The choice between butter and margarine is fundamentally rooted in chemistry. Butter's naturally occurring milk fats create flakiness and browning through the Maillard reaction, while margarine's engineered plant oils offer consistency and extended shelf life—each optimized for different culinary applications and dietary contexts. — Photo by Felicity Tai on Pexels (Pexels License)
MD, MPH, PhD. Editor-in-Chief, Georgian Medical Journal (GMJ). Professor and Head, School of Public Health, David Tvildiani Medical University (DTMU), Tbilisi, Georgia. Chair, Public Health Institute of Georgia (PHIG). President, Accréditation Sans Frontières (ASF), Paris. Secretary/Treasurer, UEMS Section of Public Health. WHO Consultant, Health and Migration, Geneva. Former Member, UN Secretary-General's Independent Accountability Panel for Every Woman, Every Child, Every Adolescent (IAP-EWEC, 2016–2021). ORCID: 0000-0001-7609-4515.
