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Segment from Hak5 2x01 - In this segment Wess and Darren show... Now that's been reversed. U. S. Department of Agriculture statistics cited by Ehrhart show that in 1987, Americans averaged 10.5 pounds of margarine and 4.6 pounds of butter. And despite the nearly $14 million a year spent by the Dairy Board to convince people to stick with butter, Chuck Timpko, the board's manager of consumer research, notes that in 1988 in home consumer use of butter dropped another 6 percent. The reason: Besides being about half the cost, margarine is viewed as being "healthier." A tablespoon of butter has about 100 calories, I I grams of fat (about 7 grams saturated and 4 unsaturated), and 30 milligrams of cholesterol. Margarine, manufactured from vegetable oils and artificially flavored and colored to look like butter, has no cholesterol and is low in saturated fats. (Of the 1 I grams of fat in a tablespoon of margarine, usually 2 or 3 are saturated fat.) But it's not a hands down victory for margarine. "Margarine has no nutritional value all you get is fat," says Robin Bagby, M.Ed., R.D., of the Penn State Nutrition Center. "The big misconception is that margarine has fewer calories. So people use it liberally. For people on a diet, you have to watch your total fat intake." For those who believe margarine is just a manufactured collection of undesirable artery clogging components, Michael Green, Ph.D., associate professor of nutrition science at the Pennsylvania State University, says that no study has conclusively linked any of margarine's fatty acids to negative outcomes. But he notes that "this concern has obviously led to the big increase in blends a combination of butter and margarine.
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