Just to offer a suggestion here...Fleischman's Salt Free margarine is
not only dairy free, but it also non-hydrogenated.  From chatting with
others, I have learned that it is available in both Canada and the USA.
It is a great consistency for frying, baking etc. (but make sure you buy
the regular, not diet), and you get used to not having all that salt,
which although I realize less salt is healthy, I did miss it at first.
If it's an issue, there is always the good old salt shaker.

Cathy

Carrie Micko wrote:

> Just wanted to say, I understand why one would
> want to use margarine, but be careful, you may be
> trading one problem for another. Hydrogenated oil,
> according to what I've read in natural foods
> cookbooks, etc., is dangerous to the heart. Any
> altered food is suspicious.  I've observed that
> Hain puts out a margarine that has LESS
> hydrogenation. It's still hydrogenated, but less
> so. And Spectrum Spread has no hydrogenation
> what-so-ever, although it doesn't melt and is not
> good for frying, but it is great as a spread or in
> baked goods. I'm a big fan (in limited quantities)
> of the real thing: butter. Scientific evidence
> seems to be leaning in that direction, also, as
> being healthier. I've read some who are sensitive
> to milk can handle butter, because it's the fat,
> no protein or lactose. But clarified butter
> (melted and strained) would be even better to
> remove the remaining milk solids. Of course, I'm
> no doctor, and you'd need to filter this advice
> with your health practitioner and personal
> situation. The best choice, healthwise, of all, is
> olive oil, of course,  and there is abundant
> support for it. The important thing with oil is to
> get it cold-pressed, and keep it cool. If it (any
> oil) can be stored on the shelf, it's been
> processed to an unhealthy state (trans-fatty acids
> and such). I can't say I prefer the taste of olive
> oil to butter, but for health reasons, I've made a
> conscious decision to use it for a good portion of
> my cooking needs. Of course, it doesn't work well
> in desserts... When I first started using olive
> oil, I mixed it half and half with softened butter
> or margarine and then refrigerated it. Helped to
> get used to the taste, and it was a start. The
> Country Life Vegetarian Restaurant cookbook (see
> Amazon.com) has a wonderful article in it that
> explains oil (and protein and calcium in other
> articles) very well. It's a ten year old cookbook,
> and I don't know if Amazon is out of it, but I
> followed up and got ahold of one of the authors
> and he said it was still available. Perhaps, try
> the library. Hope this helps us all toward health.
> Carrie