Anderson-Clayton: Chiffon Margarine, 1960s
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✎ Suggest a correctionTranscription: - What do these recent medical studies 0:01 have to do with margarines? 0:03 Both are concerned with lowering saturated fat 0:04 in reduced fat diets. 0:07 For some time, many doctors have recommended 0:09 corn oil margarine. 0:11 Today, there's a margarine proved even lower 0:12 in saturated fat than the corn oil kind. 0:14 Soft Chiffon, made with safflower oil, 0:17 so it's highest in polyunsaturates, 0:19 lowest in saturated fat of all margarine, 0:21 and tastes just like the expensive spread. 0:24 Chiffon. Tastes good and treats you better. 0:26
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