Originally posted by robtcorl Next thing you're gonna try to tell us is that I Can't Believe It's Not Butter® is not butter.
If it looks like a duck.................
Hey, I remember living in a former state of the Confederacy when I was growing up. Most of the families of the kids I ran around with had lived there for generations. Of course there are many gastronomic delights on the tables of homes in that part of the world. Hush Puppies. Crawdads. Blue Crab Sandwiches. Crawfish Etouffee. Boudin Balls. Green Beans with BACON. Peach Pie. Pecan Pie.
I like pie.
Originally posted by Parallax Mmmm. Sounds as scrumptious as a road apple pie.
I don't like pie that much.
Anyway.
They seem to have a thing for barbecue too. They barbecue everything.
But.
They would have lard sandwiches for lunch.
*mrpp!*
First they sliced off about 1/4" to 1/2" of the lard then laid it on a slice of Wonderbread® (Builds Strong Bodies 12 Ways), and topped it off with another slice of Wonderbread® (Builds Strong Bodies 12 Ways).
Mmmmm . . . . . . . . *mrrrpppppp!*
I passed.
Oh, and I Can't Believe It's Not Butter® is not butter. It is a substitute, like lard.
Only "natural".
Or so they would have you believe.
(bits and pieces of an amusing write up I found about the new and improved I Can't Believe It's Not Butter® follows) Quote: According to the ingredients list on the back of a tub of I Can't Believe It's Not Butter®, the product no longer contains partially hydrogenated oils. This should be a good thing considering the process of partial hydrogenation was the main cause for the contribution of trans-fats.
Hmmmm . . . . . .
Quote: Partial hydrogenation has since been replaced by a process known as interesterification.
Inter what?
Quote: This process takes solid and liquid fats in vats, hydrogenates them, then breaks them down into their most basic form (triglycerides) and then manipulates or reconstructs them in order to achieve a desired consistency.
Hey, I thought hydrogenated was bad.
And what is it with all this breaking down, manipulation and reconstruction? What is this, Star Trek®?
Somebody get Spock® up here!
Quote: This differs from partial hydrogenation in that interesterification takes whole saturated fats and blends them with unsaturated fats, rather than reconstructing the fat on a molecular level.
Oh, OK.
I see.
Quote: This increases the amount of saturated fats (the ones responsible for high cholesterol), but gets rid of the ultra harmful trans fats.
Oh no you don't. Don't be pulling that bait and switch thing here buddy.
Quote: A 2007 study conducted by American® and Malaysian® researchers concluded that "interesterified fats decrease HDL (good cholesterol), raise blood sugar, and suppress insulin secretion."
See?
But wait, there's more.
Quote: Potassium sorbate, an anitmicrobial growth inhibitor. Yum.
Yep.
Yum.
Quote: Calcium disodium EDTA, which is said to be an environmental pollutant after breaking down.
Hey, I thought we were taking better care of our Big Blue Marble® these days. What happened?
Quote: Citric acid, another preservative.
Maybe if I eat enough I'll live longer then?
Quote: Vitamin A palmitate is an artificial vitamin A additive.
Something that's artificially healthy. Kind of like military intelligence, huh?
Quote: Beta carotene, which gives the naturally gray colored margarine that fake butter color.
After all, who would want to eat grey butter, right?