One would assume the best tasting margarine or spread would be
subjective ? up to the individual. Just as some people do not care for
anchovies, some people do not care for the taste of certain
margarines! However, according to the following taste test, Smart
Balance Plus won! Smart Balance, as you will read below, has won the
American Tasting Institutes award for best taste, in its category,
three years in a row.
?The winner was Smart Balance Plus ($1.29). With the addition of a
fifth, guest judge, Dave Wirth, co-host of Life Around the Bay on
WTSP-Ch. 10, the spreads could receive a total of 100 points. Smart
Balance garnered 73. All but one of our panelists said they would buy
this brand. Interestingly though, the panelists who said they used
Smart Balance didn't rate this spread as their favorite in the test.
Smart Balance won for its flavor, the closest to real butter,
according to our panelists. This one also was creamy and not too
Smart Balance contains Omega 3 fish oils. It is 67 percent vegetable oil.?
?The top sources of beneficial plant omega-3s are, by far:
1. Canola oil
2. Soybean oil
3. Smart Balance Omega Plus Buttery Spread
The bottom line is that it makes nutritional sense to focus on fats
that have the least amounts of saturated fat and trans fat but higher
amounts of omega-3s and monounsaturated fats. A "better" margarine
(such as Smart Balance Spread, Land O' Lakes Buttery Spread, or Take
Control) for certain situations when that works best. They contain
less fat than butter and little to no trans fats, may contribute some
monounsaturated fats ... and, oh yeah, they taste pretty good, too!?
?Smart Balance claims to have a ?patented blend to help improve
cholesterol ratio.? And company-sponsored studies conclude that if the
fat in people?s diets mimics that blend (roughly equal amounts of
saturated, monounsaturated, and polyunsaturated fat), it will lower
their LDL (?bad?) cholesterol and raise their HDL (?good?)
cholesterol. But there?s a catch.
In the studies, most of the fat the people ate came from Smart
Balance. But in the real world, people will use Smart Balance (or any
other spread) as part of a diet that also gets fats, especially
saturated fats, from poultry, meat, cheese, and other foods. So buying
a spread with the ?right balance? may not make as much sense as buying
a spread that?s high in mono- or polyunsaturated fat, which will
counter (or balance) the fats in a typical American diet.
That said, Smart Balance is still a good choice. It?s just one of many.?
?The bottom line: If you want to make sure what you?re getting, you?ve
got to check the ingredient list, not just the amount of saturated and
trans fat on the Nutrition Facts label.?
?Benecol: Benecol and Take Control contain plant extracts that lower
cholesterol. They are not as powerful as statins or other medications,
but two or three tablespoons a day (six to nine pats) can cut LDL
(bad) cholesterol by about 15-percent in people with high levels. Both
brands are low enough in saturated and trans fat to earn merit. These
spreads are designed for people who have been diagnosed with high
cholesterol. Although there is little evidence they can cause harm,
the Food and Drug Administration is still looking into possible
adverse effects. For example, the spreads can lower beta-carotene
levels, which is why the European Union and Australia require labels
to say they are not recommended for children or pregnant or lactating
women. To be safe, use these spreads only if you need them and do not
exceed the recommended doses - two to three tablespoons a day.
Smart Balance: Smart Balance claims to have a "patented blend to help
improve cholesterol ratio". Studies conclude that if the fat in
people's diets mimic the blend of saturated, monounsaturated and
polyunsaturated, it will lower LDL (bad) levels of cholesterol and
raise HDL (good) levels. In short, Smart Balance is a good choice. The
"no trans fatty acids?naturally" claim stems from the replacement of
trans fat with saturated fat - in Smart Balance the replacement is
palm oil - and there is not enough palm oil in their product to raise
?But not all margarines are equally heart-healthy. Some can be worse
than butter. Most margarines are processed using a method called
hydrogenation, which adds unhealthy trans fats. In general, the more
solid the margarine, the more trans fat it contains. Like saturated
fats, trans fats may increase blood cholesterol and the risk of heart
disease. For the heart-healthiest margarine, choose one that has less
than 3 grams of both saturated and trans fats. Starting in 2006,
manufacturers will be required to list saturated and trans fats
There are also spreads ? such as Benecol and Take Control ? that
contain phytosterol, a fatty substance that has been shown to reduce
blood cholesterol by about 10 percent when eaten in recommended
?Two new margarines that makers say help block cholesterol absorption
will hit the U.S. market.
The margarines, Benecol and Unilever's Take Control, contain plant
stanol esters, natural substances that have lowered cholesterol in
"Benecol is an additive or supplement to the margarine, and that gives
an extra kick to cholesterol-lowering, so you get a double benefit,
said Dr. Scott Grundy of the AHA.
Despite improvements in margarine, doctors say the best way to keep
cholesterol in check is still to use as little margarine, butter or
other fats as possible.?
?YOUR ?FAT GRAMS? FORMULA:
1. Calories required per day.
Example: A sample person requires 2000 calories per day.
2. To keep a healthy heart, keep your calories from fat less than 35
percent. To determine your daily fat calories, multiply total calories
required per day by 20-35% (or 0.35).
Example: 2000 calories per day x 30% = 600 calories from fat
3. Determine your fat grams by dividing your fat calories by nine (fat has
nine calories per gram).
Example: 600 / 9 = 66.7 grams of fat per day
4. Determine your saturated fat allowance by taking fat grams times
seven percent to get saturated fat grams per day.
Example: 66.7 x 7% = approximately 5 grams of saturated fat per day
A CLOSER LOOK AT FAT
Fat can effect our health in different ways. Fortunately, we have
found fat is essential to our health. There are basically two main
types of fat in the food we consume: saturated fat and unsaturated
fat. The differences between the two come from the arrangements of
carbon, hydrogen and oxygen molecules in each type. The goal is to eat
unsaturated fat much more often than saturated, when eating fat.?
Questions asked about Smart Balance:
---?How does Smart Balance Buttery Spread compare to leading spreads in taste?
The remarkable taste of Smart Balance comes from its unique formula as
well as the distinctive Danish butter flavor we use. The formula with
no hydrogenated oil to "cushion" the release of taste, allows the
spread to melt on your tongue instantly, flooding your mouth with
wonderful butter flavor. So flavorful, it even comes through in
cooking and baking. That is why Smart Balance won a "Best Taste" award
by the American Culinary Institute for three years in a row.?
---?What proof do you have that Smart Balance really works to improve
Brandeis University nutrition scientists developed the Smart Balance
oil blend over many years with continuous animal feeding studies as
well as a published human study, to support the contention that
precisely balanced fats with limited dietary cholesterol and no trans
fatty acids can help improve the HDL/LDL cholesterol ratio entirely
through dietary means. Other conditions to help achieve this blood
cholesterol effect include a balanced intake of at least two-thirds of
dietary fat; limiting total fat to 30% of calories; saturated fat to
10% and regular exercise. Detailed information is available in the
Smart Balance Backgrounder in our web site or is available free by
---?Why do you include palm fruit oil? Isn't palm oil bad for you?
There is a major difference between the oil from the fruit of the palm
tree and the nut kernel which contains, palm kernel oil. Palm fruit
contains far less saturates, myristic and lauric acid. Another plant
source of saturated fat is coconut oil. This, too is much higher in
saturates, myristic and lauric acid than palm fruit oil. Our nutrition
scientists chose palm fruit to replace hydrogenated oils as the best
and lowest source of natural saturates.The palmitic acid in palm fruit
oil is an excellent way to sustain HDL - "good" cholesterol when
balanced properly with polyunsaturated fatty acids.?
---?What's the difference between your Omega PLUS? and other phytosterol spreads?
Omega PLUS is unique in several ways. First, it contains the patented
blend of balanced oils developed by nutrition scientists at Brandeis
University. It contains no hydrogenated oils and no trans fatty acids
to help enhance HDL/LDL. Secondly, it contains a phytosterol we call
Natucol to help reduce LDL cholesterol. Unlike the other brands which
use sterol or stanol esters, Natucol tm is a free sterol (not
chemically modified by hydrogenation nor esterification). In addition,
Omega PLUS contains organic Menhaden Oil, rich in long chain omega-3's
to help promote a healthy level of blood triglycerides.?
?When margarine was first introduced into the market place, it was
loaded with trans fats. Hydrogenation "solidifies" liquid vegetable
oil into a spread so it is easier to use. As a result of this
hydrogenation process, trans fats are produced. Similar to saturated
fats, trans fats also increase LDL cholesterol (the Bad cholesterol)
and lower HDL cholesterol (the Good cholesterol).
