FitSugar

Margarine War: Earth Balance vs. Smart Balance

FitSugar — Tue, 27 May 2008 03:00:00 -0700

As if the war between butter and margarine weren't enough to think about, now I have to choose between kinds of margarine. Have you ever wondered what the difference is between these two? They're both organic, dairy free, and made without hydrogenated oils, but what else sets them apart besides their names?

To find out, read more.


Serving Size	1 tbsp	1 tbsp	1 tbsp
Calories	100	80	102
Total Fat	11g	9g	11.5g
Saturated Fat	3.5g	2.5g	7.3g
Cholesterol	0mg	0mg	31mg
Sodium	120mg	100mg	82mg
Carbs	0g	0g	0g
Fiber	0g	0g	0g
Sugar	0g	0g	0g
Protein	0g	0g	.1g

Both Earth Balance and Smart Balance are made with an expeller pressed natural oil blend, but here's the difference: In the Earth Balance, the blend is soybean, palm fruit, canola, and olive, and in the Smart Balance, the blend is palm fruit, soybean, canola, and olive. Not a huge difference, but still worth noting.

As far as taste goes, they both have a mild buttery flavor, which I prefer over other margarines that are made with hydrogenated oil. Not only is it healthier, but it also tastes lighter and doesn't make your mouth feel waxy or greasy. Both Earth and Smart Balance spreads have a smooth, spreadable consistency, and they melt well on warm bread. Since I can't tell the difference in taste or texture, I'd definitely choose Smart Balance over Earth Balance, since it has less fat and less sodium. I'd also choose it over butter since it has less saturated fat. If you've never tried Smart Balance, I'd give it a try. It tastes great on food, but you can also cook and bake with it.

Bagel For Breakfast: What Should You Put on Top?

FitSugar — Sat, 23 Feb 2008 04:00:00 -0800

Who doesn't love a soft and chewy bagel on the weekend? I don't care that they're full of carbs, since our bodies need them for energy. Plus I try to go for whole grain bagels anyway, so they're healthier than ones made with white flour. I also try to choose healthy spreads like low fat cream cheese and peanut butter, but sometimes I can't help but go for sugary jams and butter. Let's see how these bagel toppings compare.

Source

Take the quiz

Earth Balance: A Natural Margarine

FitSugar — Wed, 14 Mar 2007 02:30:00 -0700

Who doesn't love the taste of melted butter on a freshly baked muffin? Although that creamy taste is unforgettable, we all know that butter isn't exactly healthy for us because it contains artery-clogging saturated fat and cholesterol.

Margarine is in no way a better option because most of them are made with hydrogenated oils that are high in trans fat. Why are trans fats so bad? They actually raise the bad cholesterol in our bodies and lower the good cholesterol.

I've got a better choice. Have you ever tried Earth Balance? It comes in a tub like other butter alternatives, but it contains no trans-fat whatsoever. It's not made with hydrogenated oils, but rather is a blend of natural vegetable oils including canola and olive.

Ok, so it's healthier for you, but does it taste good? Yes!! It really does. It has a light buttery flavor, that melts just like butter on warm bread. Plus Earth Balance is dairy-free, so it's a great alternative if you are lactose intolerant. You can use it in place of butter when spreading, cooking, or even baking.

Fit's Tips: Look for it in the dairy section next to the butter and margarine. Most health food stores carry it, and I've also been happy to see it on the shelves of mainstream grocery stores.

Butter or Margarine?

FitSugar — Tue, 13 Mar 2007 04:00:00 -0700

Annatto: It's in My Food, But What is it?

FitSugar — Tue, 27 Feb 2007 15:13:00 -0800

Since I am a major health nut, I always read labels before I buy food. I often see the ingredient Annatto listed on packages, so what is it?

It's a natural food coloring made from the ground up seed pods of - surprise, surprise - the annatto tree, which grows in Central and South America. It is also called the Achiote tree. After this tree flowers, it produces hairy pods that turn blackish-brown when ripe.

Annatto adds color to cheese, butter, margarine, rice, smoked fish, and microwave popcorn. It is often used as a substitute for the expensive herb saffron.

