butter substitute

notbob <[email hidden]> wrote in news:_IKdndiHuKEDj0XfRVn-
[email hidden]:

Quoted message said:

OK, I'm in serious need of cholesteral reduction.

A nutritionist told me to use "I can't believe it's not butter."

I won't give up butter, no matter what! The fake stuff is so full of
additives and [censored]. Butter is so clean and simple!

YMMV,

Andy

On Fri, 15 Jul 2005 14:46:38 -0500, notbob wrote:

Any

Quoted message said:

recommendations?

nb

Exercise or Lipitor. Eat the butter. Most of the substitutes are as bad
and many are worse, not to mention the fact that they are so tastey too.
Life has too many side effects.

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, I'm in serious need of cholesteral reduction. My last holdout is
my beloved butter (still gonna use real butter on my grilled wild
Sockeye salmon tonight!! 🙂. I gotta find one of those healthy
no-cholesterol, no-trans-fat, sodium-free, non-hydrogenated,
free-range, dairy-free, non-genetically engineered, frontal
lobotomized, save-the-children-oceans-air, pro-choice, butter
substitutes that will extend my life until my SS runs out and I can be
a healthy drooling idiot sleeping under a bridge. Preferably, it
should actaully taste in the same galaxy as butter and not be a
semi-pourable liquid at below freezing temperatures. Any
recommendations?

nb

Bob, my reply will not answer your question and you probably won't like my
advice, but here goes my 'butter anonymous" story.
Many years ago after looking around like you, I decided to go cold turkey on
butter. In my opinion, food does not taste 'better' with butter; it used
to. It's been years since I've used butter ON food. I now will use it in
food preparation, such as desserts, but I try to avoid an inordinate amount
of butter, such as were in Peter's biscuits -- however, I wouldn't have
these or anything else made with so much butter everyday. After you get off
butter -- and it will take a looooong time, you will never again think it
tastes that good. I now buy mostly Amish butter because it is the one
butter that still tastes good to me, but I hardly use it. I believe that in
Italy, they don't ordinarily eat bread spread with butter, but in
Scandanivia? they routinely add butter to sandwiches. I think that butter
is a habit or the way we've been brought up. After sitting down with
meal-after-meal in the last few months with my f-i-l, he 'noticed' that I
never had butter on my bread; and I was glad that I was able to say that I
prefer it that way.

There is a substitute 'spectrum' made with palm oil -I think- that I used,
but it is pretty tasteless. I do use coconut oil for a little cooking, but
if you are a die-hard butter lover, it will never do. What do you think of
substituting and learning to absolutely Love olive oil?
Good luck,
Dee

"jay" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri, 15 Jul 2005 14:46:38 -0500, notbob wrote:

Any

Quoted message said:

recommendations?

nb

Exercise or Lipitor. Eat the butter. Most of the substitutes are as bad
and many are worse, not to mention the fact that they are so tastey too.
Life has too many side effects.

Statistics: 50% of heart attacks occur in people without high cholesterol.
Hmm ... does this also mean that 50% of people who have had their
cholesterol lowered by statins still have heart attacks?
Just pondering...
Dee Dee

notbob said:

OK, I'm in serious need of cholesteral reduction. My last holdout is
my beloved butter (still gonna use real butter on my grilled wild
Sockeye salmon tonight!! 🙂. I gotta find one of those healthy
no-cholesterol, no-trans-fat, sodium-free, non-hydrogenated,
free-range, dairy-free, non-genetically engineered, frontal
lobotomized, save-the-children-oceans-air, pro-choice, butter
substitutes that will extend my life until my SS runs out and I can be
a healthy drooling idiot sleeping under a bridge.

http://www.earthbalance.net -- the stuff in the tan tub is what we use,
and it's the closest to butter we've found. It's yummy.

serene

notbob said:

