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Thread ID: 63880	2005-11-25 13:50:00	Pass the butter (comments) please.	Eric (378)	PC World Chat

Post ID	Timestamp	Content	User
407802	2005-11-26 19:55:00	I'm a butter freak...I ate alot of butter...butter to fry my bacon&eggs, butter for my weebix, butter for my bread with jam...If the diet witch found out she will surely growl!	Mr Wetzyl (362)
407803	2005-11-26 20:00:00	I didn't realise there were so many brain washed wowsers in this forum. Butter is good. Proper butter is just pure cream with added salt. Great taste and is a natural healthy food. Agree with you on that. Natural untampered food is food that the body is able to use for energy, growth etc. You get problems only when not having it in moderation, as with all things. My grumble in the supermarkets is the shelves full of low-fat, reduced fat, etc products. And that same food is chock full of unnatural chemicals/vitamins to replace all the nutrients lost during the process which removes the fat. When I worked in wool testing, the chemical we used to see how much grease was in the wool - Methylene Chloride - is also one of the chemicals used to remove the caffeine from Decaffeinated coffee. That stuff burned through the bottom of plastic cups. Real healthy, eh! The older generation could eat all that healthy meat, milk, cream and cheese etc, because they led healthy active lives. They were not sitting down all day behind a desk or lounging on a sofa with their remote controls and joysticks, and stuffing their mouths with takeaways, over-processed food. Their food didn't need a 1" - 2" label on it to say what artifical additives had been added. Their liver wasn't being stressed out with trying to figure out how to store all these new chemicals. According to what I've read, the stuff the liver can't deal with is often stored in body fat. With all of the preservatives we now ingest with our food, are we reducing the need for the morticians to embalm us? We have probably ingested enough to keep us "fresh" for quite a while. My preference as a preservative is good old whiskey, well malted and matured, and any excess can be used up in the "wake". Cheers.	MMM (5660)
407804	2005-11-26 20:21:00	A few corrections I remember many years ago I picked up the standard butter but thought the makers had given their product a face lift with a new style green printed wrapper but when I got home I found it was the “unsalted” version, I gave it to one person to try and they said it was just like butter in France. Lick your finger that has salted butter on it and it is horrible, but with the “unsalted” version taste so much nicer, “unsalted” butter is more suitable for larger family's that go through butter quickly because not have salt in it the butter goes dark yellow quickly and the butter tastes rancid, you can just cut off the dark yellow part and throw it out and carry on using the pale yellow butter, The trouble was my mother used to keep using up all the unsalted butter for her cooking, A few years ago I used to buy a butter called “semi-soft butter” but found out that all the butter I ended up buying was dud butter, it aways seemed to be “semi-hard”	Eric (378)
407805	2005-11-26 22:23:00	Hehe. Have to say my Grandpa died at about 86, He ate all the "bad" things. Dripping on toast, butter, and used to put salt all over his porridge. He wasn't fat and didn't die of any of hose illnesses supposedly connected with food either. I think its just common sense, it comes down to activity. Don't do any and then you get problems. Look at all those kids being driven to school now. Don't agree with you about "activity". MY activity is to walk out to the garage and from my car into the shop. If there's no parking at the shop I go to another one. Did Grandpa smoke too? He sounds like you are talking about me. :thumbs:	JJJJJ (528)
407806	2005-11-26 23:20:00	Did Grandpa smoke too? :thumbs: No	pctek (84)
407807	2005-11-27 00:07:00	Some people do everything the "unhealthy" way & never get clogged up with the wrong cholesterol. Sadly, some people eat & exercise sensibly, but still have heart attacks. It's the genes we inherit that makes the difference. But unless you chose all of your ancestors well, it's safer to go with medical advice...	Laura (43)
407808	2005-11-27 01:39:00	We used to get cream in our milk bottles . It was the "market", not communisim that decided it was more profitable to separate the cream and sell it in cream bottles . So we had "top-milk" . ;) Now most of it's homegenised and some of it is thin and "healthy" . Anyway Terry, wasn't there a gibe to the milkman in England: "What's the price of chalk today?"? That was a suggestion that most of his "milk" was water with the white coming from chalk --- a different source for the healthy calcium . I don't think it was any political ideology that restricted the sale of margarine in NZ, either . It was the influence of the agricultural sector . That's not a new thing . Try selling lamb meat to the US . ;) Margarine wasn't produced as a health food . It was a "synthetic butter", made as a more palatable spread than "dripping" .	Graham L (2)
407809	2005-11-27 02:37:00	If your gonna bake dishes with milk, avoid the green and light green milks. They are watered down. Literally. Nothing ruins a bread and butter pudding like milk thats like taffing water. :groan:	bob_doe_nz (92)
407810	2005-11-27 02:41:00	I find that by the time it goes green it has a bit of "body". :groan:	Graham L (2)
407811	2005-11-27 02:54:00	Some people do everything the "unhealthy" way & never get clogged up with the wrong cholesterol Sadly, some people eat & exercise sensibly, but still have heart attacks. , and strokes. It's the genes we inherit that makes the difference. But unless you chose all of your ancestors well, it's safer to go with medical advice... Of course as I understand it, some people look thin from the outside, but they are a "cholesterol time bomb"	Eric (378)
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