I'd rather have a bowl of Cocopops

[venta]

As ever, things are never quite how they should be.

Wandering the cereal aisle in Sainsbury's last night, I observed this:



I hurried gleefully down, eager to see what X-rated breakfast goods they had on offer. Tarantino Flakes, maybe, which shake into the bowl in a shower of dismembered body parts and foul language. At the very least I was hoping for glossy, full-frontal nudity on the box.



I feel let down by the world. Nothing more exciting than Special K, things with improbably spelled names suggesting improved health, and frighteningly worthy-looking muesli.

Still, at least I am reassured that my otherwise quite boring bran flakes came from a different section and are therefore suitable for juveniles.

Comments

[mister-jack.livejournal.com]

Butter isn't better for you; it's just become fashionable for being "more natural".

"Honey has a similar composition to granulated sugar (50% fructose and 44% glucose) and approximately the same relative sweetness (97% of the sweetness of sucrose)." - Wikipedia. There's a chunk of water and a small number of proteins and other compounds in there, but the sweetness comes from the sugar.

I keep thinking of switching to having a big cooked breakfast everyday (not a fry up, just cooked), in the whole "Breakfast like a king, lunch like a prince, and supper like a pauper" theory of how one should eat, but I just can't quite be arsed with that kind of effort in the morning. Making coffee and sloshing milk on some cereal seems like a lot of work some days.

[pope-ant.livejournal.com]

Butter doesn't (unless it has been screwed around with) contain trans-fats.
A lot (all?) of margarine does.

An aquaintance (who works for a large food company) spent some time explaining this (with chemical formulas) to me recently.

[mister-jack.livejournal.com]

There are more trans fats in margarine (they occur naturally in vegetable oils), true, but there is still only a very small quantity (in the UK, the US has much higher level). Butter is usually higher in calorific value (mostly because it contains less water), and is much higher in saturated fats.

Higher levels of trans fats comes from partial hydrogynation. But that hasn't been used in most Margarines for the UK market since the mid 90s.

On the other hand, Butter just tastes better, and it's not like you use that much of either. It's only when you pile it into foods you are cooking that it becomes significant.