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What Kind of Butter/Margarine/Spread?

post #1 of 23
Thread Starter 
Okay my darling healthy people...I don't eat much butter. I haven't even had any in the fridge for 2 months or so. But every once and a while I do want some.

What kind is best for you? In australia I used one that had a fair bit of olive oil, was fortified with omega-3 and was only 5 grams of fat per serving. I haven't really found an equavilant here in the states...any suggestions?
post #2 of 23
i use country crock margarine with extra calcium
post #3 of 23
My mom buys Olevio (something like that) It's got olive oil in it

If you're curious I can check my fridge when I get home tonight
post #4 of 23
If I'm not using olive oil, I eat butter, because it is not as processed as that other stuff. Unsalted good quality butter. The real thing baby!
post #5 of 23
Margarine is nasty. It tastes totally nasty and the contents are nasty as well. Hydrogenated fats. You can't believe it's not butter? Well I can.

On bread I use a wonderful swedish spread which is basically mostly regular butter but with some rapeseed oil in it. It has the wonderful butter taste but the acid composition is a tiny bit better.

For cooking I use butter and 100% oils. You don't need to use a lot of butter to get that good taste. I'm also an oil freak. I always keep a minimum of four different ones. 1 coldpressed rapeseed oil; excellent fatty acids, 1 extra virgin olive oil for cooking, 1 extra virgin olive oil (a really nice expensive one for drizzling over salads and soups) and a linseed oil (flax?) since we are vegetarians and don't eat fish. I also have some other oils but these are the main ones.
post #6 of 23
Quote:
Originally Posted by Kirie View Post
Margarine is nasty. It tastes totally nasty and the contents are nasty as well. Hydrogenated fats. You can't believe it's not butter? Well I can.

On bread I use a wonderful swedish spread which is basically mostly regular butter but with some rapeseed oil in it. It has the wonderful butter taste but the acid composition is a tiny bit better.

For cooking I use butter and 100% oils. You don't need to use a lot of butter to get that good taste. I'm also an oil freak. I always keep a minimum of four different ones. 1 coldpressed rapeseed oil; excellent fatty acids, 1 extra virgin olive oil for cooking, 1 extra virgin olive oil (a really nice expensive one for drizzling over salads and soups) and a linseed oil (flax?) since we are vegetarians and don't eat fish. I also have some other oils but these are the main ones.
Perfect combination, healthy, different tastes!
post #7 of 23
Quote:
Originally Posted by kriscdc View Post
i use country crock margarine with extra calcium

Me too! The extra calcium makes it healthy, right?
post #8 of 23
Sorry, its not healthy even with the added calcium. Most margarine is filled with bad hydrogenated fats, incl. the country crock stuff. It even has artificial colors/flavors and high fructose corn syrup.
I would go to the organic section and find something w/ out all the added crap - Right now I am using Earth Balance Buttery Sticks and today I bought imported butter from Ireland at Costco.
post #9 of 23
Quote:
Originally Posted by jetta_07 View Post
Sorry, its not healthy even with the added calcium. Most margarine is filled with bad hydrogenated fats, incl. the country crock stuff. It even has artificial colors/flavors and high fructose corn syrup.
I would go to the organic section and find something w/ out all the added crap - Right now I am using Earth Balance Buttery Sticks and today I bought imported butter from Ireland at Costco.
High Fructose Corn Syrup= one of the worst things to put into your body that is found in most foods. It is in everything it seems like. I have a hard time buying whole wheat bread that does not have it baked right in.
post #10 of 23
I heard margarine is one molecule away from plastic
post #11 of 23
Thread Starter 
Yay...off to buy the real thing.

I hardly have any butter (or butter substitute)...but I have been wondering about this for a while. No more plastic for me
post #12 of 23
Quote:
Originally Posted by kellygawtscammed View Post
I heard margarine is one molecule away from plastic

That's an urban myth. It's probably because if you try to fry something with low fat margarine (60% and below) it's not enough fast in it so it burns and you get this sticky residue in the pan which feels and looks like plastic.
post #13 of 23
98clchick- I think you are talking about Olivo...its mostly olive oil but textured and flavored like butter. I know its not healthy buts its what I use anyway because I figure its better for me than real butter plus I try to minimize the quantity of dairy products I consume....
post #14 of 23
Thread Starter 
Quote:
Originally Posted by vagabond View Post
That can be misinterpreted so easily.
Only by dirty-minded boys like you.
post #15 of 23
Margarine is Deadly, Butter is Better? - BreakTheChain.org dispeling the myth of plastic margarine.

Olive oils and other cold pressed oils first. The rest is picking a battle. Raw butter is best from organic farmers, hard to find but best. Personaly I am lazy and I use organic butter but I rarely ever use butter. I cook with olive oil.
post #16 of 23
I use Promise Healthy Heart spread
post #17 of 23
Quote:
Originally Posted by jetta_07 View Post
Sorry, its not healthy even with the added calcium. Most margarine is filled with bad hydrogenated fats, incl. the country crock stuff. It even has artificial colors/flavors and high fructose corn syrup.
Maybe I should have typed this...

"The extra calcium makes it healthy, right? ::sarcasm::"

I don't really get it for health reasons, it's just so freaking delicious!
post #18 of 23
i was watching on a program that you should just buy real butter and perhaps use it sparingly. all those with substitutes and whatnots are really bad for your body since the foreign compounds are harder for your system to break down.

for taste and pure butter, i vote lurpak. those danes know their butter
post #19 of 23
daynuh- i know! the extra calcium makes me think im eating something healthy instead of some weird food item
post #20 of 23
I just use real butter because I only use it on popcorn, which I eat maybe once a week. For cooking, I use olive oil.

I'd love to be able to get the good butters and olive oils but I live with people so we share kitchen space, and oils and butters are a shared commodity and they use more, plus they buy the cheap stuff when it's their turn.
post #21 of 23
Quote:
Originally Posted by casey60622 View Post
Okay my darling healthy people...I don't eat much butter. I haven't even had any in the fridge for 2 months or so. But every once and a while I do want some.

What kind is best for you? In australia I used one that had a fair bit of olive oil, was fortified with omega-3 and was only 5 grams of fat per serving. I haven't really found an equavilant here in the states...any suggestions?
My house mate had one that was like that and I see it at Safeway a lot. I'll check the name next time.

I like I can't believe it's not butter.
post #22 of 23
i use this:



is it really as healthy as it claims to be? it tastes good too and it says it's got lots of omega-3's or something.

Smart Balance
post #23 of 23
Quote:
Originally Posted by not_a_virus.exe View Post
i use this:



is it really as healthy as it claims to be? it tastes good too and it says it's got lots of omega-3's or something.

Smart Balance
That's the one from safeway I mentioned =)
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