Posted on 12/15/2022 2:27:43 PM PST by DallasBiff
The processed food industry is struggling to come to grips with a more educated consumer. Gone are the days where government and mass-media could completely sway the buying habits of the American public as they did in the past. Today mainstream media is still largely financed by big industry, from pharmaceuticals to processed food to automobiles, and as Americans change their buying habits it is very likely mainstream media will also die a slow death.
It would be wrong to assume that the processed food industry will simply change and start producing healthy food, however. Instead, they will try to capitalize on the new trends in healthy eating, and attempt to become suppliers in this market space. It has been happening with organic products for years, as Big Food has lobbied to loosen USDA organic standards, while also buying up smaller companies to add to their processed food portfolio. Much of the organic food industry today is large-scale processed food.
It is no surprise that one of the world’s largest margarine producers has come out and admitted that they have been wrong about butter all along, and that it is indeed healthier than margarine. This is not a suddenly new found concern about the health of consumers, but a marketing reality as sales of margarine continue to plummet while sales of butter skyrocket. So don’t expect them to start offering healthy whole foods anytime soon. Their solution is simply to add some of the “real” stuff into the fake stuff. And that real butter will more than likely come from milk produced in large CAFOs (confined animal feeding operations)
(Excerpt) Read more at healthimpactnews.com ...
Unfortunately like most food products in the era of Brandon, becoming nearly unaffordable.
You got that right........every once in awhile we order clarified butter because it doesn’t burn when you use it to stir fry or pan fry veggies or meat. I think it used to be 25 dollars a quart and I think it was about 40 dollars last time we ordered. Don’t care.....I hate trying to do it myself.....ain’t got time for dat.
Back in the day, fast food places cooked french fries with lard but now they all use vegetable oil (which is unhealthy) and, more importantly, the fries don’t taste as good.
Fat is where the flavors is at!
Now can Land o’ Lakes return the indian maiden? Or are they too woke?
I haven’t bought Land O’ Lakes since they took the Indian Maiden off the package.......same with Aunt Jemima. They can woke till they’re broke which I hope is soon...;(
You must be really old, my mother told me the same history.
God bless your knowledge of history, and your longevity.
margarine and other partially hydrogenated vegetable oils killed both of my parents with heart disease back in the day because they believed the government lies that butter kills people and that margarine was the answer ... eggs were supposed to be killers as well ..
i formed my own opinion about the matter back in my college student days when i observed flies and cockroaches ignoring margarine left out on the counter, when they’d eat practically any other nasty garbage ... flies and cockroaches obviously didn’t detect synthetic fat as being food ...
#1) Lard.
$2) Bacon grease.
#) Olive oil.
#4) Butter.
#5) Butter, the best of the best.
Hydrogenated margarine type concoctions have no place in my kitchen.
Yes I basically cried when McDonald's gave up frying fries in beef tallow.
“I’ve gone one better, and use pigs lard”
unless you make your own, you’re not any better off eating retail lard, which is partially hydrogenated like margarine as well as dosed with preservatives, all to make it shelf-stable at room temperature, the same reason margarine is partially hydrogenated ...
i actually make my own tallow, but unless its kept frozen, it’ll mold in a few weeks even in the refrigerator ...
I knew families in Germany that always saved the rendered fat from cooking goose for their holiday meals, and put bacon crumbles in it for butter. Darn tasty toast!!!!
Haven’t bought any form of hydrogenated seed oils in years, grass fed butter only.
“I am old enough to remember when margarine was first introduced, and it is naturally white, and the butter people wouldn’t allow it to be dyed yellow when sold, so the margarine people put the margarine in clear bags with a capsule of dye included. The buyer would massage the bag until the dye was evenly distributed.”
yep, during WWII my father and his siblings would skip the coloring step and just spread the white poison directly on their sandwich bread ...
I’m half Irish so I prefer Kerry Gold butter. It’s expensive but worth every penny.
Greek yogurt is a reasonable substitute for sour cream. Not for butter.
When I was a kid Mom gave me a dollar, sent me to the grocery store to buy butter, milk and bread. I came home with change. I’m only 88 till January.
We used to fry Ore-ida French fries in lard. Simply the best way to eat them. I’ve recently returned to Lard for making beignets. I read that the health risk was minimal to non existent using lard on occasion.
I was trying to point out that butter and lard are complementary products, not mutually exclusive.
And now there is “plant butter”..isn’t that just margarine?
We used to buy it that way. My father would buy a case of colored margarine, when we went to Iowa, to save the trouble of squeezing the bags.
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