Their uncertainty worries me.

In the United States, the color bans, drafted by the butter lobby, began in the dairy states of New York and New Jersey. In several states, the legislature enacted laws to force margarine manufacturers to add pink colorings to make the product look unpalatable, but the Supreme Court struck down New Hampshire’s law and overruled these measures. By the start of the 20th century eight out of ten Americans could not buy yellow margarine, and those that could had to pay a hefty tax on it. Bootleg colored margarine became common, and manufacturers began to supply food-coloring capsules so that the consumer could knead the yellow color into margarine before serving it.

Those darned butter lobby!

Bon appetit.

PS: you won’t find any cholesterol in the vegetable oil, just for a note

I’d be happy if one idiot read my post, assume margerine is the devil and butter is good, feeding them a 30% butter diet. Come on, survival of the fittest (or least idiotic anyway), Darwin was onto something

On the otherhand, if you mean hydrolyzed proteins i would check the ingrediants. Again, its not worth the switch, even with all the hoopla about MSG, not only is it not proven, even if it was it would still be better to have margerine.

Of course, the effects don’t last if you just slather on twice as much margerine. Cutting back is the best stratagy.

I’m a butter fan through and through surprisingly, but i’m afraid of one idiot reading your post, assuming margerine is the devil and butter is good, and feeding them a 30% butter diet.