Growing up we always used margarine, except for baking, which was not all that common at our house but did happen occasionally. My mother says she grew up using real butter, so I think it must have been a previous stepfather who switched us over to margarine, likely because it was thought to be “healthier”.
When I got married, my husband made me find a margarine that didn’t have trans fats. I did so and felt fine about continuing to use margarine.
Then I read Marion Nestle’s book, What to Eat, and my eyes were opened.
According to Marion, a New York University nutrition professor, all margarines are a combination of vegetable oil and artificial additives and fillers to add flavor, taste, and texture. Blech!
So now I’m a butter girl. Make that REAL organic butter!
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[…] Margarine, of course, I’ve already talked about in this space, and white sugar is in general a suspect industry when it comes to our health, so I’m very glad to see those numbers drop. Written by Elizabeth on September 22, 2008 at 9:16 am and filed under Kids, Living naturally, Nutrition in the news. Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL. […]