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Butter, Margerine, & Spreads

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  1. #1
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    Question Butter, Margerine, & Spreads

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

    Thanks
    John C.
    No one will push you harder than you.
    "The unexamined life is not worth living" - Socrates

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    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

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





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    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.

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    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
    John C.
    No one will push you harder than you.
    "The unexamined life is not worth living" - Socrates

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    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!





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    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
    William F. Buckley describes a conservative as, "someone who stands athwart history, yelling Stop." - and then proceeds to drag civilization back to times best left in history's dungheap.

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