Good recipe but use butter! Just a comment about butter versus margarine from a biochemist who worked in the health field for many years: use butter preferably. But first read this:
Margarine: Depending on the kind it is, margarine may or may not be low in unsaturated fats; may contain artificial colors, artificial flavors, trans-fats and traces of heavy metals. Saturated fats are not as bad as you think ( recently health agencies agreed that we need cholesterol in our diets) ; margarine is artificially made usually by bubbling hydrogen through oils that are further refined by chemical methods. I predict a shift in saturated fat policies in the next 5 years.
Butter: is natural food; it does contain higher saturated fats than many margarine, any trace of trans fats are also of natural origin and not the same as those in margarine; butter is minimally processed.
I never cook with margarine and I do not use refined oils ( I know how they use chemical solvents and alkali for example in their production. See http://www.oilmillplant.com/vegetable-oil-processing.html ); I cook with olive oil and butter, coconut fat plus a few other oils such as walnut oil.
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Good recipe but use butter! Just a comment about butter versus margarine from a biochemist who...