More good news on ways to protect your heart!
From Personal Liberty.com...
Cognitive decline is a problem that affects millions of people across the country each year. The financial and emotional toll that it takes on families and individuals is difficult to measure.
However, a new study from researchers at the Agricultural Research Service division of the U.S. Department of Agriculture recently found that the antioxidants in berries may be an effective way to support brain health as individuals age.
Berries — in particular strawberries, blueberries and raspberries — have long been known to be a rich source of antioxidants. Scientists believed that these nutrients could play an important role in brain health. However, specific, conclusive evidence had eluded researchers; until now.
The findings of the study show that antioxidants boost a process that sweeps the brain of proteins that are left over following normal brain activity. These proteins are thought to contribute to cognitive decline when they build up, becoming toxic.
"The good news is that natural compounds called polyphenolics found in fruits, vegetables and nuts have an antioxidant and anti-inflammatory effect that may [support brain health]," said Shibu Poulose, who led the study.
Wednesday, September 01, 2010
Monday, August 23, 2010
Black Bean Corn Salsa
I think my stomach is subconsciously aware that summer is coming to an end and because of this, I have been craving fresh fruits and veggies more in the past week than I did all summer. You just can't beat sweet corn on the cob, juicy watermelon and tart grapes on a hot day.
We went out on Lake Austin over the weekend and I brought the corn-black salsa below and it was a huge hit. The recipe calls it a salad and I guess you could eat it plan but it's much better with baked tortilla chips.
It's refreshing and low fat but has lots of tummy-filling fiber from the beans. I added some fresh jalapenos but of course you don't have to. I also omitted the avocado because I made it a day before to let all the ingredients combine and I didn't want brown avocado.
I know this recipe has nothing to do with margarine but it has a lot to do with being heart healthy so I decided to post it anyways!
Black Bean and Corn Salad
Ingredients
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)
Directions
1.Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
2.In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
We went out on Lake Austin over the weekend and I brought the corn-black salsa below and it was a huge hit. The recipe calls it a salad and I guess you could eat it plan but it's much better with baked tortilla chips.
It's refreshing and low fat but has lots of tummy-filling fiber from the beans. I added some fresh jalapenos but of course you don't have to. I also omitted the avocado because I made it a day before to let all the ingredients combine and I didn't want brown avocado.
I know this recipe has nothing to do with margarine but it has a lot to do with being heart healthy so I decided to post it anyways!
Black Bean and Corn Salad
Ingredients
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)
Directions
1.Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
2.In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Tuesday, August 17, 2010
Taking Advantage of Your Local Farmers Market
I'm loving this article!
Times changed, and we moved off the farm and away from big gardens.
Now times are changing back — sort of.
We’re no longer on the farm, but the farm seems quite willing to come to us.
The United States Department of Agriculture shows that the number of farmers markets nationwide has increased from 1,755 in 1994 to 6,132 in 2010 — a more than threefold increase.
So what to do with all that bounty? Try creating a meal prepared almost entirely with meat, produce, pasta and other items found at local markets.
It helps to have a plan, but the key to success is staying flexible. Go with the flow of what is available. Be willing to throw out some recipes in favor of others when the right ingredients suddenly become available.
And then there are those things that defy a recipe. They are just thrown together based on what the cook has on hand. Potatoes, green beans, onions, sweet corn and curry powder were combined in a slow cooker with some margarine and a little honey for sweetness.
Fresh Okra With Peanuts/Pecans
Adapted from “Betty Crocker’s Indian Home Cooking”
Makes 4 to 6 servings
1 tablespoon vegetable oil
1 teaspoon cumin seed
1 pound fresh okra, stem ends removed
¼ cup peanuts or pecans, ground or coarsely chopped
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon ground red cayenne pepper
¼ teaspoon ground turmeric
¼ cup fresh cilantro
Heat oil in wok or large pan over medium heat. Add cumin seed and allow it to sizzle for 10 to 15 seconds. Add remaining ingredients and stir-fry 2 to 3 minutes. Reduce heat and simmer 15 to 20 minutes, stirring occasionally until okra is tender.
