On 10/26/2023 10:34 AM, Cindy Hamilton wrote:
> On 2023-10-26, songbird <songbird@anthive.com> wrote:

>>
>> as for Leo's preference to not have greasy hands
>> from unwrapping butter. i use a butter knife to
>> lift the paper and then it comes off as i use the
>> knife to turn it and then for the container we use
>> i have to cut a few slabs of butter to put them
>> down the side (from a 1lb chunk) so it all fits
>> with the cover that goes on. when done right i do
>> not touch the butter at all aside from grabbing
>> the wrapper as i put it in the trash.
>
> I'm just not prissy. Handwashing. It really, really works.
>

Yes! I do that on Sunday morning so I'm set for the week.

On Thu, 26 Oct 2023 09:44:00 -0400, songbird <songbird@anthive.com>
wrote:

>Bruce wrote:
>...
>> Yes, for health reasons. I can understand that. Not for flavour
>> reasons.
>
> and in recent years they've found that it's only
>a few people who really need that sort of change
>as others have different genetics and it makes no
>difference or can even be harmful.
>
> many of the food studies done in the past were
>not very good and for about 50 years they weren't
>redone properly to find out what is really going
>on.

That's the old debate where people say "Fat is ok, carbs are the
devil!". Just keep an eye on your cholesterol and weight and you'll
know what's good for you and what isn't. I have to be more careful
with saturated fats than with carbs.

On Thu, 26 Oct 2023 11:49:13 -0400, Ed P <esp@snet.xxx> wrote:

>On 10/26/2023 10:34 AM, Cindy Hamilton wrote:
>> On 2023-10-26, songbird <songbird@anthive.com> wrote:
>
>>>
>>> as for Leo's preference to not have greasy hands
>>> from unwrapping butter. i use a butter knife to
>>> lift the paper and then it comes off as i use the
>>> knife to turn it and then for the container we use
>>> i have to cut a few slabs of butter to put them
>>> down the side (from a 1lb chunk) so it all fits
>>> with the cover that goes on. when done right i do
>>> not touch the butter at all aside from grabbing
>>> the wrapper as i put it in the trash.
>>
>> I'm just not prissy. Handwashing. It really, really works.
>>
>
>
>Yes! I do that on Sunday morning so I'm set for the week.

I don't do it every week. I read it's bad for the skin.

Ed P wrote:

> On 10/25/2023 6:03 PM, cshenk wrote:
> > Bruce wrote:
> >
> > > On Mon, 23 Oct 2023 19:23:49 -0400, Dave Smith
> >><adavid.smith@sympatico.ca> wrote:
> > >
> > > > On 2023-10-23 7:18 p.m., Ed P wrote:
> > > > > A few times here the question has come up, what works best on
> > > > > the
> >>bread, >> butter or mayo.
> > > > >
> > > > > Made a grilled cheese tonight and I use an old Sunbeam combo
> >>waffle >> maker griddle so it closes and does both sides at the same
> >>time.  The >> bread is a seeded wheat bread from a local bakery.
> > > > >
> > > > > Made the sandwich with a good cheddar cheese.  Then on the top
> >>piece of >> bread I buttered it. One the griddle was hot, I put the
> >>sandwich on it, >> flipped over so butter down.  Then I smeared a
> >>thin coat of mayo on the >> top.  Closed the lid down, let it cook.
> > > > >
> > > > > When I opened the top, I took the sandwich off and noted the
> >>nicely >> toasted bread.  Flipped it over, noted that the other side
> > > was identical. >>
> > > > > My conclusion:  Use what you have and is easiest to spread. 
> > > > > You
> >>won't >> see or taste the difference.
> > > >
> > > > I prefer a bit of olive oil or margarine.
> > > >
> > > People still use margarine?
> >
> > Sure! Some of them are very low cholestrol friendly. The taste
> > works well enough for grilled cheese.
>
> You'd use solidified water and oil , yet you say mayo was horrible?

No Ed. Never said I used margarine for grilled cheese, only that it's
doable. You are mixing threads possibly.

On Thursday, October 26, 2023 at 1:16:35 PM UTC-5, cshenk wrote:
>
> Ed P wrote:
>
> > > Bruce wrote:
> > >
> > > > People still use margarine?
> > >
> > > Sure! Some of them are very low cholestrol friendly. The taste
> > > works well enough for grilled cheese.
> >
> > You'd use solidified water and oil , yet you say mayo was horrible?
> >
> No Ed. Never said I used margarine for grilled cheese, only that it's
> doable. You are mixing threads possibly.
>
So will motor oil, but I don't want to use it on my grilled cheese sandwiches.

On 10/26/2023 2:16 PM, cshenk wrote:
> Ed P wrote:
>
>> On 10/25/2023 6:03 PM, cshenk wrote:
>>> Bruce wrote:
>>>
>>>> On Mon, 23 Oct 2023 19:23:49 -0400, Dave Smith
>>>> <adavid.smith@sympatico.ca> wrote:
>>>>
>>>>> On 2023-10-23 7:18 p.m., Ed P wrote:
>>>>>> A few times here the question has come up, what works best on
>>>>>> the
>>>> bread, >> butter or mayo.
>>>>>>
>>>>>> Made a grilled cheese tonight and I use an old Sunbeam combo
>>>> waffle >> maker griddle so it closes and does both sides at the same
>>>> time.  The >> bread is a seeded wheat bread from a local bakery.
>>>>>>
>>>>>> Made the sandwich with a good cheddar cheese.  Then on the top
>>>> piece of >> bread I buttered it. One the griddle was hot, I put the
>>>> sandwich on it, >> flipped over so butter down.  Then I smeared a
>>>> thin coat of mayo on the >> top.  Closed the lid down, let it cook.
>>>>>>
>>>>>> When I opened the top, I took the sandwich off and noted the
>>>> nicely >> toasted bread.  Flipped it over, noted that the other side
>>>> was identical. >>
>>>>>> My conclusion:  Use what you have and is easiest to spread.
>>>>>> You
>>>> won't >> see or taste the difference.
>>>>>
>>>>> I prefer a bit of olive oil or margarine.
>>>>>
>>>> People still use margarine?
>>>
>>> Sure! Some of them are very low cholestrol friendly. The taste
>>> works well enough for grilled cheese.
>>
>> You'd use solidified water and oil , yet you say mayo was horrible?
>
> No Ed. Never said I used margarine for grilled cheese, only that it's
> doable. You are mixing threads possibly.
>
What you said in reply to Bruce's question was "Sure! Some of them are
very low cholestrol friendly. The taste works well enough for grilled
cheese." Thus, Ed inferred you are one of the people who use margarine.

Jill

bruce bowser wrote:
....
> A prissy household is always better than a run-of-the-mill one though, right?

i prefer to not get food poisoning if that's
got anything to do with it...

songbird

jmcquown wrote:
> On 10/26/2023 2:16 PM, cshenk wrote:
>> Ed P wrote:
>>
>>> On 10/25/2023 6:03 PM, cshenk wrote:
>>>> Bruce wrote:
>>>>
>>>>> On Mon, 23 Oct 2023 19:23:49 -0400, Dave Smith
>>>>> <adavid.smith@sympatico.ca> wrote:
>>>>>
>>>>>> On 2023-10-23 7:18 p.m., Ed P wrote:
>>>>>>> A few times here the question has come up, what works
>>>>>>> best on
>>>>>>> the
>>>>> bread, >> butter or mayo.
>>>>>>>
>>>>>>> Made a grilled cheese tonight and I use an old Sunbeam
>>>>>>> combo
>>>>> waffle >> maker griddle so it closes and does both sides
>>>>> at the same
>>>>> time.  The >> bread is a seeded wheat bread from a local
>>>>> bakery.
>>>>>>>
>>>>>>> Made the sandwich with a good cheddar cheese.  Then on
>>>>>>> the top
>>>>> piece of >> bread I buttered it. One the griddle was hot,
>>>>> I put the
>>>>> sandwich on it, >> flipped over so butter down.  Then I
>>>>> smeared a
>>>>> thin coat of mayo on the >> top.  Closed the lid down,
>>>>> let it cook.
>>>>>>>
>>>>>>> When I opened the top, I took the sandwich off and noted
>>>>>>> the
>>>>> nicely >> toasted bread.  Flipped it over, noted that the
>>>>> other side
>>>>> was identical.  >>
>>>>>>> My conclusion:  Use what you have and is easiest to
>>>>>>> spread.
>>>>>>> You
>>>>> won't >> see or taste the difference.
>>>>>>
>>>>>> I prefer a bit of olive oil or margarine.
>>>>>>
>>>>> People still use margarine?
>>>>
>>>> Sure!  Some of them are very low cholestrol friendly.  The
>>>> taste
>>>> works well enough for grilled cheese.
>>>
>>> You'd use solidified water and oil , yet you say mayo was
>>> horrible?
>>
>> No Ed.  Never said I used margarine for grilled cheese, only
>> that it's
>> doable.  You are mixing threads possibly.
>>
> What you said in reply to Bruce's question was "Sure!  Some of
> them are very low cholestrol friendly.  The taste works well
> enough for grilled cheese."  Thus, Ed inferred you are one of
> the people who use margarine.
>
> Jill

Why hasn't your majesty banned people that use margarine? Damn!

Your highness needs to re access your kingdom. Many of your
subjects are running amok!

On 10/26/2023 6:32 PM, songbird wrote:
> bruce bowser wrote:
> ...
>> A prissy household is always better than a run-of-the-mill one though, right?
>
> i prefer to not get food poisoning if that's
> got anything to do with it...
>
>
> songbird

There was some silly mention of Leo not wanting to get butter on his
hands unrapping a stick of butter. I never found it be a problem since
it's still cold when I take it out of the refrigerator. Unwrap the
butter and put it on the butter dish. No big deal washing your hands if
you get a little butter on them. It has nothing to do with food poisoning.

Jill

On Thursday, October 26, 2023 at 7:57:13 PM UTC-5, jmcquown wrote:
> On 10/26/2023 6:32 PM, songbird wrote:
> > bruce bowser wrote:
> > ...
> >> A prissy household is always better than a run-of-the-mill one though, right?
> >
> > i prefer to not get food poisoning if that's
> > got anything to do with it...
> >
> >
> > songbird
> There was some silly mention of Leo not wanting to get butter on his
> hands unrapping a stick of butter. I never found it be a problem since
> it's still cold when I take it out of the refrigerator. Unwrap the
> butter and put it on the butter dish. No big deal washing your hands if
> you get a little butter on them. It has nothing to do with food poisoning..
>
> Jill

Don't you keep your butter in your ice - cold vagina, Dearie...???

--
GM

On 2023-10-26 6:57 p.m., jmcquown wrote:
> On 10/26/2023 6:32 PM, songbird wrote:
>> bruce bowser wrote:
>> ...
>>> A prissy household is always better than a run-of-the-mill one
>>> though, right?
>>
>>    i prefer to not get food poisoning if that's
>> got anything to do with it...
>>
>>
>>    songbird
>
> There was some silly mention of Leo not wanting to get butter on his
> hands unrapping a stick of butter.  I never found it be a problem since
> it's still cold when I take it out of the refrigerator.  Unwrap the
> butter and put it on the butter dish.  No big deal washing your hands if
> you get a little butter on them.  It has nothing to do with food poisoning.
>
> Jill
But it's finger-lickin' good:-)

On Wednesday, October 25, 2023 at 10:38:56 AM UTC-10, Leonard Blaisdell wrote:
> On 2023-10-23, Bruce <Br...@invalid.invalid> wrote:
>
> > People still use margarine?
>
>
> Me? Almost exclusively. My wife enjoys butter. I grew up with butter.
> She grew up with margarine. Then we flipped sides.

My guess is that one day, margarine will be trending again. Maybe in the future, real butter will be an expensive, exclusive, food consumed mostly by the rich.

jmcquown wrote:

> On 10/26/2023 2:16 PM, cshenk wrote:
> > Ed P wrote:
> >
> > > On 10/25/2023 6:03 PM, cshenk wrote:
> > > > Bruce wrote:
> > > >
> > > > > On Mon, 23 Oct 2023 19:23:49 -0400, Dave Smith
> >>>><adavid.smith@sympatico.ca> wrote:
> > > > >
> > > > > > On 2023-10-23 7:18 p.m., Ed P wrote:
> > > > > > > A few times here the question has come up, what works
> > > > > > > best on the
> >>>>bread, >> butter or mayo.
> > > > > > >
> > > > > > > Made a grilled cheese tonight and I use an old Sunbeam
> > > > > > > combo
> >>>>waffle >> maker griddle so it closes and does both sides at the
> same >>>>time.  The >> bread is a seeded wheat bread from a local
> bakery.
> > > > > > >
> > > > > > > Made the sandwich with a good cheddar cheese.  Then on
> > > > > > > the top
> >>>>piece of >> bread I buttered it. One the griddle was hot, I put
> the >>>>sandwich on it, >> flipped over so butter down.  Then I
> smeared a >>>>thin coat of mayo on the >> top.  Closed the lid down,
> let it cook.
> > > > > > >
> > > > > > > When I opened the top, I took the sandwich off and noted
> > > > > > > the
> >>>>nicely >> toasted bread.  Flipped it over, noted that the other
> side
> > > > > was identical. >>
> > > > > > > My conclusion:  Use what you have and is easiest to
> > > > > > > spread. You
> >>>>won't >> see or taste the difference.
> > > > > >
> > > > > > I prefer a bit of olive oil or margarine.
> > > > > >
> > > > > People still use margarine?
> > > >
> > > > Sure! Some of them are very low cholestrol friendly. The taste
> > > > works well enough for grilled cheese.
> > >
> > > You'd use solidified water and oil , yet you say mayo was
> > > horrible?
> >
> > No Ed. Never said I used margarine for grilled cheese, only that
> > it's doable. You are mixing threads possibly.
> >
> What you said in reply to Bruce's question was "Sure! Some of them
> are very low cholestrol friendly. The taste works well enough for
> grilled cheese." Thus, Ed inferred you are one of the people who use
> margarine.
>
> Jill

Well, he inferred wrong. I was discussing in a different thread, why
margarine may be used. I did not say I used it.

I don't have high cholestrol nor does Don. My uses for margarine were
strictly at work to use to 'butter' fresh bread I brought in or if a
microwave meal, on any veggies.

Bruce wrote:

> On Thu, 26 Oct 2023 09:44:00 -0400, songbird <songbird@anthive.com>
> wrote:
>
> > Bruce wrote:
> > ...
> >> Yes, for health reasons. I can understand that. Not for flavour
> >> reasons.
> >
> > and in recent years they've found that it's only
> > a few people who really need that sort of change
> > as others have different genetics and it makes no
> > difference or can even be harmful.
> >
> > many of the food studies done in the past were
> > not very good and for about 50 years they weren't
> > redone properly to find out what is really going
> > on.
>
> That's the old debate where people say "Fat is ok, carbs are the
> devil!". Just keep an eye on your cholesterol and weight and you'll
> know what's good for you and what isn't. I have to be more careful
> with saturated fats than with carbs.

I think I'd shrink to nothing without my carb load! It's like the
sodium debate. New studies show 51% of us are not sodium reactive.
Advice is still to reduce it but that's because of our insane
malpractice fees for insurance.

On 10/29/2023 3:59 PM, cshenk wrote:
> Bruce wrote:
>
>> On Thu, 26 Oct 2023 09:44:00 -0400, songbird <songbird@anthive.com>
>> wrote:
>>
>>> Bruce wrote:
>>> ...
>>>> Yes, for health reasons. I can understand that. Not for flavour
>>>> reasons.
>>>
>>> and in recent years they've found that it's only
>>> a few people who really need that sort of change
>>> as others have different genetics and it makes no
>>> difference or can even be harmful.
>>>
>>> many of the food studies done in the past were
>>> not very good and for about 50 years they weren't
>>> redone properly to find out what is really going
>>> on.
>>
>> That's the old debate where people say "Fat is ok, carbs are the
>> devil!". Just keep an eye on your cholesterol and weight and you'll
>> know what's good for you and what isn't. I have to be more careful
>> with saturated fats than with carbs.
>
> I think I'd shrink to nothing without my carb load! It's like the
> sodium debate. New studies show 51% of us are not sodium reactive.
> Advice is still to reduce it but that's because of our insane
> malpractice fees for insurance.

What does malpractice insurance have to do with low-sodium?

Jill

jmcquown wrote:

> On 10/29/2023 3:59 PM, cshenk wrote:
> > Bruce wrote:
> >
> >> On Thu, 26 Oct 2023 09:44:00 -0400, songbird <song...@anthive.com>
> >> wrote:
> >>
> >>> Bruce wrote:
> >>> ...
> >>>> Yes, for health reasons. I can understand that. Not for flavour
> >>>> reasons.
> >>>
> >>> and in recent years they've found that it's only
> >>> a few people who really need that sort of change
> >>> as others have different genetics and it makes no
> >>> difference or can even be harmful.
> >>>
> >>> many of the food studies done in the past were
> >>> not very good and for about 50 years they weren't
> >>> redone properly to find out what is really going
> >>> on.
> >>
> >> That's the old debate where people say "Fat is ok, carbs are the
> >> devil!". Just keep an eye on your cholesterol and weight and you'll
> >> know what's good for you and what isn't. I have to be more careful
> >> with saturated fats than with carbs.
> >
> > I think I'd shrink to nothing without my carb load! It's like the
> > sodium debate. New studies show 51% of us are not sodium reactive.
> > Advice is still to reduce it but that's because of our insane
> > malpractice fees for insurance.
> What does malpractice insurance have to do with low-sodium?

"You mean if JIll doesn't get enuf salt and she dies, it means someone could be sued...!!!???"

😎

--
GM

On 10/29/2023 3:51 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 10/26/2023 2:16 PM, cshenk wrote:
>>> Ed P wrote:
>>>
>>>> On 10/25/2023 6:03 PM, cshenk wrote:
>>>>> Bruce wrote:
>>>>>
>>>>>> On Mon, 23 Oct 2023 19:23:49 -0400, Dave Smith
>>>>>> <adavid.smith@sympatico.ca> wrote:
>>>>>>
>>>>>>> On 2023-10-23 7:18 p.m., Ed P wrote:
>>>>>>>> A few times here the question has come up, what works
>>>>>>>> best on the
>>>>>> bread, >> butter or mayo.
>>>>>>>>
>>>>>>>> Made a grilled cheese tonight and I use an old Sunbeam
>>>>>>>> combo
>>>>>> waffle >> maker griddle so it closes and does both sides at the
>> same >>>>time.  The >> bread is a seeded wheat bread from a local
>> bakery.
>>>>>>>>
>>>>>>>> Made the sandwich with a good cheddar cheese.  Then on
>>>>>>>> the top
>>>>>> piece of >> bread I buttered it. One the griddle was hot, I put
>> the >>>>sandwich on it, >> flipped over so butter down.  Then I
>> smeared a >>>>thin coat of mayo on the >> top.  Closed the lid down,
>> let it cook.
>>>>>>>>
>>>>>>>> When I opened the top, I took the sandwich off and noted
>>>>>>>> the
>>>>>> nicely >> toasted bread.  Flipped it over, noted that the other
>> side
>>>>>> was identical. >>
>>>>>>>> My conclusion:  Use what you have and is easiest to
>>>>>>>> spread. You
>>>>>> won't >> see or taste the difference.
>>>>>>>
>>>>>>> I prefer a bit of olive oil or margarine.
>>>>>>>
>>>>>> People still use margarine?
>>>>>
>>>>> Sure! Some of them are very low cholestrol friendly. The taste
>>>>> works well enough for grilled cheese.
>>>>
>>>> You'd use solidified water and oil , yet you say mayo was
>>>> horrible?
>>>
>>> No Ed. Never said I used margarine for grilled cheese, only that
>>> it's doable. You are mixing threads possibly.
>>>
>> What you said in reply to Bruce's question was "Sure! Some of them
>> are very low cholestrol friendly. The taste works well enough for
>> grilled cheese." Thus, Ed inferred you are one of the people who use
>> margarine.
>>
>> Jill
>
> Well, he inferred wrong. I was discussing in a different thread, why
> margarine may be used. I did not say I used it.
>
> I don't have high cholestrol nor does Don. My uses for margarine were
> strictly at work to use to 'butter' fresh bread I brought in or if a
> microwave meal, on any veggies.

Lack of cholesterol problems aside, this reply confirms "your 'uses for
margarine' were strictly at work to use to 'butter' fresh bread you
brought in or if a microwave meal, on any veggies." Perhaps you don't
use it now but Ed's inference was not wrong. Just saying. :)

Jill

GM wrote:
> jmcquown wrote:
>
>> On 10/29/2023 3:59 PM, cshenk wrote:
>>> Bruce wrote:
>>>
>>>> On Thu, 26 Oct 2023 09:44:00 -0400, songbird <song...@anthive.com>
>>>> wrote:
>>>>
>>>>> Bruce wrote:
>>>>> ...
>>>>>> Yes, for health reasons. I can understand that. Not for flavour
>>>>>> reasons.
>>>>>
>>>>> and in recent years they've found that it's only
>>>>> a few people who really need that sort of change
>>>>> as others have different genetics and it makes no
>>>>> difference or can even be harmful.
>>>>>
>>>>> many of the food studies done in the past were
>>>>> not very good and for about 50 years they weren't
>>>>> redone properly to find out what is really going
>>>>> on.
>>>>
>>>> That's the old debate where people say "Fat is ok, carbs are the
>>>> devil!". Just keep an eye on your cholesterol and weight and you'll
>>>> know what's good for you and what isn't. I have to be more careful
>>>> with saturated fats than with carbs.
>>>
>>> I think I'd shrink to nothing without my carb load! It's like the
>>> sodium debate. New studies show 51% of us are not sodium reactive.
>>> Advice is still to reduce it but that's because of our insane
>>> malpractice fees for insurance.
>> What does malpractice insurance have to do with low-sodium?
>
> "You mean if JIll doesn't get enuf salt and she dies, it means someone could be sued...!!!???"
>
> 😎
>

Oh, let her majesty be. About the only pleasure she gets is
being bitter and cranky.

jmcquown wrote:
> On 10/29/2023 3:51 PM, cshenk wrote:
>> jmcquown wrote:
>>
>>> On 10/26/2023 2:16 PM, cshenk wrote:
>>>> Ed P wrote:
>>>>
>>>>> On 10/25/2023 6:03 PM, cshenk wrote:
>>>>>> Bruce wrote:
>>>>>>
>>>>>>> On Mon, 23 Oct 2023 19:23:49 -0400, Dave Smith
>>>>>>> <adavid.smith@sympatico.ca> wrote:
>>>>>>>
>>>>>>>> On 2023-10-23 7:18 p.m., Ed P wrote:
>>>>>>>>> A few times here the question has come up, what works
>>>>>>>>> best on the
>>>>>>> bread, >> butter or mayo.
>>>>>>>>>
>>>>>>>>> Made a grilled cheese tonight and I use an old Sunbeam
>>>>>>>>> combo
>>>>>>> waffle >> maker griddle so it closes and does both sides
>>>>>>> at the
>>> same >>>>time.  The >> bread is a seeded wheat bread from a
>>> local
>>> bakery.
>>>>>>>>>
>>>>>>>>> Made the sandwich with a good cheddar cheese.  Then on
>>>>>>>>> the top
>>>>>>> piece of >> bread I buttered it. One the griddle was
>>>>>>> hot, I put
>>> the >>>>sandwich on it, >> flipped over so butter down.Â
>>> Then I
>>> smeared a >>>>thin coat of mayo on the >> top.  Closed the
>>> lid down,
>>> let it cook.
>>>>>>>>>
>>>>>>>>> When I opened the top, I took the sandwich off and noted
>>>>>>>>> the
>>>>>>> nicely >> toasted bread.  Flipped it over, noted that
>>>>>>> the other
>>> side
>>>>>>> was identical.  >>
>>>>>>>>> My conclusion:  Use what you have and is easiest to
>>>>>>>>> spread.  You
>>>>>>> won't >> see or taste the difference.
>>>>>>>>
>>>>>>>> I prefer a bit of olive oil or margarine.
>>>>>>>>
>>>>>>> People still use margarine?
>>>>>>
>>>>>> Sure!  Some of them are very low cholestrol friendly.
>>>>>> The taste
>>>>>> works well enough for grilled cheese.
>>>>>
>>>>> You'd use solidified water and oil , yet you say mayo was
>>>>> horrible?
>>>>
>>>> No Ed.  Never said I used margarine for grilled cheese,
>>>> only that
>>>> it's doable.  You are mixing threads possibly.
>>>>
>>> What you said in reply to Bruce's question was "Sure!  Some
>>> of them
>>> are very low cholestrol friendly.  The taste works well
>>> enough for
>>> grilled cheese."  Thus, Ed inferred you are one of the
>>> people who use
>>> margarine.
>>>
>>> Jill
>>
>> Well, he inferred wrong.  I was discussing in a different
>> thread, why
>> margarine may be used.  I did not say I used it.
>>
>> I don't have high cholestrol nor does Don.  My uses for
>> margarine were
>> strictly at work to use to 'butter' fresh bread I brought in
>> or if a
>> microwave meal, on any veggies.
>
>
> Lack of cholesterol problems aside, this reply confirms "your
> 'uses for margarine' were strictly at work to use to 'butter'
> fresh bread you brought in or if a microwave meal, on any
> veggies."  Perhaps you don't use it now but Ed's inference was
> not wrong.  Just saying. :)
>
> Jill

