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Old 10-06-2007, 09:38 PM   #21
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And you don't have to remember to remove the butter from the fridge before your inlaws come over.
Well, maybe in your family.
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Old 10-06-2007, 10:36 PM   #22
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Your body has some idea of how to digest butter.

I use butter (though not very often) and EVOO and various other oils (walnut, grapeseed, sesame seed, peanut).
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Old 10-07-2007, 05:29 AM   #23
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For spreading, you can buy whipped butter which I have seen by Land o' Lakes and maybe Breakstone's. There was some Danish Lurpak butter on sale here and I tried it.. it was really delicious (and fairly soft). Worth the price (maybe) anywhere the butter flavor is key, like popcorn!

With the cheapest butter, which is what I usually buy for cooking, I had to keep an eye on some recipes here.. there is definitely more water in the bargain brand.

I never liked either the taste or the idea of margarine and try to avoid it.

Quote:
I use fat free margarine. The taste is foul but I suppose it is better than nothing.
W2R.. why would you eat something that tastes "foul"!?

Life is too short. I would either use a dab of butter, or a bit of olive oil, or just go without. If I HAD to have, say, toast in the AM, and I couldn't stand it dry.. I'd put a thin slice of lo-fat turkey breast or something on it instead. Naked string beans to me would be preferable than ones w/margarine.

---
Quote:
INVENTION: Margarine

INVENTOR: Hippolyte Mege-Mouries, France

YEAR: 1869

HOW INVENTED: Because butter was expensive and in short supply, Emperor Napoleon III, of France, sought a cheap, tasty substitute for it. Also, on the eve of the Franco-Prussian War, he needed a butter substitute that would store well on ships. The Emperor sponsored a contest, and offered a prize for the best butter substitute submitted. Mege-Mouries mixed suet fat in water heated at low temperature, and then added milk. He called the resultant product oleomargarine because he thought beef fat possessed fatty margaric acid, which it doesn't. But his nutritious, inexpensive butter substitute won the prize. It became popular in France, spread through Europe, and during a butter shortage in the U.S. during W.W. I, it caught on in the New World as well.
http://www.trivia-library.com/a/hist...-margarine.htm

Sounds possibly more healthful than many of today's versions.
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Old 10-07-2007, 09:02 AM   #24
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We have Smart Balance and Butter in the fridge, and we use them somewhat interchangeable. For baking Cookies, only butter.
Ditto
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Old 10-07-2007, 09:20 AM   #25
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We've got Country Crock and real butter in our refrigerator. I much prefer real butter! I'll use the CC if I HAVE to.

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If my life is a little shorter because I prefer butter, then so be it.
Ditto!
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Old 10-07-2007, 10:09 AM   #26
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If my life is a little shorter because I prefer butter, then so be it. Margarine tastes like crap.

.
It might not make your life shorter but it might make the later years of your life miserable. The fact is all margarine does not taste like crap and avoiding bypasses, angioplasty or heart transplants in the future might just be worth it. My Dad had the same idea about margarine, ate butter like it was going out of style and he had a massive heart attack and died at 60. Reminds me of those that smoke saying the same kind of thing.
I would suggest trying different brands of margarine because some are about as close to butter as you can get. Butter is almost 100% animal fat. In moderation it is fine but if you can subsitite something almost as good tasting and better for you, why not?
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Old 10-07-2007, 11:47 AM   #27
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It might not make your life shorter but it might make the later years of your life miserable. The fact is all margarine does not taste like crap and avoiding bypasses, angioplasty or heart transplants in the future might just be worth it. My Dad had the same idea about margarine, ate butter like it was going out of style and he had a massive heart attack and died at 60. Reminds me of those that smoke saying the same kind of thing.
I would suggest trying different brands of margarine because some are about as close to butter as you can get. Butter is almost 100% animal fat. In moderation it is fine but if you can subsitite something almost as good tasting and better for you, why not?
My daily consumption of butter (the whipped kind) probably amounts to 1/2 a tablespoon.

Recent studies have seemed to show that the hydrogenated fats in margarine is worse for you than regular old animal fat.

I've given up on red meat and cheese for the most part. Butter I simply refuse to give up all butter for something that actually may be worse for you.
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Old 10-07-2007, 11:51 AM   #28
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Remember margarine years ago? They didn't put color in it so people wouldn't confuse it with butter. I remember these plastic packages of white stuff with a little button of color to push. You then would mix the color in by squeezing the package. Fun kid stuff.
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Old 10-07-2007, 12:49 PM   #29
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Remember margarine years ago? They didn't put color in it so people wouldn't confuse it with butter. I remember these plastic packages of white stuff with a little button of color to push. You then would mix the color in by squeezing the package. Fun kid stuff.
I only know about that, but only from hearing about it from my parents. So how old are you really? Your profile says 52, but signature says "Don't rely on the information provided."
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Old 10-07-2007, 01:12 PM   #30
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From Wikipedia, states lifted their margarine restrictions at different times, with the last to remove restrictions Wisconsin in 1967.