In recent years, food manufacturers and the general public began to
realize the negative health effects of trans fats. Another type of
margarine is now widely available - non-hydrogenated margarine. This
type of margarine contains no trans fat and is softer than the
first-generation margarine stick. Instead of hydrogenating the liquid
vegetable oil, manufacturers now add a tiny amount of modified palm
and palm kernel oil to enhance spreadibility of margarine. By doing
that, soft margarine can be trans fatty acid free!?
These are the brands recommended by the American Heart Association:
Here are some brands of soft margarine and cholesterol-lowering spread
that meet the criteria:
? Blue Bonnet Soft Spread
? Canola Harvest Non-Hydrogenated
? I Can't Believe it's not Butter
? Smart Balance Light
Fats LOW in trans-fatty acids (trans fat) are the ?best/healthiest? types of fats.
?Trans fat is found in numerous foods - commercially packaged goods,
commercially fried food such as French Fries from some fast food
chains, other packaged snacks such as microwaved popcorn as well as in
vegetable shortening and some margarine. Indeed, any packaged goods
that contains "partially-hydrogenated vegetable oils", "hydrogenated
vegetable oils" or "shortening" most likely contain trans fat.?
?As liquid vegetable oils are not stable to heat and can go rancid
easily, scientists began to "hydrogenate" liquid oils so that they can
withstand better in food production process and provide a better shelf
life. As a result of hydrogenation, trans fatty acids are formed.?
?Please note that trans fats are also found in many fried foods such
as chicken nuggets and french fries from the fast food chains as they
often use vegetable oil containing trans fats. Despite some chains
have started changing their frying oil, it is advised to eat less fat
anyway - less total fat in general means less trans and saturated
?The FDA Web site (http://www.cfsan.fda.gov/~dms/transfat.html)
advises consumers to ?Choose vegetable oils (except coconut and palm
kernel oils) and soft margarines (liquid, tub, or spray) more often
because the amounts of saturated fat, trans fat, and cholesterol are
lower than the amounts in solid shortenings, hard margarines, and
animal fats, including butter.? Sample labels (provided on the Web
site) show that, when the amount of trans and saturated fat are
combined, butter is not heart-healthy compared to soft margarine or
even compared to traditional stick margarine. An online pop quiz
testing consumer knowledge about which spread is healthiest also
reinforces this message. The FDA Web site specifically recommends that
consumers, ?Look at the highlighted items? Combine the grams (g) of
saturated fat and trans fat and look for the lowest combined amount.
Also, look for the lowest percent (%) Daily Value for cholesterol.
Check all three nutrients to make the best choice for a healthful
?It's always tempting to quote Dr. Joan Dye Gussow, Mary Swartz Rose
Professor Emeritus at Teacher's College, Columbia University, in New
York City when responding to questions about butter versus margarine.
Many years ago, Dr. Gussow remarked, "I trust cows more than
chemists." Cows, of course, are the source of whole milk, which
provides the cream, which can be agitated to form the semisolid known
as butter. As converted cream, butter is, of course, almost pure fat,
and a very high percentage of it is saturated. However, contrary to
popular opinion, all saturated fat is not bad for us, particularly
short chain and medium chain saturated fat. It turns out that butter
has suprising amounts of both - on the short chain side, it has
butyric acid, and on the medium chain side, it has myristic acid.
Both of these saturated fatty acids have proven health benefits and
are valuable additions to a meal. The long chain saturated fatty
acids, stearic acid and palmitic acid, are also found in butter in
high amounts, and excessive intake of these long chain saturated fats
is definitely problematic. As an animal fat, butter has cholesterol -
but the amount here is 10-15 milligrams per pat of butter, and
virtually all persons could incorporate 2 or 3 times that amount in
their meal plan on a daily basis. Butter provides vitamin A and
vitamin E along with its short chain fatty acids.
The butter summary: good marks for butyric acid, myristic acid,
vitamin A and vitamin E. With butter, however, there is one large
precaution: you can only trust the cow if you can trust the cow's
environment and diet. Toxins in the cow's food supply and/or poor
lifestyle and health problems for the cow mean contaminated milk and
contaminated butter. Organic is the way to go here to avoid these
?Butter and Margarine -The problem with butter is its high levels of
saturated fat and cholesterol; the trouble with margarine (especially
stick margarine) is its high levels of trans fats, which arise from
the hydrogenation process that converts liquid vegetable oils into
solid fat. Tub margarine and liquid spread contain fewer or no trans
fats, and some spreads contain special ingredients that actively lower
bad cholesterol. These would be better choices.?
