Butter is Back

Julius Skrrvin

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http://www.nytimes.com/2014/03/26/opinion/bittman-butter-is-back.html?_r=0

Butter Is Back
MARCH 25, 2014

  • Continue reading the main story
    Julia Child, goddess of fat, is beaming somewhere. Butter is back, and when you’re looking for a few chunks of pork for a stew, you can resume searching for the best pieces — the ones with the most fat. Eventually, your friends will stop glaring at you as if you’re trying to kill them.

    That the worm is turning became increasingly evident a couple of weeks ago, when a meta-analysis published in the journal Annals of Internal Medicine found that there’s just no evidence to support the notion that saturated fat increases the risk of heart disease. (In fact, there’s some evidence that a lack of saturated fat may be damaging.) The researchers looked at 72 different studies and, as usual, said more work — including more clinical studies — is needed. For sure. But the days of skinless chicken breasts and tubs of I Can’t Believe It’s Not Butter may finally be drawing to a close.

    The tip of this iceberg has been visible for years, and we’re finally beginning to see the base. Of course, no study is perfect and few are definitive. But thereal villains in our diet — sugar and ultra-processed foods — are becoming increasingly apparent. You can go back to eating butter, if you haven’t already.

    This doesn’t mean you abandon fruit for beef and cheese; you just abandon fake food for real food, and in that category of real food you can include good meat and dairy. I would argue, however, that you might not include most industrially produced animal products; stand by.

    Since the 1970s almost everyone in this country has been subjected to a barrage of propaganda about saturated fat. It was bad for you; it would kill you. Never mind that much of the nonsaturated fat was in the form of trans fats, now demonstrated to be harmful. Never mind that many polyunsaturated fats are chemically extracted oils that may also, in the long run, be shown to be problematic.

    Never mind, too, that the industry’s idea of “low fat” became the emblematic SnackWell’s and other highly processed “low-fat” carbs (a substitution that is probably the single most important factor in our overweight/obesity problem), as well as reduced fat and even fat-free dairy, on which it made billions of dollars. (How you could produce fat-free “sour cream” is something worth contemplating.)


    But let’s not cry over the chicharrones or even nicely buttered toast we passed up. And let’s not think about the literally millions of people who are repelled by fat, not because it doesn’t taste good (any chef will tell you that “fat is flavor”) but because they have been brainwashed.

    Rather, let’s try once again to pause and think for a moment about how it makes sense for us to eat, and in whose interest it is for us to eat hyperprocessed junk. The most efficient summary might be to say “eat real food” and “avoid anything that didn’t exist 100 years ago.” You might consider a dried apricot (one ingredient) versus a Fruit Roll-Up (13 ingredients, numbers 2, 3 and 4 of which are sugar or forms of added sugar). Or you might reflect that real yogurt has two or three ingredients (milk plus bacteria, with some jam or honey if you like) and that the number in Breyers YoCrunch Cookies n’ Cream Yogurt is unknowable (there are a few instances of “and/or”) but certainly at least 18.


    Many things have gone awry with the way we produce food. And it isn’t just the existence of junk food but the transformation of ingredients we could once take for granted or thought of as “healthy.” Indeed, meat, dairy, wheat and corn have become foods that frequently contain antibiotics and largely untested chemicals, or are produced using hybrids or methods that have increased yield but may have produced unwanted results.
    umanely and reduce their environmental impact. And we can enjoy the better butter, too.
tagging some peoples..


@Serious @GinaThatAintNoDamnPuppy! @MMSex @The Real @Type Username Here @thekingsmen
 

Serious

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无名的

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Headline of the future:

"Studies show added sugar and salt healthy; vegetables and fruits causing cancer"

:rudy:

I have a hard time believing this. I lowered my cholesterol from 236 to 184 in a few years and the variable was reduced saturated fat intake.
 
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theworldismine13

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yeah i use get down with ICBINB until i started reading about trans fat, but one thing is that butter is hard but i buy the spreadable butter now
 

Julius Skrrvin

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Headline of the future:

"Studies show added sugar and salt healthy; vegetables and fruits causing cancer"
Salt is actually not bad for you. It's actually quite difficult to eat enough salt to cause adverse health effects, unless literally everything you eat has to be salty. Actually, you don't want to eat too much fruit, it's quite high in sugar due to breeding for sweetness.

Vegetables you can eat as much of as you want.
 

Julius Skrrvin

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yeah i use get down with ICBINB until i started reading about trans fat, but one thing is that butter is hard but i buy the spreadable butter now
I just take it out of the fridge in advance for a bit if i have to spread it.

If you are interested in the sat/unsat fat debate etc, I highly recommend this article. It takes a summary look at some of the misconceptions we have about macronutrients in today's world. It's not all right, but it addresses some good issues.

http://www.nmsociety.org/docs/aboutfat/Article_The_Skinny_on_Fats.pdf
 

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Salt is actually not bad for you. It's actually quite difficult to eat enough salt to cause adverse health effects.
Gonna need a link for this one playboy (pause)

Demographic Factors Influencing Salt Sensitivity
Despite differences in the methods used in the evaluation of salt sensitivity and the variability in how this phenomenon has been defined by different investigators, several consistent demographic factors have emerged from these diverse studies when sufficient numbers of subjects have been recruited to enable them to be identified. Blacks have been consistently shown to have a greater frequency of salt sensitivity than whites. We observed that 73% of black hypertensive patients were salt sensitive compared with 56% of a white hypertensive group; but in the normotensive population, the frequency of salt sensitivity among blacks (36%) was similar to that seen among whites (29%).16 Similar observations of a greater frequency of salt sensitivity among blacks have been reported in other studies.30 36

http://hyper.ahajournals.org/content/27/3/481.full

@Napoleon
 

theworldismine13

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I just take it out of the fridge in advance for a bit if i have to spread it.

