Time for a Margarine Makeover: EN Shows the Way

Broihier, Kitty
April 2007
Environmental Nutrition;Apr2007, Vol. 30 Issue 4, p2
The article provides information about margarine and offers tips on how to have nutritious spreads. Margarine which are good for the diet must contain 80 percent vegetable oil. Margarine includes traditional stick margarine, regular tub margarine, light, low-fat and fat-free tub margarine and spread. For a better spread, its is important to check for the Nutrition Facts, make sure that it contains oil or water and avoid brands of margarine which contain hydrogenated oils.


Related Articles

  • start spreading the news about breadspreads. Lofshult, Diane // IDEA Fitness Journal;Oct2006, Vol. 3 Issue 9, p75 

    The article presents a list of healthy breadspreads, the spreads with no more than one gram of saturated and transfat per tablespoon, as compiled by "Nutrition Action Healthletter." The margarine tubs and squeezes included in the list are I Can't Believe It's Not Butter Fat Free, Smart Beat...

  • Toast toppers.  // Consumer Reports;Jul2000, Vol. 65 Issue 7, p24 

    Offers a review on a test of several butters, margarines and spreads. Testing of regular butter, whipped butter, light butter, regular margarine and spreads; Statistics on quality and taste; Health information; Recommendations. INSETS: More than mets the eye;A WET BLANKET;FINE choices;Fat facts

  • TASTINGS: THE BEST BUTTER COMES FROM…IRELAND?  // Washingtonian Magazine;Mar2006, Vol. 41 Issue 6, p159 

    Provides information on the quality of several brands of butter. Kerrygold; Celle Sur Belle; Président; Land O'Lakes.

  • Families, cholesterol, and diet.  // Caribbean Health;Jun2001, Vol. 4 Issue 3, p29 

    The article reports on the study that focuses on familial variation in response to cholesterol-lowering diet. Fifty-six families have entered a crossover trial in which they have a margarine-based or a butter-based diet, and then switched to the other diet. Half of whom have margarine then...

  • A new spread for your toast?  // Wellness Options;2007, Issue 30, p15 

    This article reports on the development of a method to produce a gel of microencapsulated oil by mixing canola oil and water. The gel is firm and spreads like butter of margarine and contains no trans and saturated fatty acids. A discussion is presented about a study suggesting that the...

  • Flavoured butters.  // Woman's Day (Australia Edition);12/5/2011, Vol. 63 Issue 49, p70 

    The article presents information on flavoured butters that could be used in meat, fish or vegies to make them special.

  • Denmark: Danish Parliament approves Fat Tax. Ekstrand, Susie Stærk; Nilsson, Kristine Lilholt // European Food & Feed Law Review;2011, Vol. 6 Issue 2, p126 

    The article reports on the passage of the Act on Taxation of Saturated Fats in Certain Foodstuffs by the Danish Parliament on March 17, 2011. It discusses the imposition of tax on every person or business that manufactures or imports food products from a third country or European Union (EU)...

  • Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep's rumen (Karinyagi). Gokcea, R.; Akdoganb, A.; Divriklibb, U.; Elci, L. // Grasas y Aceites;Jan-Mar2014, Vol. 65 Issue 1, p1 

    Commercial Karinyagi (traditionally named karin) is made of cows' milk cream and is produced by filling butter in cleaned sheep's rumen. The effect of butter storage in sheep's rumen on the production of diacetyl and acetoin was investigated. These compounds were determined by GC-MS and they are...

  • Quick bites.  // Australian Women's Weekly;Mar2012, Vol. 82 Issue 3, p206 

    The article provides information on several products including Pepe's butter from pepesaya.com.au, and the books "Modern Flavours of Arabia," by Suzanne Husseini, and "Under the Walnut Tree," by Anna and Fanny Bergenström.

  • The yellow fat facts.  // Dairy Industries International;Nov99, Vol. 64 Issue 11, p29 

    Focuses on the butter and margarine industries. Decline in butter consumption in the European Union; Slight revival in butter in the United States; Forecast of the margarine and spreads markets.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics