I have been pretty much caught up with my new obsession: baking. Thus, I can’t even find the time to search for Ferrari parts. No, I don’t drive a Ferrari, but I just wanted to learn more about Ferraris.
Going back to my baking obsession, I have this nagging thought about margarine versus butter. As we all know, for years we were indoctrinated that margarine was better because of the saturated fat in butter which is bad for the heart. Later, it was found out that the trans fat that is borne out when liquid vegetable oils are solidified to create margarine, is even a bigger NO-NO and worse than saturated fat. Now, is butter better then? Experts say, it’s not unless it’s ingested occasionally. So, how about my baking obsession? Does this mean I’m getting us into a mess? That means, I should embark into baking with the end in mind on baking only once in a while.
So, what is the healthiest option? Margarine bearing the label trans fat free or zero trans fat. They say this softer version of the old stick margarine tastes and acts just the same. To me, they don’t, butter is still KING. Then how about my baking? Will I use butter or margarine? I got tons of butter in my fridge now. I got them from Costco. They have to be used up. Thus, for now, butter is it… healthy or not.