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Susan's Spa

Your number one stop for beauty and blogging tips, all in one fabulous blog!

Thursday, November 09, 2006

Putting On The Best Spread

Yesterday I wrote about how trans fats are being eliminated from a lot of school cafeterias around the country. With the holidays coming, many people will be baking their favorite cookies and cakes, but it may leave some wondering what are the most healthy ingredients for home-made goodies. Margarine was always thought to be the more healthy choice, but the fact is that margarine contains more trans fat than even shortening. The best ingredient is still butter, believe it or not because butter has not trans fat at all. Butter is partially saturated fat, but it's a natural product with cream as the raw ingredient, which has no trans fat at all. One biochemist has found that butter made from the cream of grass-fed animals is still the healthiest choice for many people and is probably most preferred for those who love to bake. It's true that butter has 11 grams of fat with 7 of those grams being saturated, but none of it is trans fat, the kind that clogs arteries. A pat of butter is 100 calories so it's still something that should be used sparingly.


At 11/09/2006 5:43 AM, Blogger Emma said...

Trans fat naturally occurs in some foods, like butter, but are also formed in the processing of some foods where product texture and shelf life are desired. I’ve learned a lot about this subject because I work with the National Association of Margarine Manufacturers. In addition, heart disease runs in my family so I’ve got a personal interest in this subject as well.

Have you looked at a margarine label lately? You won’t find any soft or liquid margarine that contain trans fat, and trans fat levels of stick margarines have been greatly reduced. Using new technologies, margarine manufacturers have met the challenge and eliminated or reduced trans fat in margarine products, making a good product even better. In fact, the margarine industry has led the food industry in removing trans fat content from its products. Soft, liquid and spray margarine products are now in sync with the recommendations included in the 2005 Dietary Guidelines for Americans and the MyPyramid food guidance system. Soft margarine products were elevated in their importance in that they “help meet essential fatty acid needs and also contribute toward Vitamin E needs” according to the 2005 Dietary Guidelines Advisory Committee Report.

When comparing margarine to butter, many margarine products are the recommended alternative as stated by of the American Heart Association, as well as the Federal government’s National Cholesterol Education Program. And yes, it’s still an economical choice for the consumer. For more information, visit, and


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