Americans Are Still Tricked by The Biggest Fib in Food History.
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- เผยแพร่เมื่อ 3 พ.ค. 2024
- I made this because butter is way too divisive. It's time for the full story.
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🟣Timestamps:
0:00 Butter: Friend or foe?
0:40 Lower your shoulders
1:14 This article changed it all
4:21 My Opinion
5:15 The saturated fat rumor
6:44 One of the most controversial studies of all time
8:09 The problem with the study
9:55 The truth about sat fat and butter
10:55 The big butter comparison
12:48 The advice we got
13:45 Why do we do put these oils in our food?
14:23 The big takeaway
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Around 1960, my grandfather - 8th grade education, career carpenter - told me that someday scientists would discover that butter was a far more healthy food than margarine, and that milk and butter from the family cow were more healthy than from a commercial dairy. Grandpa, you were right! :)
There was a test done back in the 50's on margarine. They took a stick of "oleo" and put it on a saucer and left it in a kitchen on a table. It didn't grow mold on it. It didn't melt either. It was soft but that's it. And worst of all, flies wouldn't land on it. In fact, nothing landed on it.
Later they found out that our bodies will not matibalize margarine. And since it won't matibalize it, it stores it as fat. Our parents and grandparents ate homemade grown, made from scratch food. They didn't use all these chemicals in their food like we do today to preserve our food. I think we need to go back to the old ways. Grow, raise our own food. We will last longer like our parents and grandparents. Yep your grandfather was right! My grandmother was a farmer and she raised or grew her own food. Even when she stopped farming and lived in the city. Thanks for sharing!
Omg family cow ?? Oml the butter n milk etc must've tasted heavenly. Storebought is processed and mixed with a lot of crap
Throughout the 90's and early 2000's i was seeing a trend in news where they were saying things we thought were bad are actually good, and things that were good for you would come back years later that they were actually bad.. in the end the food groups all have their place in a normal healthy diet and too much or too little of them all have the potential of being bad. People also need to get off their asses and do some cardio at least
Well if he knew it then so did they. It was just kept from us because of that bottom line he was mentioning^. Your grandpa wasn't a profit. Any processed food is less healthy.
Remember when Woody Allen said that in his movie about the future??!!
The "big fat lie" resulted in "lite" salad dressings where the fat basically got replaced with SUGAR.
That’s great and all if you’re concerned with health and already normal body fat, but many Americans like me are way too fat. I use lite dressing to reduce overall caloric intake. You only need 40g of fat a day for health.
@@Elladril All those stats are a lie Elladril as no-one knows the healthy/unhealthy levels as they vary from person to person based on diet, sleep, lifestyle, exercise or lack therof, climate, temperatures, whether you spend the majority of time indoors/outdoors etc, etc.
All the graphs, diets etc are aimed at specific people by marketers to sell products, tablets, powders etc. Years ago the food manufacturers pushed the fat is bad for you and replaced it with sugar and now they push sugar is bad for you and another product/sweetener is better for you.
You need to get a wholistic appraisal of your life to devise a diet etc plan specifically tailored to YOU and YOU alone as we all react differently to all the things that go into a healthy regime.
For too long so-called experts have tried to pigeon hole us all into an ideal but if you are different height etc than someone else what is good for them may or may not be good for you.
Eat as many natural unprocessed foods as possible live sensibly, exercise regularly and vary the exercises you do often, take as few medicines/drugs as possible(as all medicines are detrimental to your health over time, even the ones that keep us alive).
And stop listening to all the self appointed experts telling you what is good/bad for you. Nothing natural (that is not poisonous) is bad for you only the quantity may be bad for you depending on all the other factors I mentioned above. Live life and stop allowing the doomsdayers to slowly kill you.
@Elladril and the body doesn't need any carbohydrate. If going low fat is working for you, keep it up! For me, I'm down over 115 lbs and have completely reversed my diabetes (A1C of 12.8 to 5.1) by eliminating carbs and eating healthy fats.
exactly!
Fructose is processed in the liver the same way as alcohol.
High fructose corn syrup is poison!
My grandmother was born in 1927 and died at 96.. She knew where all of her food came from, she grew up on butter, full milk, meat, eggs and she had a small allotment in her garden. She also walked everywhere and despite the horrors of the ww2 she had a wonderful life - never stressed, never nasty and always smiling!
My grandmother was born in 1897. Like your grandmother she ate mostly natural foods and lived until she was 92. My granddad was a wonderful gardener and grew just about everything, fruit and veg wise, that they ate. He had his back garden, with fruit, vegetables and chickens. Then there was the allotment where he grew more, he gave away loads of of his produce. Oh and they always ate butter and sugar was a rarity on the table. Apparently today we eat, at the very least, ten times more sugar than our grandparents. My father always used to say that margarine was just coloured axel grease and if you could see margarine before it was coloured you wouldn't eat it. I always eat butter as I can't stand margarine and I don't know what on earth they are putting in it. I'm doing fine by the way.
that's a story, not science.
my Gran lived to 102, her mum was 100, and HER mum was 99.. they ate simple food, butter, beef, bacon, raw milk, potatoes, lots of veg... but the difference being they didn't eat huge amounts of food..just enough. Very little sugar, they added their own salt.. Almost no processed food.
@@buckmurdock2500 Granma science beats any labs and exposes the industry-backed varsity studies.
margarine was okay when it was made like intended- from tallow @@beccabbea2511
I’m old enough to see eggs, butter, milk, bread, salt, coffee be celebrated, vilified, celebrated and vilified again. I just block out the noise - if people been eating it for millennia - it’s fine.
I grew up in a "no saturated fats, salt is terrible for you" household. When I moved out on my own I switched to butter and real olive oil. Best decision of my life
And don't forget the Beef Tallow for deep-frying.
@@TimeSurfer206 I'm taking notes on that one.
Also, say, if I have an uncle who shares his kills with the fam, are deer, elk and bear tallow also good for that? (gameyness flavor adjusting aside I mean, I learned that one with my mother's ground moose meatballs, they're horrible in normal marinara sauce) Asking because I want to help him use up as much as possible.
You'd be amazed how useful salt ACTUALLY is. Feeling nauseous? eat salt.
Haven't eaten today and crashing? eat salt.
Drank too much today and want to curb the hangover? Take a shitload of potassium (like an actual 100% daily value. Your supplements are only 2%/capsule), but eat salt too.
You are welcome.
I never once had real butter till I was in my mid 20s, was so blown away when I first tried it, always got the margin is just like butter but healthier from my family
@@neoqwerty Yes. If you don't like the taste you can use tallow to make natural soap too
My granny was a product of hard times. She always had a jar of lard or bacon fat she used to cook or bake. She saved everything and reused everything until it was worn out. She lived to be 97 and taught me how to get through hard times. She never bought into the low fat craze. Thing is that almost all of her veg and meat was from local butchers and her own little veg garden. She made wine and tomato sauces, baked bread and cakes for us and she avoided all food "products" whose ingredients were from "chemistry class". If she couldn't ID something on a label it wasn't proper food. I think she was right.
Also, you are fantastic.
Your granny was very wise.
Unfortunately as something of a chemist myself I can recognize half the fake ingredients. I don't entirely know what they do to my body but I can tell you their composition.
Italian?
My grandparents always had a can of bacon grease to cook with.
Your grandma was a lot smarter than the people who villified butter oil and meats. My dad lