Cholesterol

sf wrote:

I was raised on margarine and I prefer the flavor. Not the ones that go
out of their way to immitate butter. The ones that just taste like the
margarine I had as a kid. It puts me in a minority among food tastes.

Margarine reacts differently to heat than butter. I think it works
better for sauteeing mushrooms. Better texture.

Now I know it's bad for me so I generally don't have it. On occasion I
get a small tub of Smart Balance that gets tossed intot he traash when
my wife returns to town.
 
On 26/03/2011 2:06 PM, Dan Abel wrote:
Next thing you will hear is a carbon tax is essential and homosexuality
is less risky health wise
both wrong

--
X-No-Archive: Yes
 
Ed Pawlowski wrote:


I'll take butter, thank you, since I eat very little of it anyway.
Also, real half and half in my coffee - have you studied the
ingredients in that fake stuff?
 
"Dora" wrote:



Dora,

Mom raised us on margarine.

As often as I could, I'd call home to stay over at my best friends
house. I got to eat real fat at his house.

It took going off to college to solve the problem, entirely!

Switched back and forth over the years but finally switched back to
unsalted butter. Very good decision, imho!

My cholesterol? I haven't had a heart attack yet so, why worry. Pop had
many in his day and age before mine.

My time WILL come.

Why worry? You might instead get run over by a train!

Don't screw with what you can't screw with!

Wine and dine instead!

Best,

Andy
 
Storrmmee wrote:

The negative reaction to canloa oil comes up every so often. Most don't
notice it, but what does that matter to the ones who do? I think it's a
genetic variation like smelling asparugus or thinking paprika is hot.
 
On Sat, 26 Mar 2011 10:53:03 -0400, "Dora" wrote:

Have you two ever tried Land O Lakes light butter? It has all the
butter taste with 50% less fat and calories.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 28 Mar 2011 18:26:25 +0000 (UTC), Doug Freyburger
wrote:


It's the cilantro tastes like soap thing. I don't know why those
people feel the need to scream about it all the time, but they do. If
they don't like it, then don't eat it. The rest of us not only eat
it, we like it too.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 26 Mar 2011 11:50:14 -0500, Andy wrote:


Yours too? Ah, the "good old days".


It took my husband refusing to eat margarine and me getting used to
the taste of real butter. The "up side" of margarine is it's so awful
that it's hard to pig out and OD on it.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:



sf,

Butter os so much more natural!

While dieting, I did a Benecol butter substitute. Awful stuff!!!

I decided butter was better, again!

Best,

Andy
 
Doug Freyburger wrote:

If "half and half" doesn't have an official standard
of identity, I suppose you can call anything "half and
half". Like half fat-free milk and half water. More
likely they'd be using edible gums as thickeners and
artificial flavors like diacetyl to emulate what
everybody knows as "half and half".
 
On 26/03/2011 2:30 PM, sf wrote:



My mother tried to foist margarine on us when we were kids. I never
liked it. My father would not give up butter. She relented and found
other places to economize.
 
On Sat, 26 Mar 2011 14:45:45 -0500, Andy wrote:


If you ever decide you want to cut back on the fats and cholesterol
again, try Land O Lakes light butter. It is very good.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 28 Mar 2011 11:27:10 -0800, Mark Thorson
wrote:


I'm sure the labeling indicates that it's a product like non dairy
creamer, only richer. It's used by those wanting to enjoy the richer
product without the fat calories, and used by those who keep kosher.
 
sf wrote:



sf,

That's been my go-to butter or Breakstone brand but I just recently
restocked at TJ's with some no-name brand unsalted butter.

I don't do "light" anymore.

Between butters, it's really hard to tell the taste difference these
days. It all comes down to toast, I think... white or rye. ;)

Best,

Andy
 
On Mon, 28 Mar 2011 14:22:12 -0400, James Silverton
wrote:


Here you are James. I just happen to have a carton of it in my fridge:

"Ultra-Pasteurized Fat Free Half and Half"

Ingredients in order on carton: Nonfat Milk, Milk, Corn Syrup,
Artificial Color, Sodium Citrate, Potassium Phosphate, Mono and
Di-Glycerides, Carrageenan, Vitamin A Palmitate.

Serving Size: 2 Tablespoons

Calories: 20

Calories from Fat: Zero

Sodium: 30mg

Total Carbs: 3g

Sugars: 2g

Protein: Less than 1g

Vitamin A: 2%

Calcium 4%

Everything else is zero.
 
On Mon, 28 Mar 2011 17:15:18 -0400, "Felice"
wrote:


I can't tell the difference between regular half and half and this
stuff. It's like eating an air sandwich. It doesn't do anything for
you or to you. Just tastes good and it's rich and creamy.
 
Back
Top