Law about food contents? [or: Transfat in Swiss products] - Page 2

chemgoddess · #21 04.10.2007, 15:41

What is all this butter/margarine that is being spoken of? I can't even remember the last time I used butter for anything and I cook a fair amount.

What is everybody doing with their butter/margarine?

	Quote:	Edward Sanders
	Hi, When Whole Foods started to stock unpasteurized heavy cream two years ago, I began making my own butter that tasted quite good and left me with some amounts of really good buttermilk too. It turned out that the process was easy and even more or less cost efficient. I did it for more than a year and almost forgot about buying butter in the stores. In Lausanne I have not been able to find pure cream, all the cream that I saw has some additives, like E327 and E407 in it. Do you know any cream here what does not have this type of the additives, esp. E407? And why do people here seem to be so tolerant to additives, even in BIO products? Edward

#22 04.10.2007, 15:49

	Quote:	chemgoddess
	What is all this butter/margarine that is being spoken of? I can't even remember the last time I used butter for anything and I cook a fair amount. What is everybody doing with their butter/margarine?

Making chip butties

chemgoddess · #23 04.10.2007, 15:53

You mean this?

I've always wondered WTF chip butties were and now that I know I don't think I'll ever be ordering one. So butter, white bread and chips? Sounds infinitely healthy.

Anyhoo, found the ETH article in english.

transfat

"The ETH Zurich researchers faulted about 30 percent, or almost one in every three of the 120 foods from Switzerland that they examined. These identified foods show an amount of trans fatty acids as a proportion of the total fat content that is higher than the Danish limit value of two percent."

	Quote:	Cata1yst
	Making chip butties

#24 04.10.2007, 16:14

In all seriousness the chip buttie is a national obsession, not sure about the red sauce though. Have to be Worcestershire sauce or brown sauce for me.

Aka "Chip Balm" up north in England, served on a round bap/cob.

A little bad food now and again won't hurt you, just make sure in the main you eat well. I can't remember the last time I ate a Burger king, KFC or McDonalds.

Butter/marg is mainly used in cakes/pastries etc.

Ghee is interesting I wonder how bad that is for you? In a lot of curries.

http://en.wikipedia.org/wiki/Ghee

The Nutrition facts label found on bottled cow's ghee produced in the USA indicates 8mg of cholesterol per teaspoon.