Anchor butter is a popular choice for vegetarians due to its high-quality milk, grass-fed cows, and strict quality control measures. It is suitable for baking as it adds a rich and creamy flavor to baked goods. Anchor butter is different from other butter brands due to its high-quality milk, grass-fed cows, and the absence of palm oil, hydrogenated fats, artificial colors, or preservatives.
Olivivani is a vegetable butter made with 100% British milk, and it is suitable for vegetarians. The Red tractor certified, farmer-owned brand is also suitable for vegetarians. Anchor Pure New Zealand Butter is perfect for both sweet and savory recipes, made from 100 pure New Zealand grassfed cow’s milk.
The Chomp app makes it easy to check if food is vegan, vegetarian, gluten-free, or has ingredients you avoid. Anchor Salted Butter contains 9g protein per serve and is a good source of protein for vegetarians. Unit sizes are 7 oz, 8 oz, and Smart Pass. Anchor Spreadable Blend of Butter and Rapeseed Oil 750g is suitable for vegetarians and has a LIFE 3w+ of £6.25 per 100g.
Anchor Butter is also suitable for shellfish-free eaters as the manufacturer claims that this product is vegetarian. The Chomp app makes it easy to check if food is vegan, vegetarian, gluten-free, or has ingredients you avoid.
In summary, Anchor butter is a popular choice for baking due to its high-quality milk, grass-fed cows, and strict quality control measures. It is suitable for vegetarians and shellfish-free eaters, making it a healthier and more delicious option for those looking for non-animal-based butter alternatives.
📹 Choosing Healthy Butter || Margarine vs Cultured vs Pastured vs Regular
“I can’t believe it’s not butter”… well I can’t believe that they can’t tell the difference! I’m gonna be ranking these 5 types of butters …
Is Anchor spreadable vegetarian?
Anchor, a leading British butter brand from Westbury, offers a premium butter product that is characterized by a creamy golden color and is produced using 100% British milk, rapeseed oil, and salt. It is readily spreadable from the refrigerator and suitable for use on toast, sandwiches, and crackers. Anchor is certified by the Red Tractor Scheme, is owned by farmers, and is suitable for vegetarians. The product contains butter, rapeseed oil, water, salt, and beta carotene.
Is Anchor cheese vegetarian?
Anchor Vegetarian Cheddar is a delicious vegetarian cheddar made without calf rennet, with a light, creamy taste and smooth buttery texture. Made in New Zealand from pasture-grazed cow milk, it is ideal for various cooking and snacking applications. With its light yellow color and creamy taste, it can be sliced, shredded, and melted, making it suitable for snacking, baking, and pizza toppings.
Is anchor butter suitable for vegetarians in the UK?
Anchor Spreadable is a versatile spreadable product made from Anchor butter blended with rapeseed oil, providing a creamy texture with a delicious taste. It is suitable for vegetarians and is made in the UK with 100 British milk. The 750g pack contains Anchor Butter (Milk), Rapeseed Oil, Water, Salt (1. 1), and Beta Carotene color. It is perfect for sandwiches, toast, and crumpets.
Is Anchor butter vegan?
The product is not classified as dairy-free due to the presence of three dairy-containing ingredients. The product is devoid of almonds, as no almond-derived ingredients are listed on the label. The product is not alpha-gal-free, as three non-compliant ingredients have been identified. Additionally, the product is free of corn, as no corn-derived ingredients are listed on the label.
Is Anchor butter pure?
Anchor’s 100% pure New Zealand butter is a versatile kitchen staple that enhances the flavor of a variety of dishes by intensifying subtle aromas and flavors. It enhances the flavor of food, particularly vegetables, and adds richness and complexity to sauces. The process of melting salted butter and caramelizing milk solids can result in the development of a nutty taste, thereby enhancing the depth of flavor in a dish.
Is Anchor 100% butter?
