Butter or spread?

vodkachick68

Hiya just wondered what spread you use on your bread/toast or even for every day cooking. I used to use things like clover,utterly butterly, or flora buttery. I have now switched back to using proper butter. It's tastes so much nicer and there are none of the additives these spreads have in them. Just wondered what your opinions are?

Thanks

pws52

That is interesting.
I have recently returned to using butter for exactly the same reasons but I am still using spreads for some of my baking.

Mojisola

Always used butter.

My OH used to have to visit a factory where margarine was made - when you see the process and all the stuff involved and compare it to how butter is made, it's unappetising.

tryingtobethrifty

Me too.... A few weeks ago I read up on margarine and decided a little butter on toast was better than a lot of margarine so now we eat butter from grass fed cows which is suppose to be better.

lostinrates

Never spread. I dislike the taste and the texture.

Butter, sometimes mayo if its savoury. Sometimes we might use a drizzle of olive oil or . Or surprisingly often nothing....sometimes the filling and bread need no augmentation, and the butter or whatever is extra calories for little gain.

~Chameleon~

Butter, every time! It's far more healthy than any of these spreads or margarines on the market.

~Chameleon~

Mojisola wrote: »

Always used butter.

My OH used to have to visit a factory where margarine was made - when you see the process and all the stuff involved and compare it to how butter is made, it's unappetising.

And extremely unhealthy!

People became scared of using butter and other saturated fats due to the false claims made by the food industry and were fearful of high cholesterol and heart disease. It has now been scientifically proven that dietary cholesterol has no direct impact on blood plasma cholesterol and therefore is perfectly safe to eat. Much safer than the "low-fat" alternatives which are often laden with sugar and we all know by now that it is sugar which is the killer, not fat!

Serendipitious

Have always used butter my entire adult life, we were brought up on margarine in the 50s and 60s and I would rather have no spread at all than return to that! So it's been butter for the past forty years for me! Was at a friend's house one day recently and she used a spread, I was amazed how rubbery the texture was.

mazza111

I use butter for spreading and marge/spread for baking. I did switch to a spreadable butter though, not quite as nice but my hands don't want to spread real butter, and I'm too forgetful to keep a wee bit out the fridge :rotfl:

lostinrates

~Chameleon~ wrote: »

And extremely unhealthy!

People became scared of using butter and other saturated fats due to the false claims made by the food industry and were fearful of high cholesterol and heart disease. It has now been scientifically proven that dietary cholesterol has no direct impact on blood plasma cholesterol and therefore is perfectly safe to eat. Much safer than the "low-fat" alternatives which are often laden with sugar and we all know by now that it is sugar which is the killer, not fat!

Otoh, I was recently discovered I have become rather severely lactose intolerant (and a plethora of other sudden onset food issues:mad:) and they said even hard cheese and yogurt will be probably be too much for me ATM, but I have lactase pills to experiment with.

I still think I'd rather do with out than have spread.

~Chameleon~

lostinrates wrote: »

Otoh, I was recently discovered I have become rather severely lactose intolerant (and a plethora of other sudden onset food issues:mad:) and they said even hard cheese and yogurt will be probably be too much for me ATM, but I have lactase pills to experiment with.

I still think I'd rather do with out than have spread.

Are you similarly affected by goats' or sheep's milk products? I find I can tolerate those much better than cows' milk.

Like you I often use mayo in sandwiches or simply cut out butter completely if it's a wettish filling.