It also has antioxidants. I guess that doesn't really matter since you only ingest a small amount, but hey, it's better than nothing.

Well now I feel much better knowing Annatto really is an all natural food coloring. Much better than Red 40.

Margarine vs. butter

admin — Thu, 04 Sep 2008 18:51:53 -0700

Illustrations

Margarine vs butter

HEALTH GUIDE REFERENCE FROM A.D.A.M

Alternative Names

Butter vs. margarine

Information

Is margarine healthier than butter? Neither is ideal, because butter is loaded with saturated fat, and almost all margarines have some saturated fat and trans fatty acids. However, if you must use one or the other, margarine may be better than butter.

Here are some guidelines:

Use canola or olive oil instead of butter or margarine.
Choose soft margarine (tub or liquid) over harder stick forms.
Choose margarines with liquid vegetable oil as the first ingredient.
Even better, choose "light" margarines that list water as the first ingredient, because these are even lower in saturated fat.
If you have high cholesterol, talk to your doctor about using margarines made from plant sterols or stanols. These substances, made from soybean and pine tree oils, can help lower your LDL cholesterol by as much as 20%. The American Heart Association recommends further study for children, pregnant women, and those without high cholesterol.

Limit:

Margarines, shortening, and cooking oils that have more than 2 grams of saturated fat per tablespoon.
"Hydrogenated" and "partially-hydrogenated" fats, because these are high in saturated fats and trans-fatty acids. Read ingredients on food labels.
Coconut, palm, and palm kernel oils, because they are very high in saturated fat.
Shortening or other fats made from animal sources.

References

Lichtenstein AH, Deckelbaum RJ.AHA Science Advisory. Stanol/sterol ester-containing foods and blood cholesterol levels. A statement for healthcare professionals from the Nutrition Committee of the Council on Nutrition, Physical Activity, and Metabolism of the American Heart Association. Circulation. 2001 Feb 27;103(:1177-9.

Review Date: 8/6/2007

Reviewed By: Cynthia Dennison Haines, MD, family physician specializing in nutrition, fitness, and preventive health, St. John's Mercy Medical Center, St. Louis, MO, and Assistant Clinical Professor, St. Louis University's School of Medicine, Department of Community and Family Medicine.

A.D.A.M., Inc. is accredited by URAC, also known as the American Accreditation HealthCare Commission (www.urac.org). URAC's accreditation program is an independent audit to verify that A.D.A.M. follows rigorous standards of quality and accountability. A.D.A.M. is among the first to achieve this important distinction for online health information and services. Learn more about A.D.A.M.'s editorial policy, editorial process and privacy policy. A.D.A.M. is also a founding member of Hi-Ethics and subscribes to the principles of the Health on the Net Foundation (www.hon.ch).

A.D.A.M. Copyright

The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed medical professional should be consulted for diagnosis and treatment of any and all medical conditions. Call 911 for all medical emergencies. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. © 1997-2009 A.D.A.M., Inc. Any duplication or distribution of the information contained herein is strictly prohibited.

adam.com

Source Doc: 1_002114

Margarine vs butter

admin — Thu, 04 Sep 2008 19:40:30 -0700

Back

HEALTH GUIDE REFERENCE FROM A.D.A.M

The fats in margarine have a lower risk for causing heart damage than the fats in butter, because butter contains saturated fat. Eating too much saturated fat is one of the major risk factors for heart disease. A diet high in saturated fat may cause a soft, waxy substance, called cholesterol, to build up in the arteries.

A.D.A.M. Copyright

adam.com

Source Doc: 2_9612

Healthy Recipe: Apple Pear Oatmeal Crisp

FitSugar — Tue, 03 Nov 2009 05:50:44 -0800

It's harvest time for apples and pears, and nothing says Autumn like warm crisp featuring both Fall fruits. Here is a variation of a recipe from RecipeZaar. I substituted a few things like Sucanat for brown sugar, whole wheat flour for all-purpose flour, and Earth Balance margarine in place of butter. The soft, cinnamony fruit and crunchy oat topping are a perfect combination, and it was so delicious that my family polished off the entire crisp within a day.

