I was reading this article on margarine vs butter the other day and one line jumped out at me: “Cons: Margarine is a processed food with a long list of ingredients, some of which are unrecognizable.” While I tend to agree that foods should, as often as possible, be consumed close to their natural state and the fewer ingredients usually the better, I’m sick of the assumption that just because you don’t recognise an ingredient it must follow that it’s bad for you.
For example, alpha-tocopherol acetate is just vitamin E. Potassium sorbate is the potassium salt of sorbic acid and is a widely used food preservative. Riboflavin is vitamin B2 and is often added to breads and cereals. I could go on and on.
My point is not that margarine is superior to butter. Personally, my preference is for butter. I find that smaller quantities are needed to provide superior flavour and I don’t use it particularly often. My point is that ignorance is not a valid reason for condemning a food. If you’re not sure what all of the ingredients are, look them up.
*The above tongue-in-cheek flowchart from Summer Tomato is a permanent fixture on my fridge. Despite the fact that I am essentially arguing against it in this post I find it amusing.