I don't mean to start a war here, but I am 77 and I have eaten butter all my life. I don't do the half measure and I don't add water. If a recipe calls for butter I use it because it is dairy. Who knows what is really in margerine. I remember during WWII when butter was not available and we had to use margarine. Even as a little kid I hated it. I have lived for a long time on butter, in my mashed potatoes and in my pastas while they are cooking. At my house if the instructions say butter I use butter. We scramble our eggs with it. And DH and I are healthy as a pair of horses.
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I agree with Marty. The "experts" are now admitting that margarine is mainly a lot of toxic chemicals. As for WWII, I remember (before homogenized milk) taking the cream off the top of the milk bottle and shaking it up in a jar to get a spoon or two of butter. And, I'm 89!
Marty,
I think overall, butter is much better for you, I don't use margarine, either. But...
While there has been a sharp decline in recent years in the number of dairymen who use rBST, a synthetic hormone to increase milk production, I wouldn't feel completely at ease using butter, either.
At least, not unless the dairy product label showed the milk used to make the product was from dairymen who took the pledge not to inject their cows with rBST.
Now just for fun. How many of y'all know cows don't have top teeth?
I use butter, not margarine. Margarine contains a lot of unsafe ingredients, hydrogenated oils, stabilizers, preservatives, colors, flavorings, and other stuff.
The brand I use is Challenge. Every label says: "From cows not treated with the growth hormone rbST."
My son told me one of his classmates studied margarine for a science experiment and they learned that margarine is only one ingredient away from being plastic! Not something I want to feed my family.
I remember those glass milk bottles with about a half inch of cream on the top.... Mama would shake it to mix it up with the milk... She just turned it over and over, watching it to be sure it was all mixed up.
Marty,
Your comment about 'Blue John' brought back a lot of memories. I had an aunt who called it exactly the same. It was what you had left after removing all the cream to make butter. They wouldn't drink it, but fed it to the calves.
Abigail A
Yeah! Good for you!
Doctors are finally agreeing. I have always asked myself, cream or chemicals. Growing up we only had butter on holidays, Christmas, thanksgiving, Easter. How special it was. I always told myself, when I was gown I would always have butter in my house. I always have. I went through bit where doctors. nutritionist ect bought the lies that companies "proved" whipped chemicals were better for us than butter and used soft margarine. Butter will always be in my house, no more buying into the lies.
I agree...the more natural we eat, the better. Also, a lot of baking recipes that use butter will specifically say not to use any substitutions because the results won't be the same.
I love my butter. The problem that I do have is that unsalted tastes insipid, but slightly salted makes my ankles swell. Have been experimenting with adding low sodium salt to unsalted...
That's a great idea, but I am deathly allergic to dairy - - cannot breathe if I ingest it, however, one can make margarine and know what's in it (I have an article published on this that I wrote a while back) by using oil (I use olive or peanut or coconut), water, a dash of turmeric for color and a bit of lecithin to emulsify it. (the ratio of oil to water is usually 1:1, but I prefer a bit less water, maybe half to three-fourths, 1 tsp liquid lecithin - - one can buy liquid soy or sunflower lecithin online - - a small dash of turmeric, and if desired a pinch of salt.
Here's an interesting experiment to help you choose butter: leave a container of margarine outside in the sun for a week. You will see that no bugs, etc. will even bother with that nasty stuff and it doesn't even decompose! You want that in your body? NO NO NO!
I also use a smidgen of bacon grease for cooking and have seen no change in my cholesterol or weight! Natural is key.
As a former dairy farmer, it is interesting to me to see the posts made about dairy and the products. Yes, cows do not have upper teeth. Did you know the milk shipped from a dairy farm meets such stringent bacteria regulations, it will not sour enough to make cottage cheese? My mother used to make cottage cheese when I was growing up (65-70 yrs ago).
Margarine does not live in my house. butter in moderation but the REAL thing.
I'm 80 years old and was on welfare during the war. We would get a package called oleo with white stuff that looked like lard with a small seasoning package inside. You keep squeezing that white stuff and orange looking flavor thing till the white stuff was well blended. You ate it and cooked with it because there was nothing else. My first meeting with butter was in 1945 and I never looked back. I have a large family and all use butter. Margarine today is different but one mention of margarine to me and I run. Sorry.
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