How margarine is made.

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.

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?

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?

Just a general statement Sara. It seemed nobody was making the distinction between the man made and natural trans fats and it would be a shame that people thought that dairy and some meat having natural trans fats would be something derogatory. Probably should have just made the statement without a quote, but I thought it would get lost and pinned it on a post that was talking about the two. And nope, no partially hydrogenated poly oils butter. :happy:

Thanks - I know you know your fats so wanted to check.

http://www.mayoclinic.com/health/butter-vs-margarine/AN00835

Don't confuse the issue by bringing actual science into it!

That journalistic piece from a mayo nutritionist sounds like ancient sandcript from a parallel universe, or from 1980, don't know which.

BUTTER IS JUST THE BEST !!!

Honestly I really could give a **** about trans fats or whatever. What concerns me most are the ingredients. If I can't pronounce it, then I don't want to eat it.


COUNTRY CROCK INGREDIENTS: , Vegetable Oil Blend (, LIQUID SOYBEAN OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, HYDROGENATED COTTONSEED OIL) , WATER, WHEY, MILK, SALT, VEGETABLE MONO AND DIGLYCERIDES, SOY LECITHIN, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA, CITRIC ACID, ARTIFICIAL FLAVOR, VITAMIN A (PALMITATE), BETA CAROTENE, (FOR COLOR)

BUTTER INGREDIENTS: Sweet Cream, Salt.

BTW - interesting website - tells you what's really in your food and give it a grade. Here's Country Crock's grade (big fat F):

http://www.foodfacts.com/NutritionFacts/Milk-and-milk-products/Country-Crock-Spreadable-Margarine--oz/5929

JMO - enjoy your butter flavored chemicals, I'll stick with the real stuff.

Honestly I really could give a **** about trans fats or whatever. What concerns me most are the ingredients. If I can't pronounce it, then I don't want to eat it.


COUNTRY CROCK INGREDIENTS: , Vegetable Oil Blend (, LIQUID SOYBEAN OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, HYDROGENATED COTTONSEED OIL) , WATER, WHEY, MILK, SALT, VEGETABLE MONO AND DIGLYCERIDES, SOY LECITHIN, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA, CITRIC ACID, ARTIFICIAL FLAVOR, VITAMIN A (PALMITATE), BETA CAROTENE, (FOR COLOR)

BUTTER INGREDIENTS: Sweet Cream, Salt.

BTW - interesting website - tells you what's really in your food and give it a grade. Here's Country Crock's grade (big fat F):

http://www.foodfacts.com/NutritionFacts/Milk-and-milk-products/Country-Crock-Spreadable-Margarine--oz/5929

JMO - enjoy your butter flavored chemicals, I'll stick with the real stuff.

Most people can pronounce the ingredient list and those of us who took a few semesters of college chemistry back in the day are happy to eat them. When I'm in Germany I have trouble reading, let alone pronouncing the ingredients of the food I'm eating. Does that mean I should starve myself until I leave the country? Think of evil, evil chemicals as a new language. You learn the words, you learn the definitions and suddenly soy lecithin is just another fancy big word for "emulsifier".

Honestly I really could give a **** about trans fats or whatever. What concerns me most are the ingredients. If I can't pronounce it, then I don't want to eat it.


COUNTRY CROCK INGREDIENTS: , Vegetable Oil Blend (, LIQUID SOYBEAN OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, HYDROGENATED COTTONSEED OIL) , WATER, WHEY, MILK, SALT, VEGETABLE MONO AND DIGLYCERIDES, SOY LECITHIN, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA, CITRIC ACID, ARTIFICIAL FLAVOR, VITAMIN A (PALMITATE), BETA CAROTENE, (FOR COLOR)

BUTTER INGREDIENTS: Sweet Cream, Salt.

BTW - interesting website - tells you what's really in your food and give it a grade. Here's Country Crock's grade (big fat F):

http://www.foodfacts.com/NutritionFacts/Milk-and-milk-products/Country-Crock-Spreadable-Margarine--oz/5929

JMO - enjoy your butter flavored chemicals, I'll stick with the real stuff.

