Real Butter vs. Fake Butter

Pandorian

The ICBINB in the spray bottles has zero calories.

Love the labelling system we have... it MAY have less than 5 calories per "serving" so they get to label it 0 but that doesn't mean you can use the whole container and that it'd be 0 calories... they just get wiggle room not having to report anything under 5 calories per serving

AnninStPaul

If I use butter at all, I just use real butter. Same goes for stuff like ice cream, chocolate...go big or go home. I'd rather know what I'm eating and have to make room for some calories and fat than be eating chemicals that I can't pronounce

AMEN!!

smae1980

I try to stick to a non hydrogenated margarine such as olivio or Smart Balance which contain emulsifiers to get the butter like texture rather than hydrogenation which alters the chemical composition of the oil to make it solid at room temerature. I know we need some saturated fat, but most Americans get way too much and I try to cut it out where I can

k8blujay2

Using "real" food is good for you no matter what it is? What a joke. Come on guys don't be stupid.

I'll just go eat all the fat that dripped off my sausages on the grill, because that's "real" food that came straight out of an animal and isn't processed! What a great idea!

I don't think that's what anyone is saying here... that is such a hyperbolic statement... :-/ Personally, I too would rather know what is in my food without having to have a degree in Chemistry to know what it is... (and H2O doesn't really count as it is water and everyone knows what that is without a degree in Chemistry)... I would rather not have to ask my husband (who is very proficient in Chemistry) what everything is... and to be honest, why would I want red dye 40 in my food when fruits and vegetables can give me the same colors without the man-made chemical makeup. I mean seriously, what exactly is "natural and artifical flavor"?

smae1980

The ICBINB in the spray bottles has zero calories.

Love the labelling system we have... it MAY have less than 5 calories per "serving" so they get to label it 0 but that doesn't mean you can use the whole container and that it'd be 0 calories... they just get wiggle room not having to report anything under 5 calories per serving

It's actually .5 calories, not 5 calories

Pandorian

As per the FDA it's 5

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/FoodLabelingGuide/ucm064894.htm

N7. When the caloric value for a serving of a food is less than 5 calories, can the actual caloric value be declared?

Answer: The caloric value of a product containing less than 5 calories may be expressed as zero or to the nearest 5 calorie increment (i.e., zero or 5 depending on the level). Foods with less than 5 calories meet the definition of “calorie free” and any differences are dietarily insignificant. 21 CFR 101.9(c)(1)

mmapags

Real butter is the way to go! Below is copied from http://bodyecology.com/articles/benefits_of_real_butter.php

And why would I be so insistent that you eat butter? Take a look at the long list of the benefits you receive when you include it in your diet:8
1.Butter is rich in the most easily absorbable form of Vitamin A necessary for thyroid and adrenal health.
2.Contains lauric acid, important in treating fungal infections and candida.
3.Contains lecithin, essential for cholesterol metabolism.
4.Contains anti-oxidants that protect against free radical damage.
5.Has anti-oxidants that protect against weakening arteries.
6.Is a great source of Vitamins E and K.
7.Is a very rich source of the vital mineral selenium.
8.Saturated fats in butter have strong anti-tumor and anti-cancer properties.
9.Butter contains conjugated linoleic acid, which is a potent anti-cancer agent, muscle builder, and immunity booster
10.Vitamin D found in butter is essential to absorption of calcium.
11.Protects against tooth decay.
12.Is your only source of an anti-stiffness factor, which protects against calcification of the joints.
13.Anti-stiffness factor in butter also prevents hardening of the arteries, cataracts, and calcification of the pineal gland.
14.Is a source of Activator X, which helps your body absorb minerals.
15.Is a source of iodine in highly absorbable form.
16.May promote fertility in women.9
17.Is a source of quick energy, and is not stored in our bodies adipose tissue.
18.Cholesterol found in butterfat is essential to children's brain and nervous system development.
19.Contains Arachidonic Acid (AA) which plays a role in brain function and is a vital component of cell membranes.
20.Protects against gastrointestinal infections in the very young or the elderly.

Butter has been wrongly demoized for a long time. That it is not healthy for you is total myth. Additionally on the saturated fat front, there have been multiple studies, including the prestigious Framingham Heart Study, sponsored by the National Heart Lung and Blood Institute, that have shown there to be no link between dietary saturated fat and serum cholesterol in the absence of other mitigating factors such as obesity and high triglycerides from excessive intake of carbohydrates far above the daily requirment for glycogen stores.

