How margarine is made.
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Is this one of those homeopathic things?
I mean, if even the tiniest amount of Trans-Fat exists in a substance, is it because, by the principles of homeopathy, the more you dilute something, the more powerful it becomes?
Because if that's true, it seems that the solution would be to massively increase the amount of trans-fat until it was no longer diluted to the point of being dangerous.0 -
The hydrogenation process starts with non hydrogenated oils. Then it goes through this process so it can stay solid at room temperature.
Yes, but most spreads these days don't have any hydrogenated oils. So it's really kind of irrelevant.0 -
I always prefer animal products to man-made fakers.
REAL FUR and REAL LEATHER
REAL BUTTER
REAL STEAK0 -
There is nothing wrong with things like margarine in moderation though. Pick the better options that are made.
While things that are less processed are obviously better, processed isn't always terrible.
Natural doesn't always equal healthy either.
not true. margarine is made with trans fats, which are dangerous even in small amounts. (hydrogenated vegetable oils)
steer clear in every which way you can.
This is why I don't keep 'vegetable' oils in my house. I stick to EVOO, EVCO and pure butter. Tastes better too!0 -
I'll use butter sparingly to cook with at times, but never use margarine. Always best to stick with NATURAL occurring foods.0
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margarine = garbage0
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The hydrogenation process starts with non hydrogenated oils. Then it goes through this process so it can stay solid at room temperature.
Yes, but most spreads these days don't have any hydrogenated oils. So it's really kind of irrelevant.0 -
if it's under .5 g, they don't have to label it as partially hydrogenated. they can call it whatever they want. check out their website - nowhere does it say there is NO trans fat! They simply say 0g of trans fat - which is the EXACT loophole we were talking about earlier.
believe what you want dude.
I just bought a bag of frozen broccoli. It says 0g trans fat. That means it might have up to 0.5g of trans fat! It doesn't say NO TRANS FAT!
Sheesh. Believe whatever you want, but don't lie to people. Country Crock, and many other vegetable oil spreads, have zero trans fat. In fact they have less trans fat than butter, because 2-5% of bovine fat is trans fat.
There are reasons to avoid oil spreads such as Country Crock, but trans fat content is not one of them. If you believe it contains trans fat, you are mistaken.
See, this confused me. *If* trans fats are the reasons for avoiding marg like CC, and even if there was a tinsy amount in CC, which there is not, then:
0.4999999% < 2 - 3%, so why pick butter over marg for that reason as it would be illogical (which is what I know you are saying but it seems to be being missed with the 0.00000% v 0.4999999% debate).
Or am I missing something here?0 -
one word: BUTTER
mmmm mmmmm goooood!0 -
if it's under .5 g, they don't have to label it as partially hydrogenated. they can call it whatever they want. check out their website - nowhere does it say there is NO trans fat! They simply say 0g of trans fat - which is the EXACT loophole we were talking about earlier.
believe what you want dude.
I just bought a bag of frozen broccoli. It says 0g trans fat. That means it might have up to 0.5g of trans fat! It doesn't say NO TRANS FAT!
Sheesh. Believe whatever you want, but don't lie to people. Country Crock, and many other vegetable oil spreads, have zero trans fat. In fact they have less trans fat than butter, because 2-5% of bovine fat is trans fat.
There are reasons to avoid oil spreads such as Country Crock, but trans fat content is not one of them. If you believe it contains trans fat, you are mistaken.
See, this confused me. *If* trans fats are the reasons for avoiding marg like CC, and even if there was a tinsy amount in CC, which there is not, then:
0.4999999% < 2 - 3%, so why pick butter over marg for that reason as it would be illogical (which is what I know you are saying but it seems to be being missed with the 0.00000% v 0.4999999% debate).
Or am I missing something here?
Well you seem to be confusing % and grams a little bit, but yeah. Butter has some quantity of trans fat, but not enough to label... and at worst margarine brand x might have some, but not enough to label. So deciding between them based on trans fat content is silly.
There are better reasons to prefer butter over margarine.0 -
if it's under .5 g, they don't have to label it as partially hydrogenated. they can call it whatever they want. check out their website - nowhere does it say there is NO trans fat! They simply say 0g of trans fat - which is the EXACT loophole we were talking about earlier.
believe what you want dude.
