Which is Better - Butter or Non-Hydrogenated Margarine?

[jclement]

I am not sure if Julie has taken that course on food, but she does seem to know a lot about what is in it. I will have to ask her - and also ask her about the strawberry flavouring. She is in Montreal right now for the weekend. She grudgingly comes home for the summer to work but would rather be in Montreal. One time she was showing me around McGill and we saw Dr. Schwarcz in the hallway. Then a couple of weeks later I saw him on Canada A.M. speaking about something Chemistry related (I can't remember what). She has also had Dr. Fennster as her prof for some of her courses. I know she has taken physical chemistry, inorganic chemistry, organic chemistry. I don't remember what else. I just get to foot the bill.

From what you have written, I would imagine you would definitely be a great teacher. Where do you teach? Julie wants to teach high school chemistry and introduce it to her students as it relates to everyday life as well, so that they will hopefully be more interested and pursue it in their post-secondary education. So far she has gotten fantastic reports back on her practice teaching. I have always found chemistry hard to understand (I passed Grade 13 Chemistry by guessing either really well or very luckily on my exams). And her father isn't interested, so who knows where it comes from (further generations back, I guess).
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Jane
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[jwolf]

hi jane- I sent you a pm.

[i_postwaytoomuch]

[iantha]

[imcivilized]

Ok- what do they use for "natural" red flavouring?..

I do know that nice fruity flavours of Jell-o are NOT for vegetarians...
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Brad

National Capital Marathon '05
My Lawn - every few weeks...

[jwolf]

[trixiee]

[jgore]

Um, Trixiee, you may not want to look at these:

http://www.vnv.org.au/FoodAdditives.htm

http://www.vibrantlife.com/vl/article-79.html


And if you're a vegetarian/vegan:

http://www.veggieglobal.com/nutrition/non-vegetari...
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Jim

[iantha]

If you find out that a product that you like has that colouring in it, you might want to contact the company and ask them to change it. I know there was a local brand of yogurt that was using carmine in their berry flavours, and now I see the label says they use "red cabbage" for natural colour instead.

[jwolf]

[trixiee]

...as usual, Jim and Jenn putting things in perspective for us!

Thanks!
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[rerun]

Regarding butter vs hydrogenated vegetable oil, I just came across this story today. It is entitled "The Panic Du Jour: Trans Fats in Foods" and gives a reasonably objective review of the question. The general conclusion is that our dietary intake of saturated fats is so high compared to trans-fats that there is likely more benefits in reducing saturated fats. See full story

[pfoltz102]

I voted butter, though for a very long time I would have said non-hydrogenated margarine.

Recently I switched when I cut about 90% of the grains and the sugar in my diet due to intestinal distress and that got me thinking about my oils.

If things like lentils and whole wheat bread were giving painful bowel movements could the oils from grains be good for me?

So I cut margarines and all vegetable oils, except for olive and olives, out of my diet, and switched to butter, avocadoes and a teaspoon of fish sourced oil a day.

Olive oil and avocadoes are mainly monounsaturates which both lower LDL (bad Chol) and increase HDL(good Chol)


As for the butter, really when you don't eat bread you find little need for margarine or butter. The same pound of butter will sit in my fridge for more than a month, until I have to throw it out.

My grandparents swear by butter, use it everyday and also eat plenty of vegetables and good sources of protein and neither have a weight problem as they near 80.

Probably it is not going to make a big difference which you choose butter or margarine, as long as you don't choose too often.

[ivxu]

[sjaplo]

I haven't had margerine in the house for 15 years - I think it's pooey!

Just thought I'd add alittle analytical content to the discussion.

Simon
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