I live in Wisconsin. It’s gotten cold here the past few weeks. When colder temperatures start coming around, I like to play a game with my roommates around how long we can go without turning our heat on. My goal is always November (we made it this year). Because it was really cold in our house for a while, the butter in our butter dish was always hard, no matter how long it had been sitting out. So imagine my surprise when it was soft, even though our house was cold. I looked closer at it, and thought it seemed more yellow than usual. I smelled it, and was immediately overcome by a fake, chemically butter smell. It was margarine, not butter.
I understand that Roommate 2 is concerned with his body image. However, I don’t think that switching from margarine to butter is the right way to go about that. I may not know a lot about nutrition, but I have managed to maintain a healthy body weight, even though I have a bad habit of baking delicious treats. I follow a few simple rules. I eat fruits and vegetables. I cook most of my own meals, so that I can control what I’m eating and the quality of the ingredients. I avoid fast food as much as possible. And finally, I eat natural foods, not something that was chemically created in a factory. Sure, margarine might be lower in fat than butter, but that doesn’t make it better for you. Besides, he uses so little butter that I don’t think switching over to margarine is going to make that big of a difference. His biggest use of butter is on popcorn (I have an air popper that we all use). I don’t even want to know what popcorn tastes like with margarine on it instead of butter.
Maybe I’m biased. I grew up on a dairy farm, so I like to support the dairy industry. I also grew up consuming a lot of dairy products. But if you want to make a switch to margarine, keep it to yourself, don’t put it in my butter dish. There was more butter in the fridge that you could have used instead of your margarine. After all, I know that I go through more butter than anybody else in the house, so I make sure we always have butter, and I don’t care who uses it.
Also, he should take a look at the process of making margarine. Margarine is made out of vegetable oils, which are liquid at room temperature. The oils have to go through a process to make them solid at room temperature. The little bit of research that I did on this said that stick margarine is the worst for you, as more if it has to go through this process. Tub margarine, which is usually kept in the fridge, has more leeway on how solid it is, and is slightly better for you. Artificial flavors can also be added. You know what has natural flavors? Butter.
I love my roommates, but margarine is not butter, and as such, does not belong in the butter dish.