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Paul1977: Yeah, Semi-Soft is still hard as a rock. ButterSoft much better. This why I just don't understand still producing it.
Geektastic:robjg63:Geektastic:lchiu7:scuwp: Go Olivio. Last supposedly Anchor spreadable butter we brought, wasn't
That's what we use since I tried to go vegan for a while. For most purposes it's just as good as butter and it spreads easily.
For baking I think my wife uses butter but for spreads, sauces etc. Olivio is fine.
Olivio is fine if you like the taste of olive oil..!
I would suggest you have never eaten an olive or tried actual olive oil.
In which case you would be oh so very wrong.
For a start I own an olive grove with 1200 trees on it...!
mattwnz:Geektastic:robjg63:Geektastic:lchiu7:scuwp: Go Olivio. Last supposedly Anchor spreadable butter we brought, wasn't
That's what we use since I tried to go vegan for a while. For most purposes it's just as good as butter and it spreads easily.
For baking I think my wife uses butter but for spreads, sauces etc. Olivio is fine.
Olivio is fine if you like the taste of olive oil..!
I would suggest you have never eaten an olive or tried actual olive oil.
In which case you would be oh so very wrong.
For a start I own an olive grove with 1200 trees on it...!
How did your trees perform this year? I have a family member who has a grove in the wairarapa and their trees produced very few olives this year, and seems to be problem around NZ.
scuwp: Go Olivio. Last supposedly Anchor spreadable butter we brought, wasn't
Kiwifruta:
Curious as to why you recommend Olivio. Olive oil is very healthy but hydrogenated (the process to make liquid oil in to a solid substance) oil is terrible for the body. http://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/in-depth/trans-fat/art-20046114
DrCheese:Kiwifruta:
Curious as to why you recommend Olivio. Olive oil is very healthy but hydrogenated (the process to make liquid oil in to a solid substance) oil is terrible for the body. http://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/in-depth/trans-fat/art-20046114
The amount of trans fatty acids in modern margarine is about 60 mg per serving. Anything over 500 mg per serving is not good, so this is around eight times lower. Older margarines were made by the hydrogenation process that created trans fatty acids. This is no longer the case in NZ or Australia, but I suspect it might be in the US. You can safely eat NZ margarine. My preference is butter, for the taste and several other health-related reasons.
I attended a very entertaining talk on plant-based oils at the NZ Institute of Food Science and Technology conference earlier this month, and the speaker told us how NZ manufacturers used to try to get the highest possible amount of trans fatty acids in margarine back in the 1970s. Thankfully this is no longer the case.
DrCheese (and other dairy products)
Kiwifruta:scuwp: Go Olivio. Last supposedly Anchor spreadable butter we brought, wasn't
Curious as to why you recommend Olivio. Olive oil is very healthy but hydrogenated (the process to make liquid oil in to a solid substance) oil is terrible for the body. http://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/in-depth/trans-fat/art-20046114
Fred99: AFAIK, the only evidence for health benefit of CLA is from some studies in diabetic rats. I call that as zero WRT human diet and disease - a starting point, perhaps.
DrCheese:Fred99: AFAIK, the only evidence for health benefit of CLA is from some studies in diabetic rats. I call that as zero WRT human diet and disease - a starting point, perhaps.
Really? I just did a quick search on "CLA human health trials" in a scientific database of research papers and came up with 72 hits. Where did you get your information from?
DrCheese.
timmmay: Kiwirfruta, your links aren't quite right - when you click them most take you to the same page. Copy and paste of your links works, it's just a formatting issue.
Fred99: I'm reasonably confident that partial hydrogenation wasn't ever used for production of retail margarine in NZ - even in the '70s. For shortening / bakery ingredients - quite possible I expect.
AFAIK, the only evidence for health benefit of CLA is from some studies in diabetic rats. I call that as zero WRT human diet and disease - a starting point, perhaps.
No - I don't work in the dairy industry - just passing interest / curiosity, background in industrial chemistry.
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