Who uses this? Hubby has been a rabid butter fan all of his life, but
now he's cutting fat out of his diet, so he bought some I Can't
Believe it's not Butter. It has no trans fat, but it has partially
hydrogenated soybean oil. I'd done my best to stay away from
hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
quandary. Is it ok or not?

I told him we still need to buy butter because I'm not cooking with
that stuff.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

<sf> ha scritto nel messaggio
...
>
> Who uses this? Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. It has no trans fat, but it has partially
> hydrogenated soybean oil. I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
> quandary. Is it ok or not?
>
> I told him we still need to buy butter because I'm not cooking with
> that stuff.
>

I don't get the asvantage,. I'd get really conscious of how much fat of all
kinds was in and on my food before I would eat that.

On 2008-08-01, sf <sf> wrote:

> Who uses this? Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. It has no trans fat, but it has partially
> hydrogenated soybean oil. I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
> quandary. Is it ok or not?

I don't like it, but for different reasons. Mainly, it's either melting in
the heat or hard as cold butter. For a butter lover, this should not be a
prob, but if you are gonna go "margerine", there are better choices.

I've run up against my mom who is a magerine freak. I'm a butter nut, all
the way. She buys whatever is on sale, much like myself and butter. But,
the diffs between margerines is HUGE!, unlike most butters. Of all the
margerines I've experienced, I ...and she.... prefer Canola Harvest, which
seems to have mysteriously disappeared from local market shelves. Not
sure if it went out of business, or just not in demand, here (Orowheat was
recently dropped from one market's shelves). Good stuff. Great flavor and
texture. Remains spreadable whether cold or warm.

> I told him we still need to buy butter because I'm not cooking with
> that stuff.

Good for you. I have my secret stash of butter.

nb

"sf" wrote in message ...
>
> Who uses this? Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. It has no trans fat, but it has partially
> hydrogenated soybean oil. I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
> quandary. Is it ok or not?
>
> I told him we still need to buy butter because I'm not cooking with
> that stuff.
>
>
> --
> I never worry about diets. The only carrots that interest me are the
> number of carats in a diamond.
>
> Mae West

You can't cook with that stuff - there's water in that their MIX.

IMHO butter/olive oil is better than any other margarine

--
Old Scoundrel

(AKA Dimitri)

On 2008-08-01, Dimitri > wrote:

> IMHO butter/olive oil is better than any other margarine

Testify!

"notbob" > wrote in message
...
> On 2008-08-01, Dimitri > wrote:
>
>> IMHO butter/olive oil is better than any other margarine
>
> Testify!

Hallelujah Brother!

http://www.snopes.com/food/warnings/butter.asp

Draw your own conclusions I use nothing but butter & EVOO my cholesterol
numbers are much much better since I stopped the marg.

Not only that I like to put HEAVY CREAM on chocolate Ice Cream and let it
crust.

But then again I am neither a physician nor a nutritional expert.

I guarantee I am not going to fry an egg in Fleishman's spread or the other
ilk.


--
Old Scoundrel

(AKA Dimitri)



--
Old Scoundrel

(AKA Dimitri)

On Aug 1, 11:49*am, sf wrote:
> Who uses this? *Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. *It has no trans fat, but it has partially
> hydrogenated soybean oil. *I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). *So, now I'm in a
> quandary. *Is it ok or not? *
>
> I told him we still need to buy butter because I'm not cooking with
> that stuff.
>
> --
> I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
>
> Mae West
I, for one, CAN believe it's not butter- not even close! I mostly use
butter, but lately, kinda like the Fleishmann's Olive Oil margarine.
That's only for eating on toast,etc. Ya can't cook with the stuff!

sf wrote:
> Who uses this? Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. It has no trans fat, but it has partially
> hydrogenated soybean oil. I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
> quandary. Is it ok or not?
>
> I told him we still need to buy butter because I'm not cooking with
> that stuff.


I'll let his doctor comment on the health properties.
I'll let your husband say whether it tastes like butter or not.
For me, when cooking, when a recipe calls for butter and I'm trying to
avoid butter, I either skip that recipe or substitute olive oil.
For me, when baking, when a recipe calls for butter and I'm trying to
avoid butter, I either skip that recipe or substitute nut butters or
corn oil.


--Lia

Dimitri wrote:
>
> Not only that I like to put HEAVY CREAM on chocolate Ice Cream and let
> it crust.


