View Single Post
Old January 14th, 2004, 05:49 AM
external usenet poster
Posts: n/a
Default Natural high-calorie foods vs. low-calorie substitutes. What's better?

Well, "better" means something different to each person, and I imagine
you'll get a different answer in every reply. You have to decide for
yourself which you prefer, and that comes down to where you'll
compromise on taste, how much of a problem you have with "better
living through chemistry" and so forth. Read the ingredient labels.

Egg substitute is usually just egg white, vegetable oil, and food
color. It is pasteurized, so it's nice to use in, say, a Caesar
dressing, where it won't get cooked, because of the salmonella danger
with raw eggs, but that's not really the topic here. You could just
use egg whites, but I find them unpalatable, and if I want an egg, I
want the yolk, so I use whole eggs.

I like Equal in cold foods, Splenda in hot (as in cooking) foods. I
have a bad sweet tooth, and the substitutes help me get through that.
Here's where I'm willing to compromise my preference to use fresh,
natural ingredients... bring on the chemicals!

Pam (I actually prefer Mazola because it comes out slower and in a
finer mist, so I end up using less) and other similar products are
nothing more than vegetable oil in a spray can, so you're not really
making a choice of ingredients, but of the delivery system. Many
kitchen shops also carry spray bottles that you can put your own oil

I'm not sure that switching everything over to a fat-free substitute
is a good plan. When you eat fat, it satisfies your hunger. When you
eat fat-free, you may find your hunger to be insatiable. That's not a
good thing. And I'm not altogether sure that the methods and
chemicals that come together to create some of the fat-free foods are
all that good for you.

I won't use margarine, and won't go near the nasty reduced-fat
versions of it. If I want butter, I use butter and moderate the
amount. I tend to go for canola oil or pure olive oil for cooking,
saving the extra virgin olive oil for cold foods (e.g., making

Oh, wait, there is one exception - the spray version of I Can't
Believe It's Not Butter. I like it on popcorn and corn-on-the-cob.
It's good stuff, and the reason it's good is that they use butter
solids in it. When you melt butter, that's the stuff that settles to
the bottom. It's also where 95% of butter's flavor is.

I like the low-fat mayonnaise just fine, and now use it exclusively.
I'm suspicious of the fat free stuff and don't like it. I also enjoy
some of the low-fat salad dressings (someone here mentioned the
"Just2Good" brand, and I really like the Country Italian flavor with
four or five hefty dashes of Crystal hot sauce).

I make my own low-fat yogurt and it's a good substitute for sour cream
in some applications. Anyone who says "it's just as good - after you
get used to it you..." (a) "can't tell the difference" or (b)
"actually prefer it to sour cream" is a BIG FAT LIAR.

Reduced fat cheese tastes like plastic to me. I use the real thing
and try to moderate the amount. I go for the stuff that's very heavy
on flavor - Stilton (a kind of bleu cheese) and very sharp cheddar are
two favorites - to help get more bang for the buck.

I can't think of any others off-hand. That oughta do for now.


On 13 Jan 2004 10:10:06 -0800, (Elana) wrote:

What is better, higher-calorie natural foods or low-calorie

For example, eggs vs. egg substitute.. Sugar vs. Sugar substitute.
Oil (olive/canola/etc.) vs PAM spray...