Margarine! *eeek*

**meow** · February 22nd, 2008, 06:49 AM

I hate the chemicals in butters and margarines. We use soft butter (but not "extra soft" as it has more chemicals) and nuttelex cause I get tired of the the taste of butter (I think I'm the only person who doesn't actually love the taste!) and nuttelex doesn't have all the additives either.

paradise lost · February 22nd, 2008, 06:58 AM

Dee if you look on the back and see if "hydrogenated" or "partially hydrogenated" anythings or "emulsifier" are in the ingredients, that's usually a bad sign as those are the trans fats. If they DO contain them you could try just using extra virgin olive oil on your bread? It takes a day or two to get used to (get a REALLY good brand so it tastes as good as possible) but once you're used to it it's great. When i was in Italy i used to eat mountains of bread dipped in olive oil and balsamic vinegar. Mmmmm!

Bx

**AngelPunks** · February 22nd, 2008, 06:59 AM

I hate the chemicals in butters and margarines. We use soft butter (but not "extra soft" as it has more chemicals) and nuttelex cause I get tired of the the taste of butter (I think I'm the only person who doesn't actually love the taste!) and nuttelex doesn't have all the additives either.

what chemicals in butter? I've got our butter here (Mainland brand - spreads from the fridge) and the ingredients are .... cream, water, salt

Ingredients - serving size 5g
Energy - 154kJ
Protein - less than 1g
Fat, total - 4.1g
Fat, saturated - 2.6g
Carbohydrate - less than 1g
sugars - less than 1g
Sodium - 10mg
Potassium 1mg

I've only just finished using butter I accidentally made myself - got a little bit too overzealous beating cream on the weekend.

**Rouge** · February 22nd, 2008, 07:07 AM

On the nuttelex I have vegan friends who refuse to use it because its still hydrogenised, and thats not good (Unless they have changed this recently).

We're butter here all the way! In winter we use real butter and store it in the cupboard, in summer we use western star spreadable. If only I had a butter keeper in my fridge then I could have real butter all year round!

**christy** · February 22nd, 2008, 08:59 AM

You could pour a bit of cold pressed olive oil into a small bowl & pop it in the fridge to harden up & use that to spread.

Matryoshka · February 22nd, 2008, 05:40 PM

I use Olive Oil spreads... does anyone know where this compares? theres a few different types and they are in the marg/butter section.

I used to use Nuttlex but didn't really like the taste so switched to the olive oil spreads.

**Liz** · February 23rd, 2008, 12:13 PM

Argh - I can't even butter my bread now without thinking about BB! LOL.

Decided to look it up myself.. and found this on the Fed Up With Food Additives site

butter ? use pure butter (ingredients: cream, water, salt). For easy spread butter use Mainland Butter Soft. Avoid butter with vegetable oils (sorbates 200-203, unlisted antioxidants, flavour enhancers). Devondale Lite contains flavour enhancer 635.

In South Africa: Woolworths Ayrshire range of butter is annatto free, but their brick butter contains unlisted annatto (160b).

margarine ? avoid all margarines except Nuttelex (see below) because of the addition of sorbates (200-203) and other additives. Liddells make a lactose free butter and sunflower oil dairy blend that doesn?t contain antioxidants or preservative.

Link: Product updates

It's frightening how additives can go unlisted!! eek!

**Bathsheba** · February 26th, 2008, 02:50 PM

Some people use Philly cheese instead of butter... it has one additive, vegetable gum 106 otherwise it looks like a good alternative too... pretty much the same ingredients as butter but with less fat.

**Astrid** · February 26th, 2008, 03:50 PM

Some people use Philly cheese instead of butter... it has one additive, vegetable gum 106 otherwise it looks like a good alternative too... pretty much the same ingredients as butter but with less fat.

I find Philly is spread thicker than butter, so wouldn't that negate the benefit of lower fat?

**meow** · February 22nd, 2008, 11:15 AM

what chemicals in butter?

i was referring more to the chemicals in some of the 'extra soft' butters- the one you have sounds fine

**Indadhanu** · February 22nd, 2008, 11:36 AM

Mmmmmmmmmm butter! I'm a butter girl... not actually sure I've ever eaten marg... Maybe by accident!

Growing up we lived on property for a while and had a few cows we milked, and we've stored them in those big coffee jars, scoop off the cream and make butter. OMG it was devine! Since then I can only eat the pure butter (cream + salt), nothing softened or with water added as it just doesn't taste right! Though I do struggle with Shel as I leaev the butter out to soften it, and then when I go to use it I find SOMEONE has put it back in the fridge as they were worried it was going to melt

Oh, and isn't the softened butter just as bad anyway because of the added canola oil causing macular degeneration? Or was that one of those food myths?

**AngelPunks** · February 22nd, 2008, 12:19 PM

Oh, and isn't the softened butter just as bad anyway because of the added canola oil causing macular degeneration? Or was that one of those food myths?

it isn't a *real* food myth but canola is a trans-fat and has molecular degeneration (which is one reason if you use canola to fry that you must use it with a warm setting not high)

**Kazbah** · February 22nd, 2008, 12:33 PM

I'm butter all the way here. I really need a butter dish though!

Personally I use Warnnambool Butter - its lovely and lighter than the woolies' brand of butter. I refuse to cook with anything else

**Bathsheba** · February 22nd, 2008, 03:37 PM

I didn't realise canola was a trans-fat...

If I had my way I'd just use plain old butter... DH prefers the one with canola... I think I might buy the two types from now on... especially as the weather starts to cool down I'll just keep my butter in the pantry.