Re: which is better? Butter or spreads?

[Guest guest]

Personally... I use butter before anything else... if I'm out of butter and want to do something like a grilled cheese or garlic toast I'll use corn oil... that's just me though...

But....

Smart Balance and it's derivative products are all soy based.....

I did some googling...

Here is what I found on Smart Balances website for their 67% spread:

http://www.smartbalance.com/home.html

Natural Oil Blend (palm fruit, soybean, canola and olive oils), water, contains less than 2% of salt, whey (from milk), vegetable monoglycerides and sorbitan ester of fatty acids (emulsifiers), soybean lecithin, potassium sorbate, lactic acid (to protect freshness), natural and artificial flavor, calcium disodium EDTA, vitamin A palmitate, Vitamin B6, Vitamin B12, Vitamin D, Vitamin E (di-a-tocopheryl acetate), Beta-carotene color.

80 calories per Tbsp

Total fat 9gSaturated fat 2.5 gPolyunsaturated fat 2.5 gMonounsaturated Fat 3.5 gCholesterol 0 mgSodium 90 mg

So, it's pretty much my definition of chemical soy glop (personal opinion) with zero cholesterol but enough other stuff to seriously stress a body that is functioning in a compromised stated to begin with (thyroid hormone levels HUGELY affect how the body is able to process chemicals)

So then I looked up butter:

http://www.wisdairy.com/OtherDairyProductInfo/Butter/ButterBasics/CompositionOfButter.aspx

The link will take you to a chart that shows the vitamin/nutritional content all laid out, easy to read... the bottom line:

Analysis: Butter contains approximately 0.2 percent cholesterol. A typical serving of butter (1 pat/5 grams) contains 11 mg of cholesterol. Current recommendations for dietary cholesterol suggest not exceeding an intake of 300 mg/day. Butter is one of the few fats with some nutritional value and easily fits in as part of a healthy diet.

Now if you compare the two....

My mind sees this: Assuming that you're already taking a good multi-vitamin, add some omegas to your diet, reduce the amount of butter you've been using per serving..... and you'll be a LOT farther ahead compared to dumping a load of chemicals into your system, including soy, to save only 11 mg of cholesterol per tablespoon.

That all said... Before the 'invention' of synthetic T4 meds and the resulting 'invention' of TSH testing to prove that T4 alone worked... one of the tests that was used to red flag poor thyroid function was high cholesterol.

Now... if low thyroid function results in higher levels of cholesterol wouldn't efforts on optimizing thyroid hormone levels, including conversion, be the wiser choice to reduce cholesterol rather than just using another 'product' to relieve a single symptom?

Maybe my Sunday morning brain is just over thinking... I dunno... but that's where my head is...

I know that if I have a proper meal... and I do mini meals.... I am satisfied with the meal. If I do stuff that is horribly unbalanced... or chemical junk... I'm not satisfied the same and will often go for more to eat, cuz what my body wanted/needed/expected it didn't get.

Hunger is from three major things (some minor ones too). Actually being in need of energy intake after fasting, the need to fill nutritional deficiencies, and the conglomerate one that includes 'it tastes good' and I'm bored/lonely/unloved.

So.. piece of home made fresh bread with a pat of butter melting.... or a piece of commercially prepared bread, toasted, and smeared with a conglomeration of assorted oils, flavorings and chemicals?

I can make a mini meal out of one of my buns and a pat of butter....

Bread isn't hard to make... I do it every week.

I've noticed something.. maybe you guys have too..... All the chemical stuff that we get in processed foods.... just how much does that effect our stress levels? Our bodies are having a hard enough time doing everyday stuff without having to try to sort through so much chemical stuff, preservatives, fillers, texturizers and emulsifiers. A few weeks ago I got treated to a burger and fries. Huge treat for me to get stuff like that. I eat mostly food made from scratch.. basic ingredients.. I'm not exactly organic, but I don't eat any process foods, bake my own breads and cakes and such, do my own pasta (hanging it on my crutches to dry!), made from scratch puddings, pies, meatloaf... even my dumplings.... That burger and fries.... oh my gosh... I sure didn't feel so hot the next day. Can't exactly describe it... I wasn't sick sick... But I was 'off'. Started feeling better with my next proper mini meal.

Wow.. time to be silly. Just got groceries in last night... I have a stack of stuff that still has to be dated and put away.... flour sacks, sugar sacks, my big sack of rice, dry beans, corn oil, shortening... And my mind is seeing all the different things that I can make from these types of ingredients. All of it with 'reduced chemicals', compared to store bought/ready made... all of it set up to my taste, to my portion sizes and once prepared, most is frozen and ready to grab for quick mini meals....

Topper ()

On Sat, 20 Jan 2007 17:30:29 -0800 (PST) Judy P writes:

I would like your opinion. My cholesterol is borderline and the doc recommended 'Smart Balance' spread, red wine and exercise. My question is...

Is it more beneficial to eat 'Smart Balance' or 'Benecol' than to have no 'margarine/butter' at all?

I'm thinking bare toast/potatoes etc. would be smarter than adding the 'good' spreads, but she says no.

What do all y'all think about that???

JudyP – What others think of me is none of my business!

[Guest guest]

When I read this post I remembered an article I'd read

about T4 to T3 conversion being inhibited by the

action on liver enzymes by trans fats. I've looked and

looked but I can't find the article but here are one

or two others.

Here is link to a PDF in which the author suggests

that trans fats makes cell membranes too think for a

T3 molecule to pass through

http://www.naturallifechiropractic.com/thyroid2/The%20Thyroid.pdf

Here the author suggests that trans fats causes

insulin resistance, suppresses metabolism, contributes

to cancer, diabetes and heart disease, and are widely

used in processed food

http://www.sensible-alternative.com.au/cannot_lose_weight.html

and here are one or two more you might want to look at

http://www.bullz-eye.com/furci/2006/any_food_in_moderation.htm

http://www.coconutdiet.com/thyroid_health.htm

http://www.level1diet.com/trans-fat-health-risks.html

I don't have any fat other than butter and olive oil

in my house!

--- topper2@... wrote:

> Personally... I use butter before anything else...

> if I'm out of butter

> and want to do something like a grilled cheese or

> garlic toast I'll use

> corn oil... that's just me though...

>

> But....

>

> Smart Balance and it's derivative products are all

> soy based.....

>

> I did some googling...

>

> Here is what I found on Smart Balances website for

> their 67% spread:

> http://www.smartbalance.com/home.html

>

> Natural Oil Blend (palm fruit, soybean, canola and

> olive oils), water,

> contains less than 2% of salt, whey (from milk),

> vegetable monoglycerides

> and sorbitan ester of fatty acids (emulsifiers),

> soybean lecithin,

> potassium sorbate, lactic acid (to protect

> freshness), natural and

> artificial flavor, calcium disodium EDTA, vitamin A

> palmitate, Vitamin

> B6, Vitamin B12, Vitamin D, Vitamin E

> (di-a-tocopheryl acetate),

> Beta-carotene color.

>

> 80 calories per Tbsp

>

> Total fat 9g

> Saturated fat 2.5 g

> Polyunsaturated fat 2.5 g

> Monounsaturated Fat 3.5 g

> Cholesterol 0 mg

> Sodium 90 mg

>

>

> So, it's pretty much my definition of chemical soy

> glop (personal

> opinion) with zero cholesterol but enough other

> stuff to seriously stress

> a body that is functioning in a compromised stated

> to begin with (thyroid

> hormone levels HUGELY affect how the body is able to

> process chemicals)

>

> So then I looked up butter:

>

http://www.wisdairy.com/OtherDairyProductInfo/Butter/ButterBasics/Composi

> tionOfButter.aspx

>

> The link will take you to a chart that shows the

> vitamin/nutritional

> content all laid out, easy to read... the bottom

> line:

>

> Analysis: Butter contains approximately 0.2 percent

> cholesterol. A

> typical serving of butter (1 pat/5 grams) contains

> 11 mg of cholesterol.

> Current recommendations for dietary cholesterol

> suggest not exceeding an

> intake of 300 mg/day. Butter is one of the few fats

> with some nutritional

> value and easily fits in as part of a healthy diet.

>

> Now if you compare the two....

> My mind sees this: Assuming that you're already

> taking a good

> multi-vitamin, add some omegas to your diet, reduce

> the amount of butter

> you've been using per serving..... and you'll be a

> LOT farther ahead

> compared to dumping a load of chemicals into your

> system, including soy,

> to save only 11 mg of cholesterol per tablespoon.

>

> That all said... Before the 'invention' of synthetic

> T4 meds and the

> resulting 'invention' of TSH testing to prove that

> T4 alone worked... one

> of the tests that was used to red flag poor thyroid

> function was high

> cholesterol.

>

> Now... if low thyroid function results in higher

> levels of cholesterol

> wouldn't efforts on optimizing thyroid hormone

> levels, including

> conversion, be the wiser choice to reduce

> cholesterol rather than just

> using another 'product' to relieve a single symptom?

>

> Maybe my Sunday morning brain is just over

> thinking... I dunno... but

> that's where my head is...

>

> I know that if I have a proper meal... and I do mini

> meals.... I am

> satisfied with the meal. If I do stuff that is

> horribly unbalanced... or

> chemical junk... I'm not satisfied the same and will

> often go for more to

> eat, cuz what my body wanted/needed/expected it

> didn't get.

>

> Hunger is from three major things (some minor ones

> too). Actually being

> in need of energy intake after fasting, the need to

> fill nutritional

> deficiencies, and the conglomerate one that includes

> 'it tastes good' and

> I'm bored/lonely/unloved.

>

> So.. piece of home made fresh bread with a pat of

> butter melting.... or a

> piece of commercially prepared bread, toasted, and

> smeared with a

> conglomeration of assorted oils, flavorings and

> chemicals?

>

> I can make a mini meal out of one of my buns and a

> pat of butter....

>

> Bread isn't hard to make... I do it every week.

>

> I've noticed something.. maybe you guys have

> too..... All the chemical

> stuff that we get in processed foods.... just how

> much does that effect

> our stress levels? Our bodies are having a hard

> enough time doing

> everyday stuff without having to try to sort through

> so much chemical

> stuff, preservatives, fillers, texturizers and

> emulsifiers. A few weeks

> ago I got treated to a burger and fries. Huge treat

> for me to get stuff

> like that. I eat mostly food made from scratch..

> basic ingredients.. I'm

> not exactly organic, but I don't eat any process

> foods, bake my own

> breads and cakes and such, do my own pasta (hanging

> it on my crutches to

> dry!), made from scratch puddings, pies, meatloaf...

> even my

> dumplings.... That burger and fries.... oh my

> gosh... I sure didn't feel

> so hot the next day. Can't exactly describe it... I

> wasn't sick sick...

> But I was 'off'. Started feeling better with my next

> proper mini meal.

>

> Wow.. time to be silly. Just got groceries in last

> night... I have a

> stack of stuff that still has to be dated and put

> away.... flour sacks,

> sugar sacks, my big sack of rice, dry beans, corn

> oil, shortening... And

> my mind is seeing all the different things that I

> can make from these

> types of ingredients. All of it with 'reduced

> chemicals', compared to

> store bought/ready made... all of it set up to my

> taste, to my portion

> sizes and once prepared, most is frozen and ready to

> grab for quick mini

> meals....

>

> Topper ()

>

> On Sat, 20 Jan 2007 17:30:29 -0800 (PST) Judy P

> ygroupsjp@...>

> writes:

> I would like your opinion. My cholesterol is

> borderline and the doc

> recommended 'Smart Balance' spread, red wine and

> exercise. My question

> is...

>

> Is it more beneficial to eat 'Smart Balance' or

> 'Benecol' than to have no

> 'margarine/butter' at all?

>

> I'm thinking bare toast/potatoes etc. would be

> smarter than adding the

> 'good' spreads, but she says no.

>

> What do all y'all think about that???

> JudyP – What others think of me is none of my

business!

________________________________________________________________________________\

____

Now that's room service! Choose from over 150,000 hotels

in 45,000 destinations on Yahoo! Travel to find your fit.

http://farechase.yahoo.com/promo-generic-14795097

[Guest guest]

I did some reading too and I'm with you. For the most part, I've eliminated all butters and margarines, but if I do use a little, I use the new spreadable butter which is butter and canola oil and much higher in good fats. My kitchen is virtually chemical free.

I think though, that I'll use a few teaspoons a week to make the doc happy and if the new lipid panel doesn't improve, then I can nix it again. Either way, I'll stop after I see her again, but I need to work with her to get her to work with me. Right now I've already changed my prescribed thyroid meds and so I'll play ball with the other stuff for now.

When I make grilled cheese, I built the sandwich and then spray it on both sides with EV olive oil. I have one of those pampered chef sprayer bottles and it works great to just give it a dusting and I actually prefer the taste.

Thanks for caring so much about us Topper. I really do appreciate it... Judy

My mind sees this: Assuming that you're already taking a good multi-vitamin, add some omegas to your diet, reduce the amount of butter you've been using per serving..... and you'll be a LOT farther ahead compared to dumping a load of chemicals into your system, including soy, to save only 11 mg of cholesterol per tablespoon.

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[Guest guest]

Wow, great stuff, thanks!

Here is link to a PDF in which the author suggests that trans fats makes cell membranes too think for a T3 molecule to pass through

Need a quick answer? Get one in minutes from people who know. Ask your question on

Yahoo! Answers.

[Guest guest]

christine, do you mind if i post these on my thyroid group?? very cool work!!

Re: which is better? Butter or spreads?

When I read this post I remembered an article I'd readabout T4 to T3 conversion being inhibited by theaction on liver enzymes by trans fats. I've looked andlooked but I can't find the article but here are oneor two others.Here is link to a PDF in which the author suggeststhat trans fats makes cell membranes too think for aT3 molecule to pass throughhttp://www.naturallifechiropractic.com/thyroid2/The%20Thyroid.pdfHere the author suggests that trans fats causesinsulin resistance, suppresses metabolism, contributesto cancer, diabetes and heart disease, and are widelyused in processed foodhttp://www.sensible-alternative.com.au/cannot_lose_weight.htmland here are one or two more you might want to look athttp://www.bullz-eye.com/furci/2006/any_food_in_moderation.htmhttp://www.coconutdiet.com/thyroid_health.htmhttp://www.level1diet.com/trans-fat-health-risks.htmlI don't have any fat other than butter and olive oilin my house!--- topper2 (AT) juno (DOT) com wrote:> Personally... I use butter before anything else...> if I'm out of butter> and want to do something like a grilled cheese or> garlic toast I'll use> corn oil... that's just me though...> > But....> > Smart Balance and it's derivative products are all> soy based.....> > I did some googling... > > Here is what I found on Smart Balances website for> their 67% spread:> http://www.smartbalance.com/home.html> > Natural Oil Blend (palm fruit, soybean, canola and> olive oils), water,> contains less than 2% of salt, whey (from milk),> vegetable monoglycerides> and sorbitan ester of fatty acids (emulsifiers),> soybean lecithin,> potassium sorbate, lactic acid (to protect> freshness), natural and> artificial flavor, calcium disodium EDTA, vitamin A> palmitate, Vitamin> B6, Vitamin B12, Vitamin D, Vitamin E> (di-a-tocopheryl acetate),> Beta-carotene color.> > 80 calories per Tbsp> > Total fat 9g> Saturated fat 2.5 g> Polyunsaturated fat 2.5 g> Monounsaturated Fat 3.5 g> Cholesterol 0 mg> Sodium 90 mg> > > So, it's pretty much my definition of chemical soy> glop (personal> opinion) with zero cholesterol but enough other> stuff to seriously stress> a body that is functioning in a compromised stated> to begin with (thyroid> hormone levels HUGELY affect how the body is able to> process chemicals)> > So then I looked up butter:>http://www.wisdairy.com/OtherDairyProductInfo/Butter/ButterBasics/Composi> tionOfButter.aspx > > The link will take you to a chart that shows the> vitamin/nutritional> content all laid out, easy to read... the bottom> line:> > Analysis: Butter contains approximately 0.2 percent> cholesterol. A> typical serving of butter (1 pat/5 grams) contains> 11 mg of cholesterol.> Current recommendations for dietary cholesterol> suggest not exceeding an> intake of 300 mg/day. Butter is one of the few fats> with some nutritional> value and easily fits in as part of a healthy diet.> > Now if you compare the two.... > My mind sees this: Assuming that you're already> taking a good> multi-vitamin, add some omegas to your diet, reduce> the amount of butter> you've been using per serving..... and you'll be a> LOT farther ahead> compared to dumping a load of chemicals into your> system, including soy,> to save only 11 mg of cholesterol per tablespoon.> > That all said... Before the 'invention' of synthetic> T4 meds and the> resulting 'invention' of TSH testing to prove that> T4 alone worked... one> of the tests that was used to red flag poor thyroid> function was high> cholesterol.> > Now... if low thyroid function results in higher> levels of cholesterol> wouldn't efforts on optimizing thyroid hormone> levels, including> conversion, be the wiser choice to reduce> cholesterol rather than just> using another 'product' to relieve a single symptom?> > Maybe my Sunday morning brain is just over> thinking... I dunno... but> that's where my head is... > > I know that if I have a proper meal... and I do mini> meals.... I am> satisfied with the meal. If I do stuff that is> horribly unbalanced... or> chemical junk... I'm not satisfied the same and will> often go for more to> eat, cuz what my body wanted/needed/expected it> didn't get. > > Hunger is from three major things (some minor ones> too). Actually being> in need of energy intake after fasting, the need to> fill nutritional> deficiencies, and the conglomerate one that includes> 'it tastes good' and> I'm bored/lonely/unloved.> > So.. piece of home made fresh bread with a pat of> butter melting.... or a> piece of commercially prepared bread, toasted, and> smeared with a> conglomeration of assorted oils, flavorings and> chemicals?> > I can make a mini meal out of one of my buns and a> pat of butter....> > Bread isn't hard to make... I do it every week. > > I've noticed something.. maybe you guys have> too..... All the chemical> stuff that we get in processed foods.... just how> much does that effect> our stress levels? Our bodies are having a hard> enough time doing> everyday stuff without having to try to sort through> so much chemical> stuff, preservatives, fillers, texturizers and> emulsifiers. A few weeks> ago I got treated to a burger and fries. Huge treat> for me to get stuff> like that. I eat mostly food made from scratch..> basic ingredients.. I'm> not exactly organic, but I don't eat any process> foods, bake my own> breads and cakes and such, do my own pasta (hanging> it on my crutches to> dry!), made from scratch puddings, pies, meatloaf...> even my> dumplings.... That burger and fries.... oh my> gosh... I sure didn't feel> so hot the next day. Can't exactly describe it... I> wasn't sick sick... > But I was 'off'. Started feeling better with my next> proper mini meal.> > Wow.. time to be silly. Just got groceries in last> night... I have a> stack of stuff that still has to be dated and put> away.... flour sacks,> sugar sacks, my big sack of rice, dry beans, corn> oil, shortening... And> my mind is seeing all the different things that I> can make from these> types of ingredients. All of it with 'reduced> chemicals', compared to> store bought/ready made... all of it set up to my> taste, to my portion> sizes and once prepared, most is frozen and ready to> grab for quick mini> meals....> > Topper ()> > On Sat, 20 Jan 2007 17:30:29 -0800 (PST) Judy P> <ygroupsjp (AT) yahoo (DOT) com>> writes:> I would like your opinion. My cholesterol is> borderline and the doc> recommended 'Smart Balance' spread, red wine and> exercise. My question> is...> > Is it more beneficial to eat 'Smart Balance' or> 'Benecol' than to have no> 'margarine/butter' at all?> > I'm thinking bare toast/potatoes etc. would be> smarter than adding the> 'good' spreads, but she says no.> > What do all y'all think about that???> JudyP – What others think of me is none of mybusiness!__________________________________________________________Now that's room service! Choose from over 150,000 hotelsin 45,000 destinations on Yahoo! Travel to find your fit.http://farechase.yahoo.com/promo-generic-14795097

[Guest guest]

Post away!

--- Teague medstudent2be@...>

wrote:

> christine, do you mind if i post these on my thyroid

> group?? very cool work!!

> Re: which is

> better? Butter or spreads?

>

>

> When I read this post I remembered an article I'd

> read

> about T4 to T3 conversion being inhibited by the

> action on liver enzymes by trans fats. I've looked

> and

> looked but I can't find the article but here are

> one

> or two others.

> Here is link to a PDF in which the author suggests

> that trans fats makes cell membranes too think for

> a

> T3 molecule to pass through

>

>

>

http://www.naturallifechiropractic.com/thyroid2/The%20Thyroid.pdf

>

> Here the author suggests that trans fats causes

> insulin resistance, suppresses metabolism,

> contributes

> to cancer, diabetes and heart disease, and are

> widely

> used in processed food

>

>

>

http://www.sensible-alternative.com.au/cannot_lose_weight.html

>

> and here are one or two more you might want to

> look at

>

>

>

http://www.bullz-eye.com/furci/2006/any_food_in_moderation.htm

>

> http://www.coconutdiet.com/thyroid_health.htm

>

>

>

http://www.level1diet.com/trans-fat-health-risks.html

>

> I don't have any fat other than butter and olive

> oil

> in my house!

>

>

>

> --- topper2@... wrote:

>

> > Personally... I use butter before anything

> else...

> > if I'm out of butter

> > and want to do something like a grilled cheese

> or

> > garlic toast I'll use

> > corn oil... that's just me though...

> >

> > But....

> >

> > Smart Balance and it's derivative products are

> all

> > soy based.....

> >

> > I did some googling...

> >

> > Here is what I found on Smart Balances website

> for

> > their 67% spread:

> > http://www.smartbalance.com/home.html

> >

> > Natural Oil Blend (palm fruit, soybean, canola

> and

> > olive oils), water,

> > contains less than 2% of salt, whey (from milk),

> > vegetable monoglycerides

> > and sorbitan ester of fatty acids (emulsifiers),

> > soybean lecithin,

> > potassium sorbate, lactic acid (to protect

> > freshness), natural and

> > artificial flavor, calcium disodium EDTA,

> vitamin A

> > palmitate, Vitamin

> > B6, Vitamin B12, Vitamin D, Vitamin E

> > (di-a-tocopheryl acetate),

> > Beta-carotene color.

> >

> > 80 calories per Tbsp

> >

> > Total fat 9g

> > Saturated fat 2.5 g

> > Polyunsaturated fat 2.5 g

> > Monounsaturated Fat 3.5 g

> > Cholesterol 0 mg

> > Sodium 90 mg

> >

> >

> > So, it's pretty much my definition of chemical

> soy

> > glop (personal

> > opinion) with zero cholesterol but enough other

> > stuff to seriously stress

> > a body that is functioning in a compromised

> stated

> > to begin with (thyroid

> > hormone levels HUGELY affect how the body is

> able to

> > process chemicals)

> >

> > So then I looked up butter:

> >

>

>

http://www.wisdairy.com/OtherDairyProductInfo/Butter/ButterBasics/Composi

> > tionOfButter.aspx

> >

> > The link will take you to a chart that shows the

> > vitamin/nutritional

> > content all laid out, easy to read... the bottom

> > line:

> >

> > Analysis: Butter contains approximately 0.2

> percent

> > cholesterol. A

> > typical serving of butter (1 pat/5 grams)

> contains

> > 11 mg of cholesterol.

> > Current recommendations for dietary cholesterol

> > suggest not exceeding an

> > intake of 300 mg/day. Butter is one of the few

> fats

> > with some nutritional

> > value and easily fits in as part of a healthy

> diet.

> >

> > Now if you compare the two....

> > My mind sees this: Assuming that you're already

> > taking a good

> > multi-vitamin, add some omegas to your diet,

> reduce

> > the amount of butter

> > you've been using per serving..... and you'll be

> a

> > LOT farther ahead

> > compared to dumping a load of chemicals into

> your

> > system, including soy,

> > to save only 11 mg of cholesterol per

> tablespoon.

> >

> > That all said... Before the 'invention' of

> synthetic

> > T4 meds and the

> > resulting 'invention' of TSH testing to prove

> that

> > T4 alone worked... one

> > of the tests that was used to red flag poor

> thyroid

> > function was high

> > cholesterol.

> >

> > Now... if low thyroid function results in higher

> > levels of cholesterol

> > wouldn't efforts on optimizing thyroid hormone

> > levels, including

> > conversion, be the wiser choice to reduce

> > cholesterol rather than just

> > using another 'product' to relieve a single

> symptom?

> >

> > Maybe my Sunday morning brain is just over

> > thinking... I dunno... but

> > that's where my head is...

> >

> > I know that if I have a proper meal... and I do

> mini

> > meals.... I am

> > satisfied with the meal. If I do stuff that is

> > horribly unbalanced... or

> > chemical junk... I'm not satisfied the same and

> will

> > often go for more to

> > eat, cuz what my body wanted/needed/expected it

> > didn't get.

> >

> > Hunger is from three major things (some minor

> ones

> > too). Actually being

> > in need of energy intake after fasting, the need

> to

> > fill nutritional

> > deficiencies, and the conglomerate one that

> includes

> > 'it tastes good' and

> > I'm bored/lonely/unloved.

> >

> > So.. piece of home made fresh bread with a pat

> of

>

=== message truncated ===

________________________________________________________________________________\

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