Damn. Why don't your highness just ban this contrary bitch?

On 2023-11-01, jmcquown <j_mcquown@comcast.net> wrote:
> On 10/29/2023 3:59 PM, cshenk wrote:
>> Bruce wrote:
>>
>>> On Thu, 26 Oct 2023 09:44:00 -0400, songbird <songbird@anthive.com>
>>> wrote:
>>>
>>>> Bruce wrote:
>>>> ...
>>>>> Yes, for health reasons. I can understand that. Not for flavour
>>>>> reasons.
>>>>
>>>> and in recent years they've found that it's only
>>>> a few people who really need that sort of change
>>>> as others have different genetics and it makes no
>>>> difference or can even be harmful.
>>>>
>>>> many of the food studies done in the past were
>>>> not very good and for about 50 years they weren't
>>>> redone properly to find out what is really going
>>>> on.
>>>
>>> That's the old debate where people say "Fat is ok, carbs are the
>>> devil!". Just keep an eye on your cholesterol and weight and you'll
>>> know what's good for you and what isn't. I have to be more careful
>>> with saturated fats than with carbs.
>>
>> I think I'd shrink to nothing without my carb load! It's like the
>> sodium debate. New studies show 51% of us are not sodium reactive.
>> Advice is still to reduce it but that's because of our insane
>> malpractice fees for insurance.
>
> What does malpractice insurance have to do with low-sodium?

Carol's contention is that the advice comes more from "cover your
ass" than from any real analysis of a particular patient's need
to reduce their sodium intake.

--
Cindy Hamilton

On Thursday, November 2, 2023 at 4:18:36 AM UTC-5, Cindy Hamilton wrote:
> On 2023-11-01, jmcquown <j_mc...@comcast.net> wrote:
> > On 10/29/2023 3:59 PM, cshenk wrote:
> >> Bruce wrote:
> >>
> >>> On Thu, 26 Oct 2023 09:44:00 -0400, songbird <song...@anthive.com>
> >>> wrote:
> >>>
> >>>> Bruce wrote:
> >>>> ...
> >>>>> Yes, for health reasons. I can understand that. Not for flavour
> >>>>> reasons.
> >>>>
> >>>> and in recent years they've found that it's only
> >>>> a few people who really need that sort of change
> >>>> as others have different genetics and it makes no
> >>>> difference or can even be harmful.
> >>>>
> >>>> many of the food studies done in the past were
> >>>> not very good and for about 50 years they weren't
> >>>> redone properly to find out what is really going
> >>>> on.
> >>>
> >>> That's the old debate where people say "Fat is ok, carbs are the
> >>> devil!". Just keep an eye on your cholesterol and weight and you'll
> >>> know what's good for you and what isn't. I have to be more careful
> >>> with saturated fats than with carbs.
> >>
> >> I think I'd shrink to nothing without my carb load! It's like the
> >> sodium debate. New studies show 51% of us are not sodium reactive.
> >> Advice is still to reduce it but that's because of our insane
> >> malpractice fees for insurance.
>
They've known that for ages. My doctor never tells me
to eat less salt.
> >
> > What does malpractice insurance have to do with low-sodium?
> Carol's contention is that the advice comes more from "cover your
> ass" than from any real analysis of a particular patient's need
> to reduce their sodium intake.
>
And this is an instance where Carol is correct. Jill is a
sloppy reader, or she'd have figured out the very simple
"contention."
>
> --
> Cindy Hamilton

--Bryan