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Thomas Smith
Thomas Smith

Low Salt Margarine

Why? For starters, it's a pretty big market. There are low-fat butters made from olive or canola oil. There are butter sprays and mists that promise to reduce your serving size without reducing flavor. Then there are margarine brands, plant butter, and low-calorie butter made with ingredients like buttermilk and yogurt.

low salt margarine

And before you turn up your nose at butter substitutes because of their bad rap, consider this: your classic trans-fat-laden margarine brands are a thing of the past. Now, healthy butter substitutes eschew partially hydrogenated oils for healthy fats. That's a really good thing because a 2015 review of studies published in the British Medical Journal found that trans fats were associated with an increase in coronary heart disease (CHD) and in the number of deaths caused by CHD.

The first step in healthy eating is having the right foods stocked in your kitchen. Because many foods are hidden sources of sugar and sodium, it is important to know what's really in your refrigerator. The two leading causes of kidney disease are diabetes and high blood pressure, but when these conditions are controlled, kidney disease can often be prevented or slowed down. Making healthy food choices and controlling sugar, fat, sodium and salt intake can make a big difference in managing the risk factors for kidney disease and protecting the kidneys. Keep these 5 foods out of your daily diet to keep your kidneys healthy:

All of the iodine in your body comes from your diet. Most of the iodine in your diet comes from iodized salt and other products made with added iodine. Only a few foods (such as seaweed, dairy, and some fish) naturally have iodine in them.

Yes. We recommend using only non-iodized salt and only in small amounts because it may still contain a small amount of iodine. If you need salt, choose kosher salt or Morton Plain Table Salt and use only small amounts.

Tub margarine can easily be substituted for butter at the table for spreading, and some people use it on the stovetop for cooking, though we typically favour using oil over margarine in cases like this. In baking, melted margarine could work in recipes that call for melted butter, but in recipes that call for softened butter, swapping in tub margarine may change the texture; for example, cakes will be less tender, and cookies will generally spread out more and be less crisp.

Stick margarine, also known as block or hard margarine, has the same texture as butter, and is therefore a better substitute for baking and cooking than tub margarine. However, stick margarines are generally high in trans fats, which have been shown to be bad for our heart. In our test kitchens, we develop and test our recipes using butter instead of margarine in cases where either one could conceivably work. Similarly, in cases where either oil or melted margarine could be used, we choose to use oil. Using margarine instead of butter in a recipe tested with butter may yield unexpected results.

Controlling salt intake is paramount for people following high blood pressure diet. The fix is simple. Go for fresh homemade food whenever possible and avoid processed food as much as possible. This includes food served at express food counters such as french-fries, pizzas and foot long sandwiches.

No bowl of popcorn, baked potato or pot of mashed potatoes is complete without creamy butter. Butter adds a burst of flavor to many different foods, but it's also high in fat and can contain a large amount of salt, too. You don't have to stop eating butter all together, but a few adjustments can make it a more nutritious addition to your diet.

One tablespoon of butter contains 101 milligrams of sodium. There are 2,235 milligrams of sodium in 1 teaspoon of salt, so a tablespoon of butter contains far less than a teaspoon of salt. Your upper limit of sodium intake shouldn't surpass 2,300 milligrams per day, and 1 tablespoon of butter is about 4 percent of that limit. The American Heart Association recommends an upper limit of 1,500 milligrams daily, and a tablespoon of butter is about 7 percent of that limit.

Most Americans eat much more salt than they actually need to keep their muscles and nerves working properly. In fact, many Americans consume so much salt that they are at an increased risk for chronic health problems such as heart disease and kidney disease. Too much salt also causes high blood pressure, which can raise the risk of having a heart attack or stroke. The Linus Pauling Institute reports that restricting your intake of salt can lower your risk of coronary heart disease, as well as kidney and blood vessel damage.

The occasional serving of butter can have a place in your diet, but you'll improve the nutritional value by choosing unsalted butter. A tablespoon of unsalted butter contains just 2 milligrams of sodium. Reduce your serving size to 1 teaspoon of unsalted butter and you'll consume less saturated fat, too. One teaspoon of unsalted butter has 3.8 grams of fat, of which 2.4 grams are saturated. Reduced-fat butter is another option, and many supermarkets stock these lower-fat versions.

"Our health would be better if we only had a 'little' bit ofbutter on our bread" says Katharine Jenner, Campaign Director ofCASH. "Our love affair with butter is bad for our hearts, and notjust because it is full of fat; we often spread it on toast, use itin baking or add it to our cooking without thinking how much saltit contains.

"Just one slice of buttered toast can contain more salt than apacket of crisps [5], so it's worth looking at the label andchoosing a lower salt or unsalted spread, or just use a little lessnext time you reach for the butter knife!"

"As butter, margarine and other spreads are a hidden source ofsalt in our diets it is vital that the Department of Health ensuresthat manufacturers reduce the salt in these products immediately"says Professor Graham MacGregor, Professor of CardiovascularMedicine at the Wolfson Institute.

The LSML or Low Salt meal is suited for people with high blood pressure, heart disease, fluid retention or kidney problems. No salt will be used during the preparation of food, and airlines try to avoid using food that contains added salt.

Meals will not contain: MSG or glutamates, shellfish, salt-cured meats or fish, gravies, canned vegetables, fish, pickles, salty cheese, sauces, dressings, baking powder and baking soda are used in minimal amounts.

Answer provided by Terese Scollard, M.B.A., R.D., L.D., regional clinical nutrition manager for Providence Nutrition Services:Butter contains a lot of artery-clogging saturated fat, and margarine contains an unhealthy combination of saturated and trans fats, so the healthiest choice is to skip both of them and use liquid oils, such as olive, canola and safflower oil, instead.

Margarine comes in stick, tub and liquid forms now, and not all of them are created equal. Some stick margarines may be no better than butter in terms of their health effects. The best choices are soft or liquid margarines that have no (or very little) trans fat and less than 3 grams of saturated fat per serving.

Pros: Soft tub and liquid margarines contain less trans fat than harder stick margarines. They also are lower in saturated fat and calories than stick margarine or butter. And like other margarines, they are cholesterol free. Newer options are available that are trans-fat free, and some brands are now enriched with plant sterols, which block the absorption of cholesterol and can help lower LDL cholesterol.

Bottom line: Tub and liquid margarines are a healthier choice than butter or stick margarine. Read labels carefully to look for the healthiest choices. If you are trying to minimize trans fat in your diet, check the ingredients list as well as the Nutrition Facts label. If partially hydrogenated oil is listed, it contains trans fat.

When you switched from butter to margarine the first time around, you probably tasted several brands before you found one you liked. Now that you are considering switching again, try another taste test.

Margarine (/ˈmɑːrdʒəriːn/, also UK: /ˈmɑːrɡə-, ˌmɑːrɡəˈriːn, ˌmɑːrdʒə-/, US: /ˈmɑːrdʒərɪn/ (listen))[1] is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named oleomargarine from Latin for oleum (olive oil) and Greek margarite ("pearl", indicating luster). The name was later shortened to margarine.[2]

Margarine consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable solid form.[3] While butter is made by concentrating the butterfat of milk through agitation, modern margarine is made through a more intensive processing of refined vegetable oil and water.

Per federal regulation, margarine must have a minimum fat content of 80 percent (with a maximum of 16% water) to be labeled as such in the United States,[4] although the term is used informally to describe vegetable-oil-based spreads with lower fat content.[4][5] In Britain, Australia and New Zealand, it can be referred to colloquially as marge.[6]

Margarine was created by Hippolyte Mège-Mouriès in 1869 in response to a challenge by Emperor Napoleon III to create a butter substitute from beef tallow for the armed forces and lower classes.[2][10] Mège-Mouriès patented the product, which he named oleomargarine, and expanded his initial manufacturing operation from France, but had little commercial success. In 1871, he sold the patent to the Dutch company Jurgens, now part of Unilever.[2][11] In the same year a German pharmacist, Benedict Klein from Cologne, founded the first margarine factory in Germany, producing the brands Overstolz and Botteram.[12]

The principal raw material in the original formulation of margarine was beef fat.[2] In 1871, Henry W. Bradley of Binghamton, New York, received U.S. Patent 110,626 for a process of creating margarine that combined vegetable oils (primarily cottonseed oil) with animal fats.[13][14] By the late 19th century, some 37 companies were manufacturing margarine in opposition to the butter industry, which protested and lobbied for government intervention, eventually leading to the 1886 Margarine Act imposing punitive fees against margarine manufacturers.[2]

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