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<blockquote data-quote="ringi" data-source="post: 1681266" data-attributes="member: 410240"><p>I use butter on veg etc, I will tend to fry in a little olive oil then add the butter at the end. (Heating butter to a high heat for a long time is not good as it can burn.)</p><p></p><p>I see no need for Clover, as there is nothing I eat that I can spread it on.</p><p></p><p>Normally I cook chicken with the skins on but will take off the hot skins and eat them before allowing the chicken to cool for a salad. (My wife does not allow me to take all the skins of a chicken we are having hot! But as I do the cooking......)</p><p></p><p>I buy nothing that is sold as "low fat", but don't make much effort to increase the fat content of most meals, as we both still need to lose more weight and my BG is OK when eating unlimited protein. But if I have a snack they will be something like olives.</p><p></p><p>If I am using a very low-fat meat like turkey, I will add fat, this may just be by including some bacon in the dish, or full-fat mayonnaise if having turkey cold. (Rabit has the same issue.) But most meats provided you don't cut all the fat off, or you pay more to get the lowerest fat cuts are OK as they come. (So don't get 5% fat mince.)</p></blockquote><p></p>
[QUOTE="ringi, post: 1681266, member: 410240"] I use butter on veg etc, I will tend to fry in a little olive oil then add the butter at the end. (Heating butter to a high heat for a long time is not good as it can burn.) I see no need for Clover, as there is nothing I eat that I can spread it on. Normally I cook chicken with the skins on but will take off the hot skins and eat them before allowing the chicken to cool for a salad. (My wife does not allow me to take all the skins of a chicken we are having hot! But as I do the cooking......) I buy nothing that is sold as "low fat", but don't make much effort to increase the fat content of most meals, as we both still need to lose more weight and my BG is OK when eating unlimited protein. But if I have a snack they will be something like olives. If I am using a very low-fat meat like turkey, I will add fat, this may just be by including some bacon in the dish, or full-fat mayonnaise if having turkey cold. (Rabit has the same issue.) But most meats provided you don't cut all the fat off, or you pay more to get the lowerest fat cuts are OK as they come. (So don't get 5% fat mince.) [/QUOTE]
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