I just bought a bag of frozen broccoli. It says 0g trans fat. That means it might have up to 0.5g of trans fat! It doesn't say NO TRANS FAT!
Sheesh. Believe whatever you want, but don't lie to people. Country Crock, and many other vegetable oil spreads, have zero trans fat. In fact they have less trans fat than butter, because 2-5% of bovine fat is trans fat.
There are reasons to avoid oil spreads such as Country Crock, but trans fat content is not one of them. If you believe it contains trans fat, you are mistaken.
See, this confused me. *If* trans fats are the reasons for avoiding marg like CC, and even if there was a tinsy amount in CC, which there is not, then:
0.4999999% < 2 - 3%, so why pick butter over marg for that reason as it would be illogical (which is what I know you are saying but it seems to be being missed with the 0.00000% v 0.4999999% debate).
Or am I missing something here?
Well you seem to be confusing % and grams a little bit, but yeah. Butter has some quantity of trans fat, but not enough to label... and at worst margarine brand x might have some, but not enough to label. So deciding between them based on trans fat content is silly.
There are better reasons to prefer butter over margarine.
oop - yep :blushing: ...but you got my point, or I got yours...either way.0 -
if it's under .5 g, they don't have to label it as partially hydrogenated. they can call it whatever they want. check out their website - nowhere does it say there is NO trans fat! They simply say 0g of trans fat - which is the EXACT loophole we were talking about earlier.
believe what you want dude.
I just bought a bag of frozen broccoli. It says 0g trans fat. That means it might have up to 0.5g of trans fat! It doesn't say NO TRANS FAT!
Sheesh. Believe whatever you want, but don't lie to people. Country Crock, and many other vegetable oil spreads, have zero trans fat. In fact they have less trans fat than butter, because 2-5% of bovine fat is trans fat.
There are reasons to avoid oil spreads such as Country Crock, but trans fat content is not one of them. If you believe it contains trans fat, you are mistaken.
See, this confused me. *If* trans fats are the reasons for avoiding marg like CC, and even if there was a tinsy amount in CC, which there is not, then:
0.4999999% < 2 - 3%, so why pick butter over marg for that reason as it would be illogical (which is what I know you are saying but it seems to be being missed with the 0.00000% v 0.4999999% debate).
Or am I missing something here?
Well you seem to be confusing % and grams a little bit, but yeah. Butter has some quantity of trans fat, but not enough to label... and at worst margarine brand x might have some, but not enough to label. So deciding between them based on trans fat content is silly.
There are better reasons to prefer butter over margarine.0 -
Don't confuse partially hydrogenated polyunsaturated fat aka trans fats with natural trans fats also known as conjugated linoleic acid CLA. Nobody has mentioned that, so I thought I would.
I my confusion with g & %, I missed that butter = CLA. Presumably there is no partially hydrogenated polyunsaturated fat in butter...correct?0 -
Don't confuse partially hydrogenated polyunsaturated fat aka trans fats with natural trans fats also known as conjugated linoleic acid CLA. Nobody has mentioned that, so I thought I would.
I my confusion with g & %, I missed that butter = CLA. Presumably there is no partially hydrogenated polyunsaturated fat in butter...correct?0 -
Don't confuse partially hydrogenated polyunsaturated fat aka trans fats with natural trans fats also known as conjugated linoleic acid CLA. Nobody has mentioned that, so I thought I would.
I my confusion with g & %, I missed that butter = CLA. Presumably there is no partially hydrogenated polyunsaturated fat in butter...correct?
Thanks - I know you know your fats so wanted to check.0 -
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butter gets too hard in the fridge. i prefer that soft, spreadable deliciousness of country crock.
*insert musical jingle here*
Actually, if you have a butter dish, it can be left out at room temp. We only refrigerate our butter prior to using it. Once it's out of the wrapper, it goes in the dish. Nice and smooth every time. (and no, it doesn't go bad - at least not in the few days it takes for us to use it).0 -
BUTTER IS JUST THE BEST !!!0
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i use bacon fat anyway... tastes even better than butter. :P0
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