OK, I'm in serious need of cholesteral reduction. My last holdout is
my beloved butter (still gonna use real butter on my grilled wild
Sockeye salmon tonight!! 🙂. I gotta find one of those healthy
no-cholesterol, no-trans-fat, sodium-free, non-hydrogenated,
free-range, dairy-free, non-genetically engineered, frontal
lobotomized, save-the-children-oceans-air, pro-choice, butter
substitutes that will extend my life until my SS runs out and I can be
a healthy drooling idiot sleeping under a bridge. Preferably, it
should actaully taste in the same galaxy as butter and not be a
semi-pourable liquid at below freezing temperatures. Any
recommendations?

nb

http://www.earthbalance.net/product.html#p1

their products could all-but-fool me eaten plain on bread. (and this is
coming from someone who generally hates fake *anything*, particularly
dairy fakes.)

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

serene said:

notbob said:

OK, I'm in serious need of cholesteral reduction. My last holdout is
my beloved butter (still gonna use real butter on my grilled wild
Sockeye salmon tonight!! 🙂. I gotta find one of those healthy
no-cholesterol, no-trans-fat, sodium-free, non-hydrogenated,
free-range, dairy-free, non-genetically engineered, frontal
lobotomized, save-the-children-oceans-air, pro-choice, butter
substitutes that will extend my life until my SS runs out and I can be
a healthy drooling idiot sleeping under a bridge.

http://www.earthbalance.net -- the stuff in the tan tub is what we use,
and it's the closest to butter we've found. It's yummy.

serene

it's one of the few non-dairy margarines i have tried that doesn't have
that icky hydrogenated mouthfeel.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

Dee Randall said:

Statistics: 50% of heart attacks occur in people without high cholesterol.
Hmm ... does this also mean that 50% of people who have had their
cholesterol lowered by statins still have heart attacks?

It makes no sense to me. My brother had a heart attack at age 50, and no
cholesterol problem. My wife eats a lot of butter, cheese, cream, cold cuts,
eats all the fat on her meat. I cut the fat off meat and leave it for the dogs,
but she will eat my discarded fat. I don't understand how anyone can like the
fat that much. She has not cholesterol problem. My father in law also ate all
that same sort of stuff and was healthy as a horse until a few months before he
started having a heart problem when he was almost 95. Meanwhile, other people
are taking all that good stuff out of their diets to reduce cholesterol. I
think there must be something else to it.

Dee Randall said:

"jay" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri, 15 Jul 2005 14:46:38 -0500, notbob wrote:

Any

Quoted message said:

recommendations?

nb

Exercise or Lipitor. Eat the butter. Most of the substitutes are as bad
and many are worse, not to mention the fact that they are so tastey too.
Life has too many side effects.

Statistics: 50% of heart attacks occur in people without high cholesterol.
Hmm ... does this also mean that 50% of people who have had their
cholesterol lowered by statins still have heart attacks?
Just pondering...
Dee Dee

My friend that smokes 2 packs a day is worried about his cholestrol. Most
recommendations concerning health issues come from those PRACTICING
physicians.

Wayne Boatwright said:

We've been using "Canola Harvest", which has no trans fats and is
cholersterol free. We like it much better than others we've tried. We
hated "Smart Balance".

We think Smart Balance is okay, but we really like Earth Balance, which
is a bit different, but not a lot.

serene

On Fri 15 Jul 2005 01:21:52p, sarah bennett wrote in rec.food.cooking:

Quoted message said:

serene said:

notbob said:

OK, I'm in serious need of cholesteral reduction. My last holdout is
my beloved butter (still gonna use real butter on my grilled wild
Sockeye salmon tonight!! 🙂. I gotta find one of those healthy
no-cholesterol, no-trans-fat, sodium-free, non-hydrogenated,
free-range, dairy-free, non-genetically engineered, frontal
lobotomized, save-the-children-oceans-air, pro-choice, butter
substitutes that will extend my life until my SS runs out and I can be
a healthy drooling idiot sleeping under a bridge.

http://www.earthbalance.net -- the stuff in the tan tub is what we use,
and it's the closest to butter we've found. It's yummy.

serene

it's one of the few non-dairy margarines i have tried that doesn't have
that icky hydrogenated mouthfeel.