Anchor’s Butter Block is a widely consumed product within the culinary domain, comprising solely 100% British milk and salt. Following a period of rest by Anchor, the butter has been softened and made easier to use, rendering it ideal for cooking, baking, and spreading on toast. The product contains 82 grams of fat, 1. 7 grams of salt, 3059 kilojoules (744 kilocalories) of energy, 0. 6 grams of sugars, 0. 6 grams of protein, 0. 6 grams of carbohydrates, and 52 milligrams of sodium. The product contains 0 grams of saturated fat per 100 grams, as indicated by the nutritional units.
Is anchor butter halal?
This butter, made in New Zealand, is certified Halal and contains milk and dairy products. Its yellow color is due to high-quality pasteurised cream. The website is currently under maintenance, and delivery/shipping options are not available. Customers can place orders by contacting the nearest branch. This butter is perfect for pastries, desserts, cakes, icing, baking, and sauces. Product color may be slightly different due to photographic lighting sources or screen settings.
Is there a vegetarian butter?
When using vegan butter, it is essential to use a higher-fat brand. Three vegan butter brands I have worked with include Earth Balance, Country Crock, and Wegmans. Earth Balance has a luxurious mouthfeel and taste similar to dairy butter, while Country Crock has a 79-fat texture and a slightly different taste from traditional dairy butter. Wegmans has the lowest fat content at 65, with most of the content being water.
This results in a tougher cake texture and a lower fat content that affects flavor, but Wegmans has done an admirable job of enhancing it. As more vegan butter brands are added, more options will be added in the future.
Is Anchor Butter vegan?
The product is not classified as dairy-free due to the presence of three dairy-containing ingredients. The product is devoid of almonds, as no almond-derived ingredients are listed on the label. The product is not alpha-gal-free, as three non-compliant ingredients have been identified. Additionally, the product is free of corn, as no corn-derived ingredients are listed on the label.
Is butter suitable for vegetarians?
Vegetarian diets can be classified into several types, including lacto-vegetarian, ovo-vegetarian, lacto-ovo vegetarian, pescatarian, vegan, and flexitarian. Lacto-vegetarian diets exclude meat, fish, poultry, eggs, and dairy products, while allowing dairy products like milk, cheese, yogurt, and butter. Ovo-vegetarian diets exclude meat, poultry, seafood, and dairy products but allow eggs. Lacto-ovo vegetarian diets exclude meat, fish, poultry, dairy, and eggs but allow dairy products and eggs.
Pescatarian diets exclude meat, poultry, dairy, and eggs but allow fish. Vegan diets exclude meat, poultry, fish, eggs, and dairy products. A flexitarian diet, which includes occasional meat, dairy, eggs, poultry, and fish, is also a common type of vegetarian diet.
What is anchor butter made of?
Anchor, a butter block produced by farmers, is a rich, golden butter made from 100% British milk and a minimal amount of salt in Westbury, Wiltshire. The product has been refined over generations and provides a sustainable and palatable butter experience, supporting the local farming community.
📹 Butter vs Margarine (Finally, The TRUTH)
There’s so much mis-information out there about butter, and about margarine. In this video, we pit butter vs margarine, and finally …
I have been researching butter as well, and how cool that Vermont and Kerrygold are my top 2 as well, also a delicious one is Les Pres Sales Bel Butter, it is so good I could eat it all by itself! How funny that people decided butter was bad for you and introduced margarine, now decades later, we are finding that butter is BETTER for you!! How cool is that. Kerrygold is a better price now, I am able to get it for around 6.00 and Vermont the same, the Les Pres Sales Bel Butter is 10.00, but I buy them all 2 at a time. You should see my butter drawer!
You should have tasted the butters and showed how they can identified. I hate cultured Dublin Dairy butter. I think it is currently a fake fad. It is sour, made from spoiled milk. The milk is still pasteurized and then soured on purpose. Why would anyone do that? I could throw in some sour cream or kefir into the dish if I wanted to. Pasteurized butter may have a reason to exist. Modern butter can be kept in the fridge for months. There is nothing wrong with denatured proteins. An acid in the stomach will do it. We’ve traditionally heated dairy products to high temperatures while frying, baking or making porridge. Raw milk is fine if you go through a lot of milk. It lasts only about 3 days perfectly refrigerated. Here in Europe it is also slightly cheaper if you go to the market with your own jar. People in America are hypersensitive to bacteria. If a drop of animal matter could make me sick, I wouldn’t handle it at all.
pretty sure we have a few places here in Canada that makes butter this way. Probably because of the french Canadian obsession with preserving the past. Even have butter makers who don’t even use mechanical machines. Instead places like Wakefield uses those 300 years old wooden things that looks like a fat air pump. You put the butter inside and start beating it with the pump the same way you’d pump air by hand.
Dennis, I spent 33 plus years as a dairy sanitarian and can tell you that when you advise people to use raw milk and/or raw milk products you are playing with fire. Yes, the quality of our farms has improved over the years but we still have a very real risk of raw milk consumers getting sick from salmonella, yersinia, listeria, campylobacter, E. coli and other pathogens if they consume raw milk. Yes, pasteurization does denature the milk proteins some but the trade off is still better than consumers getting sick with a milk borne disease. And yes, early pasteurization was put in place to control tuberculosis and later brucellosis but all states have accreditation programs in place now to the extent these two bacterium are almost non existent in today’s dairy industry unless introduced into the dairy cow population by close contact with infected wildlife (like deer) in a local area.
Canola oil IS good for you LMAO. It has basically the best omega 3 ratio of all food oils. A lot of canola oil is also cold pressed but on top of that the health concerns of hexane extracted canola oil are generally blown out of proportion and quite low. You are exposed to far more hexane filling your car up with gas than any amount of canola oil you are eating. While repeated heating of oils causes oxidation and free radicals, thats not really a concern unless you are using your oil to fry repeatedly.
What is current about the Kerrygold butter recall? Has the manufacturer corrected the problem with its product? Is it now safe to eat? I’m looking for the official word on it rather than a personal opinion. Finlandia is the brand of grass fed butter I’ve used since getting word of the Kerrygold recall. Personal opinions on it would be interesting,
I think you lose some credibility describing the not-butter one like that. Let’s do a quick test to see how many people have come forth with “brain disorders” and “reproductive problems” from eating that kind of butter: (crickets) none. It just makes your opinion immediately sound like yellow journalism. It’s sensationalist and grabs attention because of how alarming it sounds. Why present it that way? Stick to the facts. If it’s not relevant to the end product, then leave it out. Otherwise people like me are just going to speculate that you’re leaving it in to be an alarmist. Hurting your credibility in one place hurts your credibility everywhere else.
Awesome article and personality! I keep getting stuck at having to find farmers. In Louisiana we don’t have that anymore. Everyone eats from Walmart.🥹 Where should I start my search at the chamber of commerce? What type of farmers or cooperative should I search for? I’d really appreciate any assistance anyone can give. We are in a food desert out here.🥹
I remember in an organic chemistry class over 30 years ago talking about how you could take “oleo-margarine” and heat it while bubbling hydrogen through it. The carbons chain and it forms the plastic “biodegradable” grocery bags are made of. That was enough for me, I didn’t want that stuff coursing through my veins and arteries.
I’m currently pursuing a degree in nutritional science. I have been doing Keto for the past couple of years. Pretty much everything we are being taught in school about nutrition goes against everything I’ve learned by doing Keto. It’s difficult for me to try and learn the content in my courses. Apparently most nutritionists are extremely against Keto, or eating fat. I find myself just giving the answers that my instructors want so I can pass the classes, even though I know they are wrong. They won’t even debate about it. Lol Smdh
Straight from a registered dietician on The Mayo Clinic website : ” Margarine usually tops butter when it comes to heart health. Margarine is made from vegetable oils, so it contains unsaturated “good” fats — polyunsaturated and monounsaturated fats. These types of fats help reduce low-density lipoprotein (LDL), or “bad,” cholesterol when substituted for saturated fat. Butter, on the other hand, is made from animal fat, so it contains more saturated fat. ” and continues from there… Mayo clinic has lost some credibility with me. Not the first time I have seen recommendations and claims with little to back them up sufficiently. Thank you Dr. Berry!
