Posted by: Miki | 2009/07/13


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!


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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

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