Posted on 12/15/2022 2:27:43 PM PST by DallasBiff
The processed food industry is struggling to come to grips with a more educated consumer. Gone are the days where government and mass-media could completely sway the buying habits of the American public as they did in the past. Today mainstream media is still largely financed by big industry, from pharmaceuticals to processed food to automobiles, and as Americans change their buying habits it is very likely mainstream media will also die a slow death.
It would be wrong to assume that the processed food industry will simply change and start producing healthy food, however. Instead, they will try to capitalize on the new trends in healthy eating, and attempt to become suppliers in this market space. It has been happening with organic products for years, as Big Food has lobbied to loosen USDA organic standards, while also buying up smaller companies to add to their processed food portfolio. Much of the organic food industry today is large-scale processed food.
It is no surprise that one of the world’s largest margarine producers has come out and admitted that they have been wrong about butter all along, and that it is indeed healthier than margarine. This is not a suddenly new found concern about the health of consumers, but a marketing reality as sales of margarine continue to plummet while sales of butter skyrocket. So don’t expect them to start offering healthy whole foods anytime soon. Their solution is simply to add some of the “real” stuff into the fake stuff. And that real butter will more than likely come from milk produced in large CAFOs (confined animal feeding operations)
(Excerpt) Read more at healthimpactnews.com ...
Everything tastes better with butter….Julia Child
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Wait a second: “Everything’s Better With Blue Bonnet on It!”
That’s the best butter there is...
“the Kerrygold and Tillamook are both fantastic brands.”
On steroids!!!
Make my Christmas Scottish Shortbread with Kerrygold. Heaven.
Switched to butter from margarine in the early 80’s.
Butter, milk, bacon and tomatoes are my favorite foods.
The package just doesn’t look right without the Indian Maiden
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When I was a kid in the ‘50s we knew how to take that Maiden picture and relocate her knees and cut out flap across her chest, so when you flipped open the flap what you were seeing were NOT her knees! Our girlfriends thought it was ingenious!
“my college student days when i observed flies and cockroaches ignoring margarine left out on the counter”
Lordy and LOL!
What? Everyone kept bacon grease in a can under the sink when I grew up. A Crisco can.
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I used bacon grease this morning to fry up my taters, onions, and eggs.
Now we blend butter with light olive oil for our use. 1/3 cup olive oil per stick of butter. Let them sit to room temperature and wire wisk until blended. Works for us.
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Land O Lakes makes a spreadable butter already mixed with oil. Not sure it’s olive oil though.
I spring for a small bottle of Tuscan Nuevo every Christmas time. Love it.
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It took awhile before I discovered that some of those fancy Italian and Spanish looking labels disguise the fact that the products are made with olives grown in California!
You take it out of the fridge for just a couple minutes and it’s soft enough to spread easily.
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Back in the day (’40s and ‘50s) I knew people in the country who left their butter in covered butter dishes on the kitchen table. Didn’t spoil either as I recall.
What could be better than a homemade “biscuit with butter on top.”
Only one thing: Toasted salt rising bread with butter slathered on it. (That was before the gubment came in and made them change the recipe.)
I knew of other kids’ mothers who saved it. One even had a special aluminum receptacle that she kept on her stove.
“margarine in clear bags with a capsule of dye included.”
I think I remember seeing Mom do that. Margerine — oleo — is/was disgusting.
I agree. The removal of a charming Indian in a time when blacks dominated commercials as anti-Indian racism.
I never fell for the margarine scam. I’ve always eaten butter. I’ve never had any heart or cholesterol issues and I’m going to see 70 in less than 18 months.
“Everyone kept bacon grease in a can under the sink when I grew up.”
Mom had a can of bacon grease she kept on the back of the stove 24/7. Sometimes we used it on toast if we didn’t have butter. Grandpa kept one on his wood burning cook stove.
I confess that mine is in the fridge that I use for frying eggs.
“I knew people in the country who left their butter in covered butter dishes on the kitchen table.”
We leave our butter out, covered, on the counter. Haven’t died yet.
I pour bacon grease into a shallow bowl (soup plate) that is lined with foil. Put it in freezer until hardened. Pop the disc of grease into zip lock in freezer.
When I want to add a little flavor, just break off a chunk to glaze on.
Yep, we had that aluminum recepticle.
Got to have bacon grease to make fried cabbage, among other things. I like to use it instead of margarine in Kraft mac & cheese. Gives it a nice flavor.
There’s always a jar or two of bacon grease in our fridge.
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