Cheesecake

Cheesecake is a heavenly creamy, sinfully rich dessert that seems more the consistency of pie than cake and is always a favorite during the holidays. The dessert can be served any time of the year, though, and is often requested for special occasions. It is a quite simple and quick recipe to prepare.

The crust of a cheese is a graham cracker crust and can be purchased ready made. However, it only takes about ten minutes to prepare your own graham cracker crust.

GRAHAM CRACKER CRUST

INGREDIENTS:

1 1/2 Cups graham cracker crumbs

6 Tablespoons butter

1/4 Cup sugar

DIRECTIONS:

* Preheat oven to 350 degrees Farenheit.

* Melt the butter in a small saucepan.

* In a small mixing bowl, combine the graham cracker crumbs and sugar. Stir to mix well.

* Add the butter and blend all ingredients together with your hand. Press the pie crust into a pie pan.

* Bake the crust at 350 degrees for 8-10 minutes. Cool before proceeding with the cheesecake mixture.

For pie recipes, you can add nutmeg, cinnamon, or all-spice to the graham cracker crumbs to add flavor to the crust.

CHEESECAKE

INGREDIENTS:

1 eight ounce package Philadelphia Cream Cheese

1 fourteen ounce can Eagle Brand Condensed Sweet Milk

1/3 Cup fresh lemon juice (or use ReaLemon bottled juice)

1 teaspoon vanilla extract

1/4 Cup graham cracker crumbs

1 Tablespoon sugar

1 Tablespoon butter

DIRECTIONS:

* Allow cream cheese to stand in package at room temperature until softened. This usually takes approximately one hour.

* In a medium mixing bowl, beat the cream cheese until it is light and fluffy.

* Beat in the sweetened condensed milk.

* Add lemon juice and vanilla extract. Stir until the ingredients are well mixed.

* Pour into the pie crust

* To garnish, melt the tablespoon of butter in a small saucepan.

* Combine the graham cracker crumbs and sugar in a shallow bowl and stir.

* Slowly add drops of the melted butter and mix with a fork just until graham cracker crumbs are lightly moistened. Sprinkle the mixture with fingers across the top of the cheesecake.

* Chill several hours prior to serving.

If desired, you can use cherry or strawberry pie filling for a topping. Apple pie filling is also good with cheesecake. Some prefer a topping and others do not. During the holidays or any time when entertaining guests, I serve the desserts buffet style. Therefore, I provide the topping in a small serving dish beside the cheesecake and allow each individual to make the choice whether to use topping or have their cheesecake plain.

Reference:
1. Cheesecake
2. Cheesecake Recipe : Food Network Kitchen : Food Network

Caribbean Food

Caribbean
food is known for being especially interesting and diverse. It’s also known as being especially tasty. While much of the food you might find in the Caribbean is similar to what you would find in the US or in other parts of the western world, there still are quite a few unique dishes that you are likely to see in the Caribbean.

Take for example the Santa Fe pepper soup. Santa Fe pepper soup is a soup that was originally made in Columbia. This soup is made using chicken on the bone, cobs of corn, potatoes, and other vegetables such as sabaneras, which are natively grown in the Caribbean
islands. This soup can often be found in different versions such as a Cuban stew version.

Another good example of a food typically only eaten in the Caribbean is callaloo. Callaloo is a soup from Trinidad. This soup is often made with okra, as well as taro and amaranth. Callaloo might contain meat as well and is often seasoned with things like onions, coconut milk, garlic and chili peppers. Callaloo is often eaten alongside salt fish.

One of the most popular Caribbean foods that has made its way out of the Caribbean to many locations in the world, such as the United States, is Caribbean jerk. Jerk is a way of preparing meat with spices such that it becomes rather spicy and hot. Jerk uses allspice and it also uses scotch bonnet peppers. You can often find foods with a Jamaican or Caribbean jerk sauce even in the United States.