My mom started buying margarine when I was a kid in the 70’s. My old school Mexican grandma (mom’s mom) used to buy butter. She used to make tortillas every day, and we’d eat them with butter as an after school snack. One time, my mom suggested I use Margarine, but it didn’t melt on the tortilla…eww! I haven’t touched it since!!
Thank you for posting this article. I refer your viewers to the work of F. A. Kummerow, Ph.D. who wrote Cholesterol Won’t Kill You, But Trans Fats Could. The book is a summary of his life long research in which he established trans fats were in the blocked coronary arteries of individuals who died from “heart disease.” He spent much of his career at the University of Illinois in Urbana-Champaign, Illinois. He passed away in 2017 at the age of 102 and was still active doing research at age 100.
While I don’t disagree with your points, I do feel you do your argument a disservice by leaning on such contentious words as “natural” and “chemical” like, there’s natural things that are bad, and a lot of scaremongering going on about the evils of chemicals. They muddy the waters of what should be a clear discussion. Imo.
I had a heart attack in 2006. After that I visit my Doctor once every three months for a check up and prescription renewal. The check up in December each year is preceded by a full range of blood tests. In March 2011 I decided to stop using all vegetable oils including margarine after observing that no other animal or insect found margarine edible after I left a tub of it outside, and after sitting out in the sun it didn’t even seem to degrade. So I left some butter outside and a whole range of creatures took a liking to it, cats, rats, mice. some birds, ants, flies and a whole range of other insects and what was left went rancid pretty quickly. Cooking is now done in beef fat, lard or butter. I try and eat full fat cuts of meat. I increased my consumption of bacon, sausage, free range eggs and ate oatmeal twice a week, and apart from eating more seasonal natural foods and changing to full cream milk I didn’t change anything else in my diet like reducing sugar and I didn’t increase my exercise. When I saw my Doctor after my next blood test he looked up from reading my results and asked me what I had done and I told him. He then told me that everything in the test had improved. Cholesterol was down, blood sugar was down and every other result was well within acceptable limits, and my blood pressure was down. I could see that he was a bit annoyed with me and I don’t know if that was because I didn’t discuss it first or I it was something he would not have advised me to do. Anyway, he smiled and said whatever you have done seems to have worked and to continue with it.
Healthier butter spread. This is a spread that I make that has been used with my family for years using butter and olive oil. Benefits of both butter and olive oil but easily spreads like margarine. Simply take butter, say 1/3 pound, let it soften in a bowl and add approximately an equal amount of olive oil (or less depending how spreadable you want it.) Mix or whisk the oil and the butter together until it is smooth and creamy and add it to an appropriate sized container with a lid and place it in the fridge to firm it. Enjoy.
To be honest you make a really weak case. You completely ignore the big issue with butter, being the large percentage of saturated fat. Butter might be more natural or whatever, but that doesn’t really mean anything. “Natural” doesn’t mean better. “Chemical process” doesn’t mean worse. It’s also beside the point. If you want to make a strong case you need to either provide evidence that saturated fats aren’t really that bad (and provide a reference to a peer reviewed paper from a respectable journal in the description). Or you could provide evidence that margarine is “dangerous” that’s more substantial than “It’s made in a chemical factory”. That being said. I don’t eat margarine. It’s disgusting. I’d much rather use butter, cause it’s delicious. But I’m not convinced butter is the healthier option.
