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Old 10-08-2007, 05:43 PM   #111
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Quote:
Originally Posted by Goodweed of the North View Post
But if you are eating spreads such as those that have been around since the 60's and 70's, you are eating just as much fat as if you were eating real butter, just different fats. And in fact, those hydrogenated fats turn out to be less healthy than are the real fats.
Here’s the Country Crock spread we use.

40 Calories per Tbsp, and only 4 grams of fat, and only 1g of that is saturated. It has no Trans Fats (hydrogenated fats) and no Cholesterol.

Butter on the other hand has:
100 calories per Tbsp, 11 grams of fat, 7 being saturated, and 30 mg of cholesterol.
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Old 10-08-2007, 05:49 PM   #112
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Quote:
Originally Posted by keltin View Post
Here’s the Country Crock spread we use.

40 Calories per Tbsp, and only 4 grams of fat, and only 1g of that is saturated. It has no Trans Fats (hydrogenated fats) and no Cholesterol.

Butter on the other hand has:
100 calories per Tbsp, 11 grams of fat, 7 being saturate, and 30 mg of cholesterol.
If you look more closely at my post, you will see that I agree with you in that there are good spreads available today. I just stated that if you are eating the margerines as they were back in the 60's and 70's, such as Mazola, or Imperial Margerine, then you are eating 100% fat.

I use the "I Can't Believe It's Not Butter" spray, which is mostly water. I don't use it for everything, but it does taste great on some things. My only problem with the spreads and sprays containing water, is that if you put them on something like hot toast, it will make the toast soggy.

Seeeeeya; Goodweed of the North
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Old 10-08-2007, 05:55 PM   #113
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Quote:
Originally Posted by Goodweed of the North View Post
If you look more closely at my post, you will see that I agree with you in that there are good spreads available today. I just stated that if you are eating the margerines as they were back in the 60's and 70's, such as Mazola, or Imperial Margerine, then you are eating 100% fat.
I was just showing the product we use since you said "if you are eating.....".

But, I suppose you probably meant "you" generically rather than you as in me.
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Old 10-08-2007, 05:57 PM   #114
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And to make it more confusing I believe some butters taste better than others and some butters especially from europe do in fact taste more buttery.I has to do with what they graze on.
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Old 10-08-2007, 06:33 PM   #115
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Holy crap.
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Old 10-08-2007, 06:40 PM   #116
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Wow! I never knew there was so much to talk about when it comes to butter/margarine. I can't wait to go to a dinner party. I won't be at a loss for conversation.

Interesting, though, I'm aways amazed at the variety on the grocery store shelves for the two products. Boggles my mind.
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Old 10-08-2007, 06:50 PM   #117
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Holy crap.
LOL.I know its like leaving the kids at home alone
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Old 10-08-2007, 06:55 PM   #118
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Quote:
Originally Posted by Katie E View Post
Wow! I never knew there was so much to talk about when it comes to butter/margarine. I can't wait to go to a dinner party. I won't be at a loss for conversation.

Interesting, though, I'm aways amazed at the variety on the grocery store shelves for the two products. Boggles my mind.
Kind of like that "How to boil an egg" thread. There was a ton of conversation for such a simple idea. Although, I did learn how to make the perfect boiled egg every time based on Julia Child's technique as disclosed in that thread. No more cracks or leaking eggs for me!
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Old 10-08-2007, 07:19 PM   #119
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Holy crap.
No thanks--I prefer either butter or margarine! I just don't know about you Canadians!


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Old 10-11-2007, 11:33 AM   #120
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well, one thing's for sure, after reading this, I'm brilliant!
My mind hasn't changed tho, butter always, cheapo/facsimile/blechy/yellow grundge, I'll pass and go without all together.
No other family members I know would say the same tho.
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