Jump to content
RemedySpot.com

Re: Butter vs. Margarine

Rate this topic


Guest guest

Recommended Posts

In a message dated 11/11/03 5:00:07 PM Central Standard Time,

butterflye@... writes:

> I cook with ghee quite a bit, as it gives a wonderful buttery flavor to

> foods. I make my own, and there's always a jar in my cupboard (great thing

about

> ghee, doesn't need refrigeration!)

-------

Okay - I had to do an Internet search to figure out what the heck " ghee " was

- I assume there are a bunch of others out there wondering the same thing --

here it is:

Ghee is clarified butter -- the butter oil, without the lactose and other

milk solids. The word ghee is pronounced with a hard G as in GO and a long E as

in GLEE. It is traditionally prepared by gently heating butter until it becomes

a clear golden liquid. The lactose and other milk solids coagulate and are

meticulously removed. This process also evaporates most of the natural water

content, making ghee light, pure and resistant to spoilage.

Beth

Houston, TX

VBG - Dr. Srungaram

05/31/00 - 314 lbs.

11/01/02 - Abdominoplasty

11/29/02 - 160 lbs.

5'10 "

Link to comment
Share on other sites

I dunno about the " one step from plastic " stuff, but I can't stand the

way it tastes, so I never use margarine. Also, my skin is so dry that I

need some fat in my diet. Finally, life should have a few pleasures in

it, and for me, butter is definitely high on that list. :-) Of course,

even with a mac-n-cheese addicted preschooler in the house, we still use

less than a quarter pound every 10 days. I don't think you could

consider us " abusers " . LOL

Z

Open RNY 09/17/01

http://www.ziobro.us

Butter vs. Margarine

A friend of mine just sent me this little tidbit on butter vs.

margarine. Have any of you ever heard of this? Personally, I don't use

much of the stuff, so when I do, I use butter, but know a lot of people

who swear by margarine. This is worse than ketchup on filet mignon and I

didn't think there could be anything that came quite as close. : )

Regina

Butter vs Margarine

VS

DO YOU KNOW THE DIFFERENCE?

Butter

Has the same amount of calories as margarine, although butter is

slightly higher in saturated fats at 8 grams compared to 5 grams.

Eating butter increases the absorption of many other nutrients in other

foods. Butter has many natural nutritional benefits.

Butter tastes much better than margarine and it can enhance the flavors

of other foods.

Butter has been around for centuries where margarine has been around for

less than 100 years.

Margarine

Very high in trans fatty acids... triples risk of coronary heart disease

and coronary artery disease in men and can increase heart disease by

over 53% in women eating the samed amount of butter (taken from a recent

Harvard Medical Study.)

Increases total cholesterol and LDL (the bad cholesterol)

Lowers HDL cholesterol, (the good cholesterol)

Increases the risk of cancers by up to five fold

Lowers quality of breast milk

Decreases immune response

Decreases insulin response.

.....And here is the most disturbing fact....

Margarine is but ONE MOLECULE away from being PLASTIC. This fact alone

should encourage folks to avoid margarine for life, as well as anything

else that is hydrogenated (this means hydrogen is added, changing the

molecular structure of the substance).

Try this test yourself: leave a tub of margarine in your garage or

shaded area. Within a couple of days you will note a couple of things:

no flies, not even those pesky fruit flies will go

near it . It does not rot or smell

differently because it has no nutritional value, nothing will grow on

it, even those teeny weeny microorganisms

will not a find a home to grow. Why? Because it is nearly plastic.

Would you melt your Tupperware and spread that on your toast?

Homepage: http://groups.yahoo.com/group/Graduate-OSSG

Unsubscribe: mailto:Graduate-OSSG-unsubscribe

Link to comment
Share on other sites

It's funny how doing a search for butter vs margarine turns up about half

and half on the views.

