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low fat alternative to butter |
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#1 |
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Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
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low fat alternative to butter
that tastes good and don't melt into water when put onto toast.
i need to cut down, pretty difficult because of my limited diet, but the one thing I want to cut out is butter from toast, but most of the low fat alternatives I found seems to not taste right or just melt into a watery mess. So anyone know of some alternatives I can try? I am not cutting butter out of mash spuds, no way ![]() Cheers peeps. |
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#2 |
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Forum Member
Join Date: Nov 2008
Posts: 9,286
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How often do you eat toast that you think it will make a difference?
I was born at a time when butter and lard were the primary fats used in everything and we didn't have an obsesity problem in this country then. A butter substitute will processed to within an nth of its life and will have no health benefits whatsoever. Natural foods in moderation is my recommendation. EDIT: I will add this, though it isn't a long-term recommendation, adapting to using no fat at all may not be as hard as you imagine. I once went out with a body-builder who used to cut all fat from his diet prior to competition season, so I went without too. To this day I have never reverted back to having butter on my baked potatoes and would be quite happy having sandwiches without butter too if the fillings would stay in place without it
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#3 |
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Join Date: May 2005
Location: woking
Posts: 21,684
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I tried all sorts but then thought many are half fat so why not just cut my consumption in half which is what I have done. All the lovely taste less of the calories.
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#4 |
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Forum Member
Join Date: Mar 2008
Location: dole office.
Posts: 35,107
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stop buttering sandwiches and save it all for your toast.
[that`s a serious suggestion that works for me]. |
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#5 |
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Forum Member
Join Date: Jul 2009
Location: UK
Posts: 17,858
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don't give up butter. there are lot's of other ways to cut down.
and use unsalted, rather than salted. once you get used to it, you will never go back. |
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#6 |
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Join Date: Oct 2006
Location: South Wales/Gran Canaria
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If you have a look around the internet you'll find that butter is no longer considered the 'demon' food it was, in fact it offers a lot of health benefits. The only alternative I've found anywhere near acceptable is Lurpak spreadable and we keep a tub in the fridge but rarely use it as I prefer the taste of butter far more.
For things like sandwiches you can use a smidgen of olive oil on the bread, spread the oil thin, rub over with fresh garlic....perfect with ham or even cheese. You could try rubbing the bread with half a sliced tomato, again good with cold meats and cheese, even nicer if you do the tomato and garlic rub. I'd suggest cutting down the times you use butter rather than removing it from your diet. Nowt wrong using lard or beef dripping in cooking either, just don't use it everyday...chips cooked in either are simply light years ahead of those cooked in oil. |
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#7 |
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Join Date: Jan 2012
Posts: 22,992
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Low fat spreads are full of trans fats and best avoided. Use olive oil as a healthy alternative, or none at all if you're wanting to lose bodyfat.
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#8 |
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Forum Member
Join Date: Oct 2006
Location: South Wales/Gran Canaria
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Quote:
Low fat spreads are full of trans fats and best avoided. Use olive oil as a healthy alternative, or none at all if you're wanting to lose bodyfat.
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#9 |
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Join Date: Mar 2011
Location: Central Scotland
Posts: 3,888
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Flora buttery. Makes the lightest sponges in baking, and tastes delicious on toast.
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#10 |
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Forum Member
Join Date: Sep 2012
Posts: 2,415
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Nothing wrong with butter, especially in moderation. Marketing people pushed us all towards Margarines and alternative spreads. Full of rubbish. Just use a little less than you do now.
How much toast are you eating that you feel cutting the butter out completely will make a big difference? You would probably be better off cutting the 'fat' from other foods, depending on your diet of course. |
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#11 |
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Join Date: Aug 2009
Posts: 5,111
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I agree with pretty much everyone else. Unless you eat piles of toast every day and slather on the butter, you might as well continue to enjoy it, as it's not going to make a lot of difference to your diet. There are other, better ways to cut down on saturated fats (which is what I assume you are doing).
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#12 |
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Forum Member
Join Date: Apr 2009
Posts: 8,081
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I agree with those who say not to replace butter with chemically enhanced frankenfoods. You need fat in your diet. Most of your cells contain fat and its essential to good brain function. If weight is the issue then cutting down on the mashed spuds and bread at times of the day when you have little or no chance of using the carbs would be far more beneficial than cutting butter.
Food for thought (excuse the pun) http://www.youtube.com/watch?v=evcNP...has_verified=1 |
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#13 |
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Join Date: Jan 2012
Posts: 22,992
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Quote:
Read post #6
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#14 |
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Inactive Member
Join Date: Sep 2012
Posts: 1,210
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Quote:
If you have a look around the internet you'll find that butter is no longer considered the 'demon' food it was, in fact it offers a lot of health benefits. The only alternative I've found anywhere near acceptable is Lurpak spreadable and we keep a tub in the fridge but rarely use it as I prefer the taste of butter far more.