Let it crust? It's either a typo, or it sounds delicious. Tell me more.


--Lia

"merryb" > wrote :
> Mae West
>I, for one, CAN believe it's not butter- not even close! I mostly use
>butter, but lately, kinda like the Fleishmann's Olive Oil margarine.
>That's only for eating on toast,etc. Ya can't cook with the stuff!

I LOVE Country Crock "Churn Style." I do cook with it, I just wait until the
water simmers off. I have loved real butter my whole life, but started using
this stuff in my 30s and now prefer it. Strange, I know. I especially like
eggs scrambled or fried in it, and I love it on bread. It makes toast soggy,
but the flavor is still great.

A little more on the subject of substituting margarine for butter--
That's what got us started on the whole Summer Croissant Project of
2008. The bakery where we'd been getting the occasional croissant
started substituting part margarine. We didn't taste the difference
right away. We didn't suspect anything at first, but over time, we
realized that something wasn't right. It's hard to explain. I'm not
even sure we could tell the difference in a side by side comparison, but
we realized that we didn't like the croissants as much as we used to,
asked, and learned they'd started putting margarine in them.


The next thing we knew, we were having a great time learning to make
them at home.


So maybe there's something good about butter substitutes after all.


--Lia

sf wrote:
>
> Who uses this? Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. It has no trans fat, but it has partially
> hydrogenated soybean oil. I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
> quandary. Is it ok or not?
>
> I told him we still need to buy butter because I'm not cooking with
> that stuff.

How can it have zero trans fats if it's partially
hydrogenated? The trans fats develop as the result
of a chemical equilibrium during hydrogenation.

The answer is serving size. If the serving size is
small enough, and the amount of trans fat in that
serving is small enough (below 1 gram, I believe),
the manufacturer is allowed to claim zero trans fat.

When I was about 18, I became sufficiently alarmed
by the whole fat issue due to the biochemistry
course I took that summer (which was run by people
even more food-safety-centric than I am -- I wonder
what happened to those people) that I greatly reduced
my use of butter, and soon eliminated it completely
from my diet. Shortly before going butter-free,
I was using a knife on refrigerator-hard butter
to shave very thin slices (about 1 millimeter thick)
that I would use on my favorite foods, at that time
popcorn and bulgar wheat. That was a very helpful
transitional stage to going completely butter-free.

On Aug 1, 1:28*pm, Julia Altshuler > wrote:
> A little more on the subject of substituting margarine for butter--
> That's what got us started on the whole Summer Croissant Project of
> 2008. *The bakery where we'd been getting the occasional croissant
> started substituting part margarine. *We didn't taste the difference
> right away. *We didn't suspect anything at first, but over time, we
> realized that something wasn't right. *It's hard to explain. *I'm not
> even sure we could tell the difference in a side by side comparison, but
> we realized that we didn't like the croissants as much as we used to,
> asked, and learned they'd started putting margarine in them.
>
> The next thing we knew, we were having a great time learning to make
> them at home.
>
> So maybe there's something good about butter substitutes after all.
>
> --Lia

I believe it has it's place, but never in baking! You just can't get
consistently good stuff with margarine. BTW, after reading about your
croissant quest, I was wondering if you've tried making puff dough?
Same method, but no yeast, and extremely versatile. That's another fun
project most people don't attempt.

"Julia Altshuler" > wrote in message
. ..
> Dimitri wrote:
>> Not only that I like to put HEAVY CREAM on chocolate Ice Cream and let
>> it crust.
>
>
> Let it crust? It's either a typo, or it sounds delicious. Tell me more.
>
>
> --Lia


If the ice cream is cold enough the heavy cream will semi freeze and form a
frozen white crust on the top of the chocolate ice cream. It is the inverse
equivalent of a chocolate dipped ice cream cone where the chocolate forms a
hard shell.

Not recommended unless you're on a low carb high fat diet.

:-)


--
Old Scoundrel

(AKA Dimitri)

Julia Altshuler wrote:
>
> A little more on the subject of substituting margarine for butter--
> That's what got us started on the whole Summer Croissant Project of
> 2008. The bakery where we'd been getting the occasional croissant
> started substituting part margarine. We didn't taste the difference
> right away. We didn't suspect anything at first, but over time, we
> realized that something wasn't right. It's hard to explain. I'm not
> even sure we could tell the difference in a side by side comparison, but
> we realized that we didn't like the croissants as much as we used to,
> asked, and learned they'd started putting margarine in them.

