Margaret Norris wrote:

Hello All

I have used this product since it came on the market some time ago and as the sugar content is <1 per 100g should be ok even though David says not to use margarines.  I do like butter but hate how hard it is to spread, usually end up with a rolled up slice of bread.  Any comments??

Margaret

Hi Margaret

I also use Flora-pro-active or Logicol, whichever is on special at the time as it is expensive because it lowers cholesterol absorption. I can't see why this should be a problem.

 

Marian

David F wrote:

I seem to remember reading that margerine, like fructose, can do some prettry horrible things to your system. We are eliminating fructose because it is toxic...it seems wrong to then seek another product which has the potential for toxicity. I have no knowledge in this field, but pulled the following from a public forum on the web. I used to eat margerine but have gone back to eating butter.

Developed in the late 1800s as a butter substitute, margarine (which is less expensive but not as flavorful as butter) is made with vegetable oils. In order for margarine to become solid, the oil must undergo a chemical transformation known as hydrogenation — indicated as hydrogenated (or partially hydrogenated) oils on a label. During hydrogenation, extra hydrogen atoms are pumped into unsaturated fat, a process that creates TRANS FATTY ACIDS and converts the mixture into a saturated fat, thereby obliterating any benefits it had as a polyunsaturate. Some researchers believe that hydrogenated oils may actually be more damaging than regular saturated fats for those limiting cholesterol in their diets, but the jury's still out on that debate. Those margarines lowest in cholesterol are made from a high percentage of polyunsaturated canola, safflower or corn oil. To make this butter substitute taste and look more like the real thing, cream or milk is often added. Food coloring, preservatives, emulsifiers and vitamins A and D are also common additives. Careful label scrutiny is advised because the ingredients affect everything from flavor to texture to nutritive value. Regular margarine must contain 80 percent fat. The remaining 20 percent consists of liquid, coloring, flavoring and other additives. Margarine is available salted and unsalted. So are butter-margarine blends, which are usually proportioned 40 to 60 percent respectively.

DF

Thaks for this interesting info David, I had no idea that marg was this toxic, it spreads so well that's what I like about it.  Will have to leave the butter out of the fridge for a while before use.

Cheers Margaret

 

Ok this is a good topic,but  what is a good butter to buy then, so i do not have to look at all the different ones at the supermarket. I go camping a lot so one in a tub would be nice.so its restricted icase of  melt down .

 

Hello all and thanks for input.

I did buy a tub of Butter Soft which if left out for ten minutes or so is quite spreadable, don't know how it would go camping if you don't have refrigeration though.  It is in a nice little tub with a secure top.

Margaret

 

David Gillespie wrote:

We used to use Buttersoft round here but its at least twice the price of normal butter.  So we switched to plain old butter ... here's why: http://www.raisin-hell.com/2010/08/why-is-heart-foundation-in-denial-over.html

Cheers

David.

Hi David,

I'm new here but I'm afraid I dont get your point. Buttersoft may be twice the price of normal butter but that is hardly the point when we are talking about health. Your blog that you cite above is talking about low fat vs full fat and on this issue I'm in total agreement with you but it is totally irrelevant to the butter vs buttersoft discussion. Butter soft contains nothing but pure butter, water and salt. Please explain why your family has switched to 'plain old butter'.

Susan