In my opinion there is no substitute for butter!!

Maybe you could just have it one or two days and really savour it, only have it on one or half a piece of toast to have last, measure/weigh a certain allowance for each week (I did that once with cheese), or try light Philadelphia as an alternative?

Good luck!

Hi Claire….. Butter….mmmmmmmmmm. USA posted on the 5th Nov I think about a BBC prog with Dr Mosley where he talks about Butter amongst other things. Between the saturated fats found in butter and the trans fats in margarine he comes down on the side of butter. Check out http://www.bbc.co.uk/news/health/24657045.
As regards over buttering the bread, well, bite the bullet, spread thin, one slice only and finally…. BUY BRITISH BUTTER. Nuff Said.
Good Luck.

hi claire

usa here

butter
olive oil
coconut oil
& many more saturated fats 😀

r now proven scientifically 4 the brain & ur body is also good 4 a long life

all the docs especially neurologists / cardiologist r now seeing through research how bad they were taught

Did u c that dr oz that promoted low fat is now apologizing that HE was wrong! He as a cardiologist has realized he was taught the wrong way. He had the grain brain author
　　　　　　　　　　　　　　　　　　　
Have his own video
Expert Extra: Dr. David Perlmutter
Neurologist Dr. David Perlmutter explains how what you eat can impact your brain health.
　　　　　　　　　　　　　　　　　　　
http://www.doctoroz.com/episode/do-carbs-cause-alzheimers?video_id=2753372348001
　　　　　　　　　　　　　　　　　　　

when i fasted on w/ 500 a day (now i’m doing adf 0 cal fastdays click my name u will c my reversal topic)

i always had a pad of butter like the wrapped one’s in a restaurant which is the equivalent 2
1 teaspoon that went a long way 35 calories

however no bread but fish vegetables even
an apple w/ applepie spices cooked in butter w/ pistachios on top very low good fat fastday dessert 🙂

the video’s below

our posters think r important

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DR FUNG SERIES c what our posters/viewers say
　　　　　　　　　　　　　　　　　　　
♥ruthi♥
　　　　　　　　　　　
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speedy
　　　　　　　　　　　
http://thefastdiet.co.uk/forums/users/speedy/
“I’m loving the Jason Fung series”
　　　　　　　　　　　
mulville
　　　　　　　　　　　
http://thefastdiet.co.uk/forums/users/mulville/
　　　　　　　　　　　
“Hi all-you on this link got me interested in Jason Fung series on you tube so just finished watching the Obesity #4
where he talks about sugar, wheat and intermittent fasting in regard to insulin resistance. Very well done, I plan to watch more.
So, thanks for that!”
　　　　　　　　　　　
wiltldnrUSA (known as usa)
　　　　　　　　　　　
http://thefastdiet.co.uk/forums/users/wiltldnrusa/
　　　　　　　　　　　
“i cannot get over this video that eddy introduced
it is mind blowing & the conclusions r so surprising
it really explains so much & will be the healthiest way of what 2 incorporate on nonfastdays & fastdays
it really explains what diets/foods have caused such diseases as well as what will keep us away from those diseases”
“this is worth repeating again & again again & again again & again ad infinitum”
this dr understands fasting & believes in dr michael mosley
　　　　　　　　　　　
　　　　　　　　　　　
The Aetiology of Obesity Part 1 of 6: A New Hope
　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　
http://www.youtube.com/watch?v=YpllomiDMX0&list=TLh_v240JSYBSM_dYl1QTbu5Ko9riryZ9s
　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　
The Aetiology of Obesity Part 2 of 6: The New Science of Diabesity
　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　
http://www.youtube.com/watch?v=dimP7IdM2Og&list=TLqRqUad1bekCjDL66Y6HWPbAhsyBoVeBt
　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　
The Aetiology of Obesity Part 3 of 6: Trial by Diet
http://www.youtube.com/watch?v=ZbnshVO4PRM&list=TLS3LD7vDk0J4oR-ATWOXKj1fldC8mWkKR
　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　
The Aetiology of Obesity Part 4 of 6: The Fast Solution
　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　
http://www.youtube.com/watch?v=pG89j432w-Y&list=TLySn0eCWlFY9knr1KIEVevZPrt664X1c0
　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　
The Aetiology of Obesity Part 5 of 6: Diet and Disease
　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　
http://www.youtube.com/watch?v=2yoOx_7MLn0&feature=c4-overview&list=UUoyL4iGArWn5Hu0V_sAhK2w
　　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　　
The Aetiology of Obesity Part 6 of 6: Dietary Villains – Fat Phobia
　　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　　
http://www.youtube.com/watch?v=QetsIU-3k7Y&list=TLx-qDz6JW2_6LS81Z9-jCJEQGJZqQuv5A
　　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　　
Insulin Toxicity and How to Cure Diabetes
　　　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　　　
http://www.youtube.com/watch?v=4oZ4UqtbB_g
　　　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　
Dietary Villains – Part 2: Salt Scare
　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　
http://www.youtube.com/watch?v=sAGrUwE8zpY&feature=c4-overview&list=UUoyL4iGArWn5Hu0V_sAhK2w
　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　
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Sugar: The Bitter Truth
　　　　　　　　　　　
　　　　　　　　　　　
http://www.youtube.com/watch?v=dBnniua6-oM
　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　
　
　　　　　　　　　　　
documentary investigation into sugar and its impact on consumers,
　　　　　　　　　　　　　　　　　　　
http://www.youtube.com/watch?feature=player_embedded&v=xDaYa0AB8TQ
　　　　　　　　　　　　　　　　　　　
The program considers the sugar “bliss point” used by the food industry to find the optimal amount of sugar required to maximize the appeal of any product, the amount of hidden sugar in common food products (even many labeled ‘healthy’), the correlation between sugar consumption, obesity, type 2 diabetes and coronary heart disease.
It has a contribution from Dr Robert Lustig who explains that sugar has been “1,000 worse” for us than dietary fat and why it causes harm and also input from Gary Taubes on how the food industry has discredited those in the past who have questioned sugar.
　　　　　　　　　　　　　　　　　　　