The way I look at it is that you should budget
a certain limit on calories in your diet for
saturated fat. Now, how do you want to spend
that budget?

a) Margarine
b) Butter
c) Chocolate (yes, this one!)
d) Bacon fat remaining in crispy-fried bacon (YES! That too!)

Spending any of that budget on margarine makes
no sense to me. For the calorie cost of a
margarine-soaked piece of toast, I can have
six strips of bacon. Give me the bacon!

sf wrote:
>
> Who uses this? Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. It has no trans fat, but it has partially
> hydrogenated soybean oil. I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
> quandary. Is it ok or not?
>
> I told him we still need to buy butter because I'm not cooking with
> that stuff.
>
> --
> I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
>
> Mae West

Butter is better! Recent research (darn, I can't remember where I'd
read that) indicates that butter fats are not nearly as harmful as the
so-called substitutes. Stick with the good stuff <G>.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Dimitri wrote:
>
> "Julia Altshuler" > wrote in message
> . ..
>> Dimitri wrote:
>>> Not only that I like to put HEAVY CREAM on chocolate Ice Cream and
>>> let it crust.
>>
>>
>> Let it crust? It's either a typo, or it sounds delicious. Tell me more.
>>
>>
>> --Lia
>
>
> If the ice cream is cold enough the heavy cream will semi freeze and
> form a frozen white crust on the top of the chocolate ice cream. It is
> the inverse equivalent of a chocolate dipped ice cream cone where the
> chocolate forms a hard shell.

Holy Smoke! :-)

>
> Not recommended unless you're on a low carb high fat diet.
>
> :-)
>
>

The Cook wrote:
>
> Crisco no longer has any measurable (reportable) trans fats.

It's most certainly measurable, but scoots under the wire
for being reportable.

I predict a comeback for good quality, zero trans fat
pork lard.

merryb wrote:
>
> I believe it has it's place, but never in baking! You just can't get
> consistently good stuff with margarine. BTW, after reading about your
> croissant quest, I was wondering if you've tried making puff dough?
> Same method, but no yeast, and extremely versatile. That's another fun
> project most people don't attempt.


Nope. No puff dough yet. I do, however, have a small cookbook on how
to use it and fill it, and I do have a package in the freezer. We're
having so much fun with the croissants that puff dough is sure to follow.


--Lia

Dimitri wrote:
>
> If the ice cream is cold enough the heavy cream will semi freeze and
> form a frozen white crust on the top of the chocolate ice cream. It is
> the inverse equivalent of a chocolate dipped ice cream cone where the
> chocolate forms a hard shell.
>
> Not recommended unless you're on a low carb high fat diet.


Sounds good. I'm not trying it any time soon, but that has everything
to do with the temperature of my home freezer, nothing to do with diet.


(I'll probably get rotten food thrown at me for admiting this, but I'm
one of those people who eats whatever she wants, gets full, and stops
eating. It happens naturally, and I don't gain weight. I do have to
convince myself to exercise and to take the trouble to prepare and eat
vegetables, but after I do that, it's really no trouble.)


--Lia

"dsi1" > wrote in message
news:loednd8xXqPE5Q7VnZ2dnUVZ_qTinZ2d@hawaiiantel. net...
> Dimitri wrote:
>>
>> "Julia Altshuler" > wrote in message
>> . ..
>>> Dimitri wrote:
>>>> Not only that I like to put HEAVY CREAM on chocolate Ice Cream and let
>>>> it crust.
>>>
>>>
>>> Let it crust? It's either a typo, or it sounds delicious. Tell me
>>> more.
>>>
>>>
>>> --Lia
>>
>>
>> If the ice cream is cold enough the heavy cream will semi freeze and form
>> a frozen white crust on the top of the chocolate ice cream. It is the
>> inverse equivalent of a chocolate dipped ice cream cone where the
>> chocolate forms a hard shell.
>
> Holy Smoke! :-)
>
>>
>> Not recommended unless you're on a low carb high fat diet.
>>
>> :-)


Also GREAT on any fruit ice cream.

