salobrien@________.com wrote in message ...
Quoted message said:I am well aware of the transfats in margarine. Basically,
anything with hydrogenated oils. I am not on any specific
diet, nor am I trying to lose weight. I am however wanting
to eliminate all hydrogenated oils. Yet, I do enjoy putting
some margarine on my sandwiches and stuff. I am lactose
intolerant, so butter is out of the question. Is there any
other substitute?
Note, I have replaced the margarine that I used to put on
popcorn by simply pouring some corn oil on the popcorn and
salting. I have also been replacing the butter or margerine
called for in many packaged foods with the corn oil. All of
this works well, and tastes fine.
However, pouring oil on a piece of bread is not
appealing. I tried
it. I still want something that comes in a stick.
Anyone got any suggestions?
Sal
1. In some places in Europe (places where folks don't
measure cholesterol cause everybody has good
cholesterol, e.g. Provence), they use extra virgin
olive oil as a bread-topping. They put out a shallow
dish of olive oil and one dips bread into it. Takes a
bit of getting used to but it is excellant. . .if you
buy a top quality olive oil.
2. Benecol and Take Control margerines in the U.S. contain
sterol esters which have been demonstrated in clinical
trials to improve lipid profiles. Both brands advertise
"0" grams of trans-fat per serving.
3. Brummel & Brown "margerine-type material" in the U.S. is
based on corn oils and yogurt. They also advertise 0
grams trans-fat per serving.
The "0 grams" of trans-fat per serving in the three
"margerines" probably means that they have some amount less
than 1 gram per serving which the Govt. allows them to
define as "0"
Regards
Old Al
I use all four options at home and really can't tell the
difference between the margerines and conventional
margerines.
