ive been using margarine that has no trans fats, and all that bad stuff, but ive heard that if you heat it to a certian temperature, it creates them. does anyone know what this temperature is? can trans fats be created when i cook eggs in this margarine?
i really dont want to switch to butter because 1- i really love the taste of this margarine, especially ... butter just tastes bad to me and 2- even though im on atkins, and i eat most kinds of meat, im still leaning towards fewer animal products in the long run, and this is just a step along the way and 3- i keep kosher (somewhat) so it makes it easier for me to use magarine in combination with certian other foods.
but id rather give up all those things than get cancer so if anyone is sure about the temperature it takes to turn non trans fats into trans fats, id really appreciate it. or if anyone can supply an article on this topic in particular (not just about margarine in general) id be really greatful. thanks.