There’s an interesting segment on cancer and suggestions of a link between sugar, diabetes and Alzheimer’s (which is called “diabetes of the brain”).
　　　　　　　　　　　　　　　　　　　
http://www.cbc.ca/fifth/episodes/2013-2014/the-secrets-of-sugar
　　　　　　　　　　
　　　　　　　　　　　
this 2013 video has caused an uproar w/ the heart foundation in Australia people r not happy w/ also the american heart association　　　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　　　
part 1 The Real Cause of Heart Disease
in Failed low fat diets, Heart Disease, Saturated fat
　　　　　　　　　　　
　　　　　　　　　　　
http://www.youtube.com/watch?feature=player_embedded&v=rDVf-00w5gk
　　　　　　　　　　　　
　　　　　　　　　　　
　　　　　　　　　　　
Part 2 of ABC’s Heart of the Matter series – ‘Cholesterol Drug War’ is now online:
　　　　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　　　　
http://www.abc.net.au/catalyst/stories/3881441.htm
however it has
　　　　　　　　　　　
　　　　　　　　　　　　
　　　　　　　　　　　
　　　　　　　　　　
The Men Who Made Us Fat
Around the world, obesity levels are rising. More people are now overweight than undernourished. Jacques Peretti traces those resp…
　　　　　　　　　　　　
　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　
　PART 1 -　3
　　　　　　　　　　　　　　　　　　
http://www.youtube.com/playlist?list=PL67AA11D56AEC9800　
　　　　　　　　　　　
　　　　　　　　　　　
　　　　　　　　　　　
The Men Who Made Us Thin Episode One
As obesity escalates, the diet business is booming. Jacques Peretti investigates the connections between obesity and weight loss, and confronts some of the men making a fortune from our desire to become thin.
In the first of this four-part series, Jacques examines the scientific reasons why so many diets fail long-term and why – in spite of this failure – we go back to them again and again.
Travelling to the US and speaking to industry insiders, he discovers some of the secrets of the industry.
The knowledge that dieting is problematic was realized by scientists back in the 1940s and 1950s. Jacques asks whether this research influenced the modern diet industry, which often relies on returning customers who blame themselves for failure when the diet doesn’t deliver a long-term solution.
Jacques speaks to a former director of Weight Watchers, who admits that customer failure was a significant factor in the company’s profits: people have to keep coming back.
In addition, Peretti meets other industry leaders, including Slimfast billionaire Danny Abrahams and Pierre Dukan, of the Dukan diet, to question them about the strategy behind the fortunes they’ve made.
　　　　　　　　　　　
　　　　　　　　　　　
PART 1-4
　　　　　　　　　　　
http://www.youtube.com/watch?v=I-_LoAm_etU&feature=c4-overview&list=UUWBz1ZDKXUEd_04QYcbbb-w
　　　　　　　　　　　　　　　　　　　
　　　　　　　　　　　　　　　　　　　
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hope this helps
　　　　　　　　　　　　　　　　　　　
wish u both success
　　　　　　　　　　　　　　　　　　　
happy nonfastdays & fastdays & 5/2 & 4/3 & 6/1 & adf or 4/2/1 or 3/3/1 or 5/1/1 or adf w/1 & the fdl (fastday lifestyle) 😀
　　　　　　　　　　　　　
　　　　　　　　　　　

