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Old
08-24-2008, 12:40 PM
  #51
Pr3Va1L
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Either way, margarine tastes like *****, even if it looks like butter....

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Old
08-24-2008, 01:00 PM
  #52
Macbeth
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I'm switching to peanut butter.

No colour mix up there : it's always brownish.

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08-24-2008, 01:01 PM
  #53
kostitsyn1489
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I want my peanut butter bleu blanc et rouge or i cry.

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08-24-2008, 01:04 PM
  #54
Macbeth
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Originally Posted by kostitsyn1489 View Post
I want my peanut butter bleu blanc et rouge or i cry.
You cry a lot then.

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Old
08-24-2008, 01:07 PM
  #55
Garo
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Wait... Margarine wasn't supposed to be white?

That's it, way to break my trust in this world.

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Old
08-24-2008, 11:31 PM
  #56
Russeltown
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Margarine vs. Butter Comparison Chart

Q. “Is it better to eat butter than margarine because of the trans fat?”

A. No. Although some margarines contain more trans fat than butter, the total of trans and saturated fat (the LDL-C raising fats) is always less than the total for butter. The total for butter is much higher because of all the saturated fat that it contains. The chart [left] shows you the comparisons of the content of these types of fats in butter and in some margarines. It is usually better to eat the softer or liquid margarines that contain lower amounts of saturated and trans fats. Also, nonstick cooking spray may be substituted for other fats when greasing the pan. Since that time [chart data is from 1995], the margarine industry has reformulated many margarine products to reduce the total fat, saturated fat and trans fat content.?

Product ...............Total Fat Saturated Fat Trans Fat Saturated and Trans Fats
Butter ..........................10.8 7.2 0.3 7.5
Margarine, stick (82% fat) 11.4 2.3 2.4 4.7
Margarine, stick (68% fat) 9.5 1.6 1.8 3.4
Margarine, tub (80% fat) 11.2 1.9 1.1 3.0
Margarine, tub (40% fat) 5.6 1.1 0.6 1.7

Sounds kinda like an Andrei vs. Sergei debate


************************************

4 Reasons Why Margarine is Still Your Best Choice

Margarine products have as little as 0-2 grams of saturated fat per tablespoon serving. This is over 70% less than butter which contains 7 grams per tablespoon, more than 1/3 of the recommended daily consumption level for saturated fat.
Margarine products are spreadable right from the refrigerator. Unlike butter, there’s no waiting for them to soften. Everyone can handle margarine with ease – no more torn bread or crumbled muffins. Even standard stick margarine contains 20% less fat and calories per tablespoon than liquid vegetable oils, and there are no drips from dipping.
Margarine is still the best choice, according to heart-health experts.
Research continues to clearly show that margarine products are the best choice of tablespreads when it comes to biomarkers related to heart health.



*******************************************

Did You Know
By eating margarine instead of butter, the average person will save a minimum of 1196 grams of saturated fat per year (and could save even more by selecting a reduced-fat or low-fat margarine product).
An average consumer could reduce his/her fat intake by approximately 2,000 grams (18,000 calories) each year by simply switching from regular margarine to low-fat margarine? [Those calories translate to a weight reduction of five pounds by making this one easy switch.]
By substituting a margarine product for butter over a week’s time, you can save yourself a whole day’s worth of saturated fat.
A whole stick of butter has almost as much fat and cholesterol and double the amount of saturated fat as THREE popular quarter-pound burgers with cheese.





Last edited by Russeltown: 08-25-2008 at 12:00 AM.
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Old
08-25-2008, 01:12 AM
  #57
Montrealer
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I just use butter in moderation. I know non-hydrogenated soft margarine is probably better for me, but I don't slather butter all over every single sandwich (actually never use it for sandwiches) or toast I have, so it's not really a big deal which one I choose. I go for taste in that case, and butter is teh shiznit.

Oh, and Olive Oil for cooking. Using either margarine or butter for anything other than something specifically needing one or the other (i.e. butter cookies) is insane when you can use veg oils with 0 trans fats or saturated fats. And if butter is teh shiznit, Olive Oil is teh beez kneez.

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Old
08-25-2008, 08:06 AM
  #58
TheDamned
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butter >>>>>>>>>>> margarine

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Old
08-25-2008, 08:09 AM
  #59
Blades 0f Steel
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Quote:
Originally Posted by Russeltown View Post


I can't believe it's nut butter.

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Old
08-25-2008, 08:10 AM
  #60
Ice Poutine
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I'm still trying to find out what a 'shiznit' is...

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Old
08-25-2008, 10:17 AM
  #61
Montrealer
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Originally Posted by Ice Poutine View Post
I'm still trying to find out what a 'shiznit' is...
http://www.urbandictionary.com/define.php?term=shiznit

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Old
08-25-2008, 10:50 AM
  #62
AD
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Quote:
Originally Posted by Blades 0f Steel View Post
O__O

Anyway, I believe butter is naturally white*, or yellowish-white, and colour is added. Same with cheddar cheese.




*depending on the season. The colour of butter changes throughout the year, and colour is added to maintain consistency with the product.
Now I'm confuzzled!

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