Real Butter vs. Fake Butter

SMK715
SMK715 Posts: 108
edited November 11 in Food and Nutrition
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.
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Replies

  • rdmchugh
    rdmchugh Posts: 76
    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 :)
  • LilRedRooster
    LilRedRooster Posts: 1,421 Member
    Honestly, I just use real butter. Fake butter has been so processed that I don't feel comfortable eating it or exposing it to high heat where whatever chemicals are in it can denature and possible turn into something bad for me. At least everything in real butter is whole, and your body can process it better. If you're not slathering everything in it, using it to cook eggs won't hurt you.
  • hbrittingham
    hbrittingham Posts: 2,518 Member
    I used to use ICBINB, but I prefer the taste of real butter. I don't use it very often, so it's not a big deal to me. I do use Land O Lakes whipped butter for somethings, but I don't like it as much as stick butter.
  • crazycat80
    crazycat80 Posts: 121 Member
    I typically use real butter because it's easier for your body to process since it's all natural. I only use about a tsp with my eggs regardless of what I happen to use that day (Real butter or Brummel and Brown). I'd say try heating your skillet just a touch more before adding the eggs. My number one reason for them sticking is that the pan is too cool when I add them. I let it get sizzling hot, toss in the butter and coat, then toss in the eggs.
  • BAMFMeredith
    BAMFMeredith Posts: 2,810 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 :)
  • PaleoPath4Lyfe
    PaleoPath4Lyfe Posts: 3,161 Member
    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.

    ICBINB is no different than the plastic package it comes in.....................

    Real butter is just cream and salt that has been shaken or churned......................You can't get much simpler than that.
  • kmorris246
    kmorris246 Posts: 312 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 :)
    ^THIS! Using "real" food is always better for you! And really a tsp of real butter isn't going to hurt you on calories.
  • jadedone
    jadedone Posts: 2,446 Member
    I like real butter. Although, I do keep earth balance around as well. It is a little more real than I can't believe it is not butter. I use the earth balance if I am trying to be vegan that day.

    I recently picked up reduced fat Kerrygold butter. I don't know what they did to make it so, but the ingredients are the same as regular butter, so it is a win win.
  • JustLindaLou
    JustLindaLou Posts: 376 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 :)

    Yes, this is what I am working on now, just incorporating real foods and cleaning out all the unpronounceable stuff.
  • AmoreCouture
    AmoreCouture Posts: 255 Member
    I just use a little butter. I don't hardly need it, so when I do it's only a small amount every once in a while, and I use EVOO spray to spritz my pans with. I tried liking the fake butter, but all of it to me has a chemical taste.
  • PoorGirlEatingHealthy
    PoorGirlEatingHealthy Posts: 209
    I use Balade. It really tastes like butter the its half the calories. Also the list of ingredients is more on the natural side. I am not sure how available it is in most areas. I get it from Trader Joe's. Its imported from Sweden I believe.
  • HauteP1nk
    HauteP1nk Posts: 2,139 Member
    I just think that the 'fake' version of anything can't necessarily be good for you. What chemicals are they putting in these products to make them taste like the real thing??
  • maieranne77
    maieranne77 Posts: 191 Member
    Real butter here too. Margarine is so much different than it was 20 years ago. There is so much water in it now. My baking does not come out right. We don't use a lot of butter so we just use the real thing.......
  • david_swinstead
    david_swinstead Posts: 271 Member
    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!
  • sfh0wrd
    sfh0wrd Posts: 82
    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 :)

    This! It's just moderation. If you prefer the taste of butter, use the butter! If you are using that small of an amount, it's not going to make a big difference. And the ingredient list on butter is SO much shorter than ICBINB!
  • Pandorian
    Pandorian Posts: 2,055 Member
    Definitely check your cooking method, if there's spray AND butter that you're using and it's still sticking... is that something with the product you're using or are you not pre-heating the pan "fully"... I use a cast iron pan that is well seasoned and don't use any sprays or butter, and nothing sticks if it's pre-heated before adding the items to be cooked. All bets are off if it's not up to temperature though but it's cast iron... I keep the metal instruments around for that :P
  • britishstar41
    britishstar41 Posts: 140 Member
    I love Brummel and Brown yogurt spread. It's real butter, but it's creamier.
  • MrsAmySchoener
    MrsAmySchoener Posts: 36
    I don't use butter with my eggs at all.. Sometimes you just need a really good non stick pan, pay for a nice skillet and your eggs will slide out! And your eggs might not be completely done if they are not coming off the pan (Saw this on Kitchen Nightmares) :)
  • david_swinstead
    david_swinstead Posts: 271 Member
    Whatever you do, try to avoid H2O as it's a chemical.

    It has a chemical formula and everything.
  • 3laine75
    3laine75 Posts: 3,069 Member
    USE BUTTER
  • PaleoPath4Lyfe
    PaleoPath4Lyfe Posts: 3,161 Member
    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.
  • Pandorian
    Pandorian Posts: 2,055 Member
    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 ;)
  • BAMFMeredith
    BAMFMeredith Posts: 2,810 Member
    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.
  • MissFit0101
    MissFit0101 Posts: 2,382
    I use EVOO spray... and never have a problem with the eggs sticking. I do use smart balance butter when necessary but that's rare.. and usually only half a serving only.
  • BAMFMeredith
    BAMFMeredith Posts: 2,810 Member
    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?
  • gleechick609
    gleechick609 Posts: 544 Member
    All those "butter sprays" are just chemicals! Better off with the real thing!

    Real butter = fat burning fat :)
  • Smackemdanno
    Smackemdanno Posts: 83 Member
    Pam spray on hot cast iron. I can cook eggs any way imaginable and as long as the cast iron skillet is heated up, it won't stick (unless you are cooking hashbrowns with the eggs. Then it will stick no matter what.)
  • steadyloser
    steadyloser Posts: 7
    Hello,
    The ICBINB in the spray bottles has zero calories.
    I like the taste of it since I'm always craving salt.
    It is a little high in sodium.
    Hope this helps.
    Worstloser
  • hansoel
    hansoel Posts: 5 Member
    Real butter - no question.... try this, Take a small amount of butter and put in one palm, take the same amount of a fake butter and put it in the other palm, close your hands for a few minutes and look and see. The butter is absorbed by your body while the fake butter still sits like a lump of lard (plaque anyone?) Or take a tub of the fake stuff, put it on your counter and see what happens to it -- I saw one that had been sitting out for a year and had never changed.... so just imagine what it is doing in your body, organs - veins etc etc. So hands down, real butter.

    Best for cooking eggs, a bit of olive oil and a little butter -- no stick and great taste.
  • _Amy_Budd
    _Amy_Budd Posts: 378 Member
    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
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