I have read in several places lately that researchers have now concluded that the softer the margarine is, the better it is for you. None of the articles I've read have included the warning that the softer the margarine is, the more liquid it has in it. You cannot bake crispy cookies with soft margarine, and it may affect the quality of other baked goods by making them more squishy. So, while those soft spreads are fine to smear on your toast, keep stick butter around to bake with. About 10 years ago, I asked a doctor "butter or margarine?" and his response was that butter is better because it is an all-natural. If you have any sort of immune system ailment (lupus, CFS, fibromyalgia, etc.) or digestive problem, he felt that it was easier to digest the natural fats in butter, rather than the unnaturally long chemical strings in margarine. Of course, he recommended moderation whichever you choose -- except during Christmas baking season, a single stick of butter lasts me 3-4 weeks. _______________________________________________________________ Sponsored by Beakers Graphic Designs http://www.probe.net/~beakers/ecsp.htm The Xstitch Home page at http://www.probe.net/~beakers/xshome.htm Mary Joseph - XStitch List Moderator - [EMAIL PROTECTED] Monica Sudds - XStitch List Administrator - [EMAIL PROTECTED] =============================================================== To unsubscribe TO: [EMAIL PROTECTED] Message: unsubscribe XStitch
