Thursday, January 13, 2011

Butter, Oil, and Shortening , yes you can eat them but not with a spoon!

Resolve to Change #4
Don't give me Trans really!

In 1998 the World celebrated the 125th anniversary of margarine. In 1920 as we entered World War I, the shortage of butter brought on the dependence in America to the synthtically produced spread. If you didn't have cows to milk and make your own butter then you ate margarine. People became accustomed to the artifical butter and didn't have the craving for that rich buttery taste.

Butter came under a great deal of scrutiny when it was found that the high levels of saturated fat could cause heart disease in some people. Many people were advised by their doctors and nutritionist to switch to margarine. Then we did an about face and could no longer use the margarine because of trans fats which were found to raise LDL, the bad cholesterol and lower HDL,the good cholesterol. So we chunked the stick margarine and went to the tub, which didn't have trans fats. Now in 2011 butter is on the list of things to use sparingly with heart disease, due to the saturated fats...feels like we are little mice on a wheel!

I will admit I eat butter very sparingly because my family has a history of heart disease. You really can't use tub spread on fresh corn on the cob! I cook with canola oil or olive oil, but you have to remember that they all have LOTS of calories. My favorite thing to do is use 1/2 teaspoon of melted butter to 1/4 cup canola oil when a recipe calls for oil. It gives it that buttery taste we need but with much less saturated fats. Trans fats are the final answer after all this research. They are in so many of the fast food items that I have given most of those up.

When you are looking for information on your health and diet, be sure the source is trustworthy and un-biased in their writing. There are so many scams for diet and advice on the Internet that it makes you want to just say enough already, just give me the facts. I always lean towards medically based sites because they seem to be less radical and more fact based.
This website at the Mayo Clinic gives great substiutions for recipe ingredients. I have also listed it in my favorite websites on my blog.

Moderation is the key to a good life and it is the hardest thing to accomplish at times. When I shop for food I look for labels with very few ingredients. Why do I want to eat things with names I can't pronounce? My feelings on preservatives and additives are very strong...and Southern women don't mind telling you just how we feel!!

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