Hello there!, I would use real butter everyday, but,,,, there is always a but isn’t! If you are overweight !!, or your cholesterol is way too high!!please limit it to approximately 250, gram/ a month per person! If you use 250 grams a week per person you will eventually drop dead, haha 😂 all the best from Belgium,and from the Arden’s to flanders,, we have the best real dairy butter in the world 👍
Neither are really that good for you. It’s easy to compare butter and margarine and say butter is healthier since margarine has trans fats which are proven to cause atherosclerosis. But butter is also heavy on saturated fats and cholesterol which can lead to atherosclerosis. If you want to reduce your risk of heart disease a better option is to consume neither. Many of the nutrient states in the article with the exception of vitB12 and omega 3 fatty acids can be consumed by eating plants.
My doctor told me I needed to switch to Becel margarine back in the 1980s because my cholesterol was too high. I hadn’t noticed any health issues up until then but dutifully complied and started eating Becel. Within a few days my skin seemed to dry out and was less oily. I felt different in other ways too but can’t explain exactly how, just different. That was 40 some years ago and still eating the margarine everyday, however not without having experienced several heart attacks and artery stents for blockages. Can’t say definitively that it was the margarine that caused the heart issues but still an interesting thought. Here’s a list of some of the ingredients on the container per 2 tsp:Calories, 70, Fat 12%, saturated fat 5%, omega 6 1.5g, Omega 3 0.5g, cholesterol 0%, carbohydrates 0%, fibre and sugar 0%,Vit A 10%, vit D 30%. In addition they claim no artificial preservatives, flavor or colors. And gluten free. The Becel company pushes the “heart healthy” benefits of their product regularly. Not sure if this product is available in the U.S. or not. Comments welcome from anyone who can shed some light on Becel.
Dear Doc, I hope you don’t mind my question but I am having such a hard time here. I am 50 years old and female and way overweight at 12 stone or more. I desperately need to lose it. I have been following carnivore diet for 9 weeks now and I am not any lighter, in fact I am feeling more bloated and overweight than before. Without meaning to sound too scary, I have this huge double chin along with enormous belly fat and I’m only 5 foot tall. I have awful fatigue and breathlessness plus back pain. I’ve gone to my doctor but they can’t seem to explain anything. What am I doing wrong? I eat eggs and fatty steaks and sometimes have a cheese omelette, I drink tea with eloctrolytes and just started taking vitamin D3 + K2 Mk7 thanks to your articles. Please help! I’m lost 🙁
There is food very very similar to butter, if not almost the same. In Balkan we make kajmak out of milk, and it has similar texture as butter maybe a touch softer, and taste is also similar. Kajmak is also very old food thousands of years ago, and made naturally from cow milk. My grand grand mother used to make it, and she loved to eat it. There was always kajmak in her house. She lived 98 years. You only need cow milk to make butter or kajmak, and god knows how many ingridents margarine need. Our body is not used to those foods complex foods. If you want to eat better and be healthier look back on what your parents and grand parents used to eat, because our body is used to that. What was your grandmother,and her mother too, most common dishes? Mine used to eat alot of cooked foods, and also bunch of salads from garden, almost always salad for lunch. What do they eat for desert? Most common was apple pie, cherry pie and sweet pumpkin pie if made correctly can be nice.. . Ask yourself those questions when you chose your next food common day to day foods.
I just wish hospitals would stop serving margarine to people who just had open heart surgery!! They did that to my husband. I tried confronting his surgeon about it. He seemed to not give a rats behind. Same with the hospital giving my diabetic husband muffins with high fructose sugar!!! What can be done about the so called dietitians recommending this junk?? This is outrageous!! I use all natural and organic and non gmo food products that I can. Thanks for this article.
