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Old 01-11-2011, 01:45 PM   #1
tulipsandroses
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I can't believe its not butter

How bad is this in terms of good fats vs bad fats? This is the one thing I've kept from my low fat days. I've kept it only because sadly I prefer the taste over real butter.

I use real butter for some things as well as olive oil and coconut oil, so its not that I'm afraid of the fat, certain things just taste better to me cooked in ICBINB. I get plenty of fat otherwise so I don't rely on this as a fat source. I mostly use it to fry my eggs in and I don't have fried eggs everyday so I don't use it every day.
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Old 01-11-2011, 01:52 PM   #2
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Most will say get rid of it. I say if you like it that much,then keep it, just go easy on it.
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Old 01-11-2011, 02:03 PM   #3
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It contains soy, soybean oil, and vegetable oil. I'd ditch it and get used to the taste of real butter.
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Old 01-11-2011, 03:16 PM   #4
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If butter is too buttery for you you might like ghee instead. When it's clarified it loses a lot of the flavor.
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Old 01-11-2011, 03:22 PM   #5
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Originally Posted by paulabob View Post
If butter is too buttery for you you might like ghee instead. When it's clarified it loses a lot of the flavor.
I've been using "I can't believe it's not ghee"....
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Old 01-11-2011, 03:29 PM   #6
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I've been using "I can't believe it's not ghee"....


Ever watch Vicar of Dibley? There's a great "I can't believe it's not butter" bit where the verger can't believe it's not butter is actually not butter, and can't believe that blah blah on and on.
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Old 01-11-2011, 03:40 PM   #7
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Quote:
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I've been using "I can't believe it's not ghee"....


And I love the Vicar of Dibley! I remember that bit!
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Old 01-11-2011, 04:32 PM   #8
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I've been using "I can't believe it's not ghee"....
Boy, you are on a roll today!
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Old 01-11-2011, 06:50 PM   #9
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margarines whether hydrogenated or not are dangerous.

The oils they are made from are rancid and oxidized. No other substance is as dangerous as a hydrogenated oil but an oxidized oil is also highly dangerous. implicated in cancer, diabetes and heart disease, this is one of the most unstable of all fats. soybean, safflower, sunflower and corn....Canola while not as rancid, has shown changes in blood.

One of the reasons saturated fats are the healthiest? Their inability to oxidize.
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Old 01-11-2011, 07:08 PM   #10
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Try Kerrygold butter...it is softer than ordinary butter and has a deeper color and is much more flavorful. I didn't know I liked butter so much until I tried it--I used to think I liked margarine better too.

It is imported from Ireland (and grass-fed, if you care about that). I've seen it at PCC Natural Markets, Whole Foods, and Trader Joes (where I get it at a reasonable price).

Kerrygold: Kerrygold butter
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Old 01-11-2011, 07:09 PM   #11
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I cannot relate. I LOVE butter and as it happens, the fake stuff holds no appeal for me.
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Old 01-11-2011, 07:15 PM   #12
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Quote:
Originally Posted by fawn View Post
margarines whether hydrogenated or not are dangerous.

The oils they are made from are rancid and oxidized. No other substance is as dangerous as a hydrogenated oil but an oxidized oil is also highly dangerous. implicated in cancer, diabetes and heart disease, this is one of the most unstable of all fats. soybean, safflower, sunflower and corn....Canola while not as rancid, has shown changes in blood.

One of the reasons saturated fats are the healthiest? Their inability to oxidize.
Thank you Fawn. I have always chosen ICBINB for the taste, but this gives me another reason to keep it out of the home! Would you happen to know if the one made with olive oil is as bad or could it possibly be better than the rest?
Also, I know the spray which is 0 cal, 0 fat is horribly unhealthy, because it has to be in order for it to be 0 cals & fat at the same time.
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Old 01-11-2011, 07:40 PM   #13
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I knew margarines were bad. ICBINB classifies itself as a soft spread, not a margarine, but that may be double talk. But I figure its the one old habit left that I really need to kick.

Maybe I need to try other brands of butter. I'll keep my eye out for the Kerry Gold. I do like Ghee though, but I only use it in certain things. Not sure its cost effective for me to use it on a regular basis though.
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Old 01-11-2011, 07:43 PM   #14
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Thank you Fawn. I have always chosen ICBINB for the taste, but this gives me another reason to keep it out of the home! Would you happen to know if the one made with olive oil is as bad or could it possibly be better than the rest?
Also, I know the spray which is 0 cal, 0 fat is horribly unhealthy, because it has to be in order for it to be 0 cals & fat at the same time.
Oh someone else that likes the taste. I've never been a big butter fan even in the high carb days. Always hated the taste of most margarines too. But when ICBINB came on the scene, I was hooked to it. It certainly tastes better than all the other spreads out there. I don't know what they put in there but there is something about that taste
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Old 01-12-2011, 05:33 AM   #15
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Definately get the Kerry Gold, much different than store brand butter.

