butter substitute

sarah bennett spaketh thusly:

Quoted message said:

you don't have to eat it a stick at a time, you know 🙂

DING DING DING DING DING! we have a *winner*!!!

Quoted message said:

Quoted message said:

Quoted message said:

L E S S <<< Butter, original poster!

Start by cutting a stick into 1 Tbsp "pats". Every time you eat
one (realize that you might have eaten 2 or 3's worth before you
discovered 'portion control'😉 say to yourself - I am ingesting
100 calories of pure FAT.

It worked for me. In fact, a week ago I started cutting my Tbsp
portions in half. It's amazing how many things that used to need
a whole pat now STILL WORK with a half!

(PS: I use the spray/baking/"Pam" stuff on my popcorn, only to
help heep the garlic/onion powder mixture reasonably attached.)

--
_________________________________________
If u are gonna say that I said something,
please say what I REALLY said. ($1 Earl)

My cholesterol dropped when I went from margarine to real unsalted butter!!!
No joke....

Che

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, I'm in serious need of cholesteral reduction. My last holdout is
my beloved butter (still gonna use real butter on my grilled wild
Sockeye salmon tonight!! 🙂. I gotta find one of those healthy
no-cholesterol, no-trans-fat, sodium-free, non-hydrogenated,
free-range, dairy-free, non-genetically engineered, frontal
lobotomized, save-the-children-oceans-air, pro-choice, butter
substitutes that will extend my life until my SS runs out and I can be
a healthy drooling idiot sleeping under a bridge. Preferably, it
should actaully taste in the same galaxy as butter and not be a
semi-pourable liquid at below freezing temperatures. Any
recommendations?

nb

"CheCooks" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My cholesterol dropped when I went from margarine to real unsalted
butter!!!
No joke....

Che

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, I'm in serious need of cholesteral reduction. My last holdout is
my beloved butter (still gonna use real butter on my grilled wild
Sockeye salmon tonight!! 🙂. I gotta find one of those healthy
no-cholesterol, no-trans-fat, sodium-free, non-hydrogenated,
free-range, dairy-free, non-genetically engineered, frontal
lobotomized, save-the-children-oceans-air, pro-choice, butter
substitutes that will extend my life until my SS runs out and I can be
a healthy drooling idiot sleeping under a bridge. Preferably, it
should actaully taste in the same galaxy as butter and not be a
semi-pourable liquid at below freezing temperatures. Any
recommendations?

nb

Because margarine is trans-fat; I've heard, a killer.
Dee Dee

"Bob" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Dimitri said:

We use Smart Balance for those in the house who are not as lucky as I am.
Sometimes I'll use some of that. I think it is pleasing not because of
teats but because of mouth feel.

Okay, that last sentence got my attention: Smart Balance comes in teats? AND
it has a good mouth feel? (Well, OF COURSE it would!)

Oh, I bet you meant "taste."

Yep - it has not been a good day.....

Dimitri

"CheCooks" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My cholesterol dropped when I went from margarine to real unsalted butter!!!
No joke....

Che

yep - mine too.

Dimitri

notbob said:

OK, I'm in serious need of cholesteral reduction. My last holdout is
my beloved butter (still gonna use real butter on my grilled wild
Sockeye salmon tonight!! 🙂. I gotta find one of those healthy
no-cholesterol, no-trans-fat, sodium-free, non-hydrogenated,
free-range, dairy-free, non-genetically engineered, frontal
lobotomized, save-the-children-oceans-air, pro-choice, butter
substitutes that will extend my life until my SS runs out and I can be
a healthy drooling idiot sleeping under a bridge. Preferably, it
should actaully taste in the same galaxy as butter and not be a
semi-pourable liquid at below freezing temperatures. Any
recommendations?

Benecol? I haven't tasted it, but it's supposed to improve your lipids.

Carol

"notbob" wrote in message

Quoted message said:

OK, I'm in serious need of cholesteral reduction. My last holdout is
my beloved butter (still gonna use real butter on my grilled wild
Sockeye salmon tonight!! 🙂. I gotta find one of those healthy
no-cholesterol, no-trans-fat, sodium-free, non-hydrogenated,
free-range, dairy-free, non-genetically engineered, frontal
lobotomized, save-the-children-oceans-air, pro-choice, butter
substitutes that will extend my life until my SS runs out and I can be
a healthy drooling idiot sleeping under a bridge. Preferably, it
should actaully taste in the same galaxy as butter and not be a
semi-pourable liquid at below freezing temperatures. Any
recommendations?

nb

I sneak butter for myself whenever I can; otherwise, we both use "I Can't
Believe It's Not Butter" (no trans fats and it doesn't taste too bad).

