Not long ago, ordering margarine with your toast seemed like a downright virtuous thing to do. Without all the saturated fats that plump up butter, margarine was said to be the perfect way to get flavor without endangering your heart. In recent years, however, evidence has mounted that this supposedly healthier spread poses cardiac risks of its own. And last week a study in the New England Journal of Medicine suggested that those risks are so great that it may be time to consider modifying food labels so consumers can tell which butter substitutes are good for them and which are...
To continue reading:
or
Log-In