As for the tub-o-grease, that's not food it's a science experiment.
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Old 01-12-2011, 09:33 AM   #16
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Hey, if you follow any of the earlier plans, you can use whatever.
There was not the politically correctness of todays LC.

I think it is up to you.
If one is to believe in the simplified; keeping blood glucose stable, then you will be fine w margarine.

I believe, on the other hand, that there is no way that this tastes like butter so I'll stick w the real thing.

Really, your call.
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Old 01-12-2011, 10:51 AM   #17
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It really isn't about political correctness Jem, it is simply biochemistry of lipids and the cell. In this day and age of cancer, you want to line your regenerating cells with the proper materials, it is wise to consume saturated fats for this healthy phospholipid layer.
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Old 01-12-2011, 10:58 AM   #18
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Originally Posted by tulipsandroses View Post
How bad is this in terms of good fats vs bad fats? This is the one thing I've kept from my low fat days. I've kept it only because sadly I prefer the taste over real butter.

I use real butter for some things as well as olive oil and coconut oil, so its not that I'm afraid of the fat, certain things just taste better to me cooked in ICBINB. I get plenty of fat otherwise so I don't rely on this as a fat source. I mostly use it to fry my eggs in and I don't have fried eggs everyday so I don't use it every day.
I use this on occasion...but use mostly butter or Olive Oil in my cooking.
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Old 01-12-2011, 11:00 AM   #19
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I agree w you, Fawn, but I also think that we tend to push peop away or cause them disordered eating w all the 'science'.

There's also the issue that many of the earlier LC gurus did not have this research and were getting on in years (Atkins, Bernstein.....) w/o this concern.
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Old 01-12-2011, 11:02 AM   #20
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Are you using salted or unsalted butter? Since going low carb, I cannot tolerate the taste of salted butter, but unsalted is absolutely divine!
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Old 01-12-2011, 11:03 AM   #21
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Are you using salted or unsalted butter? Since going low carb, I cannot tolerate the taste of salted butter, but unsalted is absolutely divine!
I use both salted and unsalted depending on what I am using it for. I personally love the taste of unsalted but family likes salted.
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Old 01-12-2011, 11:12 AM   #22
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Finances lately have dictated me using more margarine. Butter is $3.00 a pound and margarine when bought with coupons only costs a fraction of that. I try to avoid the hydrogenated ones. I get that it's not the best for me but I'm having to cut corners as much as possible especially now that dh has decided to diet. Sigh...boy can that man eat. LOL!!
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Old 01-12-2011, 11:14 AM   #23
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I use Smart Balance® Light Original Buttery Spread with Flax and love it. I also like the 50/50 butter by Smart Balance.
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Old 01-12-2011, 11:16 AM   #24
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Yes, the science can get a bit confusing but to fully explain the question asked:
Quote:
How bad is this in terms of good fats vs bad fats?
I like to be very clear. And, not only does it compromise the cell wall it encourages omega 6 domination which in turn causes inflammation, the pre-curser to all disease.
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Old 01-12-2011, 11:17 AM   #25
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Finances lately have dictated me using more margarine. Butter is $3.00 a pound and margarine when bought with coupons only costs a fraction of that. I try to avoid the hydrogenated ones. I get that it's not the best for me but I'm having to cut corners as much as possible especially now that dh has decided to diet. Sigh...boy can that man eat. LOL!!
Do you have a discount store in your area? A Grocery Outlet perhaps?
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Old 01-12-2011, 12:00 PM   #26
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Try some cultured, pasture, or european butter, you will never look back- the creaminess and taste is amazing. Most regular supermarket butters have almost no taste.
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Old 01-12-2011, 12:01 PM   #27
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I also think that we tend to push peop away or cause them disordered eating w all the 'science'.
How will staying away from crappy fake butter cause disordered eating? I think people use that term too loosely- you can't catch an eating disorder just because you care about your health and buy real butter. This isn't some big life changing decision that should cause anxiety- butter yes, margarine no. No problem.
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Old 01-12-2011, 03:36 PM   #28
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I agree, that Frech butter in the red can is awesome!!!!
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Old 01-12-2011, 03:39 PM   #29
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I used to use becel all the time and hardly ever used butter. Now I only use butter and the taste is much better. I think sometimes it just takes a little time to get used to a new taste.
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Old 01-12-2011, 04:06 PM   #30
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Had to share!
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