;-)


--
Old Scoundrel

(AKA Dimitri)

On Aug 1, 1:57*pm, Julia Altshuler > wrote:
> merryb wrote:
>
> > I believe it has it's place, but never in baking! You just can't get
> > consistently good stuff with margarine. BTW, after reading about your
> > croissant quest, I was wondering if you've tried making puff dough?
> > Same method, but no yeast, and extremely versatile. That's another fun
> > project most people don't attempt.
>
> Nope. *No puff dough yet. *I do, however, have a small cookbook on how
> to use it and fill it, and I do have a package in the freezer. *We're
> having so much fun with the croissants that puff dough is sure to follow.
>
> --Lia

Without a doubt! Turnovers, cheese twists, Napolean,mmmmmm. Nothing
better than experiments you can eat!

On Aug 1, 1:49*pm, sf wrote:
> Who uses this? *Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. *It has no trans fat, but it has partially
> hydrogenated soybean oil. *I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). *So, now I'm in a
> quandary. *Is it ok or not? *
>
> I told him we still need to buy butter because I'm not cooking with
> that stuff.
>
> --
> I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
>
> Mae West

That stuff is evil. Even if the commercials didn't make me sick, I'd
never buy it.

You have to bake with butter or with baking oleo, not any of the
adultered stuff.

I'd try the part canola-oil/part butter spread (but not for baking)
before I'd try the "Can't Believe," but that's just me.

N.

Dimitri wrote:

>>>
>>> If the ice cream is cold enough the heavy cream will semi freeze and
>>> form a frozen white crust on the top of the chocolate ice cream. It
>>> is the inverse equivalent of a chocolate dipped ice cream cone where
>>> the chocolate forms a hard shell.
>>
>> Holy Smoke! :-)
>>
>>>
>>> Not recommended unless you're on a low carb high fat diet.
>>>
>>> :-)
>
>
> Also GREAT on any fruit ice cream.
>
> ;-)
>
>

It's a cool trick that I have not heard of. My lactose intolerant body
probably won't be able to handle it but I'll file this one away for
future use. Thanks!

On Fri, 01 Aug 2008 16:28:35 -0400, Julia Altshuler
> wrote:

>A little more on the subject of substituting margarine for butter--
>That's what got us started on the whole Summer Croissant Project of
>2008. The bakery where we'd been getting the occasional croissant
>started substituting part margarine. We didn't taste the difference
>right away. We didn't suspect anything at first, but over time, we
>realized that something wasn't right. It's hard to explain. I'm not
>even sure we could tell the difference in a side by side comparison, but
>we realized that we didn't like the croissants as much as we used to,
>asked, and learned they'd started putting margarine in them.
>
>
>The next thing we knew, we were having a great time learning to make
>them at home.
>
>
>So maybe there's something good about butter substitutes after all.
>
LOL - so every cloud has a sliver lining?



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri, 01 Aug 2008 11:49:54 -0700, sf wrote:

>
>Who uses this? Hubby has been a rabid butter fan all of his life, but
>now he's cutting fat out of his diet, so he bought some I Can't
>Believe it's not Butter. It has no trans fat, but it has partially
>hydrogenated soybean oil. I'd done my best to stay away from
>hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
>quandary. Is it ok or not?
>
>I told him we still need to buy butter because I'm not cooking with
>that stuff.

Crisco no longer has any measurable (reportable) trans fats.

On Aug 1, 11:49 am, sf wrote:
> Who uses this? Hubby has been a rabid butter fan all of his life, but
> now he's cutting fat out of his diet, so he bought some I Can't
> Believe it's not Butter. It has no trans fat, but it has partially
> hydrogenated soybean oil. I'd done my best to stay away from
> hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
> quandary. Is it ok or not?
>
> I told him we still need to buy butter because I'm not cooking with
> that stuff.

I think your hubby is in denial that he needs to reduce is butter in
take and switching to something else to tell himself that he is not
using too much butter. well, he should know that Margarine is as bad
for the heart as butter + plus other harm that butter doesn't have
since butter is from only real food source.
>
> --
> I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
>
> Mae West

The Cook wrote:
> On Fri, 01 Aug 2008 11:49:54 -0700, sf wrote:
>
>> Who uses this? Hubby has been a rabid butter fan all of his life, but
>> now he's cutting fat out of his diet, so he bought some I Can't
>> Believe it's not Butter. It has no trans fat, but it has partially
>> hydrogenated soybean oil. I'd done my best to stay away from
>> hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
>> quandary. Is it ok or not?
>>
>> I told him we still need to buy butter because I'm not cooking with
>> that stuff.
>
> Crisco no longer has any measurable (reportable) trans fats.

