Margarine! *eeek*

**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.

**Celsie** · February 22nd, 2008, 09:16 AM

OMG!!! I am NEVER eating margarine again!!! That's disgusting!!!

Celsie. xoxox

**Pandora** · February 22nd, 2008, 09:44 AM

yeh I think between mum and this thread I'm converted to butter or olive oil (my preference but DH hates olives) now.

Cailin, with the butter you were talking about, do you buy that at a supermarket, or a deli by the g/kg?

**Liz** · February 22nd, 2008, 09:51 AM

Cailin - try the Mainland Butter Soft - ingredients are cream, water & salt - but it's spreadable straight out of the fridge! Not cheap tho compared to a normal stick of butter. But it's year-round butter! hehe.

**Rouge** · February 22nd, 2008, 09:53 AM

I buy normal blocks of butter and store in a container in the cupboard.

I can't stand the taste of butter soft, and it melts funny... it leaves a fake butter smell. I tried it thinking it would be good but I just didn't like it LOL!

**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.

**Rouge** · February 22nd, 2008, 04:59 PM

Most oils need to be hydrogenated to become a solid, this makes them a trans fat. So if you have a product that is normally a liquid it generally is trans. Although they have found ways around this in the US, as some states now have a complete ban on trans fats.

slyder · February 22nd, 2008, 05:13 PM

When DW recently pointed out how crappy margarine is (for the reasons you guys have listed), we switched to butter as we were both a bit revolted. But that said, our "butter" is that blend stuff, so it's only better than margarine by half I suppose.

**Snoopea** · February 22nd, 2008, 05:27 PM

I now know why I can't tolerate it. I avoid butter & marg. According to my mum since I could say no, I've not eaten it. I can't stand to watch people who pile it on about an inch thick it gives me the quivers!

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?

**Bathsheba** · February 26th, 2008, 03:58 PM

Probably, but the spreadable ones are easier to keep it thin.... although i don't know what addititives they have to make it more spreadable

LOL But if you like cheese on a sandwhich that can kind of do the job of both the cheese and the butter.... especially on a bagel with smoked salmon and capers! Mmmmmm