Some butters even have artificial color added if they are too light in color. The law requires the addition of vitamins A and D because they are fat-soluble and are not as readily available in foods as many other vitamins. If you must use butter, try one of the new butter products that is butter and a vegetable-oil or canola-oil blend.
You will get less saturated fat from the butter, but still get the taste of butter. Also, soft margarine cannot be used in baking or for frying. So try using fruit purees in baking to decrease the amount of fat in baked goods.
Use vegetable oil sprays to coat pans for "pan-frying" foods. Note to readers: if you purchase something through one of our affiliate links we may earn a commission. All rights reserved About Us. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Advance Local.
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Subscribe today. Recycling is so big now, so why not recycle grease? A-Many companies do recycle grease. Fast-food chains and manufacturers routinely sell used fat for agricultural purposes.
A small amount of fat is mixed into feed for cattle and hogs. At home, grease can be recycled, too, although it runs counter to current health trends. Rendered chicken, bacon, goose and duck fat are especially prized for the flavor they lend to preparations. Strain the fat and store it, covered, in the refrigerator for several months. Fat that has been used for deep-fat frying breaks down rather quickly, due to the high cooking temperature.
One to two uses is usually all the is recommended. Q-Sometime ago, the Food Guide told how to cook wheat berries-how long to soak them, length of cooking, etc.
Now that I have finally located wheat berries, I can't find the instructions. A-Wheat berries-the part of the wheat plant ground into flour-are used in Middle Eastern and Italian cooking, and, of course, for bread baking. Presoaking and cooking are essential unless they are to be ground. Cons: Cream — also known as milk fat — contains both saturated fat and cholesterol, the two dietary ingredients that raise blood cholesterol and increase the risk of heart and vascular diseases. One tablespoon of butter also contains a whopping calories.
Bottom line: Save butter for special recipes and occasions, and even then, use it sparingly. Pros: Margarine is much lower in saturated fat than butter, and it is made from vegetable oils, so it contains no cholesterol. Cons: Although it is lower in saturated fat, stick margarine still contains about the same amount of total fat and calories as butter.
In addition, the vegetable oil in many margarines goes through a process called hydrogenation or partial hydrogenation , which adds hydrogen to the oil to solidify it into a stick or spread.
This process creates trans fat, which is even worse for you than saturated fat. Trans fat raises LDL bad cholesterol significantly — much more than saturated fat does. It also lowers HDL cholesterol, the good cholesterol that helps prevent LDL cholesterol from building up in your arteries.
The harder the margarine, the more trans fat it contains. Margarine also contains high levels of omega-6 fatty acids, nutrients that are essential in a balanced diet, but that may cause problems in high quantities when they are not balanced with omega 3 fatty acids. While the ideal balance of omega 6 to omega 3 fatty acids ranges from to , Americans today consume a ratio that is closer to to The sharp increase in omega 6 fatty acids in the last century is due mainly to our increased consumption of processed oils and the snacks, baked goods and packaged foods that contain them.
Several studies suggest a link between our increasing consumption of omega-6 fatty acids and the steep rise in rates of heart disease, type 2 diabetes, depression and other diseases in the U. Pros: Soft tub and liquid margarines contain less trans fat than harder stick margarines.
They also are lower in saturated fat and calories than stick margarine or butter. And like other margarines, they are cholesterol free.
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