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Margarine

In season all year

Food Description:

Margarine is made from heating a single oil, or blend of oils - including animal and vegetable fats - to create a soft spread substitute for butter. Most margarines are made with polyunsaturated oils and were for years thought to be beneficial for reducing cholesterol.
Research shows that the heating process, called hydrogenation, changes the structure of the fat, producing a trans fat which acts like saturated fats, increasing cholesterol and the risk of heart disease. Trans fats also cause the production of damaging free radicals in the body and should be avoided.
Butter is a better choice than margarine but, because it's high in saturated fat, should be consumed in moderation.

Note: although low in salicylates, margarine is likely to contain preservatives that may mimic salicylate reactions.

General Information:

Category: Oils and Fats
To Buy: Look out for table spreads that state "non hydrogenated, no trans fats" on the label.
To Store: Store in the fridge for up to three months.
Tips and Tricks: Most sandwich bars use cheap margarine to spread bread. Ask them to hold the butter or have avocado instead. It's much better for you.

Nutrition (1 Tablespoon):

Energy (kJ): 500
Protein (g): 0.1
Saturated Fat, g : 4.2
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Moderate
Carbohydrates, g: 0.1
Fat (g): 13.4
Monosaturated Fat , g: 6.2
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: Look out for Melrose Omegacare table spread - no hydrolysed or trans fats - it's great for baking.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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