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Butter/Margarine

Did anyone else like bread and marg sprinkled with sugar??[/quote]

No but doorsteps of it was great with Flag brown sauce on - mouth waters just thinking about it.
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Yes and Doorsteps of Dripping or Lard with Salt & Pepper on off my Gran Mike.

You only get overweight with that manufactured rubbish 27 ingredients in some spreads.

One milk producer is advertising that their milk lasts 7 days in the Fridge because it contains more Milk
 
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In the past couple of years we've taken to un-salted Continental butter, preferably from Normandy, which has so much more flavour than 'ordinary' butter. With the exception of Flora Buttery, most margarines taste of nothing at all. Also, butter contains only marginally higher fat than most spreads.

Big Gee
 
Over the years I've been told by a number of Doctors - from BUPA to my GPs - that diet does not necessarily have a direct bearing on your cholesterol. A long time ago my (then) wife eat extremely healthily and was spot on weight-wise but her cholsesterol count was much higher than mine. I used to entertain customers several times a week, loved curry and drank (probably) too much. I was told it's more to do with the metabolic rate of the body.
Scientific lecture over!

CHEERS
​
 
davidfowler said:
Over the years I've been told by a number of Doctors - from BUPA to my GPs - that diet does not necessarily have a direct bearing on your cholesterol. A long time ago my (then) wife eat extremely healthily and was spot on weight-wise but her cholsesterol count was much higher than mine. I used to entertain customers several times a week, loved curry and drank (probably) too much. I was told it's more to do with the metabolic rate of the body.
Scientific lecture over!

CHEERS
​
Click to expand...

After the Practice Nurse told me I was drinking to much she suggested I take a cholesterol test and was most surprised when mine was normal, then confessed to me that it can be hereditary.
 
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when I was young growing up in edgbaston,we did'nt have much money but we always had butter, my old mom god love her always said things like "er next door is common only uses (stork), I would'nt have it in my coffin", her great delight was lurpack on cornish wafers, but only occasionly I know now that she went without food for us kid's.
paul stacey
 
When I was a kid all we had was Stork and Echo which was used for cooking.Come to think about it we were dead common

I'm afraid if its bad for you I will probably like it.If you mix Olive oil into butter it enables you to spread it out of the fridge. Have not done it for ages though.
 
Hi Alf,

I've just rounded off my dinner (nice bit of hip-bone steak + saute spuds) with some Derbyshire cheese and crusty French bread and Normandy butter...I think I might give it an hour or two and do it again! **** the cholesterol!

Big Gee
 
hello arkrite
of course I did'nt mean to infer that any one was common it was just a way my old mom used to talk, when I joined the army of course we lived on stork and echo margarine like the other lads it was great spread with sugar, heres a great one for the cholesteroll counters bread fried in pig fat till golden brown, smothered in daddys sauce and wrapped in awhite slice!!!
LOVERLY grub my favorite
paul stacey
 
Paul, My Mom used to talk just the same ( we lived in Walsall ). There were so many social taboos in those days, real and imaginary, that could get someone ( usually Female) marked as common. Now its laughable. As an Air Cadet I remember RAF Corned Beef sarnies and chunks of Bread Pudding at RAF Cosford. Great stuff when gliding in January. I have never drunk a pint mug of tea since.
 
When I was young we had margarine,because it was cheap,now I can afford butter I wont have anything else,lifes to short for margarine.
"Food Experts",who pontificate about everything being bad for you,are usually wrong,then of course they change there mind so often,nah,I know what is best for me,by how I feel.
 
According to The Butter Information Council back in the 1950's there's no substitute for BUTTER (from New Zealand, Denmark or Australia as well according to this old advert). Not sure the Summer County bobby would agree with that though.
 
Ref: Cholestrol and butter/margarine. A few years ago I had some gastric problems and was sent to Addenbrookes hospital to see a specialist. He told me that diet is only 10% of the cholestrol problem. I told him that I had never eaten margarine or the new spreads. He said carry on eating the butter if that's your preference. Margarines and spreads are linked to cancer because of the manufacturing process. Margarine was originally produced to fatten turkey's up, but it became a commercial option for humans. I do also think that the more we starve ourselves of so called fat's that produce Cholestrol, the more our body compensates to make more. The brain is practically all cholestrol...so you see we do need it.
 
I'm on medication for high cholesterol (I was only just over the limit the last time I was tested), but my doctor (who shall remain nameless but is one of the Good Guys) told me that at my age, 62, to deprive myself of eating what I enjoy is totally wrong. I love eggs, meat, fried food, cheese, sausages, etc., etc., and it's impossible for me to imagine life without such foods. I also love my red wine, cold beer, vodka-and-tonic, etc., etc. My dad lived to 85 with super-high cholesterol levels - he died of prostate cancer, not a heart-attack or a stroke.

Cheers and bon appetit!

Big Gee
 
Well Big Gee it sounds as though you are not doing too bad on your diet then if you are only just above the Cholestrol safe level. However, the specialist didn't advocate eating a fatty diet, he just said it was only 10% of the story. Do you eat some porridge as well, to help soak up some of the fat?
 
This high cholesterol and blood pressure stuff is hereditary - my hubby who eats a lot of the bad stuff (as well as the good) has perfect blood pressure and low cholesterol - me I eat more good than bad and my blood and cholesterol are high. I do eat butter when needed wont touch marge but then only a little ocassionally. When I was a child I loved treacle on a crust, did not like sugar on bread.
 
You could be right on that one ditone. My cholestrol is extremely low considering the amount of butter and chips I have consumed, and my blood pressure is almost non existent. Sometimes wonder if I'm still alive. No 'white coat syndrome' for me.
 
I see the old Butter v Margarine debate has reared its head again, by Shyam Kolvkar London based cardiologist who wants Butter banned.

It turns out that the were published by a Public relations company that acts for Unilever, makers of Flora Magarine sounds about right
 
I have replied to this thread before. But just to re-iterate, I once had to visit hospital with a digestive problem, and the Consultant (who was the top man) told me choose margarine at the risk of cancer. I would never eat margarine, let alone the modern spreads. They all look like plastic to me, well they possibly are. Trust the cow not the scientist I say.
 
"...He thinks butter should be banned to protect the nation's health..."

"...He advises people to eat less red meat, drink low-fat milk and switch to olive and sunflower oil..."

"...He speculates that replacing saturated fats with vegetable oil spreads will lower the intake of saturated fats..."
"...He claims that, as a heart surgeon, people have established coronary heart disease when they come to him..."
"Shyam Kolvekar is, The Most Stupidest Man in The World."
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Shyam:
"I don't always use a spread, but when I do, I prefer a chemically modified plastic-like substance colored yellow. Stay hungry, my friends."

​
 
Yes Ray and he writes plenty of articles on the Web but no mention of banning butter.
 
You don't have to be a scientist or chemist to see that there are too many obese people on the streets these days. I think that it has a lot to do with modern day food but I think that the real reason for so many problems is, like with everything too much of anything is not good, that along with not enough exercise is the real killer, not butter or 'plastic' margarine.

Graham.
 
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