Chicken/Turkey Basil
Adapted from Thaitable.com
Makes 4 to 6 servings
1 tablespoon minced garlic
4 to 7 Thai chile peppers (or substitute serrano peppers)
1 to 2 bunches of Thai basil
2 tablespoons vegetable oil
½ pound ground chicken (or substitute ground turkey, whichever is available at the farmers market)
1 tablespoon sugar
3 tablespoons fish sauce
Mince garlic and peppers together. Clean and pick Thai basil leaves from the stem. It may look like a lot of leaves, but they will cook down.
Fry the garlic and peppers in oil over high heat. When garlic starts to turn brown, add the ground turkey. Stir constantly. Keep stirring until all the juice is gone. Add sugar and fish sauce. Then add Thai basil. Turn over a few times to mix the leaves with the meat and then remove from heat.
Serve with or without rice.
Blackberry Cobbler
Adapted from allrecipes.com
Makes 4 to 6 servings
1 cup all-purpose flour
1½ cups white sugar, divided
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons cold margarine
¼ cup boiling water
2 tablespoons cornstarch
¼ cup cold water
1 tablespoon lemon juice
4 cups fresh blackberries
Preheat oven to 400 degrees.
In a mixing bowl, combine flour, ½ cup sugar, baking powder and salt. Cut in margarine until the mixture resembles coarse crumbs. Stir in ¼ cup of boiling water until the mixture is evenly moist.
In a separate bowl, dissolve cornstarch in ¼ cup cold water. Mix in remaining 1 cup of sugar, lemon juice and blackberries. Transfer to skillet and bring to a boil, stirring frequently.
The recipe calls for completion in the skillet. However, I transferred the berry mixture to a greased baking dish and dropped spoonfuls of dough onto the mixture.
Bake 25 minutes until dough is golden brown.
Times changed, and we moved off the farm and away from big gardens.
Now times are changing back — sort of.
We’re no longer on the farm, but the farm seems quite willing to come to us.
The United States Department of Agriculture shows that the number of farmers markets nationwide has increased from 1,755 in 1994 to 6,132 in 2010 — a more than threefold increase.
So what to do with all that bounty? Try creating a meal prepared almost entirely with meat, produce, pasta and other items found at local markets.
It helps to have a plan, but the key to success is staying flexible. Go with the flow of what is available. Be willing to throw out some recipes in favor of others when the right ingredients suddenly become available.
And then there are those things that defy a recipe. They are just thrown together based on what the cook has on hand. Potatoes, green beans, onions, sweet corn and curry powder were combined in a slow cooker with some margarine and a little honey for sweetness.
Fresh Okra With Peanuts/Pecans
Adapted from “Betty Crocker’s Indian Home Cooking”
Makes 4 to 6 servings
1 tablespoon vegetable oil
1 teaspoon cumin seed
1 pound fresh okra, stem ends removed
¼ cup peanuts or pecans, ground or coarsely chopped
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon ground red cayenne pepper
¼ teaspoon ground turmeric
¼ cup fresh cilantro
Heat oil in wok or large pan over medium heat. Add cumin seed and allow it to sizzle for 10 to 15 seconds. Add remaining ingredients and stir-fry 2 to 3 minutes. Reduce heat and simmer 15 to 20 minutes, stirring occasionally until okra is tender.
Chicken/Turkey Basil
Adapted from Thaitable.com
Makes 4 to 6 servings
1 tablespoon minced garlic
4 to 7 Thai chile peppers (or substitute serrano peppers)
1 to 2 bunches of Thai basil
2 tablespoons vegetable oil
½ pound ground chicken (or substitute ground turkey, whichever is available at the farmers market)
1 tablespoon sugar
3 tablespoons fish sauce
Mince garlic and peppers together. Clean and pick Thai basil leaves from the stem. It may look like a lot of leaves, but they will cook down.
