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Lemon Dijon Pasta Toss

Contributed by: NAPSA

Margarine Wins the Heart-Health Debate vs. Butter - 46 Everyday Families Prove That Margarine Is The Best Tablespread (NAPSA) - For consumers who have agonized over whether to select margarine or butter, the debate is finally over. A revolutionary study published recently in the prestigious Journal of the American Medical Association proves that switching to margarine from butter can lower your entire family's cholesterol.

The study's 46 families (including 92 parents and 134 children, some as young as six years old) followed either a butter-based or margarine-based diet for five weeks-then switched to the other diet. Blood cholesterol was checked periodically along with other important criteria.

The result? Compared to butter, the margarine diet significantly lowered LDL ("bad") cholesterol by 11 percent in adults and 9 percent in children. In some cases, the margarine diets lowered cholesterol levels as much as medication.

It's a well-established fact that reductions in blood cholesterol result in a reduced risk of heart disease. Studies also confirm that risk factors for heart disease begin developing in childhood. So, diet and exercise do matter throughout all stages of life.

"These findings support the advice from leading health professional organizations to substitute softer margarines for butter as part of a heart-healthy diet," says Beth Hubrich, a dietitian with the National Association of Margarine Manufacturers. "It's especially important for adults with young children to set a healthful example for good eating in the future." She adds, "When the children grow up, they will then use this more healthful selection in place of butter."

Whether used as a vegetable topping, a bread spread, or an ingredient for a favorite pasta dish, everyone in the family can feel good about eating margarine. Just make sure there is enough to go around.


  • 1/2 cup margarine or vegetable oil spread
  • 1/4 cup Dijon mustard
  • 2 cloves garlic, chopped
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped fresh parsley
  • Dash black pepper
  • 12 ounces pasta, cooked


In saucepan, heat margarine, mustard, garlic, lemon juice, parsley and pepper until margarine melts and mixture is hot.

To serve, toss hot pasta with mustard mixture.

Serving Size: Makes 4 servings

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