Fitness Minutes: (74,443)
3,293 7/10/14 1:53 A
I think that "Is it good for you?" and "Can it fit within your nutritional goals?" are two entirely different questions.
Sure you can consume it and stay under your fat and calorie limits, but why would you want to eat something so highly processed and fake when you could use something natural like olive oil or something like butter that is made with two simple, real, whole ingredients? Personally, I would rather have a tiny bit of something GOOD than a whole bunch of something that tastes like plastic.
Another question to ask is why vegetables need to taste like butter (or butter flavor) to begin with. Maybe this is a cultural thing, but can't imagine why you would want butter on fresh vegetables...
I keep my butter in the freezer. I stock up on a high-quality local brand when it is cheap and use very little--it is cheaper than margarine that way. I transfer one stick at a time to the refrigerator. If you find that texture too firm, just leave it at room temperature for a few minutes. or put it in a container that you have warmed or zap it in the microwave for a few seconds.
Nobody has mentioned GMOs. Margarines are often made with corn biproducts--lots of corn is genetically modified.
Maybe margarine is "healthy" as defined by FDA standards, but it is not actively doing your body any good.
7/9/14 9:42 P
Margarine is much more economical than butter, and in the amount you would be using it (a teaspoon here, a teaspoon there) I wouldn't worry too much that it isn't as whole and natural as butter...
I am a big fan of butter because to me it really does taste superior to margarine, but there definitely is a cost to be paid for the luxury of real butter (like, 3x the price of margarine? 4?) - it doesn't fit every household's budget all the time.
I think my main trouble with spreads and margarines is that when they process them, they fill them with what they *think* is a "whole" product, but when you use butter you're getting the actual whole product - even the miniscule amounts of ?whatever? that we can't or don't know to test for. Yes, I see the recent list here of various things in butter... but I think they're naturally occurring things, rather than stuff that's been added to *appear* as butter. It seems like they keep finding out that whole foods in their original forms are more nutritive and healthful than anything we can concoct. So I stick to what nature gave us, as well as I can.
"eating a spoonful of sweet cream and salt is better than eating a spoonful of chemicals. "
Apparently you are unaware that sweet cream is composed of *Hundreds* of different CHEMICALS, many of which you would not be familiar with or able to pronounce. Salt is also a CHEMICAL. (Oh the HORROR!!)
Dear TRIPLEMWF-- I sense a great deal of frustration in your post. I am wondering how we can help you?? Message boards are a place where members can receive support, encouragement, accountability. Message boards are a place to ask questions. Questions that are more "scientific" in nature need to be supported by research. I think this thread has demonstrated how fat is a necessary component in the diet; as well as the appropriate amount. We have discussed types of fat. And members have shown how both butter and margarine can "easily fit" into a healthy diet based on the food choices of the overall eating plan.
I can tell that your preference would be the sweat creamy butter. Another member may prefer a heart healthy type margarine. Both choices can work.
Can you share more as to why you are feeling frustrated with this thread?? Perhaps we can help.
I thought that the message boards were not only for members to ask questions but also to answer them. Oh wait, we can answer, but only if it can be supported by published research, is that right? Noted. I'll have to look but I'm sure that there is research somewhere that says that eating a spoonful of sweet cream and salt is better than eating a spoonful of chemicals.
If you want soft butter, you can use a butter bell. It's simply a crock with an insertable cup. You fill the cup with softened butter, and turn it upside down in the crock to which you've added about 1/3 volume of water. The water seals the butter from the air, but the butter itself stays spreadable. Keep it on the counter. Just refresh the water every couple of days. I got mine on eBay. I think the specialty bed-n-bath stores might carry them, too.
Fitness Minutes: (17,715)
2,620 7/7/14 6:18 P
Thank you Becky. Yes, I am using lean meats, eating fruits & veggies. I basically use olive oil, also the Pam Olive Oil spray. And once in a blue moon some butter if there is any left after I bake for an event at a ladies or a group gathering.