If you are interested in the sat/unsat fat debate etc, I highly recommend this article. It takes a summary look at some of the misconceptions we have about macronutrients in today's world. It's not all right, but it addresses some good issues.

http://www.nmsociety.org/docs/aboutfat/Article_The_Skinny_on_Fats.pdf


i dont have the patience lol, i eat better everyday, i use this here http://www.landolakes.com/Products/Custom/15127.aspx
 

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yeah i use get down with ICBINB until i started reading about trans fat, but one thing is that butter is hard but i buy the spreadable butter now

I just take it out of the fridge in advance for a bit if i have to spread it.

If you are interested in the sat/unsat fat debate etc, I highly recommend this article. It takes a summary look at some of the misconceptions we have about macronutrients in today's world. It's not all right, but it addresses some good issues.

http://www.nmsociety.org/docs/aboutfat/Article_The_Skinny_on_Fats.pdf
I heard liquid is the way to go...

Solid at room temperature :thumbsdown:
 

Julius Skrrvin

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Gonna need a link for this one playboy (pause)

Demographic Factors Influencing Salt Sensitivity
Despite differences in the methods used in the evaluation of salt sensitivity and the variability in how this phenomenon has been defined by different investigators, several consistent demographic factors have emerged from these diverse studies when sufficient numbers of subjects have been recruited to enable them to be identified. Blacks have been consistently shown to have a greater frequency of salt sensitivity than whites. We observed that 73% of black hypertensive patients were salt sensitive compared with 56% of a white hypertensive group; but in the normotensive population, the frequency of salt sensitivity among blacks (36%) was similar to that seen among whites (29%).16 Similar observations of a greater frequency of salt sensitivity among blacks have been reported in other studies.30 36

http://hyper.ahajournals.org/content/27/3/481.full

@Napoleon

http://www.nytimes.com/2012/06/03/o...know-the-truth-about-salt.html?pagewanted=all

http://www.scientificamerican.com/article/its-time-to-end-the-war-on-salt/

http://hotair.com/archives/2013/07/...ally-dangerous-and-cutting-it-may-be-harmful/


Just use it sensibly. It's a seasoning, not a goddamn ingredient.

I am now more convinced though that all races don't respond to various foods the same.
 

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Salt is actually not bad for you. It's actually quite difficult to eat enough salt to cause adverse health effects, unless literally everything you eat has to be salty. Actually, you don't want to eat too much fruit, it's quite high in sugar due to breeding for sweetness.

Vegetables you can eat as much of as you want.

:mjlol:

Salt has its role, but to pretend like it doesn't show indications of being very unhealthy in excess (most people consume in excess) is just false.

https://www.heart.org/HEARTORG/Gett...-Health-and-Appearance_UCM_454387_Article.jsp

I'm not sure what "too much" fruit would be, but sugar in fruit isn't the concern. It's added sugars. I've consumed a shake 3 times a day with different fruits each time for years and my blood sugar is perfect.
 

Julius Skrrvin

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i dont have the patience lol, i eat better everyday, i use this here http://www.landolakes.com/Products/Custom/15127.aspx

This is basically canola oil breh, not real butter. Canola is not the worst veggie oil you could use though.

:patrice:

:mjlol:

Salt has its role, but to pretend like it doesn't show indications of being very unhealthy in excess (most people consume in excess) is just false.

https://www.heart.org/HEARTORG/Gett...-Health-and-Appearance_UCM_454387_Article.jsp

I'm not sure what "too much" fruit would be, but sugar in fruit isn't the concern. It's added sugars. I've consumed a shake 3 times a day with different fruits each time for years and my blood sugar is perfect.

Not really. It's been overly demonized. Salt is fine for you in moderation unless you're a fukking fiend about it or you consume sodium packed fast food constantly.
http://www.mnn.com/health/fitness-w...fit-in-reducing-salt-below-recommended-intake
if its good enough for the CDC, its good enough for me :yeshrug:


Sugar is sugar, brah. The way you consume sugar in the form of fruit with fiber helps, but macros are macros.
 

Julius Skrrvin

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dam so i have to give that up to, i thought it was real butter
As a science guy i thought you would notice that various fats have different properties at different temperatures :troll:

It's sweet cream, canola, and salt. It's probably fine to spread, but I'm sure that it gets rancid due to canola and isnt that great for cooking.

Trust me breh breh, when you learn how to pan roast like a boss then it's all worth it :banderas:

http://www.bonappetit.com/test-kitc...hicken-fish-and-meat-like-a-professional-chef


I keep telling yall to stop :krs: with everything that comes out...they can't make their minds up



Nah. People knew about this for a minute now. Nutritional science is all over the fukking place though, so...

Eat real food, basically.
 
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