I read an amazing tip somewhere on the internet for a particular butter-substitute: avocado! But it can only be used in limited situations. The other day I sliced up half an avocado and spread it over a slice of granary bread, instead of using butter for my turkey sandwich to take to work. The advantages: it adds an amazing texture and flavor to the sandwich, combined perfectly well with the turkey, and probably has more nutrients in it than butter! I'm not positive about the fat content, but I would guess that there was less fat in a half avocado? I know they are pretty fatty, though, but at least there's more nutrient value in those calories!
Other than that, I don't really think it's necessary to use a lot of butter for it to bring out flavor in meals. With many recipes I don't use the amount that's mentioned, usually a lot less and it still tastes good.
So I would say go for the real butter, in small quantities.
Pounds lost: 14.5
Fitness Minutes: (25,029) Posts: 742 5/23/13 4:59 P
My doctors orders are to ditch butter and use margarine because of an increased triglyceride level reading. Her instructions also say to use vegetable oils instead of olive oils and not to use coconut oil. I don't buy it. I get the saturated fat thing, but I don't really buy that either.
I think it's a better choice for me to use less butter and avoid things like margarine and vegetable oils and "spreads".
Kayj76 - if you like the Smart Balance than continue to use it, there are no trans fats in it because it's geared to help people reduce heart disease and cholesterol. So while it's sold in the same section as margarine, Smart Balance isn't technically one at all.
I prefer butter for pretty much everything myself but I've tasted the Smart Balance olive oil spread and it's not bad for a slice of toast or a pat on steamed vegetables.
The Chef Witch and food psycho
Pounds lost: 11.0
Fitness Minutes: (14,678) Posts: 711 1/6/13 8:34 A
I guess I am somewhere in between on this...I think use the butter when flavor is really important but maybe use the alternative when it is just a fat that you are needing like in baking. I tend not to use butter on bread but instead of using an spread like Smart Balance I use something else entirely...low fat cream cheese. I have kind of given up thinking that I need to put butter on bread and now that I am used to the cream cheese I really like it and it is way lower in calories.
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I don't know which way to go on this. I like both for different reasons. Butter is "real" (nothing added for my body to process). But Smart Balance (Low fat alternative) is "better" for me. Any thoughts/suggestions?
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