Some websites on it that I've read:

I particularly liked this one:

http://www3.telus.net/eatingforenergy/101502.htm

others:

http://www.clevelandclinic.org/heartcenter/pub/guide/prevention/askdietician/mar\

garine.htm

http://www.wlwv.k12.or.us/food/butter.htm

Butter/Margarine is not a staple in my diet so I am not too worried on

either. I probably use it once a week maybe twice. I use spray " i can't

believe it's not butter " most of the time. To be safe of this, it's best

to use it sparingly.

Sherra

Butter vs. Margarine

> A friend of mine just sent me this little tidbit on butter vs.

> margarine. Have any of you ever heard of this? Personally, I don't use

> much of the stuff, so when I do, I use butter, but know a lot of people

> who swear by margarine. This is worse than ketchup on filet mignon and I

> didn't think there could be anything that came quite as close. : )

>

> Regina

> Butter vs Margarine

> VS

>

> DO YOU KNOW THE DIFFERENCE?

>

>

> Butter

>

> Has the same amount of calories as margarine, although butter is

> slightly higher in saturated fats at 8 grams compared to 5 grams.

>

> Eating butter increases the absorption of many other nutrients in other

> foods. Butter has many natural nutritional benefits.

>

> Butter tastes much better than margarine and it can enhance the flavors

> of other foods.

>

> Butter has been around for centuries where margarine has been around for

> less than 100 years.

>

> Margarine

>

> Very high in trans fatty acids... triples risk of coronary heart disease

> and coronary artery disease in men and can increase heart disease by

> over 53% in women eating the samed amount of butter (taken from a recent

> Harvard Medical Study.)

>

> Increases total cholesterol and LDL (the bad cholesterol)

>

> Lowers HDL cholesterol, (the good cholesterol)

>

> Increases the risk of cancers by up to five fold

>

> Lowers quality of breast milk

>

> Decreases immune response

>

> Decreases insulin response.

>

> ....And here is the most disturbing fact....

>

> Margarine is but ONE MOLECULE away from being

> PLASTIC. This fact alone should encourage folks to

> avoid margarine for life, as well as anything else that

> is hydrogenated (this means hydrogen is added,

> changing the molecular structure of the substance).

>

>

> Try this test yourself: leave a tub of margarine in your garage or

> shaded area. Within a couple of days you will note a

> couple of things: no flies, not even those pesky fruit flies will go

> near it . It does not rot or smell

> differently because it has no nutritional value, nothing

> will grow on it, even those teeny weeny microorganisms

> will not a find a home to grow. Why? Because it is nearly plastic.

>

> Would you melt your Tupperware and spread that

> on your toast?

>

>

>

>

> Homepage: http://groups.yahoo.com/group/Graduate-OSSG

>

> Unsubscribe: mailto:Graduate-OSSG-unsubscribe

>

>

>

>

>

Link to comment
Share on other sites

>> A friend of mine just sent me this little tidbit on butter vs.

margarine. Have any of you ever heard of this? Personally, I don't use

much of the stuff, so when I do, I use butter, but know a lot of people

who swear by margarine.

Heard of it years ago, when I was doing a diet called " Fit for Life, " I

think. I look at it this way -- butter is natural, margarine has to be

chemically created. I'll go with natural. I cook with ghee quite a bit, as

it gives a wonderful buttery flavor to foods. I make my own, and there's

always a jar in my cupboard (great thing about ghee, doesn't need

refrigeration!)

~~ Lyn (butter user from way back!)

Link to comment
Share on other sites

Oh, I'm a butter/ghee user from way back. I just keep a teeny bit of

margarine for my DH, who swears he doesn't like real butter. It sits on the

counter, and he eats butter. LOL I hardly every use butter for anything but

seasoning. When I need oil for cooking I use olive oil. He doesn't know the

difference. You can't not like what you don't know. LOL

Jac

http://www.pictureitdigitaldesigns.com/

http://members.cox.net/XXXFARMPAINTS

mail to: jholdaway@...

