Full Fat Margarine. A yellow full fat margarine with a firm consistency and ability to spread at ambient temperature.
Overview of Trans Fat Bans and Menu Labeling Legislation.
In a 100-gram reference amount, margarine, manufactured from soybean oil and pasteurized, provides 628 calories and is composed of 70% fat, 2% carbohydrates, 26% water, and negligible protein (table).
Not so long ago, margarine was marketed as a healthier alternative to butter because it’s made from vegetable oil instead of dairy or products. But for the margarine to maintain its solid form, many brands (especially stick varieties) depend on hydrogenated oils that are high in trans fat and/or saturated fat.
The American Heart Association suggests buying soft, trans-fat-free spreads instead of regular butter or stick margarine. Choose a blend with the least amount of saturated fat and zero trans fats.
Just Say No to Margarine Jews have been hooked on fake butter for a century. It’s time to banish it from our kitchens.
Nutrition facts and Information for Margarine, margarine-type vegetable oil spread, 70% fat, soybean and partially hydrogenated soybean, stick
Trans fat, or trans-unsaturated fatty acids, trans fatty acids, are a type of unsaturated fat that occur in small amounts in nature, but became widely produced industrially from vegetable fats for use in margarine, snack food, packaged baked goods, and frying fast food starting in the 1950s.
Trans fat is considered by many doctors to be the worst type of fat you can eat. Unlike other dietary fats, trans fat — also called trans-fatty acids — both raises your LDL (“bad”) cholesterol and lowers your HDL (“good”) cholesterol. A diet laden with trans fat increases your risk of heart
We know research shows that reducing trans fat in the American diet helps reduce risk of heat disease, but how and why? Let’s try to clear up the confusion about trans fats.