Most people can pronounce the ingredient list and those of us who took a few semesters of college chemistry back in the day are happy to eat them. When I'm in Germany I have trouble reading, let alone pronouncing the ingredients of the food I'm eating. Does that mean I should starve myself until I leave the country? Think of evil, evil chemicals as a new language. You learn the words, you learn the definitions and suddenly soy lecithin is just another fancy big word for "emulsifier".

and thus the question becomes "why does it need an emulsifier?"

Because unsaturated fats liquefy at room temperature.

I'd rather eat something that doesn't need to be chemically altered to be palatable. but to each his or her own.

Newsflash: Nobody cares what you prefer. The topic was whether butter spreads are harmful. They aren't

Honestly I really could give a **** about trans fats or whatever. What concerns me most are the ingredients. If I can't pronounce it, then I don't want to eat it.


COUNTRY CROCK INGREDIENTS: , Vegetable Oil Blend (, LIQUID SOYBEAN OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, HYDROGENATED COTTONSEED OIL) , WATER, WHEY, MILK, SALT, VEGETABLE MONO AND DIGLYCERIDES, SOY LECITHIN, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA, CITRIC ACID, ARTIFICIAL FLAVOR, VITAMIN A (PALMITATE), BETA CAROTENE, (FOR COLOR)

BUTTER INGREDIENTS: Sweet Cream, Salt.

BTW - interesting website - tells you what's really in your food and give it a grade. Here's Country Crock's grade (big fat F):

http://www.foodfacts.com/NutritionFacts/Milk-and-milk-products/Country-Crock-Spreadable-Margarine--oz/5929

JMO - enjoy your butter flavored chemicals, I'll stick with the real stuff.

Most people can pronounce the ingredient list and those of us who took a few semesters of college chemistry back in the day are happy to eat them. When I'm in Germany I have trouble reading, let alone pronouncing the ingredients of the food I'm eating. Does that mean I should starve myself until I leave the country? Think of evil, evil chemicals as a new language. You learn the words, you learn the definitions and suddenly soy lecithin is just another fancy big word for "emulsifier".

and thus the question becomes "why does it need an emulsifier?"

I'd rather eat something that doesn't need to be chemically altered to be palatable. but to each his or her own.

Well the question about emulsification has already been answered. I just have to ask why you'd be pushing diet shakes composed of chemicals if you're so against them? Here's a clue: it's a trick question.

i don't push shakes. nice attempt to derail.

Honestly I really could give a **** about trans fats or whatever. What concerns me most are the ingredients. If I can't pronounce it, then I don't want to eat it.


COUNTRY CROCK INGREDIENTS: , Vegetable Oil Blend (, LIQUID SOYBEAN OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, HYDROGENATED COTTONSEED OIL) , WATER, WHEY, MILK, SALT, VEGETABLE MONO AND DIGLYCERIDES, SOY LECITHIN, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA, CITRIC ACID, ARTIFICIAL FLAVOR, VITAMIN A (PALMITATE), BETA CAROTENE, (FOR COLOR)

BUTTER INGREDIENTS: Sweet Cream, Salt.

BTW - interesting website - tells you what's really in your food and give it a grade. Here's Country Crock's grade (big fat F):

http://www.foodfacts.com/NutritionFacts/Milk-and-milk-products/Country-Crock-Spreadable-Margarine--oz/5929

JMO - enjoy your butter flavored chemicals, I'll stick with the real stuff.

Most people can pronounce the ingredient list and those of us who took a few semesters of college chemistry back in the day are happy to eat them. When I'm in Germany I have trouble reading, let alone pronouncing the ingredients of the food I'm eating. Does that mean I should starve myself until I leave the country? Think of evil, evil chemicals as a new language. You learn the words, you learn the definitions and suddenly soy lecithin is just another fancy big word for "emulsifier".

and thus the question becomes "why does it need an emulsifier?"

I'd rather eat something that doesn't need to be chemically altered to be palatable. but to each his or her own.

