cooking and using real butter.

By Flustrated Latest Reply 2013-02-27 09:46:35 -0600
Started 2013-01-24 14:50:35 -0600

Would using real butter have an effect on diabetes and the heart. I mean real butter.

48 replies

Flustrated 2013-02-27 09:46:35 -0600 Report

Well I don'tfeel guilty making a grilled sandwich and melting butter to frying pan to heat up bread and cheese.

Fefe12 2013-02-27 03:48:26 -0600 Report

I think the more we eat real, whole, natural, chemical free as possible is the best way.

Mair 2013-02-01 01:34:05 -0600 Report

Butter indirectly has an effect if you gain weight your numbers become affected, just use in moderation.

GabbyPA 2013-02-01 12:21:31 -0600 Report

This is true, it is a fatty food. However, since I have been eating it, I still am managing to loose weight. So using the fake stuff really doesn't hold water with me on the weight loss end of things.

laketara 2013-02-01 16:10:58 -0600 Report

Any good ideas of what I can eat at lunch time and snacks. I have yet to find a diabetic eating plan. I'm alone all day and end up eating too many carbs, I think in part because of my fibromyalgia

GabbyPA 2013-02-03 14:09:53 -0600 Report

Eating all day when you are restricted by pain can be a comfort. I get that for sure. What I try to do it eat more protein. That is not always the way to go, but protein shakes and soups help me a lot in the winter to avoid eating the mac and cheese and other comfort foods.

jayabee52 2013-02-01 18:25:00 -0600 Report

What does fibro have to do with eating too many carbs? I have fibro, and my late wife had fibro. She was not on a high carb meal plan for that, as far as I know.

MrsCDogg 2013-01-31 10:35:22 -0600 Report

I use real butter. To be quite honest I do not even buy margerine any more. IMO the more unmessed around with the food the better it is for our health. If The Creator didn't make it…don't eat it!

lefthandedjoyce 2013-02-03 01:40:44 -0600 Report

I use butter & do not buy margarine (have done this for years) & it works well for my family. Besides margarine has a greater love to take on more "fat" because more water molecules create a high affinity to latch on to the fat. I believe that makes margarine "polyunsaturated" .

lefthandedjoyce 2013-02-03 01:40:44 -0600 Report

I use butter & do not buy margarine (have done this for years) & it works well for my family. Besides margarine has a greater love to take on more "fat" because more water molecules create a high affinity to latch on to the fat. I believe that makes margarine "polyunsaturated" .

jayabee52 2013-01-31 11:27:19 -0600 Report

I believe the Vegans would disagree. They MIGHT say that the Creator did not make butter because it needed human action to churn the butter. But then again what do I know, since I am not Vegan.

MrsCDogg 2013-01-31 15:40:04 -0600 Report

I've heard that argument from vegans too. I bet those same vegans devour olive oil, coconut oil, nut oils and nut butters like there is no tomorrow. You are right though…:o)

Nick1962 2013-01-31 16:03:46 -0600 Report

Not to mention the human processed bloodmeal (from animals) that's used to fertilize their veggies.

Lizardfan 2013-01-25 17:46:49 -0600 Report

I use real butter and I love it! Moderation in all things is my motto! :-)

jigsaw 2013-01-26 17:22:14 -0600 Report

I agree with you when it comes to butter! I even agree when it comes to moderarion, but not in all things. I probably over do it with a few things, and maybe even go to extremes, but those are my secret! (-;

Just Joyce
Just Joyce 2013-01-25 11:17:06 -0600 Report

I use real butter all the time. I figure unless I eat a pound of butter every day, it won't effect my diabetes or my heart. If you are slathering butter on a slice of bread, the bread will have more of an effect on diabetes than the butter.

pixsidust 2013-01-25 11:01:55 -0600 Report

Nothing compares with real butter. With all the modifications we make why not have something that gives real taste. I am with the others, fake fats are worse than the real thing. MMMmmmmmm I can taste your cooking now!

Copperchef 2013-01-25 10:22:51 -0600 Report

I hear you! I am a retired chef. I have always used and cooked with butter. I always will. Margarine comes from oleo-resins. Was used for years as an anti-rust compound for guns. Look it up. Will make you swear off anything but butter. Another thing, look at these coffee creamers and compare them to your laundry detergent. Guess what, I use whole milk or half and half. Better living through chemistry. I doubt that when it comes to food products. More processing means poorer health.

flipmom 2013-01-25 22:02:20 -0600 Report

i love butter and whole milk but i now wean me and the kids to drinking 2%when we get use to it then planning on moving to 1%..what i dont understand is FAT FREE HALF AND HALF… wouldn't that just be MILK?

Fefe12 2013-02-27 03:46:45 -0600 Report

Read the lable of fat free half and half. Its full of crap. Stay on whole milk. We drink way too much milk. Calcium is in alot of other stuff. Have a glass for breakfast and serve water, unsweetened ice tea, or try stevia with lunch and dinner. An apple and a half a cup of whole milk makes a good kid friendly snack.

Just Joyce
Just Joyce 2013-01-25 11:27:50 -0600 Report

I use real butter and drink whole milk. I haven't figured out what the other half of half and half is. I was raised on whole milk. I see people buying cases of Infamil and Similac for their baby. Try reading the label on one of those cans. I eat healthy but I am not going overboard with it.

jayabee52 2013-01-25 23:35:08 -0600 Report

I was raised on RAW milk, Joyce, before it was homogenized. We had to skim off the cream in the morning or shake it up before we put it on our cereal. Wish I could find some of that now.

ShellyLargent 2013-01-24 15:25:28 -0600 Report

I use and eat real butter all the time instead of the margarines or fake stuff. Real butter has virtually no carbs per serving and as long as I stick with the recommended (yeah, right…) serving size, I've not had any issues with butter affecting either my blood sugars or my blood panels. I cook, bake, saute and eat it all the time. I also will saute with an equal part of butter and either olive oil or canola oil. You get the butter taste without all the butter fats!

Nick1962 2013-01-24 15:45:56 -0600 Report

Ditto here!

GabbyPA 2013-01-25 10:04:45 -0600 Report

I am right here with you guys. No artificial sweeteners, no fake fats, and I really do try to keep processed anything to a low. I have even learned to make my own butter so that way, if I am starting with no hormone milk, I get no hormone butter.

GabbyPA 2013-01-25 10:18:10 -0600 Report

Was it the straw hat or the corn cob pipe? LOL

I don't make it all the time, but it's fun to do and it really does taste so good because it's so fresh. All you need is heavy cream, a mason jar and 15 minutes. Shake, shake, shake (some good exercise) and there you go! Butter and butter milk all in one. Pour off the butter milk and use it to cook with. Add some salt to the butter if you want or herbs for flavor. You can keep it for over a week or freeze it.

Now...where did I put my cow?

pixsidust 2013-01-25 11:24:04 -0600 Report

Is it better to add the salt/herbs after the butter is formed and not before?
Would adding them before affect it turning into butter?

GabbyPA 2013-01-27 15:45:27 -0600 Report

After you have butter you add the salt or herbs. Before, it may not change the rate that your cream becomes butter, but it sure would make your butter milk taste funny

Trups 2013-01-25 11:01:15 -0600 Report

That's easy method Gabby. Even I do same but after making unsalted butter I heat it up to certain level to make it clarified butter (Ghee). It lasts for months without freezing and taste is awesome.

byrun 2013-01-25 10:23:26 -0600 Report

I used to also rinse/shake the butter in cold water before using it. Seemed to keep the sweet smell and taste a bit longer.

byrun 2013-01-24 15:04:15 -0600 Report

Personally, I think it is better than any trans-fats that are found in fake butters and does taste better. I use it in my cooking and baking along with either olive oil or canola oil. My last A1C was 5.4 but my cholesterol was a bit higher than my DR. wanted it to be. Working on that now and trying to avoid a statin prescription.

Flustrated 2013-01-24 15:18:35 -0600 Report

My cholesterol was fine but lipids is what she is watching. I even feel guilty eating eggs now and cheese.

Just Joyce
Just Joyce 2013-01-25 11:57:23 -0600 Report

I eat eggs and cheese but not everyday. I might eat one to two eggs per week. I also eat real cheese. Tried the fake stuff and didn't like it. Our dog loved cheese and even he didn't like the fake kind. I tried the Egg Beaters but I prefer the real thing.

byrun 2013-01-24 16:53:57 -0600 Report

The lipid profile is a combination of our cholesterol test results. What she may be checking for is your risk for heart disease and strokes. As Diabetics we have a much greater risk for these and our guideline #'s are much stricter. Maintaining a healthy eating plan and getting plenty of exercise will help but may not be enough in the long run. I do think that eggs, cheese and butter in moderate amounts are much better than a diet heavy in real fatty foods. I was reading about statins and the side effects so I can discuss them with my doc in April, after my next A1c and cholesterol tests. Hopefully I can get those numbers down enough to delay or negate that prescription.

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