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Question
Posted by: Miki | 2009-07-13

Butter/MArg

pls confirm which is the better of two butter or marg? also pls suggest a substitute for these in baking? if a recipe asks for spoon of butter/marg what can i use in its place if i am trying to avoid these 2 substances p.s. am restricted to a very low fat diet for health reasons!

Thanks

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Our expert says:
Expert ImageDietDoc

Dear Miki
Generally speaking 'soft' or 'tub' margarine which is rich in polyunsaturated or monounsaturated fatty acids is regarded as more beneficial to patients who have to restrict their intakes of saturated fat and cholesterol (butter). If you are on a very low-fat diet then baked products like cakes and pies and tarts are not really permitted. You may find that using recipes that include oil instead of margarine or butter (some scone or cake recipes use sunflower oil which is rich in polyunsaturated fatty acids), is a solution, but you would still not be able to eat large portions.
Best regards
DietDoc

The information provided does not constitute a diagnosis of your condition. You should consult a medical practitioner or other appropriate health care professional for a physical exmanication, diagnosis and formal advice. Health24 and the expert accept no responsibility or liability for any damage or personal harm you may suffer resulting from making use of this content.

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