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RE: The Swan

 by mikejee , Sun Jul 28, 2013 2:42 pm

Fat content is important also, as is the type of fat. The most efficient type is that which is entirely saturated (that is the sort which health advisors suggest you reduce), which is why i wonder if this might have something to do with it. I domnot have access to any info as to what is now used, so this is only supposition.
I stand by my often stated theory that any recipe change made for health reasons almost always results in a poorer tasting product, as shown by removal of dripping in fish chip frying, reduction of salt in bread and some other products,replacement of butter with margarine/ spreads, removal of fat from beef joints, etc etc
This is not to say that the newer version is not, often, more healthy, though this is not always so. The older margarines containing hardened vegetable and fish oils probably were more harmful than butter, and it is only in the last 10 years or so that this has been accepted by manufacturers.

mikejee

Fo
Posts: 3.265
Date registered 12.26.2009

Thread overview

Subject Author Date
The Swan berniew 11.21.2010
RE: The Swan phil 11.21.2010
RE: The Swan berniew 11.21.2010
RE: The Swan Sheldonboy 11.22.2010
RE: The Swan phil 11.22.2010
RE: The Swan berniew 11.23.2010
RE: The Swan Voltman 11.23.2010
RE: The Swan Sheldonboy 11.23.2010
RE: The Swan phil 11.23.2010
RE: The Swan berniew 11.23.2010
RE: The Swan Voltman 11.24.2010
RE: The Swan phil 11.24.2010
RE: The Swan Voltman 11.24.2010
RE: The Swan phil 11.24.2010
RE: The Swan berniew 11.24.2010
RE: The Swan phil 11.24.2010
RE: The Swan berniew 11.24.2010
RE: The Swan Voltman 07.26.2013
RE: The Swan Sheldonboy 07.26.2013
RE: The Swan phil 07.26.2013
RE: The Swan Voltman 07.26.2013
RE: The Swan phil 07.26.2013
RE: The Swan mikejee 07.26.2013
RE: The Swan Voltman 07.27.2013
RE: The Swan phil 07.27.2013
RE: The Swan Voltman 07.27.2013
RE: The Swan mikejee 07.27.2013
RE: The Swan Voltman 07.28.2013
RE: The Swan mikejee 07.28.2013
 

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