Order a BRAT 2004 calendar today at:

http://www.basenjirescue.org/calendarcontest/

RE: Butter vs. Margarine

>> A friend of mine just sent me this little tidbit on butter vs.

margarine. Have any of you ever heard of this? Personally, I don't use

much of the stuff, so when I do, I use butter, but know a lot of people

who swear by margarine.

Heard of it years ago, when I was doing a diet called " Fit for Life, " I

think. I look at it this way -- butter is natural, margarine has to be

chemically created. I'll go with natural. I cook with ghee quite a bit, as

it gives a wonderful buttery flavor to foods. I make my own, and there's

always a jar in my cupboard (great thing about ghee, doesn't need

refrigeration!)

~~ Lyn (butter user from way back!)

Homepage: http://groups.yahoo.com/group/Graduate-OSSG

Unsubscribe: mailto:Graduate-OSSG-unsubscribe

Link to comment
Share on other sites

>> The lactose and other milk solids coagulate and are meticulously

removed.

I had to chuckle at the " meticulous " part. I do it easy -- I simmer the

butter in a saucepan until it separates, and when the little solid parts on

the bottom of the pan start to brown, it's time. I strain it through a

coffee filter (paper type) into the jar. Easy easy, nothing really

" meticulous " about it.

My son (18 yr old) is a vegetarian, lacto-ovo, and one day he said " what is

this stuff in the jar? Can I cook with it? " He's now entirely hooked on ghee

as his fat-of-choice for fried eggs or grilled cheese sandwiches. I mainly

use it for eggs, or to saute onions & garlic & spices for whatever I'm

cooking.

~~ Lyn

Link to comment
Share on other sites

Thanks for reminding me about the ghee, Lyn. There are so many things I've

forgotten, you'd think I was eating food for the first time in my life. I

use butter for eggs, but ghee works much better. It doesn't burn and it

still tastes good.

For years I have been mixing butter with canola oil half & half. I

discovered this in an old 70's cookbook called " Laurel's Kitchen " . I let

the butter soften and then add the oil in the blender. I pour it into

little jars and freeze some of it for later.

I like it because it is soft all the time and you don't have to leave it out

before you can use it. It also tastes better to me than butter by itself.

Probably because I ate canola margerine for about 100 years.

The downside is that you can't leave it on the table while you're having

dinner for very long or it starts to get semi-liquid. Of course this

doesn't bother me, as I almost never eat at the table.

Barbara Jean

RE: Butter vs. Margarine

> >> The lactose and other milk solids coagulate and are meticulously

> removed.

>

> I had to chuckle at the " meticulous " part. I do it easy -- I simmer the

> butter in a saucepan until it separates, and when the little solid parts

on

> the bottom of the pan start to brown, it's time. I strain it through a

> coffee filter (paper type) into the jar. Easy easy, nothing really

> " meticulous " about it.

>

> My son (18 yr old) is a vegetarian, lacto-ovo, and one day he said " what

is

> this stuff in the jar? Can I cook with it? " He's now entirely hooked on

ghee

> as his fat-of-choice for fried eggs or grilled cheese sandwiches. I mainly

> use it for eggs, or to saute onions & garlic & spices for whatever I'm

> cooking.

>

> ~~ Lyn

>

>

>

Link to comment
Share on other sites

The biggest problem I see with all but a couple of margarines is that they

are loaded with trans-fats, which are really bad for heart health. If it has

partially hydrogenated vegetable oils in it, it ain't good for ya. 'Course,

since

we malabsorb fats, don't know if they're LESS bad for us than for normies. I

stay away from all margarine just in case, except for " Smart Balance " which

has no trans-fats. I'm not picky between butter and that margarine, except that

refrigerated butter is too darned hard to spread. I do like an egg scrambled

in butter better than in margarine, tho. But most of the time I use olive oil

only for any kind of cooking. And my kids go the Italian way and put some

spices into the olive oil and use it for spreading or dipping breads.

