Ha! told ya.

I think fructose is supposed to be the worst one Nfk.

Aggie I too prefer Kerrygold as it is from grass fed cows - not those kept indoors and fed reconstituted cubes.

Is this all sugar?

I already half the amount of sugar in fruit cake, banana cake etc (and no one seems to have noticed) as there's plenty in the fruit. I make my own jam and have drastically cut the amount of sugar there too - and increased the flavour. Is fruit sugar ok or just as evil?

DH has regained complete control of his Type 2 Diabetes over the last couple of months by cutting out almost all sugar and starch and eating as much meat, cheese and butter as he wanted. He's also lost a stone in weight. In the USA the consumption of meat and saturated fats has been going down ever since the worry about cholesterol started - at the same time obesity has been going up and up and the culprit is sugar.

Another vote for Kerrygold here. Do buy cheap butter for cooking, Kerrygold is just for toast and sandwiches. Complained to Kerrygold about their pricing policy (250gr packs in big supermarkets, 200gr packs in smaller shops discounted - the larger packs at full price are better value than the smaller discounted ones) also having two different size packs is a pain, means you have to weigh it rather than just cut a piece off.

Agree with aggie Kerrygold is my favourite too. I don't care for any of the 'plastic' spreads and would rather have butter. I weigh under eight stone, my arteries are not clogged and I like a bit of sugar in my tea and coffee. Each to their own, and we will all die of something one day no matter how carefully we eat ?

Well said bags. Agree with you 100%.

Everything in moderation.

In the past I cut things from my diet and I then began to crave them , so now I eat sensibly with the occasional indulgence.

My one downfall, if you could call it that are nuts. Two or three times a day I have a handful of nuts, especially walnuts.

Last time my GP started blethering to me about low fat anything, I looked him straight in the eye and said: "I like butter". The look said "and I'm not going to stop eating it". He shut up.

In summer I buy Lurpak (unsalted for spreading) and cheap salted butter for baking and cooking purposes) but in winter I buy a softer butter, President, because otherwise I have to zap the butter in the microwave every time I want to use it because it's too hard. No I don't keep the slab I'm using in the fridge between times.

Slight digression from the lovely butter theme: it doesn't seem to have occurred to government and their 'agencies' like the Royal Society for Public Health (RSPH) that all the bossiness advice about what and what not to eat over the last several decades has had bugger all effect on health! Obesity and associated problems have soared! So why don't they just shut up?

Of course they won't. Now the RSPH can justify its existence by being bossy about sugar instead.

Sigh.

but it has to be Kerrygold

Oh yes, I do like toast on butter.

Nothing nicer than Kerrygold Butter on my toast ...............yum

I like salted butter, wouldn't bother with unsalted, but I find Benecol light a very acceptable alternative and it did reduce my cholesterol. I rarely have spread on sandwiches etc.

My grandmother always used Lurpak (in the 50s/60s) for baking and on her bread/toast etc. My Granddad insisted on Anchor as he said Lurpak tasted like axle-grease!

I love French butter. I buy it occasionally here but it never tastes the same

Its good there are so many delicious choices Shysal. When I was young Anchor was what we had. I couldn't believe the scrumptiousness of Lurpak when I first tasted it in my 20s. Love the fresh butter in France too.

Jane10, I like the original Anchor, simply because it is salty! Yum

Lurpak is fabulous -not salty at all. Yum.

jinglebellsfrocks sorry, butter only here. Hate the taste of any margarine.

OMG. No way am I reading that lot. All I know is that if I cut down (note, not eliminate) the fat, sugar and quantity that I eat, I lose weight and feel better for it.
So cakes & biscuits get the heave ho, along with alcohol.

Anyway, Benecol tastes better than butter. All you taste with butter is the added salt, anyway. The basic grease has no flavour.

And Bertolli makes excellent cakes. Lighter than all butter ones.

Why would you believe one scientist over another?

Use your own commonsense. I know (in me bones) that saturated fat clogs arteries.

And a bit of sugar now and again harms no one.

Happy clogging up of yer arteries to the lot of ya!

Very interesting article, I shall have to stop moaning about how much butter OH eats. Seriously I get annoyed about how much rubbish we are fed by scientists, politicians and the media. I just eat what I want but not to excess.

Yes, we're not wrong to keep noshing Lurpak! Just got to eliminate all the cake now!