Fry the garlic and peppers in oil over high heat. When garlic starts to turn brown, add the ground turkey. Stir constantly. Keep stirring until all the juice is gone. Add sugar and fish sauce. Then add Thai basil. Turn over a few times to mix the leaves with the meat and then remove from heat.
Serve with or without rice.
Blackberry Cobbler
Adapted from allrecipes.com
Makes 4 to 6 servings
1 cup all-purpose flour
1½ cups white sugar, divided
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons cold margarine
¼ cup boiling water
2 tablespoons cornstarch
¼ cup cold water
1 tablespoon lemon juice
4 cups fresh blackberries
Preheat oven to 400 degrees.
In a mixing bowl, combine flour, ½ cup sugar, baking powder and salt. Cut in margarine until the mixture resembles coarse crumbs. Stir in ¼ cup of boiling water until the mixture is evenly moist.
In a separate bowl, dissolve cornstarch in ¼ cup cold water. Mix in remaining 1 cup of sugar, lemon juice and blackberries. Transfer to skillet and bring to a boil, stirring frequently.
The recipe calls for completion in the skillet. However, I transferred the berry mixture to a greased baking dish and dropped spoonfuls of dough onto the mixture.
Bake 25 minutes until dough is golden brown.
Wednesday, August 11, 2010
Happy National S'mores day!
From IslandPacket.com...
Sometimes a few simple ingredients combine to make something amazing -- something that makes us feel warm and fuzzy inside, something that reminds us of childhood summers, something that makes us smile and ask for, well, "some more" of that good stuff. It's no surprise, then, that the humble-but-mighty s'more has its own day.
Tuesday marked National S'mores Day, but we think the classic treat deserves a week's worth of celebration. Afterall, the s'more -- which, for those who are truly deprived, consists of a roasted marshmallow sandwiched between two graham crackers and chocolate -- has been around for a while, though no one knows who concocted the first gooey goody (a genius, to be sure). The first s'mores recipe popped up in the 1927 Girl Scout Handbook.
So grab a roasting fork, wire hanger, tree branch -- whatever -- and enjoy our homage to America's favorite fireside treat. Not planning to fire up the grill or go camping? We've included ways to enjoy s'mores sans fire, too.
• The must-eat munchie: Roasting marshmallows around a fire to use for s'mores is among the most popular "good, clean, wholesome family fun" activities enjoyed at Hunting Island State Park, said Paula Berube, retail manager of Hunting Island State Park Camp Store.
Each week between March and September, Berube, who orders the store's merchandise, said it's a challenge to keep s'mores staples in stock. On any given week, the store sells about 100 plain Hershey bars, 50 bags of marshmallows and 20 boxes of graham crackers, she said.
If the store's out of plain chocolate bars, Berube and other store staffers suggest that their customers branch out. Hershey's Dark Chocolate Bars, Hershey's Cookies and Creme Bars, Snickers, Andes mints and Dove Dark Chocolate Bars are tasty substitutes.
"I've also tried to get the different flavored marshmallows -- strawberry and chocolate as well as the jumbo-sized marshmallows," said Berube, who prefers her s'mores "a little charred around the edges."
• A new take on an old favorite: Regular s'mores are fun enough, but try this different take on the campfire classic, courtesy of Oldfield naturalist Marvin Bouknight. This recipe requires a sandwich cooker, which can be found in the camping sections of most big-box retailers. Mix together graham cracker crumbs and margarine until the crumbs hold together. Press the mixture onto each side of the sandwich cooker to form a crust. Fill one side with chips and marshmallows. Cook over hot coals for 10-15 minutes, turning frequently to avoid burning.