Well the question about emulsification has already been answered. I just have to ask why you'd be pushing diet shakes composed of chemicals if you're so against them? Here's a clue: it's a trick question.

i don't push shakes. nice attempt to derail.

There's nothing to derail. It's been established many times in this thread that margarine is perfectly healthy. Your replies are basically emotive chest thumping at this point.

From your profile: I'm also a Beachbody Coach, so feel free to shoot any Beachbody, P90X, Insanity, or Shakeology questions my way and I'd be happy to answer them for you.

Seriously? If my income was partly dependent on selling overpriced diet products I'd try and tone down the anti-chemical rhetoric.

I'm not going to take your bait. if you'd like to discuss shakeology start a different thread and I'll tell you my thoughts - and no, they're not all positive.

i'm very anti synthetic chemical additive. they're unnecessary and potentially dangerous.

Honestly I really could give a **** about trans fats or whatever. What concerns me most are the ingredients. If I can't pronounce it, then I don't want to eat it.


COUNTRY CROCK INGREDIENTS: , Vegetable Oil Blend (, LIQUID SOYBEAN OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, HYDROGENATED COTTONSEED OIL) , WATER, WHEY, MILK, SALT, VEGETABLE MONO AND DIGLYCERIDES, SOY LECITHIN, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA, CITRIC ACID, ARTIFICIAL FLAVOR, VITAMIN A (PALMITATE), BETA CAROTENE, (FOR COLOR)

BUTTER INGREDIENTS: Sweet Cream, Salt.

BTW - interesting website - tells you what's really in your food and give it a grade. Here's Country Crock's grade (big fat F):

http://www.foodfacts.com/NutritionFacts/Milk-and-milk-products/Country-Crock-Spreadable-Margarine--oz/5929

JMO - enjoy your butter flavored chemicals, I'll stick with the real stuff.

Most people can pronounce the ingredient list and those of us who took a few semesters of college chemistry back in the day are happy to eat them. When I'm in Germany I have trouble reading, let alone pronouncing the ingredients of the food I'm eating. Does that mean I should starve myself until I leave the country? Think of evil, evil chemicals as a new language. You learn the words, you learn the definitions and suddenly soy lecithin is just another fancy big word for "emulsifier".

and thus the question becomes "why does it need an emulsifier?"

I'd rather eat something that doesn't need to be chemically altered to be palatable. but to each his or her own.

Well the question about emulsification has already been answered. I just have to ask why you'd be pushing diet shakes composed of chemicals if you're so against them? Here's a clue: it's a trick question.

i don't push shakes. nice attempt to derail.

There's nothing to derail. It's been established many times in this thread that margarine is perfectly healthy. Your replies are basically emotive chest thumping at this point.

From your profile: I'm also a Beachbody Coach, so feel free to shoot any Beachbody, P90X, Insanity, or Shakeology questions my way and I'd be happy to answer them for you.

Seriously? If my income was partly dependent on selling overpriced diet products I'd try and tone down the anti-chemical rhetoric.

I'm not going to take your bait. if you'd like to discuss shakeology start a different thread and I'll tell you my thoughts - and no, they're not all positive.

i'm very anti synthetic chemical additive. they're unnecessary and potentially dangerous.

My bait? I'm just pointing out the contradictions in your stated position and the diet shakes you sell. That's ok - I'm a massive fan of accessible public transportation but I take taxis everywhere so I understand where you're coming from. A few years ago part of my income came from a company that specialised in destroying the environment. At the end of the day opinions are opinions and money's money.

there are no questionable chemicals in shakeology, if you were wondering. also, i don't actively sell it. I don't even drink it. my positions are consistent.

back to margarine...

Coconut oil is a good replacement for butter with cooking. Other than that, I use real butter. It isn't even that fattening.

Coconut oil has a million health benefits, it even speeds metabolism and burns fat ,etc, etc, etc.

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.

So not true. Margarine was originally used to fatten turkeys. If you put margarine on a window sill, bugs will not touch it. That is because it isn't food. Just go eat some plastic if that is what you're into. I prefer REAL food. It IS TERRIBLE in ANY AMOUNT.