I've been using the Smart Balance solid shortening for a few years --
mostly for pie crust. It has no transfats and makes as good a crust as
Crisco.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Michael "Dog3" wrote:

> Tell him to buy some Benecol or something similar for smearing on toast and
> stuff. Then use the butter to cook with. He's not going to be happy with
> it. Cooking with it is next to impossible because of the moisture in it.
> I use a combination of butter for real cooking and the fake stuff for toast
> and the like.

Actually the Smart Balance Lite spread is quite tasty. Much more
palatable than ICBINB, IMHO

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

amandaF wrote:
>
> On Aug 1, 11:49 am, sf wrote:
> > Who uses this? Hubby has been a rabid butter fan all of his life, but
> > now he's cutting fat out of his diet, so he bought some I Can't
> > Believe it's not Butter. It has no trans fat, but it has partially
> > hydrogenated soybean oil. I'd done my best to stay away from
> > hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
> > quandary. Is it ok or not?
> >
> > I told him we still need to buy butter because I'm not cooking with
> > that stuff.
>
> I think your hubby is in denial that he needs to reduce is butter in
> take and switching to something else to tell himself that he is not
> using too much butter. well, he should know that Margarine is as bad
> for the heart as butter + plus other harm that butter doesn't have
> since butter is from only real food source.
> >

Yeah, butter is more "natural" than magerine can ever claim to be. IOW,
the 'natural' part is more easily processed by the body than any
margerine or fake butter ever can be. At least, that's my take on this
issue of butter substitution.

Sky, who never buys margerine

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Fri 01 Aug 2008 05:28:20p, Janet Wilder told us...

> Michael "Dog3" wrote:
>
>> Tell him to buy some Benecol or something similar for smearing on toast
>> and stuff. Then use the butter to cook with. He's not going to be
>> happy with it. Cooking with it is next to impossible because of the
>> moisture in it. I use a combination of butter for real cooking and the
>> fake stuff for toast and the like.
>
> Actually the Smart Balance Lite spread is quite tasty. Much more
> palatable than ICBINB, IMHO
>

We've tried just about all the so-called "good" margarines available, and
have found we like the taste of Canola Harvest the best. It has no trans-
fats and has no hydrogenated product in it. I don't cook with it, as such,
be we do use it on toast and on cooked vegetables. We like the flavor much
better than Smart Balance and Benecol.

--
Wayne Boatwright
-------------------------------------------
Friday, 08(VIII)/01(I)/08(MMVIII)
-------------------------------------------
-------------------------------------------
You know that little indestructible
black box that is used on planes? Why
can't they make the whole plane out of
the same substance?
-------------------------------------------

On Fri, 01 Aug 2008 19:28:20 -0500, Janet Wilder
> wrote:

>Actually the Smart Balance Lite spread is quite tasty.

We have been using Smart Balance for years now....and I don't miss the
taste of butter or the cost of butter.

I still use Blue Bonnet sticks for baking, pastry, etc.

l, not -l wrote:

> According to my Dr., I'm better off using modest amounts of real butter than
> using any margarine, solid or "spread".

And IMO, there is a lot to say for just enjoying the GOOD stuff that you
really want, but perhaps just in moderation. WHY go totally without?!
Denial is just self abuse.
Using crock type margarine spreads seems to be just a preference for the
more artificial butter and high salt flavor.

"Dimitri" > wrote in message
...
>
> "Julia Altshuler" > wrote in message
> . ..
>> Dimitri wrote:
>>> Not only that I like to put HEAVY CREAM on chocolate Ice Cream and let
>>> it crust.
>>
>> Let it crust? It's either a typo, or it sounds delicious. Tell me more.
>>
>> --Lia
>
> If the ice cream is cold enough the heavy cream will semi freeze and form
> a frozen white crust on the top of the chocolate ice cream. It is the
> inverse equivalent of a chocolate dipped ice cream cone where the
> chocolate forms a hard shell.
>
> Not recommended unless you're on a low carb high fat diet.
> --
> Old Scoundrel
>
> (AKA Dimitri)

Hot damn! I've had ice cream with heavy cream on top as a dessert in
Ireland, but I don't recall a crust. Gotta work on this cream on chocolate
trick, though.