• Thinking outside the graham cracker box: Want to take s'mores to the next level? Check out "S'mores: Gourmet Treats for Every Occasion" by Lisa Adams, a writer and camping enthusiast with a sweet tooth. The book is filled with inventive tips for roasting marshmallows and melting chocolate over a campfire, barbecue or gas stovetop. There are more than 60 recipes in her book, each one a variation on the s'mores theme. Some include fresh fruit, others show off warm caramel. Some have almonds, others peanut butter. The book is $16.95 and available at amazon.com and bookstores.
• Kellogg's Pop-Tarts Frosted S'mores toaster pastries: Part of the fun of eating s'mores is making them -- building a fire, toasting the marshmallows, smearing your face with sticky sweetness. Unfortunately you'll get none of that experience using your toaster. But what you sacrifice in authenticity, you make up for in convenience. Cleanup here requires only a napkin, whereas at the campsite you might need a canteen's worth of water to wash off that marshmallow mess. And though making these Pop-Tarts might be pretty joyless, at least that signature s'mores flavor is there.
• Order up: S'mores aren't just relegated to the campfire anymore. Restaurants have been taking their own twists on the dessert, ranging from s'mores sundaes to s'mores fondue. Locally, Frankie Bones on Hilton Head Island features the gooey treat with a do-it-yourself component. Those who order the dessert are given the traditional ingredients, skewers and a miniature grill for roasting the marshmallows.
S'mores Brownies
1 box (1 pound 2.4 ounces) brownie mix
Water, vegetable oil and egg called for on brownie mix box
2 cups miniature marshmallows
4 graham crackers, broken into small pieces
2 milk chocolate candy bars (1.55 ounces each), cut into 1-inch squares
Heat oven to 350 degrees (325 degrees for dark or nonstick pan).
Make brownies as directed. After removing pan from oven, set oven to broil.
Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully -- marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, first allow the brownies to sit for 30 minutes. Cut into 4-by-4-inch rows.
Recipe from www.BettyCrocker.com
Sometimes a few simple ingredients combine to make something amazing -- something that makes us feel warm and fuzzy inside, something that reminds us of childhood summers, something that makes us smile and ask for, well, "some more" of that good stuff. It's no surprise, then, that the humble-but-mighty s'more has its own day.
Tuesday marked National S'mores Day, but we think the classic treat deserves a week's worth of celebration. Afterall, the s'more -- which, for those who are truly deprived, consists of a roasted marshmallow sandwiched between two graham crackers and chocolate -- has been around for a while, though no one knows who concocted the first gooey goody (a genius, to be sure). The first s'mores recipe popped up in the 1927 Girl Scout Handbook.
So grab a roasting fork, wire hanger, tree branch -- whatever -- and enjoy our homage to America's favorite fireside treat. Not planning to fire up the grill or go camping? We've included ways to enjoy s'mores sans fire, too.
• The must-eat munchie: Roasting marshmallows around a fire to use for s'mores is among the most popular "good, clean, wholesome family fun" activities enjoyed at Hunting Island State Park, said Paula Berube, retail manager of Hunting Island State Park Camp Store.
Each week between March and September, Berube, who orders the store's merchandise, said it's a challenge to keep s'mores staples in stock. On any given week, the store sells about 100 plain Hershey bars, 50 bags of marshmallows and 20 boxes of graham crackers, she said.
If the store's out of plain chocolate bars, Berube and other store staffers suggest that their customers branch out. Hershey's Dark Chocolate Bars, Hershey's Cookies and Creme Bars, Snickers, Andes mints and Dove Dark Chocolate Bars are tasty substitutes.
"I've also tried to get the different flavored marshmallows -- strawberry and chocolate as well as the jumbo-sized marshmallows," said Berube, who prefers her s'mores "a little charred around the edges."
• A new take on an old favorite: Regular s'mores are fun enough, but try this different take on the campfire classic, courtesy of Oldfield naturalist Marvin Bouknight. This recipe requires a sandwich cooker, which can be found in the camping sections of most big-box retailers. Mix together graham cracker crumbs and margarine until the crumbs hold together. Press the mixture onto each side of the sandwich cooker to form a crust. Fill one side with chips and marshmallows. Cook over hot coals for 10-15 minutes, turning frequently to avoid burning.