Margarine was originally invented by a French chemist in order to provide Napoleon's troops with something substantial to put on their bread. Extra virgin coconut oil wasn't fashionable in those days I guess. Margarine's pretty cool stuff. Also, wouldn't it make more sense to fatten turkeys on grain? I thought that was the issue that so many anti-chemical types had with unpastured meat - the grain.

That's an old product. Country Crock hasn't made that in quite some time. Here's their current "original" spread:



Note the "no hydrogenated oil" label.

Here is the full ingredient list:

Vegetable Oil Blend (Soybean Oil, Palm Oil, Palm Kernel Oil), Water, Whey (Milk), Salt, Mono and Diglycerides, Soy Lecithin, (Potassium Sorbate, Calcium Disodium EDTA), Citric Acid, Vitamin A Palmitate, Beta Carotene (Color), Natural and Artificial Flavor, Cholecalciferol (Vitamin D3).

No hydrogenated oil. No ingredients that contain any trans fat. That means zero trans fat.

Yes, it is solid at room temperature. So is coconut oil. Being solid at room temperature does not mean it has trans fat. I've never heard that myth before, but it's an interesting one.

The soy lecithin is an emulsifier, which is why it can remain solid at room temperature.

Yeah, because the fats are pretty much all unsaturated fats. Butter is solid at room temperature because it contains saturated fat, not because it contains trans fat. Same thing with coconut oil.

Its probably solid because of the palm oil. Although palm oil has a vegetable source - its a highly saturated fat. Saturated fats are solid at room temperature.

If you want to go for a margarine - you need to go for one that is unsaturated fat - like canola or olive.

Yes, it's the palm oil and the emulsifier that mimic the viscosity of butter, but I'm sure the palm oils are refined to remove color and taste, so basically stripped of the natural health benefits of palm oil. Regardless, butter is the better product, unless a person still believes that saturated fats are somehow deleterious to our health. BTW, canola oil contains trans fats from the deodorizing process of refining, soy as well and that could be the reason the label reads 0 trans fats instead of no trans fats.........sneaky smug scientific *kitten*.

Honestly I really could give a **** about trans fats or whatever. What concerns me most are the ingredients. If I can't pronounce it, then I don't want to eat it.


COUNTRY CROCK INGREDIENTS: , Vegetable Oil Blend (, LIQUID SOYBEAN OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, HYDROGENATED COTTONSEED OIL) , WATER, WHEY, MILK, SALT, VEGETABLE MONO AND DIGLYCERIDES, SOY LECITHIN, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA, CITRIC ACID, ARTIFICIAL FLAVOR, VITAMIN A (PALMITATE), BETA CAROTENE, (FOR COLOR)

BUTTER INGREDIENTS: Sweet Cream, Salt.

BTW - interesting website - tells you what's really in your food and give it a grade. Here's Country Crock's grade (big fat F):

http://www.foodfacts.com/NutritionFacts/Milk-and-milk-products/Country-Crock-Spreadable-Margarine--oz/5929

JMO - enjoy your butter flavored chemicals, I'll stick with the real stuff.

Most people can pronounce the ingredient list and those of us who took a few semesters of college chemistry back in the day are happy to eat them. When I'm in Germany I have trouble reading, let alone pronouncing the ingredients of the food I'm eating. Does that mean I should starve myself until I leave the country? Think of evil, evil chemicals as a new language. You learn the words, you learn the definitions and suddenly soy lecithin is just another fancy big word for "emulsifier".

and thus the question becomes "why does it need an emulsifier?"

I'd rather eat something that doesn't need to be chemically altered to be palatable. but to each his or her own.

Do you actually know what an emulsifier is? It has nothing to do with "chemically altering" anything. An emulsifier allows two things that don't normally mix to mix, like oil and water. That's how you make mayonnaise, all salad dressings, basically any sauce. Anything that uses eggs is an emulsion. Same with mustard, which is also an emulsifier. Milk (including human milk) also contains emulsifiers and is an emulsion.

Basically, if you are asking this question, you are showing that you are really uneducated about this topic, and you should really go and do a lot of actual research before you start arguing against something you're uninformed about.