Best tasting margarine?

[Food Scientist]

Originally Posted By: 69GTX
Harvard Health - margarine means trans fats and a quicker means to heart disease


How old is this article and apply to anything made today?

 

[Food Scientist]

Originally Posted By: Errtt
Isn't margarine close to being a plastic? molecule wise... That's what the wife claims. Stick to real butter.


Not even close. Nothing more than a stable emulsion of vegetable oil and water with some color and flavor added.

 

[gathermewool]

What the heck is margarine? What is this, the 90s? I remember it being some gross nastiness my gramma used to use.

Or are all non-dairy spreads considered "margarine" now?

 

[69GTX]

Originally Posted By: DdDd

Funny how every recommendation the medical community made over the last 50 years only served to increase our reliance on their services. And they still pitch their low fat diets which result in overeating. And obesity.

PS
"Low fat" anything usually has a ton of sugar or more predictably corn syrup to replace the gooey mouth feel of fat.


I recall reading that that 50% of what doctors recommended 50 yrs ago has been proven to be wrong. in 2067, 50% of today's doctor's advice will also be proven to be wrong.

 

[WillsYoda]

Originally Posted By: 69GTX
Margarine is artificial. Basically a poison imo. Stick to butter, olive oil, or other natural oils. Even lard is better than margarine. Butter has some health benefits...not all saturated fats are bad...depends on how much and how often. I wouldn't eat margarine any more than extra trans fats.


+1

 

[BHopkins]

Best tasting margarine?

Isn't that an oxymoron?

That's all I've got to say about that.

 

[bubbatime]

To those that use coconut oil, latest research indicates it is the most dangerous oil you can use. One of the worst on the market for heart health. Get rid of it!

 

[Shannow]

Originally Posted By: bubbatime
To those that use coconut oil, latest research indicates it is the most dangerous oil you can use. One of the worst on the market for heart health. Get rid of it!


latest ?

How late ?

 

[Bronco1]

OP, try using some oil before you add the butter. Something like avocado oil, safflower oil or canola oil will raise the smoke point of the butter.

Regarding canola oil, there are two processing methods. The harsh chemical method and expeller pressed oil. Expeller pressed oil cost a bit more but, doesn’t have the chemical processing with hexane that non-expeller pressed does. Expeller pressed canola is fine for you per UC Berkeley’s Berkeley Wellness publication.

 

[Inspecktor]

I used olive oil for frying eggs and hashbrowns, now I use grapeseed oil. It is very light in flavor, but handles a lot of heat without smoking.

 

[Linctex]

Originally Posted By: aquariuscsm
...I use margarine sometimes,because it won't scorch like butter. I mostly use it to fry an egg in,or baste onto a potato before baking or grilling. What's the best tasting one? I always buy Bluebonnet.


None.

No margarine.

Try olive oil or coconut oil. You'll forget all about margarine.

 

[kschachn]

Originally Posted By: Shannow
Originally Posted By: bubbatime
To those that use coconut oil, latest research indicates it is the most dangerous oil you can use. One of the worst on the market for heart health. Get rid of it!

latest ?

How late ?

But later the latest will recast it as the elixir of life.

 

[kschachn]

As for the best margarine (which is what you asked about) I find the more expensive stick margarines are best. Something like Land O' Lakes or similar. Not the spreads, the stuff that is most like butter.

Of course here in Wisconsin we don't really know what margarine is to be honest. It is still illegal for a restaurant to offer only margarine to customers. It must be either butter and margarine, or just butter alone. I have never actually seen margarine offered in any restaurant, ever.

 

[UG_Passat]

Originally Posted By: kschachn
As for the best margarine (which is what you asked about) I find the more expensive stick margarines are best. Something like Land O' Lakes or similar. Not the spreads, the stuff that is most like butter.

Of course here in Wisconsin we don't really know what margarine is to be honest. It is still illegal for a restaurant to offer only margarine to customers. It must be either butter and margarine, or just butter alone. I have never actually seen margarine offered in any restaurant, ever.


What about Fast Food joints? KFC gives you margarine when you ask for butter for their dry biscuits. Ditto Wendy's. THey give you margarine with the bake potato.

P.S. Country Crock was the stuff my family bought. But I rarely eat butter.

 

[kschachn]

Originally Posted By: UG_Passat
What about Fast Food joints? KFC gives you margarine when you ask for butter for their dry biscuits. Ditto Wendy's. THey give you margarine with the bake potato.

P.S. Country Crock was the stuff my family bought. But I rarely eat butter.

It's butter. When you get pancakes at those places (including McDonalds) it is butter. Never margarine. I don't know what would happen if you specifically asked for margarine but I've never seen it. I suspect they don't have it because they'd have to keep both, and well it just isn't used here.

Wisconsin Statute 97.17 (part):

Quote:
(4) The serving of colored oleomargarine or margarine at a public eating place as a substitute for table butter is prohibited unless it is ordered by the customer.

So maybe it could be uncolored but who would eat that? You also can't serve it in the schools nor the prisons unless it is required for the health of the individual.

 

[Shannow]

Maccas is "whipped" butter...I think the "airiness" makes it whiter.

Grass fed is yellower than grain fed, as it's got more beta caroteine.

 

[Food Scientist]

Originally Posted By: Shannow
Grass fed is yellower than grain fed, as it's got more beta caroteine.


Not entirely accurate. If you overfeed cattle corn the fat will have a distinct yellow shade to it from the carotenoids. Same for egg yolks, don't feed them corn in a controlled diet and the yolks won't be quite as yellow.

 

[Shannow]

Thanks for that...need to update the database