Hi all, some good posts on this and I enjoy the different thoughts and views you all have. As a young boy butter was always on the table. Olive oil was only sold in small bottles found on the top shelf in chemists shops. It was used for medical purposes only, such as dry skin in your ear or for a dry and itchy skin rash. I did not taste it until I was in my 20s. cc79, I agree with you, buy local, I will make enquiries for a local creamery. Rocky, I do agree with your point about olive oil but at my age, 65 I am going to continue to enjoy the odd pat of butter and will continue to……..BUY BRITISH BUTTER.
Good luck to you all.

Greetings, all. It’s an interesting debate. Long lists of ingredients are a concern. When I see vegetable oils listed, as in KimG’s example above, I want to shout ‘Which vegetable oils?’ When it gets to ‘Mono- and Diglycerides of Fatty Acids’ etc, I groan in uncomfortable ignorance. I too grew up in a fairly rural area, in Northern Ireland. I’m 63.

I marvel at the changes in society within a few generations. My paternal grandfather grew up in a society with NO compulsory education. When my grandmother was born, her mother – by definition – owned nothing: a woman’s property automatically passed to her husband, on marriage. When my dad was born, women could not vote. When my parents married, it was a (commonplace) condition of my mum’s white collar employment that on marriage she must resign. So, immense social change within in a few generations.

Likewise, food production and nutrition have changed radically – an era that features long ingredient lists (with recently devised compounds nestling among them), synthetic fertilisers, GM, etc. A simple example of change in food – when I took a real pineapple from England to NI in the 1970s, to show my maternal grandfather, it was the first and only one he ever saw. Often, they grew what they ate and ate what they grew, prepared by my grandmother, who could churn butter from the milk of their own cows, etc. Incidentally, it was perhaps from those cows that I contracted TB – those days weren’t all good!

With an exponential rate of change and complexity, industrialised agriculture and food production, comes risk. Apart from influence of the vested interests USA refers to, mindboggling complexity makes it so difficult to tease out what shifts in health relate to what changes in lifestyle or nutrition, to which small print ingredients, etc.

I know that is all stating the obvious, but it’s easy to forget the dramatic extent of change of nutrition, which has come about (considered in historical terms) in the blink of an eye. R

@iwant2bincontrol
“In my opinion there is no substitute for butter!!”

@tomorrow
“I know that is all stating the obvious, but it’s easy to forget the dramatic extent of change of nutrition, ”

What would happen if there was a butter fast in your life? Forever?

Would your health improve or decline?

➰

this will help

My piece in The Times which (I think) settles the butter versus margarine debate once and for all

by Dr John Briffa on 1 November 2013 in Cholesterol and Statins, Healthy Eating, Unhealthy Eating!
Last Saturday, The Times newspaper here in the UK carried a piece I wrote about the relative merits of butter, margarine and cholesterol-reducing spreads. I think it’s great we have got to the point where a major, ‘serious’ newspaper is commissioning and publishing pieces that challenge nutritional orthodoxy and do not swallow food industry misinformation whole without thinking.