• Thinking outside the graham cracker box: Want to take s'mores to the next level? Check out "S'mores: Gourmet Treats for Every Occasion" by Lisa Adams, a writer and camping enthusiast with a sweet tooth. The book is filled with inventive tips for roasting marshmallows and melting chocolate over a campfire, barbecue or gas stovetop. There are more than 60 recipes in her book, each one a variation on the s'mores theme. Some include fresh fruit, others show off warm caramel. Some have almonds, others peanut butter. The book is $16.95 and available at amazon.com and bookstores.
• Kellogg's Pop-Tarts Frosted S'mores toaster pastries: Part of the fun of eating s'mores is making them -- building a fire, toasting the marshmallows, smearing your face with sticky sweetness. Unfortunately you'll get none of that experience using your toaster. But what you sacrifice in authenticity, you make up for in convenience. Cleanup here requires only a napkin, whereas at the campsite you might need a canteen's worth of water to wash off that marshmallow mess. And though making these Pop-Tarts might be pretty joyless, at least that signature s'mores flavor is there.
• Order up: S'mores aren't just relegated to the campfire anymore. Restaurants have been taking their own twists on the dessert, ranging from s'mores sundaes to s'mores fondue. Locally, Frankie Bones on Hilton Head Island features the gooey treat with a do-it-yourself component. Those who order the dessert are given the traditional ingredients, skewers and a miniature grill for roasting the marshmallows.
S'mores Brownies
1 box (1 pound 2.4 ounces) brownie mix
Water, vegetable oil and egg called for on brownie mix box
2 cups miniature marshmallows
4 graham crackers, broken into small pieces
2 milk chocolate candy bars (1.55 ounces each), cut into 1-inch squares
Heat oven to 350 degrees (325 degrees for dark or nonstick pan).
Make brownies as directed. After removing pan from oven, set oven to broil.
Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully -- marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, first allow the brownies to sit for 30 minutes. Cut into 4-by-4-inch rows.
Recipe from www.BettyCrocker.com
Thursday, August 05, 2010
Stress eating
My fiance and I are preparing for a somewhat unexpected, slighlt rushed move to the great city of Austin. With the pressure of my job ramping up, planning a wedding and this move, I can admit I've been more than a little stressed.
When Emma is stressed, Emma eats...and eats...and eats. I can't stop eating people! Foods I normally wouldn't give a second look have suddenly become as enticing as chocolate to me. What gives?
Do you stress eat? If not, how do you deal with stress?
When Emma is stressed, Emma eats...and eats...and eats. I can't stop eating people! Foods I normally wouldn't give a second look have suddenly become as enticing as chocolate to me. What gives?
Do you stress eat? If not, how do you deal with stress?
Wednesday, July 28, 2010
Yummy Lasagna
This lasagna recipe is really good and I know it's tough to think about being in a hot kitchen right now but I was craving something a little more indulgent than my typical summer fare and this really did the trick!
Ingredients
Noodles and Cheese:
1 pound lasagna noodles
16 ounces Parmesan cheese
16 ounces grated mozzarella cheese
16 ounce cottage cheese
Meat Sauce:
1 pound ground beef
1 onion, chopped
1 garlic clove, crushed
1/2 pound mild sausage
1 (28-ounce) can crushed tomatoes
1 (12-ounce) can tomato paste
1 teaspoon oregano
1 teaspoon basil
2 teaspoons salt
Black pepper
1/2 teaspoon fennel seed
1/4 cup chopped parsley
Cream Sauce:
1/4 cup margarine
1/4 cup all-purpose flour
2 cups milk
Instructions
1. Cook lasagna noodles according to package directions. Drain, rinse with hot water. Drain again.
2. To prepare the meat sauce, brown ground beef in a skillet. Add onion and garlic. Drain grease and add sausage, tomatoes and tomato paste. Stir in oregano, basil, salt, pepper, fennel seed and parsley. Simmer, covered, 30 minutes. Uncover and simmer 30 minutes more, stirring occasionally.
