Butter, Margerine, & Spreads [Forum Archive]

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Butter, Margerine, & Spreads

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Posted by: kanun

What spreads (if any) do you consider acceptable?
There are tons of different spreads out there - what kind should I look for?

Thanks

Posted by: MatthewO

Mmm...lard...yum

But seriously...that stuff makes food taste better by making it fatty. Avoid it altogether. Learn to substitute condiments with fat free sour cream and things like that instead.

Matthew

Posted by: Jodi

If you want to use a spread go with Butter. It does not contain any transfatty acids and is your best choice overall.

Posted by: DaMayor

Quote:

Originally posted by MatthewO
Mmm...lard...yum

But seriously...that stuff makes food taste better by making it fatty. Avoid it altogether. Learn to substitute condiments with fat free sour cream and things like that instead.

Matthew

Yeah, you could, but Fat Free products are usually higher in carbs and sodium to compensate for the lack of fat. Plus, most of them taste like elmer's glue. IMO, of course.

Posted by: kanun

There are lots of spreads that market themselves as being all healthy and stuff (we all know the drill). Would you say normal butter is a better choice than all/any of these?

Thanks for the replies

Posted by: Jodi

Yup, it pure saturated fat but when your done cooking or using it, its still pure saturated fat and it doesn't turn rancid.

Its safer IMO!

Posted by: LAM

Quote:

Originally posted by Jodi
If you want to use a spread go with Butter. It does not contain any transfatty acids and is your best choice overall.

butter rules ! no fake spreads for me

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Butter, Margerine, & Spreads

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