Margarine Update

cookingnutrition basicdiet and heart disease

Sep 27

Many margarines are now touting ?0 g trans fat? and even Crisco Zero Trans Fat Shortening is a new option. Our adviser, Margaret Pfeiffer, MS, RD, asked us to look into this matter because her patients have been asking which fat is best.

Olive oil is lower in saturated fat and trans fat than butter but it is the most calorie-dense choice. It should be used sparingly for cooking and salads. The extra virgin variety contains the most flavor.We asked James Kenney, PhD, RD, LD, FACN, about the safety of the fats used in the new zero-trans-fat Crisco and margarines. He advises, ?We really have no good data I?m aware of to say whether or not this man-made fat would be safe long term. It may increase blood clotting. At the very least it would be very calorie dense and virtually devoid of nutrients. The last thing Americans need is something with a high energy density and low nutrient density. At least it would not be much worse in this regard than other solid fats like tropical oils, lard, beef tallow and partially hydrogenated oils. Even so, eating foods with this artificial fat would almost certainly promote weight gain and reduce the nutrient density of the diet. Weight gain and low nutrient and phytochemical content we know promotes insulin resistance and has adverse effects on blood lipids and immunity. Type 2 DM, CVD and cancer would all likely increase with the increased consumption of these man-made fats.?So the bottom line on all of these fats is choose low-cal soft tub margarine for your heart. And use it sparingly for your waist!

UncategorizedfatDr James J Kenney

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Margarine Update

Raw Foods Diet: The Good and the Bad

Healthy Eating or Wishful Thinking