To dye or not to dye? Quebec gets yellow margarine
There was a long-standing regulation in the Canadian province of Quebec prohibiting dairy manufacturers from adding yellow food coloring to margarine, meaning the butter-like spread came in it's natural form -- a so-called unappealing white substance. That is, until a few weeks ago. The regulation was recently lifted and Quebecois are now free to enjoy artificial coloring in their margarine, according to the National Post. Is this a good thing? On one hand, their margarine looks like margarine does everywhere else in the world -- like butter. But I don't know how I feel about artificial colouring -- I think I'd prefer to see how my food really looks than have chemicals added to make it look good.
What do you think? Is artificial colouring in foods a yay or a nay?

It happens all the time: Some researchers will say one thing, and then other researchers will refute the original research results -- only to then put forth research results of their own (which usually is later refuted by other researchers -- and so on, and so on...). Such is the case with margarine and butter. As far as I have read up until recently, real butter seemed to be the healthier choice over margarine. However,
Ok, I'll say it: I still use butter. It's light butter, and it's mixed with canola oil, but it's still butter. Ever since margarine betrayed me with it's high trans fats, I've just been unable to go back. Plus, butter just tastes better.
Confused about how many trans fats your body needs? Let me help. Zero.
If you love the taste of butter, but don't love all of the fat and calories involved in the consumption of it,
One of the most frustrating things to me, as a fitness trainer is to see people who work so hard towards fitness get duped. The I Can't Believe it's Not Butter spray is one of those things. Now....I'm not suggesting the folks who make that product are liars. Cause they're not. I think the idea of their product is incredibly deceptive though, due to the fine print.
Portion and serving sizes seem to come up all the time, but it's still easy to be confused or lose track of just how much a "serving size" of any particular food item is. Given I don't usually hear "fat" discussed in terms of servings or portions (usually it's just a percentage of your total diet), when I came across
Losing weight doesn't necessarily require major life changes.
Is this whole "trans fat" thing going too far? In reading
Are you a fan of butter or margarine on that roll, slice of bread or muffin? In some ways, margarine is better for you -- but in many other ways, butter is better. The truth is that both are bad in varying amounts -- but I will take butter over margarine any day (in moderation, that is).
Trans fats are all over the news lately with food companies dropping them one by one, and even entire city and state governments banning them across the board. But most of the talk has been around commercial products in places like fast food joints and restaurants, so it might be time for a little refresher course on exactly 







