Re: Fw: Butter vs Margarine -(don't normally pass this stuff on but this is a good comparison)

[Guest guest]

Harry,

The interesting thing about the margarine entry you posted is that we were

all told in the 70s how great margarine was and how we were doing ourselves

such a big favor by avoid that " bad " butter and switching to margarine. And

of course now we're all told this was all wrong. The irritating thing about

it is that the big companies making the margarine all KNEW it the whole time

and were selling it anyway just to make a buck while we were all turning

into plastic people. Geez!!!!

It seems the more we find out about foods, we see that the " real " foods have

always been the best. Butter beats margarine anyday all around! And with all

the stuff about different sweeteners, makes me think that sugar might

actually be the lesser evil. Gee, what's next?

Bill Powers

[Guest guest]

Harry,

So you have to get Stevia at a natural food store? Oh dear, I can't think of

one that is local enough to get to darnit. I would like to try some

especially now that I am out of Splenda. I will do some digging as this

would be a good time to switch.

Bill

[Guest guest]

Harry,

So you have to get Stevia at a natural food store? Oh dear, I can't think of

one that is local enough to get to darnit. I would like to try some

especially now that I am out of Splenda. I will do some digging as this

would be a good time to switch.

Bill

[Guest guest]

I checked it out on the internet, and I would recommend purchasing stevia at

a natural food store, since it cost the same on line through the internet

plus you also have to pay the shipping and handling charges. At one on line

store if you purchase $75 worth the shipping and handling, is free; no

shipping and handling charges. Also I recommend using the powder form of

stevia, which you can carry in your pocket or purse to restaurants or any

where without any problems. I have also used the liquid extract form of

stevia in both the light or clear liquid and the dark liquid. Both are

extremely sweet and it only takes about four or five drops to sweeten a full

size glass of tea. I do notice a herbal aftertaste with the dark liquid

extract of stevia. With the dry granulated powder packets of stevia they

dissolve quite easily in either cold or hot fluids and they have no

aftertaste. One packet of stevia makes a pint size glass of tea quite

sweet. There are plenty of recipes on line for using stevia in cooking.

Re: Fw: Butter vs Margarine -(don't normally

> pass this stuff on but this is a good comparison)

>

>

>> Harry,

>>

>> So you have to get Stevia at a natural food store? Oh dear, I can't think

>> of

>> one that is local enough to get to darnit. I would like to try some

>> especially now that I am out of Splenda. I will do some digging as this

>> would be a good time to switch.

>>

>> Bill

>>

>>

>>

[Guest guest]

I checked it out on the internet, and I would recommend purchasing stevia at

a natural food store, since it cost the same on line through the internet

plus you also have to pay the shipping and handling charges. At one on line

store if you purchase $75 worth the shipping and handling, is free; no

shipping and handling charges. Also I recommend using the powder form of

stevia, which you can carry in your pocket or purse to restaurants or any

where without any problems. I have also used the liquid extract form of

stevia in both the light or clear liquid and the dark liquid. Both are

extremely sweet and it only takes about four or five drops to sweeten a full

size glass of tea. I do notice a herbal aftertaste with the dark liquid

extract of stevia. With the dry granulated powder packets of stevia they

dissolve quite easily in either cold or hot fluids and they have no

aftertaste. One packet of stevia makes a pint size glass of tea quite

sweet. There are plenty of recipes on line for using stevia in cooking.

Re: Fw: Butter vs Margarine -(don't normally

> pass this stuff on but this is a good comparison)

>

>

>> Harry,

>>

>> So you have to get Stevia at a natural food store? Oh dear, I can't think

>> of

>> one that is local enough to get to darnit. I would like to try some

>> especially now that I am out of Splenda. I will do some digging as this

>> would be a good time to switch.

>>

>> Bill

>>

>>

>>

[Guest guest]

Harry,

Thanks for the info about Stevia. I think I would stick with the powder

form. I don't like to get things too sweet so I would then use very little.

I just want enough to take off the " edge " on whatever I'm having, but not to

try to make something sugary sweet. Sounds like it would be better for me

than Splenda even if it's a bit more trouble to find.

Bill

[Guest guest]

We don't use margerine or butter for toast and all, just margerine for baking

cookies or other baking, but what about soft spread? Where does soft spread

fall in the comparison? Thanks.

Dave

[Guest guest]

We don't use margerine or butter for toast and all, just margerine for baking

cookies or other baking, but what about soft spread? Where does soft spread

fall in the comparison? Thanks.

Dave

[Guest guest]

We don't use margerine or butter for toast and all, just margerine for baking

cookies or other baking, but what about soft spread? Where does soft spread

fall in the comparison? Thanks.

