I have vivid memories of those butter curls on the table in a farm house. Wonderful memories of my making the butter from the cream we took off the top of the milk, straight from the dairy cow. We walked down the hill through the buttercups to the dairy swinging the billy can as we went then hurried home with the full cream warm milk and set to work to produce our own, skim milk, cream and butter. It was all very romantic and made happy memories. Watching my mother die too young from heart lung disease, and heading for the same fate, is not such a romantic memory. With no regret, butter is no longer a part of my diet, and I have not had it in my home since 28th January 2007.
NO WAY would be I substitute with the hydrogenated natural fat they call margarine. Research years ago showed that switching from butter to margarine just changed your risk of dying from a heart attack to a higher risk of cancer; it did not reduce your general ill health danger in any way. My heart surgeon said if I used butter to use butter, never the fake substitute they call margarine.
I have never regretted giving up butter not missed it; it was one of the easiest changes to a healthier diet I ever made.
This is what Melissa Beer - Accredited practicing dietitian, Nutrition and Wellbeing Clinic, Sydney, has to say about:-
Butter and Margarine
I used to enjoy margarine on toast, but then I looked into how manufacturers produce it; it’s just not a natural product. Essentially, liquid oil becomes a solid through hydrogenation. This creates trans fats, which can increase ‘bad’ LDL cholesterol. I also avoid butter; research strongly links its saturated-fat content to heart disease—a message we’ve been hearing for the past 10 to 15 years. I opt for natural plant spreads, such as hummus, and 100-per-cent-nut spreads, like natural peanut butter or almond butter.
Blog by Michelle.