Another popular food typically only eaten in the Caribbean is peardrax. This is a soft drink that at one time was popular in the United Kingdom. Today, this pear flavored soft drink is made by the Pepsi cola company in Trinidad and is very closely identified with that nation.

Picadillo is a food often eaten in the Caribbean, but you may also find it in Latin America. Picadillo consists of tomatoes mixed with ground beef. Picadillo usually has other regional items including things like potatoes or olives. Picadillo is often served as a finger food.

If you are looking for a new culinary adventure, why not give some of these foods typically only eaten in the Caribbean a try today. You might just find that you have a new favorite delicacy. You can find many of these foods in the ethnic areas of larger metropolitan cities. On the other hand, if you’re looking for an excuse to take a Caribbean cruise, why not blame it on wanting to try the food?

Reference:
1. Caribbean cuisine
2. Top 10 foods to try in the Caribbean | BBC Good Food

Caramelizing Onions

Caramelizing Onions is a wonderful way to bring out the natural sweetness that is locked inside these lovely vegetables. Any type of onion can be caramelized, but depending on the sugar content different onions will achieve caramelization faster. Once caramelized, onions are a great addition to soups, sandwiches, steaks, pizza or as a garnish to other vegetables.

To caramelize an onion we will use the following:
1 Medium Onion
3 TBLS Olive Oil or Butter
A pinch Salt
A pinch Black Pepper (optional)
A pinch Sugar, white or brown (optional)
A large skillet or saucepan

1. To start cut the top off of the onion. Cut the onion in half vertically from top to bottom and peel each half.

2. Place the onion flat side down on a clean, flat cutting board. Slice the onion into half-rings, not worrying about the size. The main difference in the thickness of the slices is that thinner slices will cook faster.

3. Place the skillet or saucepan on the stove over medium-high heat and add the olive oil or butter. Olive oil will be better because butter tends to burn. If you prefer the taste that butter lends to the onions simply add a little olive oil or vegetable oil to the pan first to prevent the butter from burning. It is best to use a skillet or saucepan rather than a narrower pot because they allow faster evaporation of liquid.

4. You will want to add the onions after the oil begins to ripple in the pan. Stir the onions to ensure and even coating.

5. If you add the salt to the pan now it will help bring out the flavor of the onions and will speed up the caramelization process by drawing moisture out of the onions which will then be able to evaporate. You can also add a pinch of pepper and sugar if wanted at this time. The sugar will simply add some additional sweetness to the onions.

6. Continue to stir the onions. After one to two minutes the onions should begin to turn darker in color and might begin to stick to the bottom of the pan. Both of these are OK, and this is what should be happening.

7. As you continue stirring the onions should become darker in color. If the onions begin sticking to much you can add a little wine, broth, or water to the pan to loosen them up. By “deglazing” the onions this way you can add additional flavor from the wine or broth without worrying about the water which will evaporate right away.

8. Continue cooking and deglazing as needed until the onions reach the desired texture, consistency, color, and flavor you need for you dish.

Now that you are finished use your caramelized onions in a soup, on a sandwich, over meats, in a gravy, or as garnish to other vegetables. Of course depending on how much you actually need more or less onion can be used.

If you have extra you can store the caramelized onions in an airtight container in the fridge for up to a week or a few months in the freezer.

Reference:
1. How To Caramelize Onions — Cooking Lessons from The Kitchn …
2. How to Caramelize Onions, Caramelized Onions Recipe …

Caramelized Onions

In fear of burning your caramelized onions? Well there is a way of caramelizing them which reduces this risk.

First, in order to make caramelized onions it’s best to use the large standard yellow ones. This type of onion is best suited because it contains the greatest amount of sugar which is essential for the whole caramelizing process; the benefit is you don’t have to add additional sugar to the recipe and therefore there are fewer calories in it. Of course if you are using any other type of onion then a teaspoonful of sugar should be added during the cooking.

In essence the process of caramelizing onions is simple; but you do have to constantly monitor them in case they start to stick. Remember also that the amount of the finished product is reduced by two thirds of its original quantity.

CARAMELIZED ONIONS the burn- free way:

Ingredients:

3 tablespoons of good quality cooking oil.

1 medium sized yellow onion cut in half then cut again in half rings.

A good pinch of salt; this is important as it draws out the moisture and thereby accelerates the caramelizing process.

Method:

Start by heating up the frying pan or skillet to a medium high temperature with the oil.

Toss in the onions together with the salt and coat the onions thoroughly with the oil. Keep moving the onions around as they cook; you will notice that they will soon start to change color changing from pale golden to eventually to a dark rich brown.

Keep on monitoring them, all the time tossing and stirring them around the pan; if you find the onions starting to stick to the bottom of the pan, as is sometimes the case, then don’t panic; just pour a small amount of liquid, it can be stock, water or even a drop of wine into the pan to loosen them. The liquid will act as a deglazing agent and will quickly evaporate as you loosen the onions from the base of the pan and so preventing them from burning.

Continue with this process of deglazing, tossing and stirring and keeping the onions from sticking until eventually the onions are soft, brown and juicy.

Ideas for using caramelized onions:

To take plain old cheese on toast to a new dimension, spread a generous dollop of the caramelized onions onto the bread just before piling on the grated cheese; finish by toasting under the grill.

Fill some small ready made pastry cases with some caramelized onions, don’t overfill; next pipe some soft cream cheese right around the edge. These are ideal for a buffet.

Spread a pizza base with some caramelized red onions (remember red onions need that teaspoon of sugar during the cooking process); top the onions with about twelve ring of soft goats cheese (120 grams); bake in the oven and finally top the cooked pizza with a sprinkling of rosemary.

Reference:
1. How To Caramelize Onions — Cooking Lessons from The Kitchn …
2. How To Caramelize Onions, Step By Step – Allrecipes Dish

Cheese and the Human Body

Cheese is an ingredient that causes many dishes to go from plain and boring to tasty and satisfying. But with all of the emphasis on low-fat lifestyles, some people choose to avoid cheese. It is true that if you eat large amounts of cheese, the calories do add up, and cheese can also be high in saturated fat. For instance, a single stick of string cheese can contain five or more grams of saturated to only 80 100 calories.

Fortunately, today many low-fat varieties of cheeses are available, for those who are calorie conscious. Additional help can be had for those who choose to eat cheese together with fresh fruit, a perfect complement to cheese.

As surprising as it may seem, diets which are rich in dairy products, including cheese in moderate amounts, are associated with lower body weight. Consumption of diary products also is linked to a reduced risk of developing insulin resistance syndrome.

Here are some other benefits:

Cheese is a good source of calcium, which helps to build strong bones and teeth. Calcium also helps prevent osteoporosis. In 1999, cheese provided 25% of the calcium available in the American food chain, making it an important and readily available source of calcium.

Cheese also contains a large amount of other essential nutrients such as phosphorous, zinc, riboflavin, vitamin B12 and vitamin A.

Those of you who have children who are cavity prone might appreciate the fact that many cheeses, including processed American, Bleu, Monterey Jack, Cheddar, and Swiss have been proven to reduce tooth decay. This is in part due to increased saliva production upon eating cheeses, which helps to aid food clearance. Additionally, the milk proteins in cheese help neutralize plaque acids and also help prevent acid demineralization and help remineralization of tooth enamel. For these reasons, it is recommended that cheese be consumed immediately after meals, and as in-between-meal snacks when brushing may not be an option.

A diet which consists of three dairy servings a day (including milk, yogurt and cheese) and up to eight to ten servings of fruits and vegetables have been shown to reduce numerous risk factors for heart disease.

People who are lactose intolerant will find the health benefits of cheese especially helpful. This is because aged cheeses, particularly Cheddar and Swiss can be safely consumed by people who are lactose intolerant because aged cheeses contain little or no lactose. Thus, cheese consumption helps lactose intolerant people to get the needed calcium and other nutrients found in cheese.

So go ahead and enjoy snacking on cheese. When eaten in moderation, it can actually help, rather than hurt your health.

Reference:
1. What Does Too Much Cheese Do to the Human Body …
2. 5 Alarming Facts About Cheese And Your Health | One Green Planet

Cheese Rounds

Cheese Rounds

An excelent appetizer that will melt in youur mouth. They are delicious hot or cold. Great for tea time or a cocktail party. Cheese rounds are great served on the side with soup or salad. Cheese rounds will make anyones day packed for lunch. A great addition to any table for lunch or dinner. Perfect for parties or picnics. This recipe makes five dozen. Prep time is twenty five minutes. Chilling time two hours. Baking time is ten minutes for each sheet. Oven temperature shold be set at 400 degrees F.

Ingredients:

One cup of butter

Four cups of shredded cheddar cheese, sharp

Two cups of all purpose flour

1 teaspoon of paprika

One small bowl of sesame seeds

Directions:

1. Cream butter with mixer and blend in flour, cheese and paprika.

2. Chill for one hour and then shape into one inch balls.

3. Roll each ball in the sesame seeds and place on a baking sheet about 1 1/2 inches apart.

4. Chill for one hour.

5. Bake at 400 degrees F for 10 minutes only, do not brown.

6. Cool and store in an airtight container in a cool place.

These are an excellent source of calcium. Kids love them. The cheese rounds may also be frozen until they are ready to be baked. After they are baked, they may also be frozen to save for a later date. Never brown them because it will dry them out. Cayenne pepper is excellent for adding spice. I hope you enjoy this easy to make appetizer as well as me. These are great for giving as gifts in a lttle decorated tin. They truly are a real crowd pleaser. They are quite an addition and very decorative for any table. They are easy to pack and store. Enjoy!

Reference:
1. Mini Babybel Cheese Wheels: Flavors | Mini Babybel
2. Whole Cheese Rounds suitable for cheese wedding cakes

Candy Pie

This recipe is very simple to make and is a perfect treat to make anytime especially on a hot summer day. But it is also a good treat for family dinners such as Thanksgiving, Christmas etc. I like to make it anytime though especially for dessert after dinner and my kids love to help make it. It is so simple a 4 year old can help fix it. I have a big family so usually I have to make two and they go over really well. To me the coolest part about it is there is no baking required just put it together and go on and do whatever you need to do. If you like butter finger cake you will really like candy pie. My family has always loved to make up different recipes and candy pie was my favorite and most of my family liked it to. My husband seems to think it tastes like butter finger cake and my kids seem to love it as well like I said they even enjoy helping me make it. It is a great treat for any occasion and most people seem to like it. So I hope you and your family will like this simple treat as much as my family does. I hope you get to try it really soon and I hope your family even enjoys helping you fix it. I hope that you enjoy it.

Candy Pie

1 package (8oz.) cream cheese, softened

1 carton (8oz.) frozen whipped topping, thawed

4 Butter finger candy bars (2.1oz. each)

1 prepared graham cracker crust (9inches)

In a small mixing bowl, beat the cream cheese until smooth. Fold in whipped topping. crush the candy bars; fold one cup into cream cheese mixture. Spoon int crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2-4 hours before slicing.

Yield 6-8 servings

Reference:
1. Candy Bar Pie – Crazy for Crust
2. Candy Bar Cookie Pie – Facebook

Can you Give me some Easy Ideas for Filling Breakfasts

I am sure that we have all heard that breakfast is the most important meal of the day. It is even more important when you are dieting or trying to maintain a healthy lifestyle, in fact eating a good breakfast can actually help you lose weight by kick-starting your metabolism. On top of this if you do not eat a good breakfast your body will start to crave something sweet and you’ll end up snacking on unhealthy foods.

With a good healthy breakfast inside you, you will feel full until it is time for lunch and will not feel the need to have a snack during the morning
Some studies have also shown that eating breakfast with protein and carbohydrates can make you more on the ball for the coming day.

So do try to conquer the reasons you give yourself for not eating breakfast and make it the important part of your day that it is.

Get into the habit of trying different dishes at breakfast and enjoy it!

The suggestions that I am giving you are all healthy and low fat but also VERY tasty!

CEREALS & CEREAL BASED BREAKFASTS

If you choose cereal for your breakfast, go for a high fibre cereal – such as Weetabix or Shredded Wheat with skimmed milk if dieting, these will keep you full for longer.  Add some fresh fruit – a sliced banana, blueberries, strawberries etc – to add natural sweetness and help you resist the sugar. (They also count towards your daily fruit and vegetable quota).

Have you thought about the old fashioned favourite, porridge?
Porridge is a delicious wholegrain cereal and it is really easy to make and just as tasty with sweetener as it is with sugar if you are watching your weight, you can also add a portion of fruit to your porridge for a healthy start to the day.

BASIC PORRIDGE RECIPE
Serves 2

100g porridge oats
200ml skimmed milk
Pinch of salt
Extra milk to serve

1. Place the oats, milk, 300ml water and salt into a pan.
2 Bring slowly to the boil, stirring frequently with a wooden spoon.
3. Cook the porridge slowly for a couple of minutes, then pour into warm bowls (which will prevent it setting instantly).
4. Pour extra milk around the edge, then add the topping of your choice and serve immediately

Another great recipe, and one that is made the night before so really quick and easy of a morning is ‘Swiss Bircher’ – this is an old Swiss recipe; Dr. Bircher created this dish in Switzerland in 1887 at his diet clinic. In 1924 it was named Bircher-Muesli and became a Swiss national tradition.
This recipe makes two portions – it keeps well in the fridge for the second day.

SWISS BIRCHER

90 g porridge oats
113g low fat natural yoghurt
113 ml skimmed milk
1 banana
1 apple, peeled, cored and chopped
Blueberries/strawberries/any other fruit you like

1. Mix the oats, yoghurt and milk in a large bowl.
2. Mash the banana, slice the strawberries or crush the blueberries slightly with a fork.
3. Mix everything together, cover and leave in the fridge overnight

An alternative to this is Weetabix Bircher, again this needs to be prepared the night before, so that it is ready for you in the morning.

This is a simple, filling, nutritious breakfast that keeps you full until lunch time and is very tasty into the bargain.

WEETABIX BIRCHER
Serves 1

2 Weetabix
100g frozen forest fruits or summer fruits
1 tub low fat yogurt, your choice of flavour

1. Put the Weetabix in a bowl and top with the fruits, (while still frozen)
2. Pour the yoghurt on top.
3. Store in the fridge overnight

If you prefer a hot cereal breakfast try this one, this makes two servings

HOT FRUITY PORRIDGE

50g porridge oats
¼ teaspoon grated nutmeg
1 orange
1 eating apple, cored and diced
150ml vanilla yogurt
25g flaked almonds, toasted

1. Peel the orange and cut out the segments (making sure that you take off all the pith) and chop, catching any juice.
2. Put the oats and nutmeg in a saucepan, add 100ml water and cook for two minutes stirring continuously.
3. Add the chopped orange and juice and diced apple to the oat mixture and cook on a high heat for about two minutes stirring occasionally until the fruit is hot but not soft.
4. Stir in the yogurt, cover and leave to stand for one minute.
5. Spoon into cereal bowls and serve at once topped with freshly sliced seasonal fruits and the almonds.

FISH RECIPES

Don’t pull your face at the thought of fish for breakfast, it is an important part of a healthy diet, using oily fish will give you good a quantity of the important Omega 3.

JUGGED KIPPERS

Serves 1
This is the traditional way of serving kippers – and it ensures the whole house does not smell of fish!
With a slice of wholemeal toast this will make a healthy breakfast.

