For years, butter has been blamed for heart disease and margarine praised as the healthier choice. But is that advice actually grounded in solid science, especially when it comes to type 2 diabetes or prediabetes? 

In this episode, we cut through decades of confusion and explore the latest research on how butter and margarine affect diabetic management, blood sugar, insulin resistance, cholesterol, and long-term metabolic health.

You’ll learn why butter isn’t the villain it was once made out to be, what makes margarine and refined seed oils more concerning, and how the natural dairy-fat matrix changes how your body processes fat. We question using Smart Balance instead of butter, and discuss whether spreads with added plant sterols are really the solution they claim to be.

If you’ve ever wondered whether margarine or butter is best for diabetics, this episode gives you the clear, science-backed answers you need. 

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