Plain and simple, butter is a good fat. Use it without worry.

Pandorian

from the same "info sheet" though FAT does have a 0.5g limit.. if it has less than 0.5 it can be reported as 0...

N12. The total fat content for a serving of my product is 0.1 g. How should I declare fat and calories from fat?

Answer: Because it is present at a level below 0.5 g, the level of fat is expressed as 0 g. Calories from fat would also be expressed as zero. 21 CFR 101.9(c)(1)(i), 21 CFR 101.9(c)(2)

jadedone

I'd rather use those sausage drippings mentioned a couple posts up than margarine or the fake butters.. if they came from my sausages anyway, that are from my pastured cattle

Those would be tasty eggs.

PaleoPath4Lyfe

Using "real" food is good for you no matter what it is? What a joke. Come on guys don't be stupid.

I'll just go eat all the fat that dripped off my sausages on the grill, because that's "real" food that came straight out of an animal and isn't processed! What a great idea!

I think everyone agrees that moderation is key here.

Another good tip instead of using cooking spray is get extra virgin olive oil and a good spray bottle (I have a kitchen spritzer thing from Pampered Chef) and use that to keep your eggs/whatever from sticking to the pan. Just don't use too much, one spritz is plenty.

Olive oil is not good for cooking with, your just destroying the nutrients in it and causing it to go rancid when heat is applied.

Coconut oil, bacon / sausage drippings, butter are all more heat stable and just as healthy as olive oil.

rml_16

I have been using "I Can't Believe Its Not Butter! Light" (ICBINBL) for a while now. I just wasn't into the amount of fat and cholesterol in butter. However, my mom heard Dr Oz talking about ICBINB on his show the other day and it wasn't positive. It sparked an interest in me and I started doing some research. When I hit the forums, its always the same (so I assume it will be here here too) but I figured I would toss it out there anyway. I use 1 *TEASPOON* of ICBINB to cook my eggs every morning. The serving size is a tablespoon. So im using 1/3 of that. The problem is, the eggs stick to the pan with ICBINB for whatever reason, so I also spray a bit of Pam in the pan first. Im wondering if I should just go back to using a little butter.

Also, anyone with information on ICBINB being bad, or worse than butter, that would be appreciated.

Natural is ALWAYS better. ALWAYS. A moderate amount of butter is not going to kill you.

However, if you don't want your eggs to stick, make sure the pan is very hot, then put a teaspoon or two (depending on pan size) of canola, flax, olive, sunflower or other healthy oil into the pan and then poor in the eggs. Make sure you keep the eggs moving around the pan as they cook.

jadedone

I agree with the other posters on using the proper pan. The butter in your eggs is for flavor, not to keep it from sticking. Use a good nonstick pan, and you can get away with a teaspoon of tasty butter flavor.

tannjam

IF I use butter which isnt very often I only use real butter. Has to be better than all the stuff in maragrine

hkmamma

I am focusing on clean eating I went back to real butter since I don't use much. I am going to take a page from the french women and go with quality of food and not quantity.

jadedone

Olive oil is not good for cooking with, your just destroying the nutrients in it and causing it to go rancid when heat is applied.

Not quite true. Olive oil isn't good at high temperatures. Low temperatures (like eggs) are fine, and the flavenoids aren't destroyed.

kinkyslinky16

Buy a good oil mister and a good brand of extra virgin olive oil (EVOO). Spray your pan and cook your eggs. You will end up using about 1/8 tsp olive oil and your eggs won't stick

This is exactly what I do... Works great!

BAMFMeredith

Using "real" food is good for you no matter what it is? What a joke. Come on guys don't be stupid.

I'll just go eat all the fat that dripped off my sausages on the grill, because that's "real" food that came straight out of an animal and isn't processed! What a great idea!

I think everyone agrees that moderation is key here.

Another good tip instead of using cooking spray is get extra virgin olive oil and a good spray bottle (I have a kitchen spritzer thing from Pampered Chef) and use that to keep your eggs/whatever from sticking to the pan. Just don't use too much, one spritz is plenty.

Olive oil is not good for cooking with, your just destroying the nutrients in it and causing it to go rancid when heat is applied.

Coconut oil, bacon / sausage drippings, butter are all more heat stable and just as healthy as olive oil.

Not sure I buy that...considering I cook almost exclusively with extra virgin olive oil...and my nutritionist recommended I cook with extra virgin olive oil...but to each their own. I've heard about using coconut oil as well.

butjuli

Whatever you do, try to avoid H2O as it's a chemical.

