I'd just cut down on the amount of butter.

Cut down a little next time you have toast, then a little more, until you're just scraping with a little butter.
You'll get used to it and still have the great taste of real butter.

Also, sounds obvious, but chew your food. When I cut down on things, I reall try to appreciate every mouthful rather than bolting things down like I used to.

I agree with those who suggest eating real butter. It's not like you eat whole blocks of it at a time. Pure also make an organic soy spread which is quite nice.

Margarine is one molecule away from being plastic. If you leave an open tub in your garden, nothing will touch it - rats won't and insects won't.

Thankfully I never entertain vegetarians so have no need to pamper to their whims I started cooking long before the current craze for TV 'foodies' unless you count Fanny Cradock My food education started with two parents who were also fabulous cooks and family holidays in France and Italy. Exposure to good food is essential; while its good so many can now afford foreign holidays its sad to see them queuing up at McDonalds or Kebab shops...as the old saying goes 'you can take a Camel to water but can't make it drink'.

Fanny craddock?!! I never realised you were that old!!
That's a lovely story mate, it really is,but not sure what this has got to do with the thread?

I mentioned Goose fat, you picked up on that, I replied and here we are. 59 now and enjoying the fruits of my labours

I don't have any spread on my sandwiches, and for jacket potatoes I use Butter Buds from Lakeland. They're brilliant.

http://www.lakeland.co.uk/6744/Butter-Buds

ETA can't suggest anything for spreading on toast though as nothing but butter will do.

You are seriously cool, so much so I can't handle replying to you, so I'll stop now, but I'm sure you're used to it what with being so awesome and all.

Right on both points.

I use spreadable lurpack for bread and toast. It is also good for shallow frying as it contains some vegetable oil (25%), you can also measure it in a teaspoon to give you an idea of your calorie intake.

you seen the ingredients in those butter buds?

)maltodextrin, enzyme modified butter oil (10%), dehydrated butter (10%), salt, shortening powder, guar gum, baking soda, colouring (annatto and turmeric).

i think i will stick with normal butter.

Anyway, the one and only time I went into Lakeland, I thought it was a useless shop with staff that have no idea what they sell and what it does when they do sell it.

I use Utterly Butterly, as it's 70% less fat than butter and is almost trans fat free and imo tastes lovely! I also use it to fry pancakes and it's fine!

Don't see the point of Butter Buds at home, but for camping they are great, used similar when I lived in the States some years back now.

I use them because they're low in calories and taste great in a jacket potato.

Which of those ingredients do you have a problem with?

enzyme modified butter oil.

May as well use butter to be honest.

The primary ingredient, maltodextrin, is close to being a sugar. http://www.whatismaltodextrin.com/ Although it's a complex carb in theory, and so isn't counted as sugar in the nutritional information, it's broken down quickly by the body. According to the nutritional information, Butter Buds are about 77% carbs, the vast majority of which will be this.

Lots of products contain maltodextrin but I think it's fairly unusual to see it listed as the primary ingredient. I suppose that's what happens when food scientists try create something that doesn't naturally exist like actual low-fat butter.

Fairly similar to clarified butter tbh

Not when camping noise, butter melts in hot weather and you have no fridge