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Butter Today

Butter Today

Independent Study
NUTRITION
“Butter Today”

:  Chef _____
Changing lifestyles have always influenced the approach to nutrition.  Values and/or intimacy associated with the foods we as a society eat, have largely been washed away by a desire for easier and less time consuming preparations.  We have traded in our ‘larder’ for refrigerators and keep foods for lengths of time unimaginable 75 years ago. What we eat these days is unfortunately based on convenience.  Inherently, ready-to-eat foods are what we’ll reach for when we feel the need to “fill the gap”.  Aspartame, monosodium glutamate, synthesized vitamins, and a host of preservatives are present in these foods to extend shelf life, increase flavour, suggest healthfulness, and increase the saleability to the demographics.  With the trend of local, organic, and natural foods, now is the time to get back to basics by incorporating a fundamental nutritional building block – a staple in every professional cook’s kitchen at home and at work – butter.

Compared to margarine, butter serves more as an icon of a nation that sustains the family farm and the related values of this lifestyle.  Certainly not as lucrative as margarine, butter is a simple natural product made from

butter, margarine, foods, fat, oils, cholesterol, vitamins, ldl, hdl, time, seeds, process, present, one, need, naturally, natural, level, less, high, grams, flavour, diet, concern, 2000, years, way, washed, various, values, until, through, spread, solids, shelf, salt, rich, qualities, profitability, product, pressed, oil, now, much, milk, mash, marketing, made, lipoprotein

Word Count: 995

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