Nutritionist by trade. Foodie at heart.
For as long as I’ve been a dietitian, this debate is still going on. There always seems to be a different spin each time. Butter is saturated but margarine isn’t. Butter is ‘natural’ but margarine is manufactured. And don’t get me started on the whole hydrogenated vs. non-hydrogenated issue. Serious bakers and chefs swear byContinue reading “Butter versus margarine – which one is better?”
My coworker and I decided to embark on quite an ambitious project – we had obtained all nine different varieties of Becel margarine and in addition to taste testing them all, we decided to take it one step further and see how they performed in baking.We used a standard chocolate chip cookie recipe and substitutedContinue reading “Battle of the Becels Part 2: Do some perform better in baking than others?”
My coworkers and I were so shocked with the results of the butter vs. margarine taste test that we decided to take the margarine taste test to a whole other level. Seeing that margarine can taste and perform very similar to butter, we wanted to try the different types of Becel margarine (there are 9Continue reading “Battle of the Becels: Can you taste the difference?”
This is a relatively new product out in the margarine market – Becel pro-activ. It’s a calorie-reduced margarine with plant sterols. So for people who are really health conscious, why not take the margarine instead of butter replacement one step further to calorie-reduced margarine with added plant sterols? The big question, however, is how doesContinue reading “Calorie-reduced margarines with plants sterols: Do they taste any good?”