?Benecol® spread and Take Control® are new margarine-like spreads that
are purported to help reduce LDL levels while maintaining HDL levels.
They contain plant-based substances called "phytosterols" or
"phytostanols". One of these substances is called sitosterol, which is
normally found in the diet in low levels in fruits, vegetables,
vegetable oils, and margarines.
Research presented at the American Heart Association meetings in 1999
indicate that these spreads may reduce LDL levels without lowering HDL
levels. There are three theories as to how these spreads work.
1. Phytosterols may interfere with the absorption of cholesterol from
the intestine into the blood by causing the cholesterol to
crystallize. Thus, the cholesterol remains in the intestine and can be
2. Phytosterols may prevent the chemical alteration of cholesterol,
inhibiting its transport out of the intestine.
3. Phytosterols may affect the ability of the liver to form new cholesterol.
?A completely fat-free diet is clearly not the way to go, because some
fat in the diet is necessary to maintain proper health (not to mention
it makes food taste good!). Researchers from the Tufts University
School of Nutrition Science and Policy advise consumers to reduce
their intake of both saturated and trans fats. They recommend that
vegetable oils be used in their natural liquid state whenever
possible, and say that less hydrogenated semi-liquid or soft
margarines are a better choice than either stick margarine or butter.?
?Trans fats are artificial fats made when hydrogen gas reacts with
oil. They can be found in cookies, crackers, icing, potato chips,
margarine and microwave popcorn.
Many manufacturers started including trans fats in their processed
foods about 20 years ago to prolong their products' shelf life, but
public health experts warn that these kinds of fats clog arteries and
"Numerous studies have found that trans fats raise our risk of heart
disease," said Cynthia Payne, a registered dietitian at the University
of Maryland Medical Center. "They can also contribute to an increase
in total cholesterol levels and a drop in the healthy HDL cholesterol.
These man-made fats are much worse for you than any other natural fat,
even the saturated fats found in butter and beef."
Learn the categories of foods that are likely to have trans fats:
? Fast foods - fried chicken, biscuits, fried fish sandwiches, French
fries, fried apple or other pie desserts
? Donuts, muffins
? Most cookies
? Cake, cake icing, & pie
? Pop tarts
? Microwave popped corn
? Canned biscuits
? International and instant latte coffee beverages parents are more likely to use
?Scientific evidence shows that consumption of saturated fat, trans
fat, and dietary cholesterol raises low-density lipoprotein (LDL), or
"bad" cholesterol, levels, which increases the risk of coronary heart
disease (CHD). According to the National Heart, Lung, and Blood
Institute of the National Institutes of Health, more than 12.5 million
Americans have CHD, and more than 500,000 die each year. That makes
CHD one of the leading causes of death in the United States.
What is Trans Fat?
Basically, trans fat is made when manufacturers add hydrogen to
vegetable oil--a process called hydrogenation. Hydrogenation increases
the shelf life and flavor stability of foods containing these fats.
Trans fat can be found in vegetable shortenings, some margarines,
crackers, cookies, snack foods, and other foods made with or fried in
partially hydrogenated oils. Unlike other fats, the majority of trans
fat is formed when food manufacturers turn liquid oils into solid fats
like shortening and hard margarine. A small amount of trans fat is
found naturally, primarily in dairy products, some meat, and other
Trans fat, like saturated fat and dietary cholesterol, raises the LDL
cholesterol that increases your risk for CHD. Americans consume on
average 4 to 5 times as much saturated fat as trans fat in their
Although saturated fat is the main dietary culprit that raises LDL,
trans fat and dietary cholesterol also contribute significantly.
Are All Fats the Same?
Simply put: No. Fat is a major source of energy for the body and aids
in the absorption of vitamins A, D, E, and K and carotenoids. Both
animal- and plant-derived food products contain fat, and when eaten in
moderation, fat is important for proper growth, development, and
maintenance of good health.?