Carol A

--------------------------------------------

In a message dated 11/11/2003 5:00:13 PM Central Standard Time,

butterflye@... writes:

>

> >>A friend of mine just sent me this little tidbit on butter vs.

> margarine. Have any of you ever heard of this? Personally, I don't use

> much of the stuff, so when I do, I use butter, but know a lot of people

> who swear by margarine.

>

> Heard of it years ago, when I was doing a diet called " Fit for Life, " I

> think. I look at it this way -- butter is natural, margarine has to be

> chemically created. I'll go with natural. I cook with ghee quite a bit, as

> it gives a wonderful buttery flavor to foods. I make my own, and there's

> always a jar in my cupboard (great thing about ghee, doesn't need

> refrigeration!)

>

Link to comment
Share on other sites

Can someone enlighten me on what ghee is??? I am a religious butter only

user, but am concerned about the calories...Is this something that is used

in other parts of the country I was born and raised in Orlando, Fl and I

have never heard of it... I was raised on pinto beans with fatback and

collard greens with fatback,,, you get the idea, but I had a grilled

tomato sandwich in New York once, and I thought I was in heaven, best

tomatoes in the world....

-- RE: Butter vs. Margarine

>> A friend of mine just sent me this little tidbit on butter vs.

margarine. Have any of you ever heard of this? Personally, I don't use

much of the stuff, so when I do, I use butter, but know a lot of people

who swear by margarine.

Heard of it years ago, when I was doing a diet called " Fit for Life, " I

think. I look at it this way -- butter is natural, margarine has to be

chemically created. I'll go with natural. I cook with ghee quite a bit, as

it gives a wonderful buttery flavor to foods. I make my own, and there's

always a jar in my cupboard (great thing about ghee, doesn't need

refrigeration!)

~~ Lyn (butter user from way back!)

Homepage: http://groups.yahoo.com/group/Graduate-OSSG

Unsubscribe: mailto:Graduate-OSSG-unsubscribe

Link to comment
Share on other sites

>> Can someone enlighten me on what ghee is??? I am a religious

butter only user, but am concerned about the calories...

Ghee is clarified butter, and has the saturated fat and milk solids

removed. You don't need to be concerned about the calories in pure fat if

you've had a RNY, as you won't absorb much of that anyway. Ghee will keep

indefinitely at room temperature (unlike butter which can turn rancid), and

gives the delicious butter flavor to food without the saturated fat.

~~ Lyn

Link to comment
Share on other sites

Where do you buy ghee? OR do you make it?

Thanks,

Diane

LAP RNY 9/99

>

> Ghee is clarified butter, and has the saturated fat and milk

solids

> removed. You don't need to be concerned about the calories in pure

fat if

> you've had a RNY, as you won't absorb much of that anyway. Ghee

will keep

> indefinitely at room temperature (unlike butter which can turn

rancid), and

> gives the delicious butter flavor to food without the saturated

fat.

>

> ~~ Lyn

>

>

>

Link to comment
Share on other sites

>

> Ghee is clarified butter, and has the saturated fat and milk

solids

> removed.

I don't *think* it has the saturated fat removed, just the milk

solids. I couldn't find it on the USDA site, but fitday claims that

1 Tbsp ghee has about 8 grams of saturated fat, and close to 13

grams total fat. No carbs, virtually no protein, it's all just

(tasty!) fat.

Celia

Link to comment
Share on other sites

where do you get ghee?

RE: Butter vs. Margarine

>> Can someone enlighten me on what ghee is??? I am a religious

butter only user, but am concerned about the calories...

Ghee is clarified butter, and has the saturated fat and milk solids

removed. You don't need to be concerned about the calories in pure fat if

you've had a RNY, as you won't absorb much of that anyway. Ghee will keep

indefinitely at room temperature (unlike butter which can turn rancid), and

gives the delicious butter flavor to food without the saturated fat.

