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Margarine on the Web


http://www.margarine.org/
 

Review by Debbie Mazo

 

An essential part of the human diet, fats are vital for good health. Recently, a debate among health professional has been waging on whether butter or margarine is more beneficial to your diet. To set the record straight, Margarine on the Web is a one-stop resource with plenty of facts, recipes, and nutritional information on this popular tablespread.

Margarine on the Web Hosted by the National Association of Margarine Manufacturers, this clean-looking site offers entertaining information on essential fatty acids for good health and the prevention of disease. In Fun Facts & Figures you'll learn, for example, that some states previously had laws requiring that margarine be colored pink so consumers wouldn't confuse it with butter. Find out also about margarine's origins in France in the mid 1800s when Emperor Louis Napoleon III requested the production of a satisfactory substitute for butter.

For the latest nutritional information, check out Nutritionally Speaking which includes tablespread comparisons and an ABC guide to fats and oils. You can also investigate the latest USDA research finding that there has been more than a 30 percent reduction in the average fat content of margarine products since 1980, giving margarine products less total fat, saturated fat, trans fat, and fewer calories than other tablespreads.

At Margarine on the Web, you'll also discover how to use lower fat margarines in recipes submitted both by viewers and the association. From breakfast to side dishes to entrees, this site offers a healthy selection of choices with some recipes including nutritional information (calorie, fat, and cholesterol content). Featured recipes range from Smore Cookie Bars to Rosemary Garlic Potatoes to Smoked or Barbequed Salmon Radiatore. Whether you're baking, cooking, or grilling, Margarine on the Web has the spread when it comes to reducing fat.

 

About the Writer

Debbie Mazo is a writer and editor based in Vancouver, Canada. She currently specializes in technical and marketing materials, but is also pursuing opportunities in food journalism.

 
 

 

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