Lakeland products

jennyjelly

JackieO wrote: »

Having read whats in them I think I would rather stay with a small pat of butter and do an extra longer walk everyday.Life is far too short to waste sticking odd replacement things in your mouth Butter o.k. is probably not very good for you in huge amounts but a treat now and again won't kill you.I usually put a bit of Philly 'light' cheese on my jacket spud instead

OMG I just googled and found the ingredient list:

Ingredients (as on packaging): maltodextrin, enzyme modified butter oil (10%), dehydrated butter (10%), salt, shortening powder, guar gum, baking soda, colouring (annatto and turmeric)

Urgh. What the flip is 'enzyme modified butter oil' when it's at home? Definitely sounds more from a lab that from a dairy!

I will DEFINITELY be avoiding now.

My new formula: 1 baked spud + 2tsp REAL butter = and extra walk for the dog.

Much healthier and cheaper.

So glad I asked on here instead of just ordering! Thanks for all the views.

Taadaa

A little bit of real butter doesn't hurt, use a teaspoon for portion control! x

Seakay

boursin light is also very nice on baked spuds

GetRealBabe

jennyjelly wrote: »

OMG I just googled and found the ingredient list:

Ingredients (as on packaging): maltodextrin, enzyme modified butter oil (10%), dehydrated butter (10%), salt, shortening powder, guar gum, baking soda, colouring (annatto and turmeric)

Hi

That'll explain why it tastes so vile.:eek::eek:

GRB

greenbee

jennyjelly wrote: »

My new formula: 1 baked spud + 2tsp REAL butter = and extra walk for the dog.

Bet the dog's pleased :D

piglet6

I used to use these a few years ago (on Weightwatchers!!) and found they were OK, as long as you put them on the potato as soon as you cut it open, so the steam "melted" the powder.

However, these days, I tend to second everything mentioned above. I have decided that a little bit of "real" butter is a lot healthier than stuffing myself with nasty additives and "fake" ingredients. I love jacket potatoes, but I alternate between tuna, beans and butter on them these days. If I am having tuna or beans I tend to not add butter (it doesn't really need it, and I really don't miss it that much! ). And when I do have the butter on a jacket potato, I really enjoy it for the occasional treat that it is...!

P x

P.S. Incidentally, since cutting out the "artificial" low-fat alternatives that my diet used to be filled with, and replacing them with a limited amount of the "real stuff" and additional exercise, I have dropped 3 stone in weight. The only "diet" food I have these days is skimmed milk (for no other reason than I can't bear the taste of full-fat or semi-skimmed varieties). Go figure...!!!

greenbee

piglet6 wrote: »

P.S. Incidentally, since cutting out the "artificial" low-fat alternatives that my diet used to be filled with, and replacing them with a limited amount of the "real stuff" and additional exercise, I have dropped 3 stone in weight. The only "diet" food I have these days is skimmed milk (for no other reason than I can't bear the taste of full-fat or semi-skimmed varieties). Go figure...!!!

Your experience doesn't appear to be unique. There is some research on the subject, but at this time of night I CBA to find it. Suffice it to say, it appears to be better to eat less 'real' food, than fill yourself up with fake stuff. Well done on making the transition and seeing the benefits.

(As far as my own diet is concerned, vegetables appear to be the answer, and broccoli is a miracle food....) One stone down, two more to go...

jennyjelly

Greenbee and piglet, you both talk very good sense.

As piglet says, most times you don't need the butter anyway with 'wet' things like tuna or beans, my problems is when you have spuds with dry things (like tonight we are having them with chops & salad). I've tried putting other things on like salad dressings and cream cheeses but it's just not the same. So butter it is, just once in a while and in moderation, and no need to feel guilty about it!

Edit: I'm another one who can only stand skimmed milk these days - at work they have semi and on the odd ocasions I forget to take my skimmed and have to use that I find it really creamy and sickly, any more than a teaspoon ruins my cuppa!

se999

jennyjelly wrote: »

I'm another one who can only stand skimmed milk these days - at work they have semi and on the odd ocasions I forget to take my skimmed and have to use that I find it really creamy and sickly, any more than a teaspoon ruins my cuppa!

I can't stand anything other than skimmed now either.

On the butter front, I sometimes use Quark (it's a very very low fat white cheese spread), you get it in tesco's. You could use it instead of butter in some sorts of sandwiches too, but you'd need to experiment.

Fire_Fox

I like Butter Buds in scrambled egg, but they are too dry for jacket spuds in which I either have butter or soft cheese.