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Eat Butter

modesty007 said:
Actually I think the newly published book The Big Fat Surprise was greater news and if could afford I've love to send a copy to every so called expert writing food guidelines.:rolleyes:
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Yes, but it is great that the news is filtering through to the mainstream, isn't it?

But how long, and how many generations have been right royally screwed by the bad advice?

I mean, how many of us Type 2s would even be diabetic if we had 40 years of advice to 'eat healthy fat in medium quantities, and watch the carbs...'? Likewise for heart disease.

(Actually, I would still be right here, right now, cos I think with my circs, I was pre-destined, but I'm thinking of all the others, all the 'diabetic epidemic' poor sods. Makes me sad! :()
 
donnellysdogs said:
Oh stork margarine for cooking- those were the days... My mum never had and still doesnt - anything but stork... But always butter for eating..


Can anyone remember echo margarine, or commonly known as 'axle grease', I can' stand either butter or marg, make me heave!
Was once at a friends when younger and asked if I wanted beans on toast, so I said 'yes'. Who puts butter on toast with beans?
Sacrilege. Throw up all over the living room!
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this one took me back in time 1930 no sliced bread hence the doorstep sandwich butter to spread marg for cooking chesse cut on counter the by wire milk out of the churn into jug ,oh those were the days ps im only 83years young
 
Plenty of butter and plenty of salt: the easiest way to make vegetables palatable.
Well, for really dull veg add a dash of vinegar. Or grated cheese.

Kate
 
Yes I have recently reverted to butter, which I was brought up on, after years of eating revolting low fat margarine (Oh but it's much healthier for you - how many of us have heard that). It has made no difference to my weight thank goodness but increased my enjoyment of food sooooo much.
 
I've not used marge since I saw a documentary showing how it was made. It was black sludge before it was processed to a yellow colour. It put me right off it.

I only use butter or olive oil. I'm using far less butter since I stopped eating bread, even though I've started using it in things like scrambled egg.
 
RosieLKH said:
I've not used marge since I saw a documentary showing how it was made. It was black sludge before it was processed to a yellow colour. It put me right off it.

I only use butter or olive oil. I'm using far less butter since I stopped eating bread, even though I've started using it in things like scrambled egg.
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Snap for eating less butter cos of less bread...n toast.. I was advised to eat breakfast that I really loathe. So now just like you add to foods when cooking something.. My brunch is Pointy sweet pepper with oodles of philadelpia.. If heated. With bacon as well, but if out I just load the different flavoured Philli cheese on... No more toast n butter.



Sent from the Diabetes Forum App
 
noblehead said:
I'm afraid to say I remember those days to :(

I've not read the item about butter but is like everything else, everything in moderation. I like butter on toast, when making scrambled eggs or when eating carrot & turnip mash on a Sunday, apart from that I don't use it for anything else.
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Is that moderation? To me it seems rather less.
 
noblehead said:
The cheese on the toast has to have a splash of Lea & Perrins Worcestershire sauce on top before grilling :D

As you say Kat, happy days in some ways but not others.
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Very true nobblehead, things have moved on , and so have we ....look we are now hooked on websites !!!!! :rolleyes:
 
Brunneria said:
Yes, but it is great that the news is filtering through to the mainstream, isn't it?

But how long, and how many generations have been right royally screwed by the bad advice?

I mean, how many of us Type 2s would even be diabetic if we had 40 years of advice to 'eat healthy fat in medium quantities, and watch the carbs...'? Likewise for heart disease.

(Actually, I would still be right here, right now, cos I think with my circs, I was pre-destined, but I'm thinking of all the others, all the 'diabetic epidemic' poor sods. Makes me sad! :()
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I wonder too how many had gallstones/gallbladder removal because of the HCLF dogma. Not to mention the IBS epidemic. Gastric reflux. The list goes on...
 
Indy51 said:
I wonder too how many had gallstones/gallbladder removal because of the HCLF dogma. Not to mention the IBS epidemic. Gastric reflux. The list goes on...
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Yes, I can see lawsuits against medical policy making bodies that have given bad dietary advice, based on bad science, trotting over the horizon, starting in America and arriving in the uk fairly soon...

If the tobacco and drug companies can get sued, why not the govt departments that make these bad decisions?
 
Brunneria said:
Yes, I can see lawsuits against medical policy making bodies that have given bad dietary advice, based on bad science, trotting over the horizon, starting in America and arriving in the uk fairly soon...

If the tobacco and drug companies can get sued, why not the govt departments that make these bad decisions?
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Pretty sure in the US the government is protected from lawsuits - as are many other bodies. Apparently drug companies can't be sued over vaccinations gone wrong. Now Monsanto have it sorted so they can't be sued if their GMO crops cause damage. Yet corporate leaders can be sued by their shareholders for not getting profits. Go figure!
 
coley83 said:
this one took me back in time 1930 no sliced bread hence the doorstep sandwich butter to spread marg for cooking chesse cut on counter the by wire milk out of the churn into jug ,oh those were the days ps im only 83years young
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You didn't work for Arkwright did you ? lol:), My mum used to buy Anchor butter and it was hard as rock. So it went in a fancy butter dish and then in and out of the fridge. I couldn't stand the taste of butter, very rich and a bit salty, so my mum bought me marg. Sometimes when we went to friends or relatives, houses for tea, the sandwiches were so thick with the butter, you couldn't taste the filling inside, horrible.:yuck: Those were the days my friend.........:).
 
Janiept said:
Yes I have recently reverted to butter, which I was brought up on, after years of eating revolting low fat margarine (Oh but it's much healthier for you - how many of us have heard that).
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I wonder how much "healthy eating" is actually about healthy profit margins in the food industry. Especially considering how much of what as been pushed as "healthy" is highly processed whereas much of what has been demonised involves much less processing.
 
I was a WW2 child so we had magarine every day then and butter was only for Sunday tea there was just my mother and I as my father was in the army so our ration of butter was very small. We still had more margarine than butter after the war as rationing went on for quite a while. I would not in any way compare todays spreads with the old fashioned margarine which was a bright yellow hard block and not a very nice to eat just on it own on bread or toast...hence people used to put sugar on it to make it taste better...the taste of todays spread is far superior to the old magarine. We usually have the olive spreads
 
noblehead said:
The cheese on the toast has to have a splash of Lea & Perrins Worcestershire sauce on top before grilling :D

As you say Kat, happy days in some ways but not others.
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I always put Worcester sauce on my cheese on toast before grilling it.....yummy the only way to have it
 
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