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 ...
My mother always mistrusted "oleo" margerine. I guess that's why I'm a butter man.
Good ones.
I use Trader Joe Unsalted Organic butter. Kerrygold is good but inconvenient because of it’s shape. Quarter pound sticks easier for me to use.
I also use lots of EVOO. Buy house brand at Natural Grocer, highest quality organic and a good buy .. Natural Grocer is in many but not all cities.
As I have done for years.
BINGO!
Well that would be peanut butter or some soy variation.
PB&J yum.
What? Everyone kept bacon grease in a can under the sink when I grew up. A Crisco can.
I prefer bacon grease for frying eggs.
.
I quit margarine 50 years ago because of the hydrogenation process.
Now we blend butter with light olive oil for our use. 1/3 cup olive oil per stick of butter. Let them sit to room temperature and wire wisk until blended. Works for us.
amen bother
Being derived from the milk of grassfed cows, Kerrygold is softer than most brands and has a slight orange tinge due to carotenoids. Great stuff.
Yes. Agreed.
A friend raises a few dozen berkshire hogs and has them slaughtered locally. He sells to friends and at farmers' markets. People who buy a half a hog from him rarely want the lard (or organs or hocks) - so he'll give it to me for free when I buy his pork
yup, “oleo margarine”
Tried Kerrygold once. Couldn’t taste any difference. So back to the Kirkland for half the price.
Butter, you can trust it.
My mother told me about having to do that
Olive Oil is definitely real food! One of the oldest somewhat “processed” foods there is…might be only slightly behind beer in that (which is definitely real food in its own right). I have a weakness for olive oil as well, and it can be costly…I spring for a small bottle of Tuscan Nuevo every Christmas time. Love it.
Kerrygold definitely becomes softer more quickly at room temperature. You take it out of the fridge for just a couple minutes and it’s soft enough to spread easily.
Do you remember when every store sold lard?
I remember 1 pound wax box cartons and 3 pound buckets on the shelf with the baking goods.
Boxes of Fleishman’s yeast and other things the home cook needed.
Better days.
“Bacon grease. My mother would throw it in the garbage when I was a kid”
Everyone I know saved it in a little tin about the size of a one pound coffee can and always used it. That was in Texas.
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