Butter and Margarine of any types....
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neanderthin wrote: »Lots of answers here from people that seemed to be from a generation of saturated fat is bad. I use butter and that'll never change, because taste and texture.
I think my mum was in that generation, she switched us from butter to flora, salt to lo-salt, whole milk to semi-skimmed. This was all in the eighties.0 -
I will only use butter. Margarine is glorified tasty plastic.0
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Hi, have lived in Italy 28 yrs and was shocked when I first moved here and my husband's family used very little butter. I come from Minnesota and butter or margarine were fat staples. Here they use extra vergin olive oil (first press) for almost everything they cook. They are originally from southern Italy, but the northern areas use more buttter. If you look up Italian recipes, you will find more olive oil used, and it's great on salads. If you're looking to cut down on butter this is a good way to go. Both are fats, however, and have about the same calories. I love butter on certain things and would never cut it out completely----however, my brother-in-law is a cardiologist and I cannot tell you the look I got once when he saw me putting it on bread.0
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I grew up on margarine, with very little real butter. Same with my husband. But I reached a point a few years ago that I was sick of the fake taste, so we only use real salted butter now. And we go through so much less of it, a pound of butter usually will last a month or more. Most of it is used for baking, and for cinnamon toast for the kids.
But buttered toast with over easy eggs, yumm. I wish I could eat it every day0 -
snowflake954 wrote: »Hi, have lived in Italy 28 yrs and was shocked when I first moved here and my husband's family used very little butter. I come from Minnesota and butter or margarine were fat staples. Here they use extra vergin olive oil (first press) for almost everything they cook. They are originally from southern Italy, but the northern areas use more buttter. If you look up Italian recipes, you will find more olive oil used, and it's great on salads. If you're looking to cut down on butter this is a good way to go. Both are fats, however, and have about the same calories. I love butter on certain things and would never cut it out completely----however, my brother-in-law is a cardiologist and I cannot tell you the look I got once when he saw me putting it on bread.
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I still have a little bit of butter occasionally.0
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It's never occurred to me to cut either out completely. It doesn't seem necessary.0
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I spread lurpac on toast, veg and potatoes and lots of it0
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I haven't eliminated either, but I use much less than I used to. And my margarine is very unlike what I was raised on. Then it was full of trans fat, now it's just a mix of butter and olive oil.0
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No margarine, but bring on the butter! I still eat it on toast and other breads, and in cooking and baking.0
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Butter is not evil in and of itself. The calories for a teaspoon or a pat aren't a whole lot. You need a little oil in your pan to function.
I'll save my high calorie tastes as the last bite of my meal. So I might have a roll with butter with my dinner but it will be the last thing I eat. The memory of butter is good for my brain.0 -
I use Kerrygold Pure Irish Butter. Doesn't get any more simplistic in lists of ingredients and damn it's delicious!0
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Pfffffttttt!!!! I agree with AbsentMinded.0
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I eat grassfed butter, but margarine grosses me out. I even made "fat bombs" out of grassfed butter, raw honey, and cacao-maca powder to get rid of sugar cravings and increase my fat intake. I have a healthy whole-foods diet, and I have no problem with butter being a part of that.0
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I make my own butter and I love it! So much better than the stuff I grew up on.0
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God no. I use a LOT of butter and still managed to drop almost 30 pounds.0
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I dip butter sticks in margarine, taasty teatime snack for all the fam0
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Almond Butter here0
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Does anyone still use lard?0
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