Comments on: Is Margarine Better than Butter? http://journalofhealthyliving.com/is-margarine-better-than-butter.htm To a healthier, richer, and more rewarding life Mon, 06 Oct 2008 11:50:41 +0000 http://wordpress.org/?v=2.6.2 By: Eden http://journalofhealthyliving.com/is-margarine-better-than-butter.htm#comment-299 Eden Mon, 21 Jul 2008 23:08:20 +0000 http://journalofhealthyliving.com/?p=36#comment-299 I don't know which is 'better' but I avoid any food with hydrogenated oils and that has traditionally been margarine. A margarine without hydrogenated oils would be acceptable to consume in moderation (if one exists). I don’t know which is ‘better’ but I avoid any food with hydrogenated oils and that has traditionally been margarine. A margarine without hydrogenated oils would be acceptable to consume in moderation (if one exists).

]]> By: Monday morning fitness blog roundup! | Quick To Fit http://journalofhealthyliving.com/is-margarine-better-than-butter.htm#comment-295 Monday morning fitness blog roundup! | Quick To Fit Mon, 21 Jul 2008 14:40:02 +0000 http://journalofhealthyliving.com/?p=36#comment-295 [...] Is Margarine Better than Butter? @ journalofhealthyliving.com [...] [...] Is Margarine Better than Butter? @ journalofhealthyliving.com [...]

]]> By: Emma http://journalofhealthyliving.com/is-margarine-better-than-butter.htm#comment-230 Emma Mon, 07 Jul 2008 17:39:27 +0000 http://journalofhealthyliving.com/?p=36#comment-230 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 http://margarine.org/qanda.html, http://hp2010.nhlbihin.net/cholmonth/chol_kit.htm and http://www.americanheart.org/presenter.jhtml?identifier=1200000. 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 http://margarine.org/qanda.html, http://hp2010.nhlbihin.net/cholmonth/chol_kit.htm and http://www.americanheart.org/presenter.jhtml?identifier=1200000.

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