The Republican genius at work.

Emma– thanks for your input regarding fat levels in margarine.  Your comments confirm what Melvin had to say.  I’m curious, though, to your take on the diacetyl question, and your take on artificial flavoring ingredients in general: do you have any qualms about taste manipulation through chemistry?

The margarine industry has made such an impact in providing healthy product that in 2005, when the Dietary Guidelines for Americans and the MyPyramid food guidance system was issued, liquid oils, and soft, trans fat-free margarine spreads were classified by the Dietary Guidelines Advisory Committee Report as helping to meet the essential fatty acids and Vitamin E needs of consumers.

To learn more about the benefits of margarine products, check out these links: http://www.margarine.org, http://www.cfsan.fda.gov/~dms/transfat.html#choice1 and http://margarine.org/pdf/inthenews_092906-nytimes.pdf

That having been said, the article also concentrates solely on the fat contents of butter and margarine and does not examine the flavoring agents used to impart the butter flavor to margarine or the potential health risks associated with them. Based on the artificiality of the flavor, I stand by my original assessment that natural is favorable to artificial.

Additionally, the article lauds the margarine manufacturers for reducing levels of trans fat by “switch[ing] their first ingredient from partially hydrogenated vegetable oil to water or liquid vegetable oil.” (emphasis mine). Basically, there’s a good chance that “0-trans fat margarine” is a watered-down version of the old product, or it contains a higher percentage of plain old oil. Again, I stand by my original assessment: use oil when oil is appropriate; use butter when butter is called for.

There’s no reason to slather margarine or butter on bread. Really, good bread often requires nothing. But, if one feels the need for a spread, one can infuse olive oil with herbs and spices by heating them gently in the oil. Strain any whole garlic from the oil (clove garlic stored in oil carries the risk of botulism) and save for use as a bread dipper. That way, you get the benefits of olive oil’s low content of saturated fat and use a natural food product to flavor your bread.

When it comes to baking, well, there’s no substitute for butter like there’s no substitute for sugar. By all means, individuals with identified health risks should follow their doctor’s advice (I’m not a medical professional and can’t advise you on the best dietary regiment for your particular condition); but when it comes to taste, flavor, and lack of artificially-concocted chemicals; nothing beats the real deal.