Guest guest Posted May 28, 2007 Report Share Posted May 28, 2007 Better Than Butter Excerpts From GOD'S BANQUET TABLE There is no doubt about it! Butter is one of the hardest flavors to imitate. It is impossible to imagine a steaming, hot baked potato without the wonderful taste of butter. How about popcorn? Drench those soft, freshly popped kernels with that liquid gold. Butter without popcorn? That's like trees without leaves. Sky without blue. Birds without wings. Ocean without water. Well, you're not going to believe it! After many long hours of experimentation in the kitchen, we have come up with alternatives to butter and margarine that are filled with health and nutrition. We know what you're thinking, nothing can replace the taste of butter. We feel that not only have we come up with some alternatives to replace butter but that they actually taste better. Before we release the results of our experimentation, let's take a closer look at butter and margarine's real story. BUTTER Butter has a concentration of environmental toxins. Cows are high on the food chain. Every toxic chemical present in the environment will be concentrated in butter. Dairy farmers use antibiotics and growth hormones. Often the field the cows graze in have pesticides present. These contaminants find their way into butter. The continual consumption of small amounts of antibiotics can encourage yeast infections and fungi such as candida, a modern day plague. Milk is the most disrupting allergen in the modern diet. Milk allergies can increase other allergic reactions. It can cause sugar cravings, tiredness, hypoglycemia and even skin disorders. Butter is void of nutrients, almost 100% saturated fat, and loaded with color, cholesterol and salt. Yet, in spite of butter's problems, it is by far a much wiser choice than margarine. Butter does have cholesterol, and when eaten in large quantities can contribute to cardiovascular disease. But let's remember, moderate amounts of cholesterol are far more natural to the body than transformed fatty acids. Butter Replacer 1/2 cup cold pressed flax oil 1 tablespoon powdered lecithin 1/2 cup nutritional yeast seasalt to taste Mix and chill. MARGARINE Margarine may advertise that it is free from cholesterol, but there is something even more dangerous that lurks in that benign-looking tub in your refrigerator. Due to the processing and super heating of oils, the natural essential fatty acids that are found in vegetable oil are transformed into a damaging, sticky substance that contributes to heart disease, hardening of the arteries and cancer. In the New England Journal of Medicine, there was published a study in 1990, that reveals conclusive evidence that trans-fatty acids increase heart disease. It increased low-density lipoprotein (LDL) which contribute to cardiovascular disease. In other words, margarine may be free from cholesterol, but encourages the production of bad cholesterol in the body. Cooking oils are the most toxic food in the modern day diet. The ingredients in 100% pure corn oil margarine are about as natural as the plastic container it comes in. http://www.freedomyou.com/recipes/better%20than%20butter.htm The complete " Whole Body " Health line consists of the " AIM GARDEN TRIO " " Wisdom of the Past, Food of the Future " http://www.geocities.com/mrsjoguest/AIM.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2007 Report Share Posted May 28, 2007 A good read.... http://www.westonaprice.org/knowyourfats/skinny.html#butter JoAnn Guest <angelprincessjo wrote: Better Than Butter Excerpts From GOD'S BANQUET TABLE There is no doubt about it! Butter is one of the hardest flavors to imitate. It is impossible to imagine a steaming, hot baked potato without the wonderful taste of butter. How about popcorn? Drench those soft, freshly popped kernels with that liquid gold. Butter without popcorn? That's like trees without leaves. Sky without blue. Birds without wings. Ocean without water. Well, you're not going to believe it! After many long hours of experimentation in the kitchen, we have come up with alternatives to butter and margarine that are filled with health and nutrition. We know what you're thinking, nothing can replace the taste of butter. We feel that not only have we come up with some alternatives to replace butter but that they actually taste better. Before we release the results of our experimentation, let's take a closer look at butter and margarine's real story. BUTTER Butter has a concentration of environmental toxins. Cows are high on the food chain. Every toxic chemical present in the environment will be concentrated in butter. Dairy farmers use antibiotics and growth hormones. Often