Real Butter vs. Fake Butter

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Replies

  • brittanylock09
    brittanylock09 Posts: 194 Member
    I try to always use real butter. even though it's higher in stuff, your body processes it easier and fake butter from what I have heard over the years, it's only one molecule away from being a plastic...kinda scary. It's very processed, and it's not as good for your body.
  • alyson820
    alyson820 Posts: 448 Member
    I'm allergic to dairy, so I use margarine or whatnot when I'm really craving that buttery taste. Mostly though, I've swapped it for EVOO.

    Are you lactose intolerant or just allergic to all forms of dairy? Cream, butter and some cheeses are lactose free. Cabot cheeses are mostly lactose free, it says so on the label. Cabot Cheese comes from the beautiful state of Vermont.

    Actually allergic to dairy. It used to be so bad I'd get welts if milk touched my skin. Thankfully, it's simmered down a bit.
  • Mamaincali
    Mamaincali Posts: 65 Member
    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 :)

    Exactly. I've had friends tell me they prefer the taste of plastic margarine over real butter. Gross!
  • tigersword
    tigersword Posts: 8,059 Member
    I try to always use real butter. even though it's higher in stuff, your body processes it easier and fake butter from what I have heard over the years, it's only one molecule away from being a plastic...kinda scary. It's very processed, and it's not as good for your body.

    All fats, even naturally occurring ones, are nearly identical to plastic on a molecular level. That's why it's so hard to scrub a plastic bowl clean that had oil or grease of some type in it, they are so close molecularly that they attach to each other. There are a lot of reasons to not use margarine, but the "it's almost plastic" reason is bogus, as you could say the same thing about butter, olive oil, egg yolks, bacon fat, etc.

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