Margarine tends to contain unsaturated fat, which is generally better for us than the saturated fat found in butter. Saturated fats are usually solid at room temperature, while unsaturated ones are mainly liquid. Trans fats can be formed when oil goes through a process called hydrogenation, which makes the oil solid. In the 1990s, scientists established that they could increase the risk of heart disease. Because of this, Flora and other butter alternatives that were once partially hydrogenated, no longer went through this process resulting in zero trans fats. What are the other benefits of butter alternatives such as Flora?

If you follow those, your margarine should last as long as possible without any quality issues. Margarine Shelf Life and Spoilage Summary All the brands which are non-dairy or vegan get an extra half mark for being vegan or an extra whole mark if they are certified as vegan by the Vegan Society. They may also get extra points for being organic [O] or Fairtrade [F]. However, the process to turn the liquid polyunsaturated fats into one which is spreadable but solid at room temperature – as needed for marg and spreads – involves partial hydrogenation: a process that creates trans fats, discovered in the 1990s to be worse for you than saturated fat. Utterly Butterly Lightly is utterly buttery, utterly creamy, utterly delicious and even more utterly irresistible with 80% less saturated fat than butter.It smells bad.Margarine typically has a pleasant buttery aroma, so if yours smells like soap or paint, it’s pretty obvious the product is done for.

Both have the same amount of calories. Butter is slightly higher in saturated fats at 8 grams compared to 5 grams for margarine. Stay your course. See what the doctor says about your bloodwork. Other than GFD and fixing your vitamin deficiencies, there is not a lot more to do. Since you are improving on GFD, the immediacy of a diagnosis is moot. A defacto diagnosis as it were. As @trents said, you don't need permission to avoid foods that cause you ill. A follow up Celiac blood panel in say six months would prove the point, unless your doctor recommends endoscopy with Celiac biopsies. Then start the Gluten Challenge with the new protocol. NatWest, Royal Bank of Scotland (RBS) and Ulster Bank, which are all part of the NatWest Group, will now shut at least 172 of their bank branches in 2023 and 2024. That’s because some margarines contain preservatives, and they can easily sit in the fridge for 4 to 6 months beyond their date without any noticeable change in quality. And I’m not comfortable recommending using margarine that’s that old, no matter how it looks and tastes.When it comes to storage time, margarine usually lasts longer than butter, but its shelf life is nowhere near that of oils (say, canola, which lasts at least six months after opening).

The texture has changed.Margarine should be uniform in consistency and easily spreadable. If that’s not the case anymore, it’s no good. It’s not a slightly separated yogurt that you can stir in and enjoy just the same. Whether you choose to eat butter, margarine or low-fat spread depends on your taste and personal preference. But bear in mind that we should get no more than 35% of our total daily energy (calories) from fat, and no more than 11% from saturated fat. This means we should eat high-fat foods sparingly.It has darkened.If the margarine has access to air for long enough, it’ll noticeably darken due to oxidation. That’s not a big deal if only the surface is discolored. But if you remove a couple of layers using your knife and it’s not as light as fresh margarine, toss it. The same is true for spoiled butter. We found no public record criticisms of Utterly Butterly relating to Nuclear, Fossil Fuels, Animal Welfare, Political Donations or Armaments, so it scores well for these criteria. The other point to note is that I needed to add a small amount of milk to the cake mixture last week (when using the butter to make the VSC) to achieve the dropping consistency. I didn't need to do this with the Utterly Butterly, as the dropping consistency was perfect, and it all blended in really well and almost effortlessly. If anything else about your margarine seems off, trust your gut and toss it. Better safe than sorry. Thoughts? I know my tTg iGa was elevated. But is it worth doing the biopsy? Are there other things that can cause this?