? Choose alternative fats. Replace saturated and trans fats in your
diet with monounsaturated and polyunsaturated fats. These fats do not
raise LDL cholesterol levels and have health benefits when eaten in
moderation. Sources of monounsaturated fats include olive and canola
? Sources of polyunsaturated fats include soybean oil, corn oil,
sunflower oil and foods like nuts and fish.
? Choose vegetable oils (except coconut and palm kernel oils) and
soft margarines (liquid, tub, or spray) more often because the amounts
of saturated fat, trans fat, and cholesterol are lower than the
amounts in solid shortenings, hard margarines, and animal fats,
? Consider fish. Most fish are lower in saturated fat than meat. Some
fish, such as mackerel, sardines, and salmon, contain omega-3 fatty
acids, which are being studied to determine if they offer protection
against heart disease.
? Choose lean meats, such as poultry without the skin and not fried
and lean beef and pork, not fried, with visible fat trimmed.
? Ask before you order when eating out. A good tip to remember is to
ask which fats are being used in the preparation of your food when
eating or ordering out.
? Watch calories. Don't be fooled! Fats are high in calories. All
sources of fat contain 9 calories per gram, making fat the most
concentrated source of calories. By comparison, carbohydrates and
protein have only 4 calories per gram.?
?Plant sterols and plant stanols are collectively known as
phytosterols. Plant sterols are plant compounds with chemical
structures similar to that of cholesterol. Especially high sterol
levels are found in rice bran, wheat germ, corn oils, and soybeans. In
a more concentrated form, these substances are called plant stanols.
Structurally these compounds are chemically similar to cholesterol.
However, unlike cholesterol derived from animal sources--which absorbs
easily and raises the body's own cholesterol levels--phytosterols are
present only at very low levels in the body because they are difficult
Interestingly, phytosterols so closely resemble cholesterol that they
can actually block food-based cholesterol from being absorbed into the
?Plant sterols are present in small quantities in many fruits,
vegetables, nuts, seeds, cereals, legumes, and other plant sources.
Plant stanols occur naturally in even smaller quantities from some of
the same sources. For example, both plant sterols and stanols are
found in vegetable oils.
Foods that may qualify for the health claim based on plant sterol
ester content include spreads and salad dressings. Among the foods
that may qualify for claims based on plant stanol ester content are
spreads, salad dressings, snack bars, and dietary supplements in
Foods that carry the claim must also meet the requirements for low
saturated fat and low cholesterol, and must also contain no more than
13 grams of total fat per serving and per 50 grams. However, spreads
and salad dressings are not required to meet the limit for total fat
per 50 grams if the label of the food bears a disclosure statement
referring consumers to the Nutrition Facts section of the label for
information about fat content. In addition, except for salad dressing
and dietary supplements, the food must contain at least 10% of the
Reference Daily Intake (RDI) or Daily Reference Value (DRV) for
vitamin A, vitamin C, iron, calcium, protein, or fiber. FDA is also
requiring, consistent with other health claims to reduce the risk of
CHD, that the claim state that plant sterol and plant stanol esters
should be consumed as part of a diet low in saturated fat and
?Scientific studies show that 1.3 grams per day of plant sterol esters
or 3.4 grams per day of plant stanol esters in the diet are needed to
show a significant cholesterol lowering effect. In order to qualify
for this health claim, a food must contain at least 0.65 grams of
plant sterol esters per serving or at least 1.7 grams of plant stanol
esters per serving. The claim must specify that the daily dietary
intake of plant sterol esters or plant stanol esters should be
consumed in two servings eaten at different times of the day with
?The mechanism of the cholesterol-lowering activity of phytosterols
is not fully understood. Phytosterols appear to inhibit the absorption
of dietary cholesterol and the reabsorption (via the enterohepatic
circulation) of endogenous cholesterol from the gastrointestinal
tract. Consequently, the excretion of cholesterol in the feces leads
to decreased serum levels of this sterol. Phytosterols do not appear
to affect the absorption of bile acids.
It is believed that phytosterols displace cholesterol from bile salt
micelles. Another proposed mechanism is the possible inhibition of the
rate of cholesterol esterification in the intestinal mucosa.?
Comments found in the Washington Post ?Lean Plate Club?
?We have been using Smart Balance for a couple of years now. You can
cook with it which is great and it really does have a buttery taste.?
