Posted on 03/08/2025 1:18:08 PM PST by nickcarraway
I haven’t eaten margarine in 20 years, except when it was used by a restaurant to prepare the meal. I don’t know when or if that happens.
I wish all these people would just shut the f up and leave us alone. Early in life I was eating butter because the food pyramid said it was healthy. Then they said butter bad, plant based oils good, so I started eating them. Then butter was good and plant based oils bad again. Now they’ve done the ole switcheroo again. No wonder I can’t control my blood pressure.
They also need to take into account the medications that the subjects are taking and also other dietary factors.
Who paid for this study?
Don’t blame the butter for what the bread did.
1. In butter
2. In bacon fat/grease (the best)
I’m now on carnivore. Still evaluating.
I’ll stick with butter and lard.
Outright lies. Absolutely propaganda pushed since the1970s.
ANY “studies” quoted should always have to be footnoted with what company or organization provides the funding for the study itself, the department, and the university, the amounts and percentages of funding.
Yeah, I agree. I’m sticking with WD40!
Lard is a bit below olive oil in health ratings give it new name it take off increase in sales
A lot of the problems with American wheat flour carbs is the processing it’s put through. Remove decent nutrients, and put in cheap, processed “vitamins”, all at dangerously wrong ratios.
Congratulations, you’ve been properly brainwashed concerning butter!
Food controllers often hydrogenate lard now. How stupid is that!
Just the way I like it too. The butter I had in Europe was soo good, you ate it like a cheese spread.
Wow, rather turns classical research on its head.
I recently learned about algae oil. It is a plant-based cooking oil that is extracted from microalgae and is full of omega-9 fats that are not only beneficial for cooking, but also excellent for your brain health. It offers similar nutrients as fish oil, while being suitable for vegan diets. It has a “light, neutral, and just a little buttery,” without tasting or feeling greasy at all. That means it won’t overpower anything that you are cooking. Its neutral taste coupled with its incredibly high smoke point of 535 degrees F means that it can go beyond skillet use and be used for marinades, frying, baking, and even in salad dressings. I just bought some to experiment with and it is excellent for frying with that high smoke point. I agree it has a neutral taste (but I didn't detect any "buttery" notes).
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I save all my bacon fat when I fry up bacon and purify it. It's great for frying and especially for oiling my cast iron pans after use. I scrub them out with a steel scrubber. dry them with paper towels, heat on the stove to drive off any residual moisture, and then coat the cast iron with about a half teaspoon of bacon fat that melts on the still-warm skillet. Keeps the cast iron well seasoned and ready for the next non-stick use.
“Wang and colleagues acknowledged the smaller quantities of butter used for baking and frying may have limited their ability to detect the health effects of this practice.”
Really? Roughly, they are talking about reporting butter in 5gm (1t) small pats. So, 3pats=1Tablespoon, enough to butter two pieces of toast. On the other hand, a typical cake recipe (12 servings) calls for 16T. Frosting? Well, it’s usually just sweetened, flavored butter. You do the math. How can this be described as “smaller quantities” of butter?
A lot of plant oils used chemical solvents for extraction, like hexane used on soybeans to get soybean oil.
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