We've been using "Canola Harvest", which has no trans fats and is
cholersterol free. We like it much better than others we've tried. We
hated "Smart Balance".

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, I'm in serious need of cholesteral reduction. My last holdout is
my beloved butter (still gonna use real butter on my grilled wild
Sockeye salmon tonight!! 🙂. I gotta find one of those healthy
no-cholesterol, no-trans-fat, sodium-free, non-hydrogenated,
free-range, dairy-free, non-genetically engineered, frontal
lobotomized, save-the-children-oceans-air, pro-choice, butter
substitutes that will extend my life until my SS runs out and I can be
a healthy drooling idiot sleeping under a bridge. Preferably, it
should actaully taste in the same galaxy as butter and not be a
semi-pourable liquid at below freezing temperatures. Any
recommendations?

nb

Are you medicated? I take Zocor and eat all the butter and Mayo I want. I also
cook mostly with OO and use EVOO is salads and for dipping. I had bloodwork
done last week. The overall count 156. All the individual components were in
range. This was a decrease from the last time. The last time I was low carbing
it and the overall was 167.

I firmly believe there is a lot of genetic influence here.

Please understand I am not recommending my life style or my medication. We use
Smart Balance for those in the house who are not as lucky as I am. Sometimes
I'll use some of that. I think it is pleasing not because of teats but because
of mouth feel.

For pure flavor some of the powders like Butter Buds or Molly McButter are quite
good sprinkled on veggies.

Good Luck,

Dimitri

Dimitri said:

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, I'm in serious need of cholesteral reduction. My last holdout is
my beloved butter (still gonna use real butter on my grilled wild
Sockeye salmon tonight!! 🙂. I gotta find one of those healthy
no-cholesterol, no-trans-fat, sodium-free, non-hydrogenated,
free-range, dairy-free, non-genetically engineered, frontal
lobotomized, save-the-children-oceans-air, pro-choice, butter
substitutes that will extend my life until my SS runs out and I can be
a healthy drooling idiot sleeping under a bridge. Preferably, it
should actaully taste in the same galaxy as butter and not be a
semi-pourable liquid at below freezing temperatures. Any
recommendations?

nb

Are you medicated? I take Zocor and eat all the butter and Mayo I want. I also
cook mostly with OO and use EVOO is salads and for dipping. I had bloodwork
done last week. The overall count 156. All the individual components were in
range. This was a decrease from the last time. The last time I was low carbing
it and the overall was 167.

I firmly believe there is a lot of genetic influence here.

Please understand I am not recommending my life style or my medication. We use
Smart Balance for those in the house who are not as lucky as I am. Sometimes
I'll use some of that. I think it is pleasing not because of teats but because
of mouth feel.

For pure flavor some of the powders like Butter Buds or Molly McButter are quite
good sprinkled on veggies.

they taste pretty butter-like, but are too salty for my taste. I use
real butter. you don't have to eat it a stick at a time, you know 🙂

Quoted message said:

Good Luck,

Dimitri

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

Dee Dee said:

Statistics: 50% of heart attacks occur in people without high cholesterol.
Hmm ... does this also mean that 50% of people who have had their
cholesterol lowered by statins still have heart attacks?
Just pondering...

"LIPITOR is not for everyone . . . It has not been shown to prevent heart
disease or heart attacks."

(From http://www.lipitor.com)

Bob

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

Statistics: 50% of heart attacks occur in people without high
cholesterol.
Hmm ... does this also mean that 50% of people who have had their
cholesterol lowered by statins still have heart attacks?

It makes no sense to me. My brother had a heart attack at age 50, and no
cholesterol problem. My wife eats a lot of butter, cheese, cream, cold
cuts,
eats all the fat on her meat. I cut the fat off meat and leave it for the
dogs,
but she will eat my discarded fat. I don't understand how anyone can like
the
fat that much. She has not cholesterol problem. My father in law also ate
all
that same sort of stuff and was healthy as a horse until a few months
before he
started having a heart problem when he was almost 95. Meanwhile, other
people
are taking all that good stuff out of their diets to reduce cholesterol.
I
think there must be something else to it.