Love the scent of butter but never taste it once. Butter is more pricey than margarine. In my place, a sachet of margarine can cost less than 1$ and a block of butter can cost 2-5$. Looks cheap for you but expensive for some people who have a salary of about 300-500 dollars a month. Because of the inexpensiveness of margarine, margarine is sold everywhere. Oh, some edits. If your money can afford butter for a month, you’re lucky
My dad was a doctor and sometimes my mother would sneak margarine into the butter dish and my dad would immediately call her out.. No matter how ‘real’ they make it look and even taste it just feels and melts different in the mouth and I’m glad I have his genes and hardly ever ate margarine, 69 now and healthy still and not on meds.. KOW
I’ve eaten butter 🧈 most of my life (I’m 74). For a brief period of time, I was “duped” into eating margarine until I read that margarine is only one molecule short of being PLASTIC 😱🤮! YES YOU READ THAT RIGHT! And it probably continues to this day… It’s NOT 🚫 nice to fool ( with) MOTHER NATURE!😮,🤬
I WISH that I lived close to a Farm, perhaps an Amish Farm, where I can get Fresh Milk. It is from those Sources that I would prefer to get my Butter. For Now, I routinely go for the European Butter. Recently, I have been going to the Supermarket to buy the Milk that is, Sadly, Pasteurized. I buy the Half & Half, as well as, the Heavy Whipping Cream. I go about 3/4 Half & Half, and 1/4 Heavy Whipping Cream. It is Divine with Flavor. The Heavy Whipping Cream can be churned into Butter, but for now… I Crave the Milk too much to invest time by churning the Heavy Cream. I cannot get enough of the Fats in the Milk. WWG1WGA…!!!
Butter and/or bacon grease, in a Cast Iron skillet, Dutch oven… Stainless Steel… No Teflon or Ceramic coated cast iron. I’ve been hunting and thinking and trying to educate myself. I have Multiple Sclerosis, and several heart attacks. Gadolinium (Heavy metal deposits) from all the MRI contrast, built up inside of me. YOU are spot on, wish you were my Dr. .. If I ever say NO, they get all pissy with me. THANK YOU!!
I … don’t sure. Most qusetion about Butter vs Margarine is all about Cholesterol vs Trans Fat in 100 g of both butter and Margarine (USDA) Buttter have 51 g Saturated fat When Margarine have 15 g (better for Margarine side) Buttter have 0.215 g Cholesterol When Margarine have 0 g (better for Margarine side) Buttter have 3.3g Trans Fat When Margarine have 15g (better for Buttter side) Trans Fat is … bad and Margarine have more of it … But other infomation like that 51% of Saturated fat and Cholesterol (Cholesterol is worse … but Buttter have only 0.2%) … My option is low Trans Fat Margarine. Low Trans Fat Margarine is not good at hold it’s shape. So it’s don’t come in stick. as for detail. you have to read the lable… In case of Becel Light (lable shown for 10g so x10 =>100g) It have 5g of Saturated fat, 0g Cholesterol, 0g Trans Fat.
If one takes into consideration the cost comparisons: Breakstone butter is $5 at its cheapest sale price, to as much as $6.99 per one pound. Whereas, Imperial from Dollar Tree, is one dollar per the same weight. ———¶——– If one is willing to consider *price to taste and to composition, he may come to a satisfying conclusion: P/T/C = S Price/taste/composition = Satisfaction.
All butter is fake 30%-real butter and 70% Trans fats the margarine. The real butter comes from New Zealand. Expensive but worth it every penny. Organic butter = snake oil, grass fed is 50% real + margin. Only NZ, butter & mat Mutton or Beef and even Chicken and Pork. The surplus of best green grass gives us the real food. I love Kiwis, been there and seen it.
First of all, thank you for your content and all your articles. You’re helping many people! Secondly, I’ve been hearing about consuming avocado pits for nutrition. Seems the common practice is drying them at a low temp in the oven or food dehydrator then grinding em down into a powder to then add to a smoothie. Some say this is dangerous, others say its very healthy as the pit contains up to 70% of the nutrients of the fruit. Idk if this is your style, but a lot of people would like some light shed on this subject. Perhaps a short article would do the trick! Thank you, again, for helping me along with many others in their health! You are a great person!