1 kipper
600 ml boiling water
1 tablespoon Fresh parsley, chopped

1. Remove the head and tail from the kipper.
2. Place into a tall warmed jug. Pour the boiling water over the kipper and put a plate on top to seal in the heat.
3. After 6 or 7 minutes, drain the kipper on some absorbent kitchen paper and serve on hot plates.
4. Serve at once sprinkled with parsley.

SMOKED HADDOCK & POACHED EGG

Serves 1
200g smoked haddock
1 egg
water
1 tbsp white wine vinegar
1 bay leaf, thyme & a few parsley stalks
6 black peppercorns
pinch salt

1. Put water, vinegar herbs and peppercorns in a pan big enough for the fish and bring to the boil.
2. Turn down to a simmer and remove the herbs and peppercorns.
3. Drop in the fish and cook gently until it is firm – about 5 – 8 minutes.
4. Poach the eggs in a separate pan of water.
5. Put the fish on serving plates and the poached egg on top.
6. Serve with a slice of wholemeal toast.

COOKED BREAKFASTS

This doesn’t have to be an unhealthy grease laden affair, try these alternatives.

INDIVIDUAL BREAKFAST CASSER0LE

Serves 1
2 rashers lean bacon, cooked
2 eggs
70g extra light soft cheese
1 medium potato, cooked
salt & pepper to taste
1 individual ramekin (greased)

1. Preheat the oven to Gas Mark 5 / 190°C/ 375°F.
2. Thinly slice potatoes, crumble bacon, beat eggs with seasoning.
3. Line bottom and sides of a greased ramekin with potatoes.
4. Put a layer of bacon then a layer of cheese then another layer of the bacon.
5. Pour beaten egg over top and place in for 30 min. or until eggs are done.

TOMATO & HAM OMELETTE
Serves 1

1 egg
1 egg white
low fat spray
1 tomato sliced
2 slices wafer thin ham, chopped
salt & pepper to taste
 
1. Whisk the 2 egg whites together until stiff, fold in the egg yolk and seasoning.
2. Heat omelette pan, spray with low fat spray.
3. Pour in the egg mixture and cook until almost set, add the tomatoes  and ham and finish off the omelette under a hot grill until set, but still slightly soft.
4. Turn out onto plate and serve with baked beans.

I hope these recipes have given you a few ideas for eating a good, healthy breakfast.
Bon Appetit!

Reference:
1. Healthy Breakfast Ideas: 34 Simple Meals for Busy Mornings | Greatist
2. High-Protein Breakfast Ideas: 8 Easy Options | Reader's Digest

Cheese Ball Recipe

Cheese Ball Recipe

Every time I am invited to a casual picnic or small party I have to come up with some kind of appetizer to bring! Bringing an appetizer to a party is an easy way to say thank you to your host or hostess for throwing the party.

Even if you are not a fabulous cook, the following recipe for making a delicious cheese ball appetizer should not overwhelm your cooking skills. There are not many ingredients, and the process to make the cheese ball is not difficult either, especially if you happen to have a food processor to help with the blending! The only down side to this recipe is that you have to plan a little in advance, because the cheese ball will need time in the refrigerator to chill.

Ingredients:

1 8 oz. tub soft cream cheese (Philadelphia Brand is my personal choice)

2/3 cup shredded mild cheddar cheese

4 TBS. chopped banana pepper rings

2 tsp. banana pepper juice from the jar of peppers

2 tsp. Worcestershire sauce

8 Oz. chopped pecans

Plastic wrap

Wheat Thin Crackers (any flavor)

Method:

In a mixer or food processor, add the softened cream cheese and the shredded cheddar. Blend these together until well combined with a plastic paddle if possible.

Add the banana peppers, pepper juice, and Worcestershire sauce and blend for about 2-3 more minutes until well combined. You may need to scrape the cheese back down into the mixing bowl a few times to incorporate all of the cheese with the other ingredients.

