Anderson-Clayton: Chiffon Margarine, 1960s
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| - | 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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