It has a chemical formula and everything.

It's naturally occurring. And hydrogen and oxygen are elements, not man made chemicals. What is the point of being rude and sarcastic if you're not even going to be somewhat helpful?

^I agree with Meredith. Also, my chemistry degree will back me up in assuring you that the chemical H2O is perfectly safe....even though it has a chemical formula and everything.

questionablemethods

Using "real" food is good for you no matter what it is? What a joke. Come on guys don't be stupid.

I'll just go eat all the fat that dripped off my sausages on the grill, because that's "real" food that came straight out of an animal and isn't processed! What a great idea!

Yep, your being sarcastic, but it is actually the truth of what we humans should do. Saturated fat is NOT bad and is very much needed in the body for the body to work and perform as it is expected to do.

It is common sense really. Factory or lab made vs what humans and other animals have been eating since the beginning of time.

I will take the latter.

^^^^EXACTLY.

Naysay all you want, but it's sure been working for me.


Amy

Yeah. I save my bacon fat and cook in that. I also cook in butter, ghee, and coconut oil.

TheAnie

I'd rather use those sausage drippings mentioned a couple posts up than margarine or the fake butters.. if they came from my sausages anyway, that are from my pastured cattle

Those would be tasty eggs.

:laugh: :laugh: I was just thinking that!

PoochPottery

http://mylifeinapyramid.com/2012/01/evidence-based-science-video-shows-impact-of-processed-foods-on-human-digestion/

The closer to real food the better.
That is my opinion.

PaleoPath4Lyfe

Using "real" food is good for you no matter what it is? What a joke. Come on guys don't be stupid.

I'll just go eat all the fat that dripped off my sausages on the grill, because that's "real" food that came straight out of an animal and isn't processed! What a great idea!

I think everyone agrees that moderation is key here.

Another good tip instead of using cooking spray is get extra virgin olive oil and a good spray bottle (I have a kitchen spritzer thing from Pampered Chef) and use that to keep your eggs/whatever from sticking to the pan. Just don't use too much, one spritz is plenty.

Olive oil is not good for cooking with, your just destroying the nutrients in it and causing it to go rancid when heat is applied.

Coconut oil, bacon / sausage drippings, butter are all more heat stable and just as healthy as olive oil.

Not sure I buy that...considering I cook almost exclusively with extra virgin olive oil...and my nutritionist recommended I cook with extra virgin olive oil...but to each their own. I've heard about using coconut oil as well.

http://www.whfoods.com/genpage.php?tname=dailytip&dbid=261

This is just one article I have read. I was advised by my Naturopathic Dr who is also certified in Nutrition and Whole Foods Nutrition. Then I started reading up about it and found she is quite right.

tigersword

Using "real" food is good for you no matter what it is? What a joke. Come on guys don't be stupid.

I'll just go eat all the fat that dripped off my sausages on the grill, because that's "real" food that came straight out of an animal and isn't processed! What a great idea!

I think everyone agrees that moderation is key here.

Another good tip instead of using cooking spray is get extra virgin olive oil and a good spray bottle (I have a kitchen spritzer thing from Pampered Chef) and use that to keep your eggs/whatever from sticking to the pan. Just don't use too much, one spritz is plenty.

Olive oil is not good for cooking with, your just destroying the nutrients in it and causing it to go rancid when heat is applied.

Coconut oil, bacon / sausage drippings, butter are all more heat stable and just as healthy as olive oil.

Not sure I buy that...considering I cook almost exclusively with extra virgin olive oil...and my nutritionist recommended I cook with extra virgin olive oil...but to each their own. I've heard about using coconut oil as well.

Extra virgin olive oil is actually bad for cooking. Not for health reasons, but because any heat applied to extra virgin olive oil kills everything that makes it extra virgin. Extra virgin is for cold food (dressings and topping foods,) for cooking, you want regular olive oil, it's got a higher smoke point and is much more stable as a cooking fat.

As for butter vs margarine, butter, always. Or bacon fat.

dancingincircles84

Whatever you do, try to avoid H2O as it's a chemical.

It has a chemical formula and everything.

It's naturally occurring. And hydrogen and oxygen are elements, not man made chemicals. What is the point of being rude and sarcastic if you're not even going to be somewhat helpful?

^I agree with Meredith. Also, my chemistry degree will back me up in assuring you that the chemical H2O is perfectly safe....even though it has a chemical formula and everything.

