Butter pros and cons
BeckFair
Posts: 35 Member
So the latest news is that butter is not as bad as they thought. (Big surprise there.) And I'm seeing more and more advice to add fat to my diet. I like the taste of butter and use it to cook combined with olive oil. I'm inviting input and opinions.
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Replies
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It's fine, unless you eat sticks of it... far better than highly processed, hydrogenated vegetable oils.
Some will say to buy grassfed butter, but the extra cost doesn't warrant enough sense for me to purchase it over the standard, unsalted type, which is what I typically use.0 -
Don't eat a whole stick at once.0
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Pro: butter is delicious!
Con: there is not enough butter in my refrigerator.0 -
i use butter where butter is called for...i use olive oil where olive oil is called for...etc, etc, etc...
just realize that it is fat...it is calorie dense...so your consumption should reflect that.0 -
Fine within your calories. Although I really miss French butter, lol.
Personally, I only use it in dishes where I can really tell the difference... so baked stuff, plain toast, pancakes/waffles (when I don't use a mix), and mashed potatoes. I honestly can't tell if there's butter or not in most dishes otherwise, so I skip it.0 -
Don't eat a whole stick at once.
This reminds me of a great story. My guy works for a creamery selling cheese, but they also sell butter and other milk products. We went to visit some relatives, who asked us to bring some of the cheese and butter for them. Not soon after we arrived, my cousin opens one of the packages and cuts a slice. She takes a bite, makes a face, finishes the stick, and then comments that the cheese tastes a little funny. Well......it was the butter she'd grabbed and not the cheese. I'm sure she can attest that it is good not to eat a whole stick at once.
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I've been using it where appropriate for taste. Sometimes olive oil instead. Sometimes coconut oil. And I use corn oil to pop popcorn. I guess we'll see in 40 years if butter killed me. Oh, and if I DO have bread/rolls at home, I have some Earth Balance (I like that it spreads better than butter and oddly tastes better to me on toast). More likely for bread, though, it'd be butter and garlic on a baguette toasted in the oven.0
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Butter is delicious. Log it and enjoy.0
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We switched from margarine to butter a couple of years ago and haven't looked back. I always make sure to track it in my calories for the day and have no issues.0
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I use cow's milk butter daily (and other full-fat dairy) and it hasn't hindered my weight loss or negatively impacted blood work results. And it adds tons of great flavor to vegetables, eggs, and sauces.
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The only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.0 -
Pro:
- best-tasting fat
Con:
- in combination w many other sat fats over many years w other risk factors, may (possibly) contribute to high cholesterol
- very hard to replace (sniff)
I love it. I also sometimes mix it w eg sunflower oil for frying things (less burn, good taste)0 -
The only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.0 -
The only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.
whoa, i don't know about that, also, how does that not melt??0 -
The only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.
whoa, i don't know about that, also, how does that not melt??
You freeze it first, I hear0 -
It's delicious and adds fat to a diet. That being said, I never use it. Then complain that my fat intake is too low.0
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The only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.
whoa, i don't know about that, also, how does that not melt??The only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.
whoa, i don't know about that, also, how does that not melt??
You freeze it first, I hear
Deep fried butter
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Awesome. I have a bunch of frozen butter.0
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The only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.
whoa, i don't know about that, also, how does that not melt??
You freeze it first, I hearThe only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.
whoa, i don't know about that, also, how does that not melt??The only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.
whoa, i don't know about that, also, how does that not melt??
You freeze it first, I hear
Deep fried butter
you guys
"Deep-fried butter's flavor has been compared to that of French toast, and as like "the most buttery bread you've ever had."[5] It has been described that the butter mostly melts into the mix when it is cooked.[2] It may be prepared using whipped butter,[5] which is less dense compared to standard butter. When consumed, stray liquefied butter inside the product may ooze from the product onto one's face and fingers.[1][2]"
you guys0 -
wikipedia's a jerk0
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The only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.
whoa, i don't know about that, also, how does that not melt??
You freeze it first, I hearThe only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.
whoa, i don't know about that, also, how does that not melt??The only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.
whoa, i don't know about that, also, how does that not melt??
You freeze it first, I hear
Deep fried butter
you guys
"Deep-fried butter's flavor has been compared to that of French toast, and as like "the most buttery bread you've ever had."[5] It has been described that the butter mostly melts into the mix when it is cooked.[2] It may be prepared using whipped butter,[5] which is less dense compared to standard butter. When consumed, stray liquefied butter inside the product may ooze from the product onto one's face and fingers.[1][2]"
you guys
LOL. Personally, I have no desire to eat so much butter in one sitting (and I do weigh my butter when using in cooking and on toast, etc).0 -
The only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.
whoa, i don't know about that, also, how does that not melt??
You freeze it first, I hearThe only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.
whoa, i don't know about that, also, how does that not melt??The only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.
whoa, i don't know about that, also, how does that not melt??
You freeze it first, I hear
Deep fried butter
you guys
"Deep-fried butter's flavor has been compared to that of French toast, and as like "the most buttery bread you've ever had."[5] It has been described that the butter mostly melts into the mix when it is cooked.[2] It may be prepared using whipped butter,[5] which is less dense compared to standard butter. When consumed, stray liquefied butter inside the product may ooze from the product onto one's face and fingers.[1][2]"
you guys
I love how they have a citation for, "When consumed, stray liquefied butter inside the product may ooze from the product onto one's face and fingers."
That's how you know it's legit.0 -
kshama2001 wrote: »
Man, a cat gif gets me every time. I love my cats.0 -
Not sure what type of comments you are looking for, but I think this has been news for quite some time and I think cooking with olive oil and butter is fine.0
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The only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.
whoa, i don't know about that, also, how does that not melt??
You freeze it first, I hearThe only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.
whoa, i don't know about that, also, how does that not melt??The only worthy ingredient for great cookies. Half and half butter and shortening is what I use most often.
Use it to pan-sear steak. No fat browns as beautifully in the pan as butter.
Measure judiciously. Fat is lovely but the calories add up quickly.
BTW, my son used to eat stick butter like cheese. It didn't hurt him.
Did he like the taste?
I hear a common fair food is deep fried butter, so I guess plenty of people might like it.
whoa, i don't know about that, also, how does that not melt??
You freeze it first, I hear
Deep fried butter
you guys
"Deep-fried butter's flavor has been compared to that of French toast, and as like "the most buttery bread you've ever had."[5] It has been described that the butter mostly melts into the mix when it is cooked.[2] It may be prepared using whipped butter,[5] which is less dense compared to standard butter. When consumed, stray liquefied butter inside the product may ooze from the product onto one's face and fingers.[1][2]"
you guys
LOL. Personally, I have no desire to eat so much butter in one sitting (and I do weigh my butter when using in cooking and on toast, etc).
i measure it as well, but basically doughy stuff and butter are my kryptonite0
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