Here’s the piece in full:

Many of us will know the gustatory gratification butter can give us, whether spread on a piece of bread or toast, infused in mashed potato or melted over some veggies. However, we also likely to be only too aware of butter’s rich stash of saturated fat, which we’re warned raises our risk of heart disease via an elevating effect on cholesterol. Butter has inevitably been damned to nutritional hell by official health bodies, which have eagerly advised us to opt for lower-fat and cholesterol-reducing spreads instead.

This week, though, a British Medical Journal article by cardiologist Dr Aseem Malhotra which urges us to choose butter every time hit the headlines. So, are our beliefs about the ‘heart-healthy’ properties of margarine built on solid scientific foundations, or just the result of slick marketing and misinformation? Is it time we got our fats straight?

Butter

While the saturated fat that makes up the bulk of butter might boost cholesterol levels in our blood, any effect here is actually irrelevant: it’s the impact it has on health that counts. All the most recent, major scientific reviews of the evidence simply fail to find any link between intakes of saturated fat and risk of heart disease.

These ‘epidemiological’ studies fail to impugn saturated fat, but cannot be used to determine ‘causality’ (whether or not saturated fat causes heart disease). More enlightening are studies in which the health outcomes of individuals who cut back on saturated fat or replace it with supposedly healthier fats are compared with those who do not make these changes.

A comprehensive review of the literature encompassing almost 50 such studies was published by researchers from the respected Cochrane Collaboration in 2012. Reducing and/or modifying fat in the diet did not reduce the risk of heart disease (or stroke, or any other chronic disease) at all. Life expectancy was not extended by a single day either. The evidence as a whole strongly suggests that our belief that saturated fat causes heart disease and has broadly harmful effects on health is a myth.

The next most plentiful fat in butter is monounsaturated in nature. This type of fat is found in foods such as olives, olive oil, nuts, seeds and avocado, and is associated with improved heart health.

Butter also contains small amounts of what are known as ‘trans fats’. Trans fats can be formed during the processing of fats, and are said to cause heart disease. However, the trans fats found in butter have a different chemical nature to those found in industrially-produced fats (such as those found in some margarines). Crucially, there is evidence that while industrially-produced trans fats do indeed have links with heart disease, those that occur naturally in the diet do not.

Margarine

The original health claims for margarine centred on its lower saturated fat content compared to butter. But, seeing as the evidence essentially exonerates saturated fat, this claim has no legs.

Margarine’s principal ingredient comes in the form of ‘vegetable’ oils such as sunflower, corn or safflower oil. These oils are rich in so-called omega-6 fats – one of the two main forms of ‘polyunsaturated’ fats. Omega-6 fats are vigorously promoted as ‘healthy’, but in general terms promote inflammation and blood clotting – two things that would be expected to raise heart disease risk. In recent years, many researchers have raised concerns about the considerable glut of this type of fat in the diet, including from processed foods.

Some margarines also contain omega-3 fats (the other major type of polyunsaturated fats) that have generally beneficial anti-inflammatory and anti-clotting properties. However, this will generally be in small amounts and in a form (alpha linolenic acid) that may not confer the health benefits ascribed to the omega-3 fats found in oily fish (EPA and DHA).

Vegetable oils are liquid at room temperature, and need to be solidified to make them suitable for spreading. This can be done through chemical processing such as ‘hydrogenation’ or ‘interesterification’. The end result will be at least some fats that are unknown in nature – a quality that is likely to bring with it some none-too-healthy properties. For me, adding processed fats to butter to make them ‘lite’ or spreadable simply risks adulterating it from both a nutritional and taste perspective.

Certain spreads have supposed added value for health by being based on monounsaturated fat-rich olive oil. However, liquid olive oil requires solidification through processing, and this likely detracts from any healthy properties it may have and, again, stands to impart some unhealthy characteristics too. Plus, like other margarines, olive oil-based spreads will generally have other processes inflicted on it including bleaching, deodorising, colouring and flavouring. An olive oil spread is a very far cry indeed from the extra virgin olive oil we may use for roasting vegetables or as the basis for a salad dressing.

