Personally, I use coconut oil.

The flavor is different, but it works well in recipes

-----Original Message-----
From: Milk/Casein/Lactose-Free List
[mailto:[log in to unmask]] On Behalf Of Coreen
Sent: Tuesday, March 23, 2004 3:01 PM
To: [log in to unmask]
Subject: [NO-MILK] casein free and butter


Okay, I am very new at this.  I believe that margarins and anything with
hydrogenated oils are very bad for everyone.  Our body doesn't know how
to handle the hydrogenated oils and so therefore they are one of the
main contributing factors to clogged arteries.  So...given that I was
wondering if anyone had any ideas for a butter substitute that is not
hydrogenated. I was trying to think of what applications I would use
butter for and actually I think I can almost eliminate it entirely
except I think I am also thinking a little overboard.  I need a reality
check sometimes.  So is there anything?  I also wanted to point out that
oils used for cooking aren't so good either.  Better to do steaming and
poaching of things.  Oils should only be added for flavor after the
cooking process.  So what do we do about cooking eggs?  I guess we have
to break our own rules for sanity's sake.  I must sound really crazy.  I
am so sorry, like I said I am new and this and so much that I am
learning is so contrary to how I used to doing things.  I hear
applesauce in place of butter in baking is okay.