Learning to bake..serious health risk

rms1

I have been doing all the cooking in our house for the last 2 years. My OH said that she did the first 30 years so I am now doing the next.

The problem is I am learning to bake and yesterday I made the most scrumptious lemon drizzle cake, I could easliy polish it off in one day. I am now worried that I may not live another 30 years if I continue baking these sugar/butter/egg delights.

Question, would these cakes still be as nice if I used the healthier option ingredients?

unholyangel

It would really depend on the substitutes you were using and your own tastes, after all.....some people prefer sugar, some prefer sweetener (for example).

cyberbob

No they'd be carp. Those that say you can't tell the difference are talking rubbish. Your better off having smaller amounts of good ingredients than large amounts of these played with so called healthy ones

rms1

Yep
Pretty much what I thought Bob

cyberbob

rms1 wrote: »

Yep
Pretty much what I thought Bob

My MIL is obsessed with all these low fat ingredients and replacements. She's always giving us stuff saying you can't tell the difference. You taste it and if your used to the proper ingredients there is a huge difference. She nearly has a heart attack when she visits and sees Sugar and butter and the biggest shock of all full cream milk.

My wife is disabled so I do all the cooking. We work on the theory of a balanced diet with occasional treats. I would rather eat less of better stuff. We never buy pre processed anything and all our food is cooked from scratch,

rms1

I totally agree,
I hate processed food. I like to know what is in what I eat, at least with my cakes, I know what is killing me.:)

pinkshoes

There is no healthy alternative to a yummy cake. They are yummy because they contain so much fat and sugar. At least they don't contain processed rubbish if you make them yourself.

Try making individual fairy cakes, then you can annoy your OH by telling her exactly how much fat is in each one

For the same reason, salads taste bland and blah unless you smother them in delicious dressings and add cheese and meat!

loracan1

As far as I'm concerned it's the artificial things that are unhealthier. Nothing so healthy as a homemade sponge cake and since it doesn't have the same preservatives in it - it is only right and proper that you eat it quickly.

Plus, any surplus calories are burned off in preparation of said cake.

Hannah_10

Bob try calculating the processed sugar or the cholesterol of the next things you bake for the purposes irritating the mother in law! :rotfl:

Oh and about that baking, the current healthy eating advice is the 80:20 rule and I'm all for it. It says that if 80% of the time you eat healthily then 20% of the time you don't have to. Your mother in law is therefore the out of touch one, not you.

Ballymackeonan

They're also yummy because they've got eggs in them! A tip from my mother, who kept winning prizes for hers - use large eggs if possible. In her day they were all free-range (we got eggs from her cousin in the country and knew the hens personally!) but always use the best eggs you can.

I've rediscovered baking after not doing it for years - luckily my OH swims 100 lengths several times a week (!) so eats most of my productions.

I went blackberry picking in the local park today - the parks department have trimmed back all the brambles where there would have been an early crop, and the ones ikn the woods are still green, but got emough for blackberry muffins (I used a Channel 4 recipe for raspberry muffins but amended it, like cutting down the sugar a bit, and using wholemeal flour - they came out pretty well!)

Hannah_10

I was right with you until you said you cut the sugar down, don't want one anymore!