~~ Lyn

Link to comment
Share on other sites

I make a whole batch at once for time's sake) of unsalted butter, and

melt it SLOWLY in a heavy pan. Skim off the foam as it comes to the top.

Continue to simmer slowly, and eventually

the milk solids start to sink to the bottom -- when they become brown

crumbs, strain into a jar that seals well. I line a funnel with a paper

coffee filter and slowly strain through that. The clarified butter will

partially set, but never as hard as it was as butter, and you can scoop

out

a tablespoon or so for cooking purposes. Easy and delicious!

========================================

Lyn:

If you consider this easy, what do you consider work. The words simmer

slowly & eventually, to me means time consuming. I'll look for it in the

healthfood store. Unless you want to ship it with my order of chicken

soup that I ordered from Debbie. LOL

Regina

Link to comment
Share on other sites

Now those silly folks who make shakes in a blender, THAT's work! You

have to

clean all those little parts and all -- nah...

=================================================================

I'm one of those silly folks who makes her shake in a blender. I rinse

the shake glass out thourghly after I'm done making te shake. Takes two

small seconds. If the dishwasher is full, then the shake will spend the

day in the dishwasher.It ususally goes in the dishwasher at night when

its full and nice and clearn by morning. i do 4-5 shakes a day and now

Tim does too. It's constantly being cleaned so it is ready for the next

person to use it. Takes 20 seconds to clean it.

Regina

Link to comment
Share on other sites

Yep, me too...love my blender, and it's just as easy to clean as the

little stick thingy, just maybe a little heavier to handle...no

biggie to get my thick, yummy shakes.

in NJ

******************

>

> I'm one of those silly folks who makes her shake in a blender. I

rinse the shake glass out thourghly after I'm done making te shake.

Takes two small seconds. If the dishwasher is full, then the shake

will spend the day in the dishwasher.It ususally goes in the

dishwasher at night when its full and nice and clearn by morning. i

do 4-5 shakes a day and now Tim does too. It's constantly being

cleaned so it is ready for the next person to use it. Takes 20

seconds to clean it.

>

> Regina

Link to comment
Share on other sites

I'm a blender girl too. It is almost as easy to rinse/clean out as

the stick and I don't have to clean the walls and my clothes after

using it!!

Diane

LAP RNY 9/99

> Now those silly folks who make shakes in a blender, THAT's work!

You

> have to

> clean all those little parts and all -- nah...

> =================================================================

> I'm one of those silly folks who makes her shake in a blender. I

rinse

> the shake glass out thourghly after I'm done making te shake.

Takes two

> small seconds. If the dishwasher is full, then the shake will

spend the

> day in the dishwasher.It ususally goes in the dishwasher at night

when

> its full and nice and clearn by morning. i do 4-5 shakes a day and

now

> Tim does too. It's constantly being cleaned so it is ready for the

next

> person to use it. Takes 20 seconds to clean it.

>

> Regina

Link to comment
Share on other sites

Okay, Regina, I am really good with homemade soup. Most of them I

just make up. Rarely can repeat one exactly as the original. That

can be an issue, otherwise - reay great soup. I will express mail

any amount to you if you become my bartender. LOL

Lorraine

(Hey, I not a lush, okay. but like a good drink once in awhile)b

>

> > ROTFL.......I hate to tell you that it will be when Maine

lobsters grow in

> > the Puget Sound before I " can " (what do you call putting things

into JARS?)

> > soup. Regina, you can come and visit and I promise to make some

soup for

> > you....but that order....well....I am afraid you will be

disappointed!

> > Unless Santa will come and get it and deliver it. HUMMMMM maybe a

cute UPS

> > guy in brown shorts? .... OH no...gotta stop...the brain is on

drugs...and I

> > could get into serious trouble here.

> >

> > Debbie &

> > in Gig Harbor

> > (170cm medial)

> > ladybostons@p...

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...