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I didn't want to hijack Bluepinecones' thread, so let's start a continuation from there.
Here's an interesting article from the Mayo Clinic :

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


Michelle


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I don't eat a lot of butter, but do prefer it to margarine. Just seems more natural to me.

Well, I remember when eggs were a no-no and now their changing the tune, so I'll just continue to use a little butter on veggies, rice and potatoes (and I like a little melted butter over my salmon before cooking) Maybe the Omega-3 will counteract the effects. Notice they didn't mention substitutes like Smart Balance, unless they consider that margarine. carold

I use "I Can't Believe It Not Butter" - zero trans fat, Saturated fat 1%, 0% cholesterol and 50 calories per TBs. I like the taste better than some other margerines.

bluepinecones wrote:Do any of you remember when margarine first came out? It was in 2 parts, a solid white chunk and a little tube of orange/yellow coloring that one had to mix into the white stuff. Then it was molded like real butter of the time.

Oh yes,... as a kid I used to tease to be the one to knead the plastic bag of white "stuff" until the orange circle broke and spread into it to make it yellow. What WAS that stuff, anyhow?

even after reading the article. Ill still stick with the butter
sheila

I switched to certain margarines so many years ago, that unless I'm baking, I stick with margarine and can't taste the difference. I use so little of it, tho - that one little tub can last me months. I don't put it on vegies, etc. Kind of like salt, I limit my use of it. And, like Zeee, I use olive oil over butter or margarine for most cooking needs.

Now, when I make my homemade fudge - it's real butter all the way.

Butter, I always go for anything with the least additives and the more natural. I buy either organic or the Plulgar European style butter, BUT I use very little. When cooking I use olive oil and sometimes maybe a teaspoon of butter added. I use like 1/2 teaspoon on toast but then I only eat 1/2 slice so that is enough.

I don't know about yall, there ain't nothin better than taking a pan of hot yeast rolls out of the oven, smearin butter on top of them and letting it just melt down in the creases and pulling one out, splitting it open and putting a big smear of good ol butter in there and eatin it up!

(Good thing I don't do that very often)

Vickie!!!!!! OMG,..... now I will be drooling for hours,.. but No, I'm not going to go bake a batch of rolls for just me!

Hee Hee Hee, I knew I could put a stop to that healthy dialog

VickieP wrote:I don't know about yall, there ain't nothin better than taking a pan of hot yeast rolls out of the oven, smearin butter on top of them and letting it just melt down in the creases and pulling one out, splitting it open and putting a big smear of good ol butter in there and eatin it up!

(Good thing I don't do that very often)

Spoken like a true Southerner!!