My cholesterol last time was 177. However, my HDL is 9 - yes, 9. Last
three tests, it has been 13, 10, then 9. My doctor says he has never seen
it so low - as I asked him, when it gets to zero do they shovel me in?
Neither an endocrinologist nor anything on the internet has an answer.
Enjoy your butter - I know I do.

Dora

In article <[email hidden]>, notbob

Quoted message said:

OK, I'm in serious need of cholesteral reduction.

What are you doing about it?

Quoted message said:

My last holdout is my beloved butter (still gonna use real butter on
my grilled wild Sockeye salmon tonight!! 🙂. I gotta find one of
those healthy no-cholesterol, no-trans-fat, sodium-free,
non-hydrogenated, free-range, dairy-free, non-genetically engineered,
frontal lobotomized, save-the-children-oceans-air, pro-choice, butter
substitutes that will extend my life until my SS runs out and I can
be a healthy drooling idiot sleeping under a bridge. Preferably, it
should actaully taste in the same galaxy as butter and not be a
semi-pourable liquid at below freezing temperatures. Any
recommendations?

Quoted message said:

nb

I use Butter Buds sprinkles on hot vegetables. I haven't been baking
any sweets since I modified my eating habits. Good luck in the
reduction, nb. My weight's been pretty steady for at least a couple
weeks in spite of not-so-faithful adherence to my food plan nor
exercising as much as I should. Got rid of Sister Irene today and am
back to minding my ps and qs.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Dee Randall said:

Your description brings a smile to my lips thinking of my grandmother whom I
can remember as a child eating fat and seeing it on her arms up to her
elbow; but I can't state what she died from. And another cousin who is now
82 and having fun as a 'red hatter' and eating all sour cream she can
devour.

I should also have mentioned my grandmother (father's mother) who died less than
two weeks short of 100 and living on her own until she was almost 90. She
always ate a lot of ham, ice cream for dessert almost every night, a lot of
cheese, and butter. She used to bring out a big pitcher of cream with tea and
coffee, and if there was any left it never made it to the fridge. She drank it.
She died after breaking a hip for the second time. No heart problems at all.
Yet, she lost daughter at 44 to a brain embolism and a son at 49 to a heart
attack.

Dee Randall spaketh thusly:

Quoted message said:

Your description brings a smile
to my lips thinking of my grandmother whom I can remember as a
child eating fat and seeing it on her arms up to her elbow; but
I can't state what she died from. And another cousin who is now
82 and having fun as a 'red hatter' and eating all sour cream
she can devour.

Whenever this subject comes up, I have to share my story of cousin
Eddie. When cousin Eddie came to the family summer cabin, his
specialty was breakfast (usually for about 10 people). He fried
up about 2 lbs of bacon and just kept the grease going in a big
ol' cast iron skillet and literally deep fried your fried eggs
for you, just swam 'em through the grease bath for a few minutes
and plopped 'em right on to the plate when done. Oooh! Ahhhh!
don't they look *pretty*, nice and done on the outside and full
of hot liquid yellow middles! Yum-m-m-m-m!

Cousin Eddie ate his own cooking of course, not just at camp but
24/7/365, and damned if we (ignorant at the time, admittedly)
could figure out why he dropped dead of a massive heart attack at
the grand old age of 44! Oh well, RIP cousin Eddie. Loved them
eggs, buddy.

--
_________________________________________
If u are gonna say that I said something,
please say what I REALLY said. ($1 Earl)

notbob said:

OK, I'm in serious need of cholesteral reduction. My last holdout is
my beloved butter (still gonna use real butter on my grilled wild
Sockeye salmon tonight!! 🙂. I gotta find one of those healthy
no-cholesterol, no-trans-fat, sodium-free, non-hydrogenated,
free-range, dairy-free, non-genetically engineered, frontal
lobotomized, save-the-children-oceans-air, pro-choice, butter
substitutes that will extend my life until my SS runs out and I can be
a healthy drooling idiot sleeping under a bridge. Preferably, it
should actaully taste in the same galaxy as butter and not be a
semi-pourable liquid at below freezing temperatures. Any
recommendations?

nb

My mom uses Benecol spread. I've only ever tried it on a single piece of
toast so I can't really speak to whether it tastes that much like butter.
But although mom had been on cholesterol medication for a number of years,
after she switched to Benecol her cholesterol level was down considerably at
her next checkup.

Jill

Dee Randall said:

"jay" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri, 15 Jul 2005 14:46:38 -0500, notbob wrote:

Any

Quoted message said:

recommendations?

nb

Exercise or Lipitor. Eat the butter. Most of the substitutes are as bad
and many are worse, not to mention the fact that they are so tastey too.
Life has too many side effects.

