Butter or Margarine / Spread

FrenchTart said:
I think in an ideal world I'd always use unsalted butter so I could manage the exact amount of salt added to a meal.
Click to expand...

That was the only thing I could think of but I salt my food to taste rather than relying on measurements so the chances of me oversalting food due to the tiny amount of salt in the butter are negligible.
 
Must admit to spreading marge on bread/toast (cholestoral, yo).

Cooking is butter, always!
 
Always butter, though I do resort to the spreadable types for convenience. Ideally Kerrygold, because I am Irish! Don't like the Color of lurpak, and I think it is bizarre to import butter from NZ (anchor).
 
Butter is one of biggest weakness's. Wife always pokes fun at me asking if I have enough "cheese" on my crumpets/toast etc. I tend to treat myself once in a while and generally don't eat bread (and therefor spread) any other time.

For mash i'd use olive spread as I'm not sure you can really taste the butter enough to justify using it. It's very bad for you.

For baking (cakes, biscuits etc) it must be butter.
 
Last edited:
Spread on cold food is marge, Hot is butter. cooking is butter.

I love the stuff but when the label says 98% fat or whatever it is it really does make you think twice before heaping it on everything!
 
Kanifee said:
Spread on cold food is marge, Hot is butter. cooking is butter.

I love the stuff but when the label says 98% fat or whatever it is it really does make you think twice before heaping it on everything!
Click to expand...

Doesn't make me think twice, butter is a naturally healthy food, the fats are very nourishing. Seems like you're one of the many who have been duped by the cholesterol hypothesis and it's supposed link with heart disease. Absolutely no proof exists that there is any link with dietary saturated fats, blood cholesterol and heart disease. Infact it now seems that natural saturated fats in foods such as butter, meats, cheese etc, are actually protective to the heart. Processed fats in manufactured foods are what should be avoided.
 
Last edited:
smit101 said:
Doesn't make me think twice, butter is a naturally healthy food, the fats are very nourishing. Seems like you're one of the many who have been duped by the cholesterol hypothesis and it's supposed link with heart disease. Absolutely no proof exists that there is any link with dietary saturated fats, blood cholesterol and heart disease. Infact it now seems that natural saturated fats in foods such as butter, meats, cheese etc, are actually protective to the heart. Processed fats in manufactured foods are what should be avoided.
Click to expand...

No and i do understand your confusion but i will disregard as you clearly needed to get that off of your chest :D

i believe a diet should consist of a healthy balance of all natural ingredients and if left to my own will i would have a diet that consisted of 50% food stuffs of 98% fat content, hardly a healthy balance :p
 
smit101 said:
Doesn't make me think twice, butter is a naturally healthy food, the fats are very nourishing. Seems like you're one of the many who have been duped by the cholesterol hypothesis and it's supposed link with heart disease. Absolutely no proof exists that there is any link with dietary saturated fats, blood cholesterol and heart disease. Infact it now seems that natural saturated fats in foods such as butter, meats, cheese etc, are actually protective to the heart. Processed fats in manufactured foods are what should be avoided.
Click to expand...

Go and drink milk and eat butter all the time then, we'll see how fast you have a heart attack...
 
Stretch said:
Butter is one of biggest weakness's. Wife always pokes fun at me asking if I have enough "cheese" on my crumpets/toast etc. I
Click to expand...

Oh this takes me back! I'd come home after school, slice a piece of my mums boiled cake and then slice (sometimes butter kept in fridge is gooood) the butter like a mature cheddar :)
 
You must log in or register to reply here.
Back
Top Bottom