the field the cows graze in have pesticides present. These contaminants find their way into butter. The continual consumption of small amounts of antibiotics can encourage yeast infections and fungi such as candida, a modern day plague. Milk is the most disrupting allergen in the modern diet. Milk allergies can increase other allergic reactions. It can cause sugar cravings, tiredness, hypoglycemia and even skin disorders. Butter is void of nutrients, almost 100% saturated fat, and loaded with color, cholesterol and salt. Yet, in spite of butter's problems, it is by far a much wiser choice than margarine. Butter does have cholesterol, and when eaten in large quantities can contribute to cardiovascular disease. But let's remember, moderate amounts of cholesterol are far more natural to the body than transformed fatty acids. Butter Replacer 1/2 cup cold pressed flax oil 1 tablespoon powdered lecithin 1/2 cup nutritional yeast seasalt to taste Mix and chill. MARGARINE Margarine may advertise that it is free from cholesterol, but there is something even more dangerous that lurks in that benign-looking tub in your refrigerator. Due to the processing and super heating of oils, the natural essential fatty acids that are found in vegetable oil are transformed into a damaging, sticky substance that contributes to heart disease, hardening of the arteries and cancer. In the New England Journal of Medicine, there was published a study in 1990, that reveals conclusive evidence that trans-fatty acids increase heart disease. It increased low-density lipoprotein (LDL) which contribute to cardiovascular disease. In other words, margarine may be free from cholesterol, but encourages the production of bad cholesterol in the body. Cooking oils are the most toxic food in the modern day diet. The ingredients in 100% pure corn oil margarine are about as natural as the plastic container it comes in. http://www.freedomyou.com/recipes/better%20than%20butter.htm The complete " Whole Body " Health line consists of the " AIM GARDEN TRIO " " Wisdom of the Past, Food of the Future " http://www.geocities.com/mrsjoguest/AIM.html Be a better Globetrotter. Get better travel answers from someone who knows. Answers - Check it out. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2007 Report Share Posted May 29, 2007 i've been confused about how to deal with the claims that *all* margarines contain trans fats. we use earth balance margarine which does not contain hydrogenated fats and most of the ingredients, while not perfect, don't seem as awful as most. any ideas? (we won't eat butter.) mod.note - Earth Balance is an excellent product. This is the only organic spread on the market other than Spectrum Naturals spreads which are also entirely devoid of any transfat content. > > JoAnn Guest <angelprincessjo wrote: >Better Than Butter Excerpts From > GOD'S BANQUET TABLE > > There is no doubt about it! Butter is one of the hardest flavors to > imitate. It is impossible to imagine a steaming, hot baked potato > without the wonderful taste of butter. > > How about popcorn? Drench those soft, freshly popped kernels with > that liquid gold. Butter without popcorn? That's like trees without > leaves. Sky without blue. Birds without wings. Ocean without water. > > Well, you're not going to believe it! After many long hours of > experimentation in the kitchen, we have come up with alternatives to > butter and margarine that are filled with health and nutrition. > > We know what you're thinking, nothing can replace the taste of > butter. > We feel that not only have we come up with some alternatives to > replace butter but that they actually taste better. Before we > release the results of our experimentation, let's take a closer look > at butter and margarine's real story. > > BUTTER > Butter has a concentration of environmental toxins. Cows are high on > the food chain. Every toxic chemical present in the environment will > be concentrated in butter. Dairy farmers use antibiotics and growth > hormones. Often the field the cows graze in have pesticides present. > These contaminants find their way into butter. > > The continual consumption of small amounts of antibiotics can > encourage yeast infections and fungi such as candida, a modern day > plague. Milk is the most disrupting allergen in the modern diet. > Milk allergies can increase other allergic reactions. It can cause > sugar cravings, tiredness, hypoglycemia and even skin disorders. > > Butter is void of nutrients, almost 100% saturated fat, and loaded > with color, cholesterol and salt. Quote Link to comment Share on other sites More sharing options...
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