margarine meaning

The old-fashioned stick margarines are unchanged-- around here, we can buy Blue Bonnet, Mrs. Filbert's, Imperial, and a few other brands. Tub margarines are gross-- when they melt, they turn to water-- just nasty on toast, IMO. The soft margarines are supposed to have the right kind of fats, but who cares, when they're so useless for cooking and on hot toasted items?
Judy D.

We basically don't use margarine. We have a tub of Smart Balance, which doesn't taste too bad, that I bought last spring and which is only half gone. We go through about a pound of butter a month. We cook entirely with olive oil or vegetable oil, and rarely with a little butter. While butter isn't that good for you, the hard margarines with trans fats are worse. There is never a reason to cook with margarine. We use butter on toast or English muffins, but none of us each much of either.

Ron

We basically don't use margarine. We have a tub of Smart Balance, which doesn't taste too bad, that I bought last spring and which is only half gone. We go through about a pound of butter a month. We cook entirely with olive oil or vegetable oil, and rarely with a little butter. While butter isn't that good for you, the hard margarines with trans fats are worse. There is never a reason to cook with margarine. We use butter on toast or English muffins, but none of us each much of either. Ron>

We're butter eaters also. Years ago I decided that butter tasted like food, not the inside of some factory. I keep margarine in the house, but use it rarely.
Judy D.

I am not arguing for the health benefits of margarine, though I do doubt it is as bad as some state. My point is strictly that it has all but disappeared from the marketplace because these evil food corporations have responded to the votes people have made with their pocketbooks. No governmental agency had to outlaw; free markets took care of it. I am personally still annoyed about that, but it destroys the argument some have put forward in here.

We use only butter, but a wee bit more than a pound a month for the two of us. I cannot warm up to olive oil except in some things due to the strong undertaste (I find eggs cooked in it inedible). Otherwise, we use vegetable oil. My sig other's mother uses only lard coming from a country tradition, and she is over 90. I am out in the wilds of Kentucky, and some of the oldest individuals I know out here have diets including staggering amounts of animal fat. I do not offer this as proof of anything, just a parting thought.
Posted by: "AnaLog Services, Inc."