Butter substitutes?

I guess if someone is religiously vegan butter is not a choice. But, if not, why would anyone want to reduce butter? It is lower in calories than oils and far better tasting and mouth feel.

I generally use real butter, but when I want something that will be spreadable pretty much right out of the refrigerator, I have been using Smart Balance light olive oil "buttery spread," which is made from water and a blend of vegetable oils, including palm oil to solidify it. I like the hint of olive oil in the taste, and it does taste more like butter than most margarines, and as a bonus it has fewer calories and less saturated fat than butter or regular margarine, as well as making the claim that it supports healthy cholesterol levels for those already in the normal range (it has omega-3 fatty acids, which I assume is the basis of that). I wouldn't try to cook with it, though; I use it strictly as a spread.

In general, though, if his goal is to lose weight (you don't actually say what his goals are), I would focus on the calories -- or let him focus on the calories -- and not worry overmuch about macros, especially at first. It's up to you how invested you want to be in helping him reach his goals. Does he have goals, or has he just given in to a year of your urging him to track his calories? If this is more your idea than his (or really, pretty much all your idea), it's not surprising that you are the one who feels like they have to figure out what foods he should eat.

Do they still make Molly McButter? It's probably loaded with chemicals, but I remember sprinkling that on popcorn, toast and baked potatoes - allowing me to cut back butter by 75% in most applications.

BarbaraHelen2013 wrote: »

yellow1111 wrote: »

Hello! I’ve been tracking for over a year and my husband is FINALLY on board to “try” it..problem is he is super picky, I’ve tried replacing his regular oatmeal with the same flavors but added protein and he tastes the difference immediately. Are there any butter substitutes that taste like butter but will allow his macros to go to other sources (protein, additional calories, fat, etc)?
The other part to my question is I’ve heard that any butter substitute isn’t good for you, is this true? If butter subs are the lesser of 2 evils, that’s great but if not and I have to use real butter for his food, I’m fine with that, I just know it’s going to take me a long time to figure out how to balance his macros & make it fit. Thank you for any help you can give!!

Just going to ask why it’s up to you to ‘balance his macros & make it fit’? I’m assuming because you’re married to him that he’s a functioning adult? Surely it’s better to teach him some basic info and let him take control of how he fits his pickiness in to his new goals.

I’ve learned through bitter experience that being ‘put in charge’ of a partners diet tends to backfire. These days I bite my tongue, facilitate when asked specifically, but leave him to figure it out because when he fails it’s going to be my fault in his eyes, if I’m in control!

Agree. It is not up to you to plan his menu or balance his macros. If he really truly wants to do this, he will do this without relying on you to facilitate it.

goal06082021 wrote: »

lynn_glenmont wrote: »

I generally use real butter, but when I want something that will be spreadable pretty much right out of the refrigerator, I have been using Smart Balance light olive oil "buttery spread," which is made from water and a blend of vegetable oils, including palm oil to solidify it. I like the hint of olive oil in the taste, and it does taste more like butter than most margarines, and as a bonus it has fewer calories and less saturated fat than butter or regular margarine, as well as making the claim that it supports healthy cholesterol levels for those already in the normal range (it has omega-3 fatty acids, which I assume is the basis of that). I wouldn't try to cook with it, though; I use it strictly as a spread.

In general, though, if his goal is to lose weight (you don't actually say what his goals are), I would focus on the calories -- or let him focus on the calories -- and not worry overmuch about macros, especially at first. It's up to you how invested you want to be in helping him reach his goals. Does he have goals, or has he just given in to a year of your urging him to track his calories? If this is more your idea than his (or really, pretty much all your idea), it's not surprising that you are the one who feels like they have to figure out what foods he should eat.

I just keep my (real) butter out on the counter, in a covered butter dish. I use it quickly enough that it doesn't go rancid.

Seconding your whole paragraph, too. This is an entire grown-assed man, he can learn to read a nutrition facts label and do math if he wants to.

Unless I've just baked a loaf of bread, I don't use butter as spread often enough to use it up before even salted butter is no longer at its best (and if I'm using it for cooking, I don't generally want it as soft as it gets on the counter -- too hard to measure, for one thing, so that doesn't help in using it up).

But if I have a home-baked loaf I know I'm going to want to use butter with until it's gone, or it's summer and I'm cooking corn regularly, I leave the butter out on the counter, too.

wilson10102018 wrote: »

sgt1372 wrote: »

IMO, there's no substitute for buttee or bacon.

Just allow enough cals to eat the real thing.

I eat a lot of both, but I also think lightly sauteed Spam (Original or Lite) is a pretty good alternative for bacon.

I dunno, I like Spam, but as its own thing, not as a substitute for bacon. (I do see a distinction between a substitute and an alternative, but the post you were responding to said substitute.)