Everything is made of chemicals. Essential amino acids for survival are made up of the chemicals carbon, hydrogen, nitrogen and oxygen. Harmful toxins like DDT are made up of chemicals too. The word "chemicals" is so vague and misconstrued that when people use it they are not really proving anything. Triglycerides are the main components of animal fats and vegetable oils.
However, I agree that it's better to stick to naturally occurring foods than synthetically produced foods.

PaleoPath4Lyfe

Using "real" food is good for you no matter what it is? What a joke. Come on guys don't be stupid.

I'll just go eat all the fat that dripped off my sausages on the grill, because that's "real" food that came straight out of an animal and isn't processed! What a great idea!

I think everyone agrees that moderation is key here.

Another good tip instead of using cooking spray is get extra virgin olive oil and a good spray bottle (I have a kitchen spritzer thing from Pampered Chef) and use that to keep your eggs/whatever from sticking to the pan. Just don't use too much, one spritz is plenty.

Olive oil is not good for cooking with, your just destroying the nutrients in it and causing it to go rancid when heat is applied.

Coconut oil, bacon / sausage drippings, butter are all more heat stable and just as healthy as olive oil.

Not sure I buy that...considering I cook almost exclusively with extra virgin olive oil...and my nutritionist recommended I cook with extra virgin olive oil...but to each their own. I've heard about using coconut oil as well.

Extra virgin olive oil is actually bad for cooking. Not for health reasons, but because any heat applied to extra virgin olive oil kills everything that makes it extra virgin. Extra virgin is for cold food (dressings and topping foods,) for cooking, you want regular olive oil, it's got a higher smoke point and is much more stable as a cooking fat.

As for butter vs margarine, butter, always. Or bacon fat.

To add to what tigersword said..............regular olive oil and light olive oil most times have been cut with vegetable oils such as canola oil, which is another topic in itself about how rancid canola oil is.

Best bet is to cook with butter, coconut oil, bacon fat. Leave the olive oil for salad dressings or drizzling over foods after you remove them from the oven. I do this with asparagus.

TheDevastator

If you want a olive oil spread, buy olive oil and butter and experiment with mixing them until you get a ratio you like. Coconut oil is good too. You could mix that in as well.

lauehorn

I have been using "I Can't Believe Its Not Butter! Light" (ICBINBL) for a while now. I just wasn't into the amount of fat and cholesterol in butter. However, my mom heard Dr Oz talking about ICBINB on his show the other day and it wasn't positive. It sparked an interest in me and I started doing some research. When I hit the forums, its always the same (so I assume it will be here here too) but I figured I would toss it out there anyway. I use 1 *TEASPOON* of ICBINB to cook my eggs every morning. The serving size is a tablespoon. So im using 1/3 of that. The problem is, the eggs stick to the pan with ICBINB for whatever reason, so I also spray a bit of Pam in the pan first. Im wondering if I should just go back to using a little butter.

Also, anyone with information on ICBINB being bad, or worse than butter, that would be appreciated.

I cook my eggs in a half tablespoon of avocado oil. The fats in it are good for you and the eggs taste way better.

PaleoPath4Lyfe

Whatever you do, try to avoid H2O as it's a chemical.

It has a chemical formula and everything.

It's naturally occurring. And hydrogen and oxygen are elements, not man made chemicals. What is the point of being rude and sarcastic if you're not even going to be somewhat helpful?

^I agree with Meredith. Also, my chemistry degree will back me up in assuring you that the chemical H2O is perfectly safe....even though it has a chemical formula and everything.

Everything is made of chemicals. Essential amino acids for survival are made up of the chemicals carbon, hydrogen, nitrogen and oxygen. Harmful toxins like DDT are made up of chemicals too. The word "chemicals" is so vague and misconstrued that when people use it they are not really proving anything. Triglycerides are the main components of animal fats and vegetable oils.
However, I agree that it's better to stick to naturally occurring foods than synthetically produced foods.

People know what is meant when others (like me) that say we want to live chemical free. Meaning man made stuff that obviously is not found in nature.

It is people's ignorance when they start spouting the above saying well water is made of chemicals.......H2O....blah, blah, blah. Well DUH, it is also a NATURAL chemical reaction, not something God went and made in a lab.

fitplease

Use a touch of olive oil.

I love real butter. Nothing beats the taste. And, I don't have to use all that much either. However, I am hesitant to use it for frying, because I tend to burn it.

chergarr73

FYI if you are using butter to keep a pan slick for eggs, always use unsalted. The salt in salted butter encourages sticking.