For things like sandwiches you can use a smidgen of olive oil on the bread, spread the oil thin, rub over with fresh garlic....perfect with ham or even cheese. You could try rubbing the bread with half a sliced tomato, again good with cold meats and cheese, even nicer if you do the tomato and garlic rub. I'd suggest cutting down the times you use butter rather than removing it from your diet. Nowt wrong using lard or beef dripping in cooking either, just don't use it everyday...chips cooked in either are simply light years ahead of those cooked in oil. OP, I agree with the others saying reduce the quantities rather than switch to low fat alternatives. Now and again I quite like a bit of Philadelphia on toast, makes a nice change and tastes quite good, especially with a little mashed avocado. You could try something like that to mix it up? |
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#15 |
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Forum Member
Join Date: Aug 2008
Posts: 10,825
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Half fat anchor spreadable is ok - but tbh when I want to lose a few pounds, I just have dry toast or a small scrape of peanut butter. The trouble with any butter at all is that it is too moreish!
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#16 |
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Join Date: Aug 2009
Location: Aberdeenshire
Posts: 15,471
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Quote:
don't give up butter. there are lot's of other ways to cut down.
and use unsalted, rather than salted. once you get used to it, you will never go back. |
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#17 |
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Join Date: Aug 2009
Location: CyberManc
Posts: 3,820
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What do you need to cut down on exactly and what is your limited diet?
I've cut out all bread, pasta and any other wheat stuff and have found the change amazing. Full of energy, no bloating. I still drink wine a couple of evenings, still have the odd choccy and occasional packet of crisps, apart from that no change to diet - I have roast spuds in goose fat every Sunday. I am full of energy, have no bloating and have lost about a stone without even looking. Miss yorkies tho ![]() (although I guess having no bread means no butter so it might be that..?) |
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#18 |
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Forum Member
Join Date: Mar 2008
Location: dole office.
Posts: 35,107
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Quote:
What do you need to cut down on exactly and what is your limited diet?
I've cut out all bread, pasta and any other wheat stuff and have found the change amazing. Full of energy, no bloating. I still drink wine a couple of evenings, still have the odd choccy and occasional packet of crisps, apart from that no change to diet - I have roast spuds in goose fat every Sunday. I am full of energy, have no bloating and have lost about a stone without even looking. Miss yorkies tho ![]() (although I guess having no bread means no butter so it might be that..?) http://www.dietaryspecials.co.uk/glu...hire-puddings/ |
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#19 |
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Join Date: Apr 2004
Posts: 6,354
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I'm allergic to cow's milk so avoid butter because I have to.
The best alternatives I have found are both from the Pure dairy free range - either the soya or the sunflower one. The sunflower one I think tastes more "buttery" than the soya one but the soya one works better for cooking. |
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#20 |
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Forum Member
Join Date: Oct 2006
Location: South Wales/Gran Canaria
Posts: 8,301
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Quote:
That's personal preference though, as I much prefer chips and roasties done in oil compared to lard or dripping.
OP, I agree with the others saying reduce the quantities rather than switch to low fat alternatives. Now and again I quite like a bit of Philadelphia on toast, makes a nice change and tastes quite good, especially with a little mashed avocado. You could try something like that to mix it up? Look at the new popularity for cooking with Goose fat. We've had friends (and a lot of my childrens friends) who all say 'wow' when they try my chips, roast or sautéed potatoes, sadly many of the youngsters had no idea what lard or beef dripping was until I educated them
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#21 |
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Inactive Member
Join Date: Sep 2012
Posts: 1,210
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Quote:
A preference shared by many
Look at the new popularity for cooking with Goose fat. We've had friends (and a lot of my childrens friends) who all say 'wow' when they try my chips, roast or sautéed potatoes, sadly many of the youngsters had no idea what lard or beef dripping was until I educated them![]() |
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#22 |
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Forum Member
Join Date: Oct 2006
Location: South Wales/Gran Canaria
Posts: 8,301
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Quote:
I can see why this means so much to you.
Eight adults coming for lunch on Sunday
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#23 |
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Inactive Member
Join Date: Sep 2012
Posts: 1,210
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Quote:
Food education is vital, my children are lucky in that I'm a truly fantastic cook and they have taken well to cooking themselves, both were very popular at university with the wonderful food they both made.
Eight adults coming for lunch on Sunday ![]() ![]() ![]() ![]() I'm not sure what relevance this has to liking dripping and goose fat? Like I said, personal preference. It doesn't matter that its popular, myself and friends and family prefer the taste of them cooked in oil, plus I know a number of veggies so it's another reason not to use such products. Food education is about a lot more than following what tv chefs do. |
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#24 |
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Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
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Cheers peeps, decided not to cut butter out, I only have two to four slices of toast a day, breakfast and supper. gone for wholemeal bread more.
As I said my diet is pretty limited, because I don't like a lot of stuff, I don't eat fruit or veg, which don't help, I do drink fruit juice. I have cooked chips in Dripping a couple of times and yes it is really nice, but these days I tend to avoid deep frying unless I have something from the chippy which is only about once a month. I cook my chips when I have them in the halogen oven, so only a tablespoon of olive oil. As for lard, I have not used lard for years, I got no reason to use it. I will still use Olive oil spread on my sandwiches for work mind you. |
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#25 |
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Forum Member
Join Date: Aug 2009
Posts: 5,111
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Quote:
Food education is vital, my children are lucky in that I'm a truly fantastic cook and they have taken well to cooking themselves, both were very popular at university with the wonderful food they both made.
Eight adults coming for lunch on Sunday ![]() As Christian says, what does all this have to do with personal preference. I've eaten chips and roasties cooked in all sorts of ways, including in goose fat, and I still prefer them cooked in oil. Personal preference NOT poor education. There's absolutely no reason to be so condescending. |
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