Andy wrote:
> JellyBean said...
>
>> Pros? Cons?
>>
>> Does it really make that big of a difference health and taste wise?
>
>
> If you want to make clarified butter you use unsalted butter. Aside
> for dipping artichoke leaves or lobster, you can pay fry with it
> since it has a much higher burning point than regular butter.
>
> I was raised on margarine but gave that up for unsalted butter but
> recently I'm using Benacol (a dietary margarine, ugh!). It's saltier
> than butter, imho.
>
Mom uses Benecol and it significantly reduced her cholesterol levels. The
claims are not false; her doctor first recommended it after reading the
studies and then verified it in her cholesterol readings. It's expensive,
though.

Jill