Quote:
Originally Posted by erimir
What about butter?
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I can't think of anything off-hand where the concentration of butter would hit the level where it would bother me, except for one thing. Pot pies. Pot pies that don't have cream often have butter substituted. I can't eat those.
I generally use margarine (I can't believe it's not butter) for things like toast or bread. It still has dairy but not enough to bother me. I tried the soy margarine (which is just mainly oil) and didn't like it very much.