Dave

[Guest guest]

If your soft spread reads on its label as having hydrogenated or partially

hydrogenated fats in it, then it is a trans-fat. If it is a trans-fat like

margerine or even a soft spread, then it needs to be avoided, if at all

possible. The trans-fats collect in your body fat, and you just get fatter

and fatter, and trans-fats are the last type of fat to be utilized by the

body. There are many concerns about its unhealthy effects on the body, and

I wish it would be banned by the FDA. As a diabetic, I do not need any

harmful substances in my body.

Re: Fw: Butter vs Margarine -(don't normally pass

this stuff on but this is a good comparison)

> We don't use margerine or butter for toast and all, just margerine for

> baking cookies or other baking, but what about soft spread? Where does

> soft spread fall in the comparison? Thanks.

>

> Dave

>

>

>

[Guest guest]

If your soft spread reads on its label as having hydrogenated or partially

hydrogenated fats in it, then it is a trans-fat. If it is a trans-fat like

margerine or even a soft spread, then it needs to be avoided, if at all

possible. The trans-fats collect in your body fat, and you just get fatter

and fatter, and trans-fats are the last type of fat to be utilized by the

body. There are many concerns about its unhealthy effects on the body, and

I wish it would be banned by the FDA. As a diabetic, I do not need any

harmful substances in my body.

Re: Fw: Butter vs Margarine -(don't normally pass

this stuff on but this is a good comparison)

> We don't use margerine or butter for toast and all, just margerine for

> baking cookies or other baking, but what about soft spread? Where does

> soft spread fall in the comparison? Thanks.

>

> Dave

>

>

>

[Guest guest]

Dave,

Soft spread is still plastic. I avoid even that and don't use margarine for

anything now.

Bill

[Guest guest]

Dave,

Soft spread is still plastic. I avoid even that and don't use margarine for

anything now.

Bill

[Guest guest]

Thanks. I personally don't care for the taste of butter since I was not raised

eating it. But I have to agree that it makes more sense to eat a natural

product like butter than plastic. I just said something to my wife and she said

there is soft spread butter. Is this okay?

Dave

Re: Fw: Butter vs Margarine -(don't normally pass

this stuff on but this is a good comparison)

> We don't use margerine or butter for toast and all, just margerine for

> baking cookies or other baking, but what about soft spread? Where does

> soft spread fall in the comparison? Thanks.

>

> Dave

>

>

>

[Guest guest]

Thanks. I personally don't care for the taste of butter since I was not raised

eating it. But I have to agree that it makes more sense to eat a natural

product like butter than plastic. I just said something to my wife and she said

there is soft spread butter. Is this okay?

Dave

Re: Fw: Butter vs Margarine -(don't normally pass

this stuff on but this is a good comparison)

> We don't use margerine or butter for toast and all, just margerine for

> baking cookies or other baking, but what about soft spread? Where does

> soft spread fall in the comparison? Thanks.

>

> Dave

>

>

>

[Guest guest]

Thanks. I personally don't care for the taste of butter since I was not raised

eating it. But I have to agree that it makes more sense to eat a natural

product like butter than plastic. I just said something to my wife and she said

there is soft spread butter. Is this okay?

Dave

Re: Fw: Butter vs Margarine -(don't normally pass

this stuff on but this is a good comparison)

> We don't use margerine or butter for toast and all, just margerine for

> baking cookies or other baking, but what about soft spread? Where does

> soft spread fall in the comparison? Thanks.

>

> Dave

>

>

>

[Guest guest]

Read the label on the soft spread butter.

Re: Fw: Butter vs Margarine -(don't normally

> pass

> this stuff on but this is a good comparison)

>

>

> > We don't use margerine or butter for toast and all, just margerine for

> > baking cookies or other baking, but what about soft spread? Where does

> > soft spread fall in the comparison? Thanks.

> >

> > Dave

> >

> >

> >

[Guest guest]

Read the label on the soft spread butter.

Re: Fw: Butter vs Margarine -(don't normally

> pass

> this stuff on but this is a good comparison)

>

>

> > We don't use margerine or butter for toast and all, just margerine for

> > baking cookies or other baking, but what about soft spread? Where does

> > soft spread fall in the comparison? Thanks.

> >

> > Dave

> >

> >

> >

[Guest guest]

Read the label on the soft spread butter.

Re: Fw: Butter vs Margarine -(don't normally

> pass

> this stuff on but this is a good comparison)

>

>

> > We don't use margerine or butter for toast and all, just margerine for

> > baking cookies or other baking, but what about soft spread? Where does

> > soft spread fall in the comparison? Thanks.

> >

> > Dave

> >

> >

> >