But don't rely on that.
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Old 10-07-2007, 03:20 PM   #31
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unsalted organic butter on everything! toast, naan, pasta, baking etc...

grew up on country crock though...the giant tub was a staple in our fridge growing up and only recently was removed from my parent's home after i nudged them to the real stuff...
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Old 10-07-2007, 05:30 PM   #32
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My daily consumption of butter (the whipped kind) probably amounts to 1/2 a tablespoon.

Recent studies have seemed to show that the hydrogenated fats in margarine is worse for you than regular old animal fat.

I've given up on red meat and cheese for the most part. Butter I simply refuse to give up all butter for something that actually may be worse for you.
You are behind the times. There are many margarine spreads that have no hydrogenated fat. Try this on toast in the morning.
Promise buttery spread:
Promise® spreads have no trans fat, are non-hydrogenated and are created with Heart Health Essentials™, a balanced blend of essential fatty acids low in saturated fat and high in omega-3 ALA and omega-6*, and vitamin E. When you replace butter or margarine with Promise® spreads, as part of a diet low in saturated fat, trans fat and cholesterol, you’re actually helping to maintain heart health.* Contains 500 mg of omega-3 ALA per serving, which is 40% of the Daily Value for ALA (1.3 g). Contains 3400 mg omega-6 fatty acids per serving.
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Old 10-07-2007, 08:15 PM   #33
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"This stuff tastes like raw suet..."
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Old 10-07-2007, 08:35 PM   #34
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oleo can't hold a candle to butter. Won't use the fake stuff

Now, peanut butter with honey on warm toast is divine on a cold morning.
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Old 10-07-2007, 09:00 PM   #35
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oleo can't hold a candle to butter. Won't use the fake stuff

Now, peanut butter with honey on warm toast is divine on a cold morning.
Oleo?
How's your cholesterol?
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Old 10-07-2007, 10:15 PM   #36
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Remember margarine years ago? They didn't put color in it so people wouldn't confuse it with butter. I remember these plastic packages of white stuff with a little button of color to push. You then would mix the color in by squeezing the package. Fun kid stuff.
I remember the little blisters of color and I also remember you're not supposed to poke at the blister while it's in the grocery cart.

Margarine restrictions must have ended in Ohio in the early 50's because I only remember the color blisters when I was real young.
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Old 10-08-2007, 06:45 AM   #37
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You are behind the times. There are many margarine spreads that have no hydrogenated fat. Try this on toast in the morning.
Promise buttery spread:
Promise® spreads have no trans fat, are non-hydrogenated and are created with Heart Health Essentials™, a balanced blend of essential fatty acids low in saturated fat and high in omega-3 ALA and omega-6*, and vitamin E. When you replace butter or margarine with Promise® spreads, as part of a diet low in saturated fat, trans fat and cholesterol, you’re actually helping to maintain heart health.* Contains 500 mg of omega-3 ALA per serving, which is 40% of the Daily Value for ALA (1.3 g). Contains 3400 mg omega-6 fatty acids per serving.
Thanks, but I will stick with the real thing. My cholesterol hangs right around 120 so I'm not losing any sleep.

Besides, how do you expect me to take you seriously with a Packer in your avatar?
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Old 10-08-2007, 11:36 AM   #38
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You are behind the times. There are many margarine spreads that have no hydrogenated fat.
Perhaps these new spreads will live up to their marketing. Many people will remember how old-fasioned margarine was originally marketed as healthier than butter. Anyone who was skeptical that this sort of highly processed fat was going to be healthy was eventually vindicated when the scary name "trans fat" was invented and finally got people to take action against foods that had been known to cause health problems for a long time. Will this happen again, or have they really gotten it right this time? We'll just have to wait another few decades to see.
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Old 10-08-2007, 12:12 PM   #39
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KY spreads even easier right out of the fridge, but I still prefer butter.
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Old 10-08-2007, 12:15 PM   #40
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Thanks, but I will stick with the real thing. My cholesterol hangs right around 120 so I'm not losing any sleep.

Besides, how do you expect me to take you seriously with a Packer in your avatar?
When the Bears WIN a Super Bowl, we can talk...... Kyle Orton, Brian Griese, and Rex Grossman are more Three Stooges than Three Musketeers.........
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