Butter v Margarine

I will go along with that, they do reckon the transfats mess about with cell production thus screw things up.

Dave p

I totally agree, and in these times of the "credit crunch" when you see butter on offer buy as much as you can afford, it freezes really well, just a little tip.
Suzi x

my problem is I have a huge blob of butter, but only a smear of marg. I hate the taste and texture of marg, so won't eat it. Does that defeat the object?

:mrgreen:

Ever since the war years when "national margarine" was on our menus I haven't eaten margarine. The wartime stuff tasted like a cross between whale blubber and axle grease.

I don't eat axle grease, so wouldn't recognise the taste, but after the war, my mother, a farmer's daughter, used to take the cream off the extra milk ration she had for us small childrn and churn it into butter in a large sweet jar, so that we didn't need to use margarine.
i'd definitely prefer to eat a natural food than something from a chem lab.
When the first low fat spread was in development, one of my housemates was working for Unilever and brought back a tub of it for us to try. It tasted of soap, presumably the emulsifier. I'm not eating that s stuff on my hand baked Fergus loaf

It's all called 'spread' these days.
Not one product is branded as margarine now (so I'm told).
I must admit we use one of the slightly pallatable spreadables.