Felice

"Julia Altshuler" > wrote in message
...
>
> (I'll probably get rotten food thrown at me for admiting this, but I'm one
> of those people who eats whatever she wants, gets full, and stops eating.
> It happens naturally, and I don't gain weight. I do have to convince
> myself to exercise and to take the trouble to prepare and eat vegetables,
> but after I do that, it's really no trouble.)
>
> --Lia

Just pitched a sack of overripe tomatoes your way.

Felice

On Fri, 1 Aug 2008 16:29:14 -0700 (PDT), amandaF >
wrote:

>On Aug 1, 11:49 am, sf wrote:
>> Who uses this? Hubby has been a rabid butter fan all of his life, but
>> now he's cutting fat out of his diet, so he bought some I Can't
>> Believe it's not Butter. It has no trans fat, but it has partially
>> hydrogenated soybean oil. I'd done my best to stay away from
>> hydrogenated oils of every sort (no Crisco for me). So, now I'm in a
>> quandary. Is it ok or not?
>>
>> I told him we still need to buy butter because I'm not cooking with
>> that stuff.
>
>I think your hubby is in denial that he needs to reduce is butter in
>take and switching to something else to tell himself that he is not
>using too much butter.
>>

He's not in denial. He's trying to reduce fat in general and butter
in particular. *I'm* the one who's not happy about this spread idea.
He uses very little butter. He puts it on toast in a very moderate
amount - so I told him to just skip it and use jam only. He's a rice
eater, rarely potatoes. He eats his rice is plain, cooked in barely
salted water. His potatoes are boiled or baked and he uses maybe a
teaspoon of butter on it. Frankly, I think his problems are genetic.
He's 62 years old and only weighs 20 pounds more than he did at 30 (he
was very thin at that time). His sister, who has to stand twice to
make a shadow (under 100 pounds), has the same general problems.

>well, he should know that Margarine is as bad
>for the heart as butter + plus other harm that butter doesn't have
>since butter is from only real food source.

I'm trying to convince him that he has a healthy diet already and his
decision to decrease his red meat intake makes it better, but let's
not go to extremes.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Wayne Boatwright wrote:
> On Fri 01 Aug 2008 05:28:20p, Janet Wilder told us...
>
>> Michael "Dog3" wrote:
>>
>>> Tell him to buy some Benecol or something similar for smearing on toast
>>> and stuff. Then use the butter to cook with. He's not going to be
>>> happy with it. Cooking with it is next to impossible because of the
>>> moisture in it. I use a combination of butter for real cooking and the
>>> fake stuff for toast and the like.
>> Actually the Smart Balance Lite spread is quite tasty. Much more
>> palatable than ICBINB, IMHO
>>
>
> We've tried just about all the so-called "good" margarines available, and
> have found we like the taste of Canola Harvest the best. It has no trans-
> fats and has no hydrogenated product in it. I don't cook with it, as such,
> be we do use it on toast and on cooked vegetables. We like the flavor much
> better than Smart Balance and Benecol.
>

I'll have to try that brand. Benecol is FEH!

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Billy wrote:
> On Fri, 01 Aug 2008 19:28:20 -0500, Janet Wilder
> > wrote:
>
>> Actually the Smart Balance Lite spread is quite tasty.
>
> We have been using Smart Balance for years now....and I don't miss the
> taste of butter or the cost of butter.
>
> I still use Blue Bonnet sticks for baking, pastry, etc.
>

Years ago when I baked cookies for the kids' teachers as a Christmas
gift, I used Blue Bonnet. IMO it tastes the most like butter when baking
with it.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Fri, 01 Aug 2008 19:09:12 GMT, notbob > fired up
random neurons and synapses to opine:

<snippidy>

>I've run up against my mom who is a magerine freak. I'm a butter nut, all
>the way. She buys whatever is on sale, much like myself and butter.

<more snippidy>

I don't know where I went wrong. For their entire growing up, my kids
were fed butter. Not margarine, butter. I cannot abide margarine and
won't give it house room. The miserable [now adult] brats both prefer
margarine. Oh, the shame of it! <sniff!> And to make things worse and
for whatever reason, they *both* prefer Parkay to other margarines
*or* butter.

Okay, I am bringing out the limoncello and stickin' a straw in it.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On 2008-08-02, Terry Pulliam Burd > wrote:

> margarine. Oh, the shame of it! <sniff!> And to make things worse and
> for whatever reason, they *both* prefer Parkay to other margarines

> Okay, I am bringing out the limoncello and stickin' a straw in it.

yeah, I'd be hittin' the juice, too.

nb