Margarine was originally used for a cheap butter alternative for French Workers and for the armies in the Franco Prussian war.
The first margarine consisted of beef tallow churned with milk and was patented in 1869.
Margarine contains less saturated fat than shortening.
Margarine can clog arteries as it contains unhealthy saturated and trans fats although butter is more artery clogging than margarine.
However eating too much margarine can also clog arteries but it's a healthier option than butter.
Most margarine is vegan and contains no milk or animal products.
However some types of margarine may use milk or use ingredients derived from animals including whey, casein or lactose.
The margarine that is the healthiest is Benecol Margarine, Blue Bonnet margarine and Smart Balance margarine.
It's better to cook with margarine as margarine is healthier than butter when it comes to heart health.
However some foods cook better in butter than in margarine.
You can fry foods with margarine although margarine has a low smoke point so margarine is not best for frying.
It's best to use butter or cooking oil such as vegetable oil, canola oil etc to fry with but margarine can also be used but it does not work as good.
Margarine does need to be refrigerated to keep it from separating.
Margarine, especially a soft tub margarine, can separate into water and oil or water and solids if not kept refrigerated.
Another word for margarine is shortening and oleo.
There's no actual plastic in margarine although the chemical make up of margarine means it's one molecule from being plastic.
Margarine was dyed pink to be a visual declaration of the product's artificiality.
Vermont, South Dakota and New Hampshire state legislatures all passed laws that required margarine to be dyed pink.
Margarine can be used in place of butter when used in the equal amounts.
Margarine is good for cookies to help them keep their shape better than butter as well.
The margarine that is best for diabetics is margarine which contains 2 grams or less of saturated fat per serving.
Benecol margarine is a good margarine for diabetics.
Margarine is called margarine because it's a short name for it's original name oleomargarine.
The oleomargarine comes from the Latin word of Oleum which means olive oil and Greek Margarite.
When margarine is heated the margarine starts bubbling and pooping and can make a mess if heated too long.
Margarine is made up of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable solid form.
While butter is made from the butterfat of milk, modern margarine is made through a more intensive processing of refined vegetable oil and water.
There is a margarine that is made with Olive Oil.
One of the brands of margarine made with olive oil is Becel Olive Oil Margarine.
There's also Earth Balance Olive oil spread margarine.
Margarine is healthier than butter because margarine is made from vegetable oil which contains good fats known as unsaturated, polyunsaturated and monounsaturated fats.
These healthy fats contained in margarine help reduce low density lipoprotein or bad cholesterol when it's substituted for saturated fat.
Blue Band is margarine and not butter.
Blue Band margarine is a great butter substitute for toast, bread or even in baked goods.
Butter does not clog arteries or cause heart disease or heart attacks.
Although butter can be fattening and unhealthy it does not harm your heart or arteries to eat butter.
However too much fried foods can lead to clogged arteries, heart disease, heart attack and possible stroke.
Butter is inflammatory because butter has a lot of saturated fat which causes inflammation in the body when you eat too much butter.
I can't believe it's not butter is healthy but in reality real butter is healthier than I can't believe it's not butter.
I can't believe it's not butter is made of mostly vegetable oil and water although it contains some other ingredients which can be unhealthy.
Eating toast with butter is healthy although eating too much buttered toast could become unhealthy.
But in moderation eating buttered toast is okay for your health as one slice of bread with butter can provide you with 20 percent of the recommended daily intake of Vitamin D as well as calcium, Vitamin B-6, iron, magnesium, niacin and zinc.
Spreads that are healthy to put on toast are sliced or mashed banana, peanut butter, cinnamon, margarine, jam, jelly and nut butters.
Things you can put on your toast instead of butter are mashed or sliced banana, pure nut butter, Chia and berry jam, jelly and peanut butter or Syrup and or honey.
Even margarine or fresh butter can be healthy as a spread to put on toast.
The healthiest spread is light margarine and Vegan olive oil spread.
Margarine is healthier than butter and the healthiest spread as margarine tops butter when it comes to heart health.
Margarine is made from vegetable oils, so it contains unsaturated "good" fats — polyunsaturated and monounsaturated fats.
These types of healthy fats help reduce low-density lipoprotein (LDL), or "bad," cholesterol when substituted for saturated fat.
Healthiest substitutes for spread instead of butter include.
Olive oil. Combine some olive oil with basil and pepper for a zesty spread.
Nut butter. Peanut and almond butter can easily be spread onto toast or crackers.
Cheese. Try cottage cheese, cream cheese, or ricotta if you can tolerate dairy.
Toasting bread doesn't change its nutritional value, but it may decrease the glycemic index.
Toasted bread calories aren't any fewer than un toasted bread calories.
Toasting also doesn't affect carbohydrates or gluten; it may lower the glycemic index of bread, which is an advantage.
One to two tablespoons of butter will give you 100-200 calories of fat and that might keep you feeling full for a while.
However, you will not get any of the other needed nutrients that a good breakfast can provide.”
It also may not help you lose or maintain a healthy weight.
A spread is a food that is spread, generally with a knife, onto foods such as bread and crackers.
Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland without it.
Butter and soft cheeses are typical spreads.
Spreads are foods that are applied, generally with a knife, onto bread, crackers and similar foods.
A spread is used to enhance the flavor or texture of the food, which may be considered bland without it.