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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
939
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Posted:
Apr 25, 2007 1:41 PM
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Actually, fully hydrogenated oils are NOT a trans fat. That trans molecular formation only occurs when some of the bonds are left unsaturated by hydrogen (hence the name partially hydrogenated- the fatty acid would otherwise be fully saturated). But I agree. Read the label, as a product can contain up to 0.5g of transfat and the food label can read as "zero" trans fat. And as I have posted before- some of the other types of trans fat replacers they are using, like inter-esterified fats are showing to be similarly heart damaging. Stay w/the natural stuff. But watch the saturated fats- natural or otherwise as well 
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4
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Posted:
Apr 25, 2007 12:26 PM
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you really can't trust the nutrition values, always read the ingredients, if something is partially or fully hydrogenated, it IS A TRANS FAT. my motto is to go for the REAL food stuff, as your body can metabolise natural things,
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40
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Posted:
Apr 25, 2007 12:00 PM
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margerine
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289
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Posted:
Apr 25, 2007 9:00 AM
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> Margarine is 1 molecule different from plastic.
Even if it were true that margerine were only a simple molecule away from being plastic (and that's NOT the case), that wouldn't be meaningful in itself. Biochemistry doesn't work like that.
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84
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Posted:
Apr 25, 2007 8:59 AM
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It's good
> because it doesn't kill any animals to make Crisco
> and margarine.
I was just wondering....what animals are killed to make butter?
"Afraid of butter ? Add more cream."-Julia Child
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51
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Posted:
Apr 25, 2007 7:40 AM
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> Margarine is 1 molecule different from plastic.
That's not true at all.
But it still tastes bad.
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939
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Posted:
Apr 25, 2007 7:15 AM
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It totally depends on what you are using it for. Butter is hands down the best all-purpose fat. It is however, high is saturated fatty acids. Crisco is fairly versatile as well, but though it is now "trans fat free" they are using inter-esterified fats which have recently been implicated in raising LDL (bad) and lowering HDL (good) cholesterol levels- much like trans fats. Oils, though generally heart healthy, don't have enough plasticity to create a great pie crust, etc.. (though better homes and gardens has one for kids that uses oil and is pretty darn good). Margarine- despite what was mentioned is NOT fat free. There are light versions, but they contain a lot of water and are not suitable for cooking/baking. Most these days, even the full fat kind, are trans fat free, but always read labels. Some, though are fortified with omega-3 fatty acids and plant sterols (very heart healthy), so they are good for spreading on your bread/toast. I'd say, go with what you love, but do it in moderation. (Oh, and the European style butters-- HEAVEN! You won't go back to the regular.)
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274
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Posted:
Apr 24, 2007 6:38 PM
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Margarine is better because it has no fat. Butter has fat so it's fattening. I like Crisco for baking and making biscuits. I wouldn't use it as butter or frosting. Well, maybe frosting but only if I add a lot of cocoa powder or fruity extracts. It's good because it doesn't kill any animals to make Crisco and margarine.
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1
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Posted:
Apr 24, 2007 5:09 PM
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I use stick butter when baking. There is a taste margarine just cannot duplicate. HOWEVER, for cooking, I buy Land O Lakes spreadable margarine. It advertises a "Fresh Buttery Taste" and there is NO WAY you can tell any difference. I am one who loves butter on my toast and you just never can get it to spread. The answer for that is the Land O Lakes margarine.
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234
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Posted:
Feb 26, 2007 5:46 PM
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Mrs. R, I do the same too.
Crisco has also changed all of their products to be free of trans fats. Just be sure to check the back of the packages to make sure they are free of trans fats. The grocery stores can be kinda slow.
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607
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Posted:
Feb 26, 2007 5:45 PM
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Margarine is 1 molecule different from plastic.
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127
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Posted:
Feb 26, 2007 5:42 PM
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As you might perhaps imagine, there are times when I cannot use butter in my baking. I have found that pareve shortening, like Crisco, is vastly superior to simple margarine. It adds less flavor but the flavor or many margarines is unpleasant when baked anyway so I can live with the shortening. And whenever possible, I use canola or olive oil instead.
There is a trans-fat free Crisco, but it is not butter flavored. That is the one I prefer, however.
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Posts:
51
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Posted:
Feb 26, 2007 5:33 PM
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Margarine isn't any healthier than butter, it tastes like crap, and it's full of chemicals. I use butter, lard, or shortening for baking and butter, olive oil, or canola oil to cook with.
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202
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Posted:
Feb 26, 2007 4:13 PM
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Excellent point, ma'am.
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269
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Posted:
Feb 26, 2007 4:01 PM
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Margerine has trans fats...Stay away...
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