Thursday, June 30, 2011


Our Yumologists have often wondered if the rumored health benefits of margarine are actually true. We often hear butter advocates argue that margarine is primarily composed of chemicals and butter is a more natural alternative. Natural or not our Yumologists have researched this age old question and with the help of the Mayo Clinic discovered the following results.

Margarine is composed of vegetable oils and contains no cholesterol. That is why cardiologists and other doctors recommend it to patients who have high cholesterol or a history of heart problems and high blood pressure. In addition to being cholesterol free, margarine is also high in good fats (polyunsaturated and monosaturated) which means it combats against the bad (saturated) fats and cholesterol found in butter.

While margarine may be a butter-beater in terms of health there are some important tips to keep in mind. A denser form of margarine is not always a healthier option, in fact sticks of margarine can often times contain transfat which is just as dangerous to high cholesterol and heart disease as butter.

If you really want the best butter alternative stick to the softer margarine forms available in tubs. These softer forms are made without the transfats required for forming sticks, and are much better for your heart, cholesterol and blood pressure.

We realize that many baking recipes often call for butter in order to form the right consistency and guarantee a succesful recipe. Go ahead and use it for these purposes but we suggest you use margarine as a flavor enhancer for vegetables, potatoes or toast. Spread the love and move to a better butter whenever possible.

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