bluestreak
HomosexualityIsStalin’sAtomBombtoDestroyAmerica
marge, and i actually prefer the taste 
Butter or Margarine?
- Thread starter Maggot
- Start date
*Miss Daisy*
Suck a Big Hairy....
definitely butter,,i really dislike marg,its so artificial,,and i use olive oil for all me cooking too
did you know theres E numbers in Clover and other marg's
Thimble Queen
Called away to another place
I quite like that olivio stuff but I'll jus buy whatevers cheapest in the shop...
Stig said:
According to the British Nutrition Foundation many brands are now processed in such a way as to limit the use of hyrdogenated fats.
According to the British Heart Foundation it is more important to chose a spread that is lower in cholesterol than to worry about trans-fatty acids as the risk is lower.
Quote:
"What should I consider when choosing a margarine or spread?
Some hydrogenation may be necessary to develop the spreadability of margarine and in small quantities have a negligible effect on the cholesterol levels. Although it is useful to consider the quantity of trans - fatty acid when choosing a margarine or spread, it is more important to try to find a product that is low in fat with little or no saturated fat and higher levels of polyunsaturated or monounsaturated fat. It is best to choose a product whose saturated fat and trans - fatty acid levels are less than 15%. "
It's not really a question of one being better than the other, but which is least worse for you.
All fats should be eaten sparingly. I much prefer butter but I am not going to try and convince myself that it's the healthier option!
Mrs Miggins
Eternal
I hate it in sandwich shops when they say "do you want butter?" when what they really mean is "do you want some of this hideous cheap as chips vile tasting catering margerine"
I reckon that all the people in that sick-making Clover advert look upset because someone's put fucking Clover on their jacket spud/sandwich/sweetcorn
I reckon that all the people in that sick-making Clover advert look upset because someone's put fucking Clover on their jacket spud/sandwich/sweetcorn
Reg in slippers
Well-Known Member
mmm
sainsbury's jersey butter, spread on hot toast..
sainsbury's jersey butter, spread on hot toast..
Mrs Miggins
Eternal
Geri said:
That's true so why not eat a small amount of something that tastes good and is a natural product rather than lashings of something that tastes like shit and is full of chemicals?
Mrs Miggins said:That's true so why not eat a small amount of something that tastes good and is a natural product rather than lashings of something that tastes like shit and is full of chemicals?
You're not supposed to eat lashings of either.
Butter may be a natural product (although vegans might disagree) but you can't get away from the fact that it is packed full of saturated fat. Unless of course you disagree with the advice of the British Heart Foundation and all other nutritional experts.
BadlyDrawnGirl
Piano Tuna
Either margarine (St. Ivel Gold, Olivio or one of the 'I Can't Believe It's Not Utterly Butterly' range) or low-fat butter (Lurpak Light, etc.). Conventional butter on toast, however. 
Mrs Miggins
Eternal
Geri said:
I don't disagree with the nutritonal advice at all. I eat hardly any butter because I know that it is loaded with saturated fat and would rather cut out that layer fat from sandwiches, cooked veg etc 95% of the time and just occasionally have something that tastes good rather than routinely eat something that tastes horrible. It just seems utterly pointless to me to add fat that tastes horrible to your food.
It's possible to assimilate the advice not to eat too much saturated fat without just resorting to margerine. But then I have a general bee in my bonnet about low fat products as I believe it's healthier to eat small amounts of "proper" food as part of a healthy diet that eat food that's been mucked about with.
The vegan thing is a bit of a red herring in this argument. By natural I mean something that hasn't been made from chemicals in a factory but I think you knew that.
5T3R30TYP3 said:
That stuff's great. The best of both worlds.
Orang Utan
Maybe I like the misery
I like butter loads but always end up getting that crappy compromise between the two
May Kasahara
take me to the feeling
Mrs Miggins said:
Me too, which is why it's butter all the way for me. One day I might even get it down to a small amount instead of my current inch-thick pile.
I have issues with dry foods, so butter is something I don't skimp on.
AnnO'Neemus
Is so vanilla
I used to eat Lurpak slightly salted regular butter, but have switched to the spreadable version. I occasionally have cravings for unsalted butter on fresh baguettes, with a bit of jam... French breakfast... yum.
I know there are arguments about the fat content of butter v. the different types of fats in margarines, but what swings it for me is that margarine is foul tasting and loaded with chemicals and other shit. No thanks.
I know there are arguments about the fat content of butter v. the different types of fats in margarines, but what swings it for me is that margarine is foul tasting and loaded with chemicals and other shit. No thanks.
hammerntongues
Well-Known Member
Basically all they do for a " Low Fat " margarine is increase the amount of water that they use. Margarine is a mixture of Vegetable oil and water with an emulsifier to make sure that they mix , the reason that Low fat spreads turn to slop when they are spread on toast is that the water just seperates.So in reality they charge you more for putting in less , good marketing eh ??
pianistenvy
Cycling for Sanity
salty butter is great. especially the one with rocky bits of salt in it, dunno the make. some french butter
saturated fat and salt ScallyWag II
New Member
Ms T said:The worst marg I've ever tasted is St Ivel Gold. It might be low in fat, but I'd rather eat my own toenails.
oh good god! when i was with my ex husband he was o into low fat everythimng we used to get St Ivel Gold lighest, rank truely rank...just like spreading plastic on yout toast, yuk yuk
now i have butter, generally only on toast. can't use it in cooking as the smell tends to make me sick
equationgirl
Respect my existence or expect my resistance
I use Yeo Valley organic spreadable which is a mix of butter and sunflower oil, so has less saturated fat and more polyunsaturated fat than just butter, spreads staright from the fridge and tastes yummy.
I reckon butter is a real problem IF you're using tons of it. What about cutting down on crappy fatty cuts of meat (such as intensively reared meat), cakes, pastry and biscuits made with hydrogenated fat and ready meals. Bet in the big scheme of things what you're spreading on bread isn't the problem.
I reckon butter is a real problem IF you're using tons of it. What about cutting down on crappy fatty cuts of meat (such as intensively reared meat), cakes, pastry and biscuits made with hydrogenated fat and ready meals. Bet in the big scheme of things what you're spreading on bread isn't the problem.