?My husband was advised by to try the Minute Maid Heart Healthy orange
juice 2x per day or the Take Control spread 2x per day. He's been
doing the juice once a day (a serving is around 200 calories and I
didn't think he should be adding 400 calories per day in juice). He
does the Take Control spread or a Nature Valley granola bar with the
sterols once daily. He had his cholesterol checked before the diet
changes and after. He was slightly overweight and an exerciser at the
time of the pre-sterol and post-sterol bloodwork. Since adding the
sterols his cholesterol dropped below 190. I can't remember the exact
starting number but it was around 220-225. We are both happy he didn't
have to go on cholesterol lowering medicines.?
?The only cholesterol lowering product that I use is Smart Balance
spread. No problem with the taste but I hate the fact that it doesn't
completely melt on toast no matter how thinly you spread it. Do any of
the other spreads melt better?
Sally Squires: Take Control and Benecol melt very well, but warning:
they're also a bit more expensive, especially, Benecol. Hope that
helps. If you take Smart Balance out of the 'fridge for a few minutes
before you use it, it also gets a little softer. Thanks.?
?I just have a comment on "Smart Balance". I think this should be
named "I Can't Believe It's not Butter!" This product is delicious. I
have not baked with it but love it on all foods and for frying eggs.?
?Moore said his recipe uses Smart Balance instead of margarine,
oatmeal instead of vanilla wafers for the crust and low-fat cool whip
instead of whipping cream. These adjustments add to the recipe's
nutritional value and cut overall calories and cholesterol in half.?
From the makers of Smart Balance:
?We believe that a balanced fat diet, along with other healthy
lifestyle factors, can reduce the risk of heart disease. Such factors
include no smoking, regular exercise, limiting total fat consumption
to about 30% of calories and dietary cholesterol to under 300mg per
day. Avoid foods with trans fatty acids.?
Smart Balance Products
Smart Balance Recipes
Here is a chart comparing fats in Smart Balance and other spreads:
This chart is a more comprehensive list of fats, saturated fats and trans fats:
Some particulars of Smart Balance
How to read and understand food labels:
Other means of lowering dietary cholesterol:
?Axe the appetizers. Remember when an appetizer meant shrimp cocktail,
consommé, or other light fare to whet your appetite? Now it?s more
likely to crush it...and your chances of not moving up a size by next
Take the ever-popular batter-dipped fried whole onion plus dipping
sauce that?s served at steak houses. It?s not just an appetizer-it?s a
day?s worth of calories (2,100) and trans fat (18 grams). Add in its
saturated fat and you?re talking about a three-day supply of arterial
putty. So what if you split it with a friend? After 1,000 calories,
you?re supposed to dig in to a main course?
Cultivate a fear of frying. At home, it?s fine to sauté in a little
canola or olive oil. At fast-food and mid-priced restaurants, many
foods are fried in what starts out as a brick- or sludge-like
shortening or margarine. And that means a hefty dose of trans.
Don?t make miscellaneous mistakes. Not all trans fat comes from
hydrogenated vegetable oil. Meat and milk have small amounts of
naturally occurring trans. But ?small? becomes substantial (seven
grams) when you?re ordering a 16-ounce prime rib.
Be picky with pastries. We?ve never understood how anyone could afford
to munch on the 670 calories and 34 grams of fat in a Cinnabon. But if
you watch the ?chefs? smear those slabs of margarine on the dough, the
six grams of trans and nine grams of sat fat should come as no
surprise. Some snack.?
Excellent tips on living a heart-healthy lifestyle:
There you go Rollirish. Smart Balance certainly has a lot going for
it ? seemingly good taste, no hydrogenated fats, no trans fats and no
cholesterol, and containing cholesterol lowering phytosterols. If
you like the taste of Smart Balance, then Bon Apetit! You?ve found a
good spread that is good for you! Remember, while what you spread on
your toast certainly does matter, there are other aspects of a healthy
diet that influence cholesterol. Following a healthy diet that is rich
in fruits and vegetables, whole grains, and low in fat (saturated and
trans) is also important. Don?t forget adequate rest and exercise.
I hope this has thoroughly answered your question! If not, please
request an Answer Clarification, and allow me to respond, before
rating this answer. I will be happy to assist you further, before you
rate. Remember to read each site fully, for the most information.
Best tasting margarine
Margarine preferences + taste
Smart Balance + preferences + taste
plant stanol esters + cholesterol