A book that I bought and have read some of it is called "Stop Inflammation
Now! .. A Step-by-Step Plan to prevent, treat and reverse Inflmmation--the
Leading Cause of Heart Disease and Related Conditions" 2005, Avery
publishing, by Richard M. Fleming, M.D. This 'inflammation theory' has
been in the news of late, but not headline news.
Your description brings a smile to my lips thinking of my grandmother whom I
can remember as a child eating fat and seeing it on her arms up to her
elbow; but I can't state what she died from. And another cousin who is now
82 and having fun as a 'red hatter' and eating all sour cream she can
devour.
Dee

Dimitri said:

We use Smart Balance for those in the house who are not as lucky as I am.
Sometimes I'll use some of that. I think it is pleasing not because of
teats but because of mouth feel.

Okay, that last sentence got my attention: Smart Balance comes in teats?
AND it has a good mouth feel? (Well, OF COURSE it would!)

Oh, I bet you meant "taste." Had me going there for a minute.

Bob

So you need to reduce you LDLs ? Then you need to go with a sub that is
high in HDLs. Look for things made with olive oil, canola oil, and
other oils high in mono-unsaturated fats like (surprisingly) hazlenut
oil. Remember, all oils are fat, but the ones that are primarily
mono-unsaturated with very little saturated fat are much better for
you.

Personally, I'd never completely give up butter, but I don't use it on
much. Waffles will have real butter and real maple syrup till the day I
die eating them. But I don't have them very often. Eggs don't need
butter, and I try not to fry them in bacon grease very often any more.
Hash browns get the good oils (yes, they do taste better in butter),
and more onions. Toast gets just a dab of butter instead of four large
slabs. Mashed potatoes taste good with various cheeses added instead of
gobs of butter. Roasted garlic is good on bread without butter.

Butter is such a small part of my diet, that I can't see it making a
huge difference in my LDL. I have cut back on rib-eyes, and eat more
chicken and round steaks/roasts. I also cut back on bacon. Each is more
significant than butter in my diet.

There are also many ways to prepare Salmon without butter. Salmon is
high in omega-3 fatty acids, and adding butter seems to be
counter-productive.

Dean G.

On Fri 15 Jul 2005 01:30:58p, serene wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

We've been using "Canola Harvest", which has no trans fats and is
cholersterol free. We like it much better than others we've tried. We
hated "Smart Balance".

We think Smart Balance is okay, but we really like Earth Balance, which
is a bit different, but not a lot.

serene

I've never seen Earth Balance. It may not be carried in our area.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

notbob said:

OK, I'm in serious need of cholesteral reduction. My last holdout is
my beloved butter (still gonna use real butter on my grilled wild
Sockeye salmon tonight!! 🙂. I gotta find one of those healthy
no-cholesterol, no-trans-fat, sodium-free, non-hydrogenated,
free-range, dairy-free, non-genetically engineered, frontal
lobotomized, save-the-children-oceans-air, pro-choice, butter
substitutes that will extend my life until my SS runs out and I can be
a healthy drooling idiot sleeping under a bridge. Preferably, it
should actaully taste in the same galaxy as butter and not be a
semi-pourable liquid at below freezing temperatures. Any
recommendations?

I recommend very small amounts of the real thing. From a cooking
perspective, wild salmon is fine with nothing or a brushing of an olive
oil based glaze. Put jam on bread. Skip cake altogether. I don't
recommend substitutions. Even if they taste close to the real thing,
you never feel quite satisfied and end up eating more and more. From a
health and nutrition perspective, make sure you're one of those people
for whom cutting down on dietary cholesterol works to prevent heart
disease. Different diets work for different people so make sure you're
following the diet that works for you. There are people who do great on
a low fat Pritikin type diet and others for whom Atkins is the ticket.

--Lia