Have you been wondering what really is the next best thing since sliced bread?
'Cuz I found it.
It's yellow margarine with buttery taste.
When Tweety and I went on a road trip to Western Canada, we had to buy some margarine at some point and were disproportionately excited when we saw it was yellow. We actually had to split it in two when we got back home because we both wanted our share of the yellow margarine.
And then when, again, the government of Québec decided to allow yellow margarine, I thought it amazing when I innocently bought some margarine and it turned out to be yellow.
But something that looks like butter, tastes like butter, but doesn't have the cholesterol? That's revolutionary. Where do I sign?
3 comments:
Gah! Throw it out! Margarine is horrible for you!
First off, it's loaded with trans-fats, the absolute worst kind of fat. Second, cholesterol in food is not a concern because almost none of it has any impact on cholesterol levels in your blood. (Other factors like genetics, weight and how much exercise you get have a much higher impact than anything you eat.)
Yellow margarine is all I've ever seen, but my parents talk of the days when it was pink back in the mid-20th century.
For years our government recommended margarine over butter because of the cholesterol issues. Now they're back to saying use butter because it doesn't have trans-fats and the cholesterol amounts are so low and don't really get absorbed anyway, so that's not a concern.
Are you kidding? You don't have trans fat free margarine in the US yet?
Why would we? Butter is so much better and already has no trans-fats.
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