Why You Should Make Your Own 'Spread for Bread'

Margarines or spreads as they are commonly callled now came into fashion after fears that butter and similar milk products induced early heart disease. It seems that this is not necessarily the case and that some saturated fats are good for you in that the body needs them as precursors to certain hormones and vital factors. 

This is good news as it appears that many of the spreads available are not terribly healthy by virtue of the means of manufacture and the philosophy of the makers to use water as part of their make up - it seems that a great deal of heat is required to get the fats to emulsify in the added water which by the way the percentage contained is seldom if ever mentioned on the packaging. http://bit.ly/20sbAC9
The healthy answer to this is to make your own spread and it so simple.
Using a deepish plastic container put 125 grams of butter - this is usually half a pack and place it in a warm place till it is melting or really soft -  then add as much virgin olive oil - and using a fork mix thoroughly - a little milk might appear  - about a teaspoonful at most, but ignore this and store your new spread in the fridge. Using it will be so easy - if its too soft add a little more butter or too hard, use more oil.
 The ideal state is that it spreads easily as thin layer on your bread without seeping into it. Thus it also economical!

 

The elephant in the food room

 From flour millers to fast food outlets it is as though there are no restraints by food advisory bodies on what they can offer the public but it is the refined rubbish they produce and sell which is shortening peoples lives.
The media especially television ads which promote, almost as a matter of right - like the right for clean air and water - their product as being almost next to godliness in its good for one.
Cereals manufacturers, especially Kellogs continue to promote patently sugar / refined carbohydrate wheat or corn products with or without sugar, honey and chocolate to exploit the kids' market.
That there is no publicity to the contrary to refute what they say about the product, whether deemed by the viewer as good or bad, as it is drip fed into their subconscious as 'ok'. Again similarly Weetabix, probably a lot less toxic than the Kellogs products are grains damaged by heat to make them crisp. With both these brands once they are wet they become a repulsive slurry - heat having damaged the structure of the product's fibre content. To offset the drear food value these makers fortify their products with vitamins, the value of which might well be dubious allowing the heat effect during production.
   So what is the elephant in the food room ?  It is  utter failure of rubbish food products to be labelled as such in a manner which the public will take notice and therein lies a gigantic problem.