Spreading Some Light on Spreads

The issue is no longer “which is better butter or margarine?”; it is “which spread is the least unhealthy and how much do you use?”. When you stand at the margarine counter, the number of choices are downright daunting.Consumers can now choose to purchase margarine by a stick, tub, squeeze bottle or spray bottle. Out of these choices are several brands; additionally,  you will find several types from the same brand e.g. light, ultra, fat free, etc...To add to the confusion, a few brands such as Promise, Smart Balance, Fleishmann’s and Spectrum  are now touting “trans-free!”.Which one do you choose? Think S.O.F.T.:• Soft- Always go for the softest spread which is found in a tub, squeeze bottle or spray bottle rather than one found in stick form. The American Heart Association recommends the use of soft margarines and spreads instead of butter and other solid fats to help reduce trans fat and saturated fat intake.• Only 60 calories or less: Compare calories to further narrow your choice. You should be able to find an acceptable spread with 50-60 calories or less per 1 tablespoon.• Fat: Choose one that has 1 gram or less saturated fat. Undue attention on individual fatty acids like “trans” creates a false impression when the focus should be a reduction in trans fatty acids, saturated fat and total fat.• Track:  Keep track of the ones you try so you can find one that satisfies your family’s personal taste preferences.When you substitute a reduced fat margarine product for butter, you can save roughly one day’s worth of saturated fat over a week’s time.The golden rule for spreads is to go lightly. You should see the food peeking through the spread; otherwise it is on too thick. Try to use less than one tablespoon per serving. Think about using a dab the size of your pinkie instead of your thumb.Here is a list of trans-free margarine products (information provided from manufacturers) :• Brummel and Brown Soft• Fleishmann’s Trans Free Spread (coming out soon).• I Can’t Believe It’s Not Butter - Fat Free, Light (if stated on tub), Spray and Squeezeable• Promise (all products)• Shedd’s Country Crock Light• Shedd’s Country Crock Squeezeable• Smart Balance (light and regular)• Spectrum Spreads (all)By Jacqueline Marcus, MS, RD, LD, FADA, private consultant in Northfield, Illinois.

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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.

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