I use Smart Balance, Olive Oil or Udo’s Choice Oil.
eat real food. Just go easy on the quantity.
This ingrediant list includes “partially hydrogenated,” which immediately makes me steer clear. I use butter when baking and sometimes I use smart balance, which is the best butter/margarine alternative I’ve found. It also works quite well in baking. I also substitute canola oil for butter/margarine in recipes like breads, muffins and some cookes where it can work just fine. I try to use olive/canola oil as much as possible.
I’ll admit that I get fired up about it - but do you know the magnitude of the health problems that this whole thing caused? The data was out there over 30 years ago! I’ve been telling people not to eat the stuff for years (not that anybody believed me - they all “knew” margarine was better than butter - common knowledge after all - thats what all the cardiologists told their heart patients…). So yes I get fired up - now you gotta ask yourself how many other things the “experts” are saying that are wrong. Here’s an example - how long till statins take a dive? They may not disappear but you’ll at least have to take another drug (coenzyme Q) to stop the negative health effects of the statin that you are taking to improve your health… How about hormone replacement - another winner! Vioxx anybody?
Its absolutely ridiculous that companies were allowed to put this stuff in food for so long. Its also ridiculous that all the doctors (and nutritional experts) were telling people to eat it over butter. And they even still put it in some food and they can say “O grams trans-fat” even if it has trans fat! How can you not get fired up?
Now here goes the next round…and you quote your cardiologist who I can almost guarentee would have told you to eat margarine over butter even just 5 years ago. Do you think he/she has learned more about nutrition? I’d really like to know why you think your cardiologist has any clue about nutrition and health (or any other doctor for that matter).
Dave
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Now you’re talking. I also sprinkle in some red pepper flakes - the kind you put on pizza.
It’s not like I sit down and eat butter by the stick.
That was one of the challenges in the Glutton Bowl a while back - how many sticks could they eat.
butter = mmmm. clarified butter = mmmmmmmmmmmmmmmmmm.
Monique from velonews ‘weighs’ in on the butter/margarine conundrum… http://www.velonews.com/train/articles/13034.0.html
‘…with the new growing number of trans-fat-free spreads, the butter versus margarine debate should settle down…’ I kinda doubt it.
On toast, I either go with a small amount of butter, or the Olivio butter spread (it’s a mix of real butter, canola oil, and light olive oil.)
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