Question about Margarine

[Shilorunamok]

OK. I said today I would start induction the "right" way.

The first thing I ate was an omlette. Then I realized that I used margarine (I don't have any butter right now). I used Becel Margarine, which has 0g trans-fats (and even has some omega 3 and 6 in it).

This is a brand new tub. Do you think I can use it?

In THE BOOK, it says:

"Margarine should be avoided, not because of it's carbohydrate content, but because it's usually made of trans fats (hydrogonated oil), which are a health hazzard. (Some non-hydrogonated margarines are available healthfood stores)"

So I bought this stuff at the grocery store. It has 0g carbs and is non-hydrogonated.

Is that OK?

[ladyinred]

Hey Shiloh! I don't know what the Americans are doing, but in Canada all products have to be made without hydrogenization (is that a word) by the end of this year. Most margarine that we can buy now is non-hydro (0 trans fat). Check the labels to be sure b/c not all of them have converted yet, but you are safe. You can continue to use that margarine. It wasn't a common thing at the time that Dr. A wrote DANDR.

[Shilorunamok]

Hey, I'm from Canada too!!!

I didn't even know that. Wow duh.

[ladyinred]

Hey, I'm from Canada too!!!

I didn't even know that.

You didn't know you were from Canada? lol sorry that just sounded funny. Small world, eh?

[slimndown]

OK - I'm laughing my patootie off!!!!!! That WAS a good one . Yup - your margarine should be ok.

[Moochiecat]

Yes, you can use your margarine if its got no trans fats.
Why not butter though? I'm curious.

[Shilorunamok]

LOL . . . that is funny.

I don't have a problem using butter, I just don't have any on hand. I bought this margarine a while ago (before planning to start induction) and I didn't want to waste it. I don't know why I ever bought it in the first place . . . today was the first day I opened it.

[sadie147]

I'd just use up the margarine, I don't think there's any harm. I use margerine as well as butter. Espeically for cooking in. I just find butter so expensive.

That's interesting LIR about the rules for hydrogenation. I didn't know that either.

[Tiggerdagibit]

I use butter, but if I can find a zero trans-fat margarine, I would probably use that. I just like the texture better (stays soft) and I like the taste of it better when I cook eggs. Everything else, I'm ok with. I dunno.. call me weird. lol