3. To prepare the cream sauce, melt margarine over medium heat. Stir in flour. Cook 1 minute. Add milk and cook, stirring constantly, until smooth and thick.
4. Preheat oven to 375F. To assemble the lasagna, pour 1/3 of meat sauce in bottom of a 15-by-12-inch pan. Lay 6 or 7 noodles over sauce. Pour 1/2 the remaining meat sauce over noodles. Sprinkle with 1/2 the Parmesan cheese. Add another layer of noddles. Sprinkle on mozzarella. Pour hot cream sauce on top. Layer with remaining noodles, cottage cheese, remaining meat sauce and remaining Parmesan cheese.
5. Bake until cheese melts, about 30 minutes.
Serves 12.
Ingredients
Noodles and Cheese:
1 pound lasagna noodles
16 ounces Parmesan cheese
16 ounces grated mozzarella cheese
16 ounce cottage cheese
Meat Sauce:
1 pound ground beef
1 onion, chopped
1 garlic clove, crushed
1/2 pound mild sausage
1 (28-ounce) can crushed tomatoes
1 (12-ounce) can tomato paste
1 teaspoon oregano
1 teaspoon basil
2 teaspoons salt
Black pepper
1/2 teaspoon fennel seed
1/4 cup chopped parsley
Cream Sauce:
1/4 cup margarine
1/4 cup all-purpose flour
2 cups milk
Instructions
1. Cook lasagna noodles according to package directions. Drain, rinse with hot water. Drain again.
2. To prepare the meat sauce, brown ground beef in a skillet. Add onion and garlic. Drain grease and add sausage, tomatoes and tomato paste. Stir in oregano, basil, salt, pepper, fennel seed and parsley. Simmer, covered, 30 minutes. Uncover and simmer 30 minutes more, stirring occasionally.
3. To prepare the cream sauce, melt margarine over medium heat. Stir in flour. Cook 1 minute. Add milk and cook, stirring constantly, until smooth and thick.
4. Preheat oven to 375F. To assemble the lasagna, pour 1/3 of meat sauce in bottom of a 15-by-12-inch pan. Lay 6 or 7 noodles over sauce. Pour 1/2 the remaining meat sauce over noodles. Sprinkle with 1/2 the Parmesan cheese. Add another layer of noddles. Sprinkle on mozzarella. Pour hot cream sauce on top. Layer with remaining noodles, cottage cheese, remaining meat sauce and remaining Parmesan cheese.
5. Bake until cheese melts, about 30 minutes.
Serves 12.
Monday, July 26, 2010
Butter or Margarine? Experts Weigh In
From the Tehran Times...
Butter or margarine? For those who believe butter is healthier because it's “natural,” Congro has bad news. “It's made from animal fat, (so it) contains cholesterol and very high levels of saturated fat,” she says. Margarine is made from vegetable oils, and plant products contain no cholesterol. It's also higher in “good” fats than butter. But some kinds of margarine may be even worse than butter because of their content of trans fats, a particular heart risk. In general, the more solid the margarine, the higher the proportion of trans fat. Steer clear of stick margarine, advises Congro: “Go for the tubs of heart-healthy margarine made with omega-3 oil,”.
Butter or margarine? For those who believe butter is healthier because it's “natural,” Congro has bad news. “It's made from animal fat, (so it) contains cholesterol and very high levels of saturated fat,” she says. Margarine is made from vegetable oils, and plant products contain no cholesterol. It's also higher in “good” fats than butter. But some kinds of margarine may be even worse than butter because of their content of trans fats, a particular heart risk. In general, the more solid the margarine, the higher the proportion of trans fat. Steer clear of stick margarine, advises Congro: “Go for the tubs of heart-healthy margarine made with omega-3 oil,”.
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