I am taking this opportunity to once again remind members that this site uses evidence based research when it comes to healthy eating guidelines.
The current guidelines regarding butter, margarines, coconut oil, vegetable type oils, etc...all relates back to total dietary intake. Which are:
--35 % of calories or less should be coming from fat, --with 10% or less coming from saturated fat for those "without" heart disease (high cholesterol level, or high LDL amounts), --or 7% or less coming from saturated fat for those "with" heart disease issues. --the remaining fat can come from a blend of polyunsaturated fat and monounsaturated fat.
Coconut oil and butter are still classified as a saturated fat and fall under the less than 10% guideline as listed above. While research continues in this area regarding overall health--currently these are the guidelines as based on research data. And these are the guidelines used by this site.
So to make the judgement as to what type of fat to use would be based on the other selected foods in your diet. Look at "your" nutrition tracker and you will be able to see where you fit within these guidelines.
TO THE ORIGINAL POSTER: It sounds as if you are following a heart healthy diet plan. I imagine you are using lean meats, lowfat dairy, etc. I imagine your total fat intake is 35% or less of your total calories. You mentioned that you were using oils such as olive oil for the majority of your cooking/food needs. Therefore you could probably easily fit the Promise Margarine or the Butter into your diet for the dab you want for flavor on your veggies. Check your numbers and see.
TO ALL MEMBERS: Do not make the assumption or spread information that butter or coconut oil is a "better" choice. Currently this is inaccurate information and still being studied.
Edited by: DIETITIANBECKY at: 7/7/2014 (18:16)
Fitness Minutes: (17,715)
2,620 7/7/14 6:03 P
7/7/14 4:05 P
Fridge in hot summer months.
Covered on counter during cool fall, cold winter, cool springtime.
I leave my butter out if the temperature is moderate, otherwise I put it in the refrigerator. If it's in the fridge, and unwrapped, I estimate. Soft on the counter I use a measuring spoon. In the fridge and wrapped it has measurements on the parchment.
Fitness Minutes: (17,715)
2,620 7/7/14 3:33 P
Okay read the article. May have to try some butter and see how that goes. Do you keep your butter on the table or in the frig? and how do you measure it if you use it? Because if it's in the frig, it gets hard.
My pastor & his wife use butter but there have been times when I see it sitting on the kitchen table. But other times when there for a ladies bible study group, it's not on the table, so I am assuming she puts it away.
Since I don't use butter except for when baking such as cookies or cakes, how does one keep it?
7/7/14 2:57 P
You can use it, but I also prefer real butter. That is just my preference. I use very little. Just a pat.
For myself, I won't touch margarines of any brand, or spreads, etc. Real whole butter is what we use here. If I cook with oil, it's primarily (regular) olive oil (not EVOO), bacon renderings, coconut oil, etc. If I use salt, it's mined salt, such as Himalayan or Real Salt™, I don't use a lot of added salt, although I don't restrict it, and I drink bone broths a lot.
Fitness Minutes: (17,715)
2,620 7/7/14 11:09 A
I appreciate everyone's response.
However, I do use olive oil for sautéing, quick stir fry in a non-stick pan, or the canned spray olive oil. Most times it is olive oil.
However, I stay away from salt due to bp which is slowly coming down. I have learned how to cook and eat without salt. I have been doing this for several years now.
Once in a blue moon, I will use salt but that's like maybe every 3 or 4 months.
However, I will not use lard, or coconut oil or solid shortening. (All of which are solids at room temperature.)
If I bake, which is not often or make popcorn, then I will use the amount of butter called for in the recipe. Of course, I won't eat a whole pie or cake just a slice of it, unless it's for an event where everyone brings something to the event. And even with popcorn, I will use maybe a couple of teaspoons if that much.
It just doesn't make sense to me to use a lot of sat fats especially if you will be trading one bad habit for another, which is the way I see it.. Clogged arteries I don't need.
I prefer using Promise, so I will stick with that.