Whatever the base ingredients in margarine, the end product is always a highly processed and chemicalised foodstuff – in stark contrast to the relatively natural nature of butter (made by the churning or milk or cream).

Bearing in mind the fact that margarine is so often assumed to be the hands-down winner in the battle with butter, you might expect there to be plenty of evidence for its superior health effects. Actually, the evidence in the area is scant, and what exists should give us cause for concern, I think.

There are, for instance, two epidemiological studies in which the relationship between butter and margarine consumption and risk of cardiovascular disease was assessed. In neither study was butter consumption found to be associated with increased risk. However, it was a different story for margarine: both studies linked its consumption with worsened health outcomes.

Again, this sort of evidence cannot prove causality. However, even more concerning are the findings of what is known as the Sydney Diet Heart Study. Here, men were split into two groups. In one, men ate their normal diet, while in the other the men were instructed to eat a diet rich in safflower oil, including safflower oil-based margarine. The men on this ‘heart-healthy’ diet actually ended up being 74 per cent more likely to die of heart disease.

Cholesterol-reducing margarines

Recent years have seen the emergence of cholesterol-reducing spreads into the market. It’s often assumed that cholesterol reduction is beneficial to heart health. However, several cholesterol-modifying drugs have not been found to deliver on their promise, and some have been found to actually harm heart health. Plus, overall, taking dietary steps to reduce cholesterol has not been found to have broad benefits for health.

Again, the effect that a foodstuff has on cholesterol levels should not be our focus, but the impact it has on health. What evidence do we have that cholesterol-reducing margarines reduce the risk of heart disease, heart attack or overall risk of death? Not one single study of this nature exists in the scientific literature.

Some cholesterol-reducing margarines contain ‘plant sterols’ that partially block absorption of cholesterol from the gut. However, sterols may make their way into the bloodstream too, and evidence links higher levels of sterols in the blood with increased risk of cardiovascular disease. Perhaps worse still, there are several studies that show sterols have the ability to damage tissue and induce worse health outcomes in animals.

While the British Heart Foundation and many doctors heartily support the use of sterols, the National Institute of Health and Care Excellence (NICE) explicitly advises against their routine use.

In the final analysis, I find it impossible to reconcile margarine’s heart-healthy image with the facts. The fat-phobia that drove our broad switch from butter to margarine in recent decades never did have any meaningful scientific support, and I believe has been a huge retrograde step in terms of our health.

I am a practicing doctor and the author of several books on nutrition, and in over 20 years I have not bought a single tub of margarine, nor have consciously-limited butter in my diet. There’s little doubt in my mind that butter is better, and not just in terms of how it tastes. To my mind, butter need not be a guilty pleasure at all, but just a pleasure.

thanks 2 all 4 ur comments
take care usa

tomorrow

never knew about napoleon
cool
what was the breakdown of that

of what i remember about the rations

every one was actually healthier

& one of ur british shows i found on hulu

did that experiment & more it was super good & funny

u have really great shows
but the dr results were something

In The Supersizers Go…, British restaurant critic, Giles Coren, and comedienne, Sue Perkins, eat their way through history. From Roman times to the French Revolution to the Great War, Giles and Sue eat, live and play for a full week exclusively the way people did back then. Before and after each era of eating, they pay a visit to a doctor to see how there are affected by their new diets. What will your favorite era be?

Restaurant Critic Giles Coren and Writer and comedian Sue Perkins grab their ration books for one week, and chomp their way through the food of 1940’s WWII Britain.
Season 1 Episode 1 (59 min)
Aired on 05/20/2008 Not Rated

http://www.hulu.com/the-supersizers-go

u probably saw it

take care

usa

@wiltldnrusa
“From Roman times to the French Revolution to the Great War, Giles and Sue eat, live and play for a full week exclusively the way people did back then. Before and after each era of eating, they pay a visit to a doctor to see how there are affected by their new diets. ”

This annoys me.

I dislike the entertainment aspect surrounding the consumption of food. I know that there are food shows that depict competition, and focus on foods as a diversion. I leave the room or change the channel quickly on this.

Food is fuel.

Would be people watch shows about pumping gasoline into cars?

Probably.

➰