This would make a great dessert for Thanksgiving, because it's a cinch to whip up. To see the recipe read more.

Healthy Recipe: Apple Pear Oatmeal Crisp
Adapted from RecipeZaar

Ingredients

2 apples, sliced
3 firm pears, sliced
2 tablespoons Sucanat
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 to 2 tablespoons lemon juice
2/3 cup water

Topping

1 cup oats
1/3 cup whole wheat flour
3/4 cup Sucanat
1 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons of Earth Balance, melted

Directions

Preheat oven to 375°F.
Remove the cores and slice the unpeeled fruit. Place slices in the bottom of a greased nine-inch dish. Drizzle with lemon juice.
Sprinkle two tablespoons of Sucanat, ground cinnamon, ground nutmeg, and water on the fruit.

In a separate bowl, combine the dry ingredients. Add melted Earth Balance and mix until crumbly.
Spread the crumb mixture evenly on top of the fruit.
Bake for 50 to 60 minutes, so the top is lightly brown and the fruit is bubbly.
Serve warm or cold with vanilla ice cream, vanilla yogurt, or enjoy by itself.

Print recipe with images | without images

Here's the nutritional info for this Apple Pear Oatmeal Crisp. RecipeZaar suggests that a serving size is one-sixth of the crisp, but I found one-eighth of the crisp to be a more appropriate portion.

Serving Size	1/8 of the crisp
Calories	330
Total Fat	5.3 g
Saturated Fat	1.5 g
Cholesterol	0 mg
Sodium	165 mg
Carbs	51.7 g
Fiber	4.5 g
Sugar	30.6 g
Protein	4.2 g

If you have a healthy recipe to share, please post it in the Healthy Recipe group.

Michael Pollan's Food Rules to Live By

FitSugar — Wed, 14 Oct 2009 09:00:47 -0700

I've had a crush on Michael Pollan for a while now, and though the specifics of his food manifesto may be hard for everyone to adopt, I think his basic rules are ones to live by: Eat food. Not too much. Mostly plants. (And processed food is not food.)

Whenever finishing a book or essay by Pollan, I always walk away with a new food rule myself. I was excited to see that in this year's annual New York Times Magazine food issue, Pollan turns the tables, asking what food rules we the readers live by.

There were thousands of submissions, and of those, Pollan picked the ones he felt made the most sense for a healthy life. What I found interesting was what he said about the ones he didn't use, "a banquet of food policies that even when they made little, if any, nutritional sense . . . nevertheless opened a window on our current thinking about food: the stories we tell ourselves, the games we play and the taboos we invoke to organize our eating lives."

I've been guilty of this myself - eating something "healthy" when it was nothing more than processed crap.

Learn a simple rule when you read more.

The reader-submitted rules are fun and wise, and the NYT's presentation make them a treat to read through. One of my favorites:

Avoid snack foods with the "OH" sound in their names: Doritos, Cheetos, Fritos, Tostitos, Hostess Ho Hos, Etc. -Donna David

In this piece, Pollan offers up another one of his own rules that I adopted years ago: pick butter over trans-fat-loaded margarine. Surely he and Julia Child can't be wrong.

What food rules do you live by?

Bagel Breakfast: Which Spread Should You Choose?

FitSugar — Tue, 01 Sep 2009 03:00:02 -0700

Bagels have gotten a bad reputation for being a dieter's nightmare, since one plain bagel contains 260 calories and 56 grams of carbs. But I believe a carb-free diet isn't the healthiest way to drop pounds and maintain a healthy weight, so I think it's more than OK to enjoy a warm, toasted bagel every so often. They're not all as unhealthy as everyone thinks, especially if you choose one made with whole wheat flour, whole grains, or seeds. It also depends on what spread you choose to smear on. Does butter contain more cholesterol than cream cheese? Which contains more calories, almond butter or peanut butter? To find out the answers and see the nutritional info for other bagel spreads, keep reading