On a separate plate, pour out your pecans.

Lay out a large piece of plastic wrap on a cutting board or counter. This is easier to do BEFORE you grease up your hands and form the cheese ball!

Grease your hands with a spray or two or cooking spray.

Take your smooth cheese mixture and form a nice round ball or a log shape with your greased hands.  Roll the ball or log in the chopped pecans that you previously layered out on a plate. Try to cover the ball evenly with the nuts.

Wrap the ball with the plastic wrap and refrigerate it for a few hours or a day before serving with Wheat Thin crackers or your cracker of choice. Enjoy!

Reference:
1. Easy Cheese Ball II Recipe – Allrecipes.com
2. Cheese Ball Recipes – Allrecipes.com

Butter as a Victim of Public Opinion

I know, even before I begin, that this is going to be contentious in certain quarters. But the fact remains: I like Butter. I like eating it, I like cooking with it, I love the smell of things being fried in it…..and, frankly, I think it’s had a rather a bum rap over the years….

Whenever it was that the demon Cholesterol first swam into view, I think it has much to answer for, in terms of the blight it generally casts – in many instances, perfectly unnecessarily – over the lives of the many. And despite the existence of the French, Cholesterol seems to have achieved a stranglehold over the minds of large swathes of the population…….not least the denizens of the medical profession (in certain parts of the western World, at any rate). And what, pray, have the French to do with Cholesterol, you ask? Well…..nothing. That’s the point. Absolutely nothing. They don’t have it. France is a cholesterol-free zone, despite the prevalence in french cooking of large quantities of Eggs, Cream and – yes – Butter. Zut, alors!

In a rather bad-tempered, mealy-mouthed way, ‘experts’ in the UK and the US have come to refer to this strange circumstance as ‘The French Paradox’, and over time have twisted themselves into the most bizarre contortions in their attempts to make sense of it. It’s something to do with the French habit of drinking red wine, they maintain, or of eating Garlic……and my favourite of all was the assertion that it was all down to the consumption of Foie Gras, which clearly counteracts the development in the system of Cholesterol. Well, it’s obvious, isn’t it? In fact, I can feel the need to go in search of some, even as we speak, just to be on the safe side! (Why not cite accordion-playing, for good measure, or the fact that they wear berets, and those natty little blue-striped t-shirts? Seems about as logical…….)

When you throw into the mix the ‘Transfat’ corollary, then the picture becomes even more complicated. ‘Transfat’ is actually just another name for Margarine – that nasty, greasy substance that populated supermarket shelves in the seventies and eighties, which the manufacturers confidently presented as the ‘healthy’ alternative to Butter. Until it was discovered that Margarine is in fact rather bad for you, that is, and they all went very quiet about it. In many places, use of Transfats in cooking is now actually banned by law!

And why stop with ‘The French Paradox’? What about the Greek, Spanish and Italian ones, while we’re at it? The Butter-eating northern Italians are not less healthy then their Oil-eating neapolitan brothers; and the Oil-consuming Greeks and Spaniards, I contend, have no greater a health profile than you or me…..An hour’s drive north of Pisa you suddenly break through the Butter-line, and everything which in Tuscany would be cooked in Oil is instead cooked in Butter (delicious!) – yet, miraculously, people aren’t dropping like flies!

So……..what’s going on?

Shades of the WHO decree in the early nineties that it was a bad idea for a person to eat more than one egg per week – which they banged on about for ages, until they realised they’d actually misread the data and got the decimal point in the wrong place (whoops!…….) – could it be, could it possibly be, that the ‘experts’ have got it wrong? And that the supposed Cholesterol effect is the result of something else entirely (but that they’re so convinced they’re right, they aren’t looking for it). And Butter, all along – like Dreyfus – has been an innocent victim?

I think it bears thinking about.

Reference:
1. Roman Polanski sexual abuse case
2. Trans Fat Fight Claims Butter as a Victim – The New York Times