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"L'Oleo (R) products, et al., not too high in fat, for a new health craze that's just u

  • Danny Peter Flores
  • May 11, 2018
  • 1 min read

When I "toured my home town on YouTube.com" the other day I had the pleasure of sharing an experience of meeting the milkman in the town of Dumaguete City, the Philippines. Well amongst other of his "goodies" was a high fructose drink in different flavours, and including a yoghurt drink, better for those health nuts with diabetes T2.

It got me going to suggest a hi-fructose honey spread, peanut butter and other nut butters- like hazel or almong butter, together with toppings of banana chips, peanut and cashew bits, bacon bits or dried orange kiss-me fruit bits, on top of a scone or buttered up biscuit.

To top it off we are announcing here a butter substitute of a health food called "L'Oleo" (R) derived from PUFAs to support cardio-health and aid in cancer prevention with other additives which add body, texture and consistency to the whole melange.

More later on flavours for our novel food product with prepared meats (e. g. salami and bologna), spreads and fruit and nut tartinades, various dairy products including PUFA-fortified, low-fat cream cheeses, mayonnaise, and even low-fat gravies.

(For enquiries on this novel, experimental product let us know your contact information and we will get back to you with our informational binder copyrighted with Skye Blue Publications, our imprint co.)


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

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