Okay so I take it that Smart Balance is not a butter and is considered unhealthy then? What does anybody recommend as the best butter to use? I’m on the keto diet heard that kerrygold butter was the best. Any other good recommendations? I’m in the US by the way. Thank you. PS… I also have a high cholesterol number for the last year and they put me on a higher dose of statins to lower it cuz I was on a very low dose for years. I know he will have issues with statins but this is what I have to do use. I have lost about 15 pounds on keto in the last year. But butter is important at keto diet I just need a good alternative to Smart Balance.. For years was told Smart Balance was good but I’m guessing it’s not any help would be greatly appreciated thank you.
Margarine is made by pumping hydrogen into vegetable oil to make it harden at room temperature. Nasty. In the sixties my mother tested me to see if I could tell the difference between butter and margarine. She placed 2 crackers on a dish and I knew the difference right off the bat. We had a large family and I’m sure her motivation was to save money. Does anyone remember the commercial for Chiffon margarine where the lady says “It’s not nice to fool Mother Nature” I agree with her, it certainly is not!
Margarine is flavored and colored Crisco. The original margarine, when it first hit the scen,e came with a package of coloring that you mixed in it. In our family we call it plastic fat. We also NEVER use either product. Depending on what you are doing, it’s butter, bacon grease or lard, all natural and nothing synthetic.
But I have been told by my doctor that I have high cholesterol and need to stop eating fat, and when I go on the health sit for the National Health Service in the UK they say stop eating butter Lard or Ghee, I used to eat Margarine when I was young, but now at 78 I am told don’t eat butter as you have high cholesterol, so what do I do?
The problem in my country Bulgaria is that Margarine has a name on top of the lid that says: with Butter but its not butter its margarine its crazy and the Big shops sell it on the front Racks and the Normal Butter is a bit on the other side..Also the big shops dont have Pasture raised eggs only the Free range or organic.
what ingrediants am i looking for when buying butter? I bought two brands: Truly- Grass.Fed and the ingediants in this is pasturized cream, salt and says it contains milk. The second brand is Kerrygold “Pure Irish Butter”. Ingrediants: exactly the same as Truly-Grass Fed. Are these good? I do not see any added or “natural flavoring” anywhere on it so can anyone help me understand if I am buying the right stuff? Thanks!
Margarine has been around for quite a lot longer than Dr Berry claims: “Margarine was invented in France by Hippolyte Mèges-Mouries in response to Napoleon III’s call for a cheap alternative to butter for French workers and for his armies in the Franco-Prussian war. The first margarine, consisting of beef tallow churned with milk, was patented in 1869.” (source sciencedirect.com ) To be fair, though, the versions that Dr Berry is referring to are much more recent. I use butter, on the grounds that butter involves minimal processing at low temperatures, whereas margarine involves a lot of processing, and much of that is at high temperatures. Also, butter tastes nice.
I’m one week in on the carnivore diet, and my first day cooking eggs in butter or lard brought back memories of eating at my grandmas so many years ago. I’m 7 days in have already lost 10 pounds and my blood sugars have dropped from 140 to 110. That is in only 7 days wait till I have 7 months and we will see.
I read somewhere… don’t know if it’s true… but I read somewhere that margarine was created as a cheap way to fatten up pigs quicker for slaughter. And when they fed it to pigs, not only did it not work very well, it actually killed the pigs. So they decided to add color and flavor and pass it off on humans to try to recoup their costs for developing the product.
So you chose to ignore the bad things in butter? 🙂 Saturated fat to say just one of them. And because something is made in a chemical lab, does not mean it is bad. Even the food most cows eat is developed and treated chemically. To follow your logic, is it a lot better to eat musty bread then it is to eat penciling, it contains a lot more vitamins. 🙂 EDIT: Sorry forgot to say, some or most margarine does vitamin A 10%, D 20% and E 30%.