7/7/14 10:49 A
I actually use olive oil to remove makeup, then I wash with an organic gave wash, I also mix it with either sugar or salt to exfoliate. It has made a huge difference in my skin
And one last thing. You need to eat fat when eating veggies, it helps the body absorb the nutrients. Using butter, or olive oil, or something similar will add the necessary fat but not many calories. A tsp of each is less than 50 calories and tastes much better than a tub of chemicals.
Why not just use some Organic Butter? Just a teaspoon will add a great bit of flavor and then at least you'll know what you are eating. I'm personally of the belief that most things that are "manufactured" aren't good for you. The small bit of "packaged" foods that I do eat, I really try to stay away from anything that has more than 4 ingredients or includes ingredients that I can't pronounce.
Check out Benocol Light...it has 50 calories per tablespoon, 5 grams of fat and only 0.5 Saturates fat no trans fats and no cholesterol.
It has plant stanols which help lower cholesterol.... you do need to take in some monounsaturated and polyunsaturated fats, such as found in canola oils, olive oils, and certain nuts.....Increase your intake of raw foods, of vegetables and fruits, and of fiber and that will help your cholesterol profile.....more cholesterol is produced from eating sugar than from eating fat, so don't be phobic about healthy fats....
I eat Pistachios daily...they have phytosterols the natural plant compounds that blocks the absorption of dietary cholesterol. 28 daily is the trick.
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Make your veggies taste better by using olive oil, maybe sesame seeds, red pepper flakes, lemon, garlic, Rosemary and other spices........that appeal to you. Don't worry so much...Olive oil makes you feel full and tends to make you eat less and have fewer sugar cravings.
Olive oil is a dense food and thru research it has been found that Olive oil and other nut oils do not make you gain weight. Olive oil is a digestive aid and is high in polyphenols Olive oil does not penetrate foods but rather coats them.....
Proof....in September of 2003 the British Journal of Nutrition reported, it was found that a significant loss of body weight and fat mass can be achieved by changing only one eating habit and that is exchanging the saturated fats with olive oil
Thank Olive Oil...it keeps skin beautiful and good for your hair, arteries more elastic, helps the heart, lubricates the joints, helps cholesterol as it has many antioxidants and nutrients .
So enjoy your doing your body a favor! See more at....
Your Promise Margarine (butter flavor) is fine to use. --Both omega 3 and omega 6 oils are heart healthy. --It contains no partially hydrogenated oil so that is why the trans fat amount is minimal. --Since it is solid at room temperature, there will be some saturated fat---the amount is also minimal.
I imagine you are using healthier oils like olive or canola when appropriate; and are using this margarine in minimal amounts for a little veggie flavoring. This is totally appropriate and can easily fit into your heart healthy diet.
Becky your SP Registered Dietitian
Fitness Minutes: (17,715)
2,620 7/6/14 6:58 P
I've always tried to eat healthy and avoid the trans fats & sat fats.
I just finished reading the spark article, "Fats That Fight Cholesterol".
This was a very interesting article because I was taking particular notice of the specific fats that are not suppose to be good for you which include these, palm kernel oil and palm oil among the others.
These particular two, the palm kernel oil and the palm oil are listed in the Promise Margarine Buttery Flavor which I use.
I am now just finding out that this is not what I should be eating, but yet Promise Margarine is saying that it has no trans fat, no hydrogenated oils, is 60% vegetable spread, and 3200 mg Omega 6 LA serving.
Out of a serving, which is 1 tablespoon, it has 8 grams of fat, of which 1.5 is saturated fat.
I basically have used it for steamed veggies, although many times I sautéed my veggies in olive oil, quickly like a stir fry.
And I see that Omega 6 is not all that it's cracked up to be for health because it's the worst and only Omega 3 is much better for you.
Does anyone else have this problem? So the bottom line is, is Promise Margarine Buttery flavor not worth using? I can't find anything to put on my veggies at times when I really want the veggies to taste better.
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