The FastDay Forum

Hi
Do not know if this has been talked about but what do people use on their bread? I used to have Flora light spread but isn't that margerine and what other spreads are margerine, the reason I ask is because my hubby and I was in a supermarket last week end looking at all the spreads their are so many to choose from lol
I do not want margerine any more and bought a tub of Cant believe its not butter does that mean its marg he says its margerine!!
Got quite heated debate between us and I just walked away in the end, since I been on this WOE I do not eat much bread any way and don't miss it and if I do want bread its Warburtons thins I eat
Just after peoples opinions of what they use.

[carieoates]

Yes it's been talked about before , I'm in the butter camp. Now that i know more about nutrition and that a little bit of fat isn't bad anymore,

Hiii Marion, i deffo go for butter these days..and from grassfed cows if poss
Grassfed brands include Anchor and Kerrygold
Another lovely butter is President
I carefully weigh butter and bear in mind the cal content as i now believe we are better iff having full fat rather than low fat when it comes to spreads,yoghurts etc.. I feel its better for me specially as i am gettimpng older and want to look after my bones and feed my face..
I still have semi skimmed milk in tea and i now have full fat milk on the rare occasions i have cereal ( i could eat cereal til it came out of my ears but more or less stopped when i rwalised it never filled me,just woke my carb monster)
Another thing that put me off marge type spreads was i read its actually grey! And they have to colour it to make it look palatable! X

[carorees]

Butter all the way!

[wildmissus]

100% butter for me - Kerrygold actually. Like you @mariondot40 I don't eat nearly as much bread as I used to so when I do I have a generous amount of butter and don't worry about it.

Butter only in this house, none of that artificial marg rubbish! We eat loads as well as we love our bread and toast and I'm also a pastry chef.
(I can't believe it's not butter and all other spreads are just marg BTW and full of really unhealthy trans fats, avoid if possible)

Butter - grassfed!

I don't eat bread by and large (not the stuff made with flour anyway but that's way off track). However, I make a butter spread for the household because of the convenience of having something spreadable for those who eat bread and because no less a baking authority than Delia ( ) has proclaimed that spreadable butter is OK to use in most cake recipes without the faffing round of bringing it to temperature for creaming.

For eating purposes and most cakes I use 70% butter to 30% cold pressed rapeseed (I bring the butter to beating temperature and then beat/whip in the oil until smooth before tubbing and keeping in the fridge).

Organic butter.

I avoid omega-6 oils as there is far too much of it in our diets already and it is pro-inflammatory. Butter has various healthy things in it, a bit of Omega 3, and it tastes wonderful.

During the great Christmas butter shortage of 2014 in Japan, I used margarine for baking. I felt dirty.

Butter fan here too!

Thanx for replies may be my hubby was right then ( but not going to tell him lol) well next time I need spread it will be butter. And after having a back to back fast Thurs and Fri I have been a naughty girl and eaten some Maryland biscuits but did share them with my grand-daughter though and still counted them on MFP and have 100 cals left Ekkkkk.

Butter!

I love butter but we use Clover because I cannot be bothered with butter which is never at the right temperature for spreading! It seems to always be too hard or running all over the place, so for me Clover serves a useful purpose.
I am, however, interested in the idea of making my own spreadable butter as described by @Ssure, so may well give it a whirl! Has anyone got any idea about what they put into commercial, spreadable butter? I suppose I could go and read the labels in the supermarket but generally one needs a science degree in order to make any sense of food labels! I'll report back if I have a go at making my own.

I love butter but we use Clover because I cannot be bothered with butter which is never at the right temperature for spreading! ...
I am, however, interested in the idea of making my own spreadable butter ...I suppose I could go and read the labels in the supermarket but generally one needs a science degree in order to make any sense of food labels! I'll report back if I have a go at making my own.

I worked out mine by looking at the label for Lurpak Spreadable (brand recommended by Delia) - I think choice of oil is very much as suits you, @StowgateResident

Butter (64%) (Milk), Rapeseed Oil, Water, Lactic Culture (Milk), Salt

Tho' I could swear when I looked it was originally 70% butter not 64% but that probably makes it more spreadable - I'm happy without the water as they might make it spoil faster tho' I doubt it's more than 2tbsp.