The science-savvy people over at AsapScience have taken the differences between butter and margarine and broken them down on a molecular level. Turns out that butter’s excessive hydrogen bonds are responsible for its high levels of saturated fat, and thus the corresponding risk of cardiovascular disease. On the other hand, the elaborate processing that margarine has to go through to turn it from plant oil to the butter-esque spread means it’s more processed and has more trans fats, which increase the risk of coronary heart disease.
So basically, if you’re a butter person, this video shows you how to explain margarine’s inferiority by dissing its chemical composition and increased trans fats. If you’ve always preferred margarine over butter, you can describe butter’s overcommitment to hydrogen bonding and the corresponding heart stoppage that every doctor warns you about. Or you could always just use olive oil instead. That’s what AsapScience would prefer, anyway.
Peep the video to decide: