Lecithin was** Butter or Smart Balance ? **

[Guest guest]

Lecithin is an essential fatty acid that usually comes

from soy.

 

Jenny Kernan

 

 

--- kiaradaze <ckirchhoff wrote:

 

> Welcome Thea! It sounds like we need you, too. Two

> cents or

> 20 - it's all good. You never can learn too much

> about

> natural ways of staying well, I think. I'm glad

> you're

> finding some success at getting well through

> alternative

> means. For me, that was the key. I had to figure out

> what

> worked to get me healthy instead of just trusting

> doctors

> to do it. Now it's a bit of a combined effort, but I

> definitely

> am the one in charge!

>

> I'm curious about why you added lecithin to the

> butter mix.

> Also, am I correct in thinking that lecithin comes

> from eggs

> or soy? Just checking before I decide as I don't eat

> either

> since they make me feel fatigued and not as well.

>

> Finally, did you add just a bit of milk to a

> butter/lecithin

> mix or what? Does it have to be full fat milk or any

> variety?

> I guess I'm wanting to know more about your *recipe*

> for

> butter so I can experiment and figure out what works

> best

> for me.

>

> Thanks,

> Cindy

>

> Cindy Kirchhoff, life coach

> http://livinginrhyme.com

> Reclaim your power and your passion - and your

> health

>

> , Thea

> Hardy <thea wrote:

> >

> > Hi, I am new to the group. I am fighting cancer,

> diabetes, asthma,

> > fibromyalgia and you name it. Conventional

> medicine has not helped me

> > much, and I am very into alternative answers,

> still looking for

> > solutions, but having some success with some

> things.

> >

> > I used to make what I called butter-oil much like

> Mary's mixture. I

> > added a little liquid lecithin to it. Nowadays, I

> make ghee, which

> > doesn't taste exactly like butter, but like

> browned butter. But I

> > often use coconut oil which has lots of good,

> healthy fats that are

> > part of a balance. I use them together. But for a

> spread, I think

> > Mary's recipe is great - if you want it to taste

> less fatty, you can

> > add quite a bit of milk as long as you use the

> liquid lecithin - it's

> > not good for frying with then, but good on things,

> vegetables, and

> > useful in most cooking.

> >

> > Steve, it's not really all that hard to make and

> it lasts well. You

> > could make it faster than you could go to the

> store! :-) It doesn't

> > taste as fatty as a lot of commercial products,

> and with the liquid

> > lecithin (which is good for you) and milk, it's

> really quite mild

> > from a fat standpoint. The easiest way to make it

> is to just let it

> > get scootchy (the butter), add the oil and stuff,

> including a little

> > salt if you do salt, and use a stab blender in a

> deep cup.

> >

> > Likewise, homemade mayonnaise, also made with the

> stick blender, is

> > pretty darned easy and sooo good. It does take

> some time to make

> > these things, but they are so much better for us.

> >

> > Just my two cents (or was that twenty!)

> >

> > Happy to find this group - I need you folks!

> >

> > Thea

> >

>

>

>