66%) are saturated fat. In addition, a serving of butter contains 33 mgs of cholesterol.

Saturated fat and cholesterol have been linked to increased levels of low density lipoproteins (LDLs)--the "bad cholesterol." Thus, compared to butter, a serving of olive oil contains much less saturated fat (only 2 grams) and no cholesterol. The comparison with margarine is more difficult because the fat breakdown in margarines varies by manufacturer and ingredient. Margarine typically contains approximately 10 grams of fat per tablespoon. However, to solidify the vegetable oils used to make margarine, the oils have to be hydrogenized. In the hydrogenization process, trans fatty acids are created. Trans fatty acids have a double whammy effect of increasing LDLs and lowering the high density lipoproteins (HDLs)--the "good cholesterol".

[jimbo12345]

How does olive oil compare with butter or margarine?
Butter and margarine are essentially fats like cooking oils. A tablespoon of ordinary butter contains twelve grams of fat, of which 8 grams (66%) are saturated fat. In addition, a serving of butter contains 33 mgs of cholesterol.

Saturated fat and cholesterol have been linked to increased levels of low density lipoproteins (LDLs)--the "bad cholesterol." Thus, compared to butter, a serving of olive oil contains much less saturated fat (only 2 grams) and no cholesterol. The comparison with margarine is more difficult because the fat breakdown in margarines varies by manufacturer and ingredient. Margarine typically contains approximately 10 grams of fat per tablespoon. However, to solidify the vegetable oils used to make margarine, the oils have to be hydrogenized. In the hydrogenization process, trans fatty acids are created. Trans fatty acids have a double whammy effect of increasing LDLs and lowering the high density lipoproteins (HDLs)--the "good cholesterol".

Right, so she's right then! Damnit....i'm always wrong.

Where'd you find that out? Cheers Alien!!

[Barbarossa]

Allen wrote that out himself. He just has the sort of personality that reads like a self-help guide.

[jimbo12345]

fair play to Alien.

[Alien5]

http://www.chefdepot.net/oliveoilfacts.htm

no problem

[Biggles]

So have fried bread (using the olive oil) and lob an egg and some black pud into the pan at the same time - that has got to be healthy.

[Mr. Mulder]

flora all the way you crazy suckas

[Alien5]

not healthy but healthy(er)

[MagicNakor]

So have fried bread (using the olive oil) and lob an egg and some black pud into the pan at the same time - that has got to be healthy.

Why not go whole hog and use bacon renderings?