Statistics: 50% of heart attacks occur in people without high cholesterol.
Hmm ... does this also mean that 50% of people who have had their
cholesterol lowered by statins still have heart attacks?
Just pondering...
Dee Dee

What makes you think that the 50% who do not have high cholesterol do
not have some other risk factor for heart disease?

Boron

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

"jay" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri, 15 Jul 2005 14:46:38 -0500, notbob wrote:

Any
> recommendations?
>
> nb

Exercise or Lipitor. Eat the butter. Most of the substitutes are as
bad
and many are worse, not to mention the fact that they are so tastey too.
Life has too many side effects.

Statistics: 50% of heart attacks occur in people without high cholesterol.
Hmm ... does this also mean that 50% of people who have had their
cholesterol lowered by statins still have heart attacks?
Just pondering...
Dee Dee

What makes you think that the 50% who do not have high cholesterol do
not have some other risk factor for heart disease?

Boron

I cited in another posting a book that I have purchased (and read a portion
of) that does theorize on the possibility of 'inflamation' as a risk factor
for heart disease. I do believe that high cholesterol is not the only risk
factor for heart disease.
Dee Dee

I-zheet M'drurz said:

sarah bennett spaketh thusly:

Quoted message said:

you don't have to eat it a stick at a time, you know 🙂

DING DING DING DING DING! we have a *winner*!!!

Quoted message said:

Quoted message said:

> L E S S <<< Butter, original poster!

Start by cutting a stick into 1 Tbsp "pats". Every time you eat
one (realize that you might have eaten 2 or 3's worth before you
discovered 'portion control'😉 say to yourself - I am ingesting
100 calories of pure FAT.

It worked for me. In fact, a week ago I started cutting my Tbsp
portions in half. It's amazing how many things that used to need
a whole pat now STILL WORK with a half!

(PS: I use the spray/baking/"Pam" stuff on my popcorn, only to
help heep the garlic/onion powder mixture reasonably attached.)

we do butter-parmesan-cayenne here, usually. but I'm thinking that sweet
kettle corn could be nice the next night we're up watching a movie.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

In article <[email hidden]>,

notbob said:

OK, I'm in serious need of cholesteral reduction. My last holdout is
my beloved butter (still gonna use real butter on my grilled wild
Sockeye salmon tonight!! 🙂. I gotta find one of those healthy
no-cholesterol, no-trans-fat, sodium-free, non-hydrogenated,
free-range, dairy-free, non-genetically engineered, frontal
lobotomized, save-the-children-oceans-air, pro-choice, butter
substitutes that will extend my life until my SS runs out and I can be
a healthy drooling idiot sleeping under a bridge. Preferably, it
should actaully taste in the same galaxy as butter and not be a
semi-pourable liquid at below freezing temperatures. Any
recommendations?

nb

Yeah, give up sugar instead.

Eating cholesterol does not raise your cholesterol.
That's why people end up on Statins when a "low fat, low cholesterol"
diet ends up not working!

Enhjoy your butter...... Quit drinking sodas and eating high sugar
desserts every night!

Would not hurt to give up bread either. Bread, more than anything else,
raises my blood lipid levels.

It's handy to be able to have my blood drawn monthly and run levels to
see what diet does. ;-) I can run it for free.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

jay said:

On Fri, 15 Jul 2005 14:46:38 -0500, notbob wrote:

Any

Quoted message said:

recommendations?

nb

Exercise or Lipitor. Eat the butter. Most of the substitutes are as bad
and many are worse, not to mention the fact that they are so tastey too.
Life has too many side effects.

Not lipitor, Vanachol.....

No side effects and it's not hepatotoxic.

It's fairly new on the scene, but is giving good reviews.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Dee Randall said:

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

"jay" <[email hidden]> wrote in message
news:[email hidden]...
> On Fri, 15 Jul 2005 14:46:38 -0500, notbob wrote:
>
> Any
>> recommendations?
>>
>> nb
>
>
> Exercise or Lipitor. Eat the butter. Most of the substitutes are as
> bad
> and many are worse, not to mention the fact that they are so tastey too.
> Life has too many side effects.

Statistics: 50% of heart attacks occur in people without high cholesterol.
Hmm ... does this also mean that 50% of people who have had their
cholesterol lowered by statins still have heart attacks?
Just pondering...
Dee Dee

What makes you think that the 50% who do not have high cholesterol do
not have some other risk factor for heart disease?

Boron

I cited in another posting a book that I have purchased (and read a portion
of) that does theorize on the possibility of 'inflamation' as a risk factor
for heart disease. I do believe that high cholesterol is not the only risk
factor for heart disease.
Dee Dee

I do not think that anyone has ever claimed it is the *only* risk
indicator. There are any number of them, including genetics, but that
does not mean that high cholesterol levels, in particular poor LDL/HDL
ratios are not a risk indicator.

Inflammation is now thought to contribute to coronary artery disease
by facilitating fatty deposit build up in the arteries. R-Reactive
protein (CRP), which seems indicative of inflammation, is being
studies to determine if it can be used as a risk marker.

For many victims, the first sign of heart disease is death. That does
not mean that these people did not have risk factors, but that they
were undetected.

Boron

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri, 15 Jul 2005 16:13:30 -0400, "Dee Randall"
<[email hidden]> wrote:

>
>"jay" <[email hidden]> wrote in message
>news:[email hidden]...
>> On Fri, 15 Jul 2005 14:46:38 -0500, notbob wrote:
>>
>> Any
>>> recommendations?
>>>
>>> nb
>>
>>
>> Exercise or Lipitor. Eat the butter. Most of the substitutes are as
>> bad
>> and many are worse, not to mention the fact that they are so tastey
>> too.
>> Life has too many side effects.
>
>Statistics: 50% of heart attacks occur in people without high
>cholesterol.
>Hmm ... does this also mean that 50% of people who have had their
>cholesterol lowered by statins still have heart attacks?
>Just pondering...
>Dee Dee
>

What makes you think that the 50% who do not have high cholesterol do
not have some other risk factor for heart disease?

Boron

I cited in another posting a book that I have purchased (and read a
portion
of) that does theorize on the possibility of 'inflamation' as a risk
factor
for heart disease. I do believe that high cholesterol is not the only
risk
factor for heart disease.
Dee Dee

I do not think that anyone has ever claimed it is the *only* risk
indicator. There are any number of them, including genetics, but that
does not mean that high cholesterol levels, in particular poor LDL/HDL
ratios are not a risk indicator.

Inflammation is now thought to contribute to coronary artery disease
by facilitating fatty deposit build up in the arteries. R-Reactive
protein (CRP), which seems indicative of inflammation, is being
studies to determine if it can be used as a risk marker.

For many victims, the first sign of heart disease is death. That does
not mean that these people did not have risk factors, but that they
were undetected.

Boron

I agree.
Dee Dee

sarah bennett spaketh thusly:

Quoted message said:

I-zheet M'drurz wrote:

Quoted message said:

Quoted message said:

(PS: I use the spray/baking/"Pam" stuff on my popcorn, only
to help heep the garlic/onion powder mixture reasonably
attached.)

Quoted message said:

we do butter-parmesan-cayenne here, usually. but I'm thinking
that sweet kettle corn could be nice the next night we're up
watching a movie.

A couple of qualifiers here: 1) It's been so long since I've had
"real" kettle corn that I might be easily impressed by a kettle
corn "wannabe", and B) I really do prefer bulk popcorn made in my
microwave popper bowl (yep, I'll use Parm too, as a treat), but...

Jolly Time makes a decent microwave lo cal/lo fat kettle corn, 225
cals for the whole bag, same as their ultra-low butter product.

--
_________________________________________
If u are gonna say that I said something,
please say what I REALLY said. ($1 Earl)

I-zheet M'drurz said:

sarah bennett spaketh thusly:

Quoted message said:

we do butter-parmesan-cayenne here, usually. but I'm thinking
that sweet kettle corn could be nice the next night we're up
watching a movie.

A couple of qualifiers here: 1) It's been so long since I've had
"real" kettle corn that I might be easily impressed by a kettle
corn "wannabe", and B) I really do prefer bulk popcorn made in my
microwave popper bowl (yep, I'll use Parm too, as a treat), but...

Jolly Time makes a decent microwave lo cal/lo fat kettle corn, 225
cals for the whole bag, same as their ultra-low butter product.

You can use up to twice as much sugar as is called for in this recipe. I
prefer a more subtle sweet taste. This probably wouldn't work in a
microwave popper bowl, but you never know.

* Exported from MasterCook *

Kettle Corn

Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable oil
popcorn
2 tablespoons granulated sugar
salt -- for sprinkling

In a three-quart saucepan (or "kettle"😉 with a tight-fitting lid, pour
enough oil to cover to a depth of about one-half the size of a popcorn
kernel. Add two "test" kernels of popcorn, and turn heat to medium high.
When the test kernels pop, the oil is hot enough to continue.

Quickly pour in enough popcorn to cover the bottom of the saucepan in an
even layer. Sprinkle the sugar over the unpopped kernels, and place the
lid on the pan. As the corn pops, shake the pan occasionally to assure
that unpopped kernels reach the bottom of the pan. When the lid starts to
lift off the pan and the popping slows or stops, remove pan from heat.

Pour popped corn into a large bowl or several smaller ones. Dust lightly
with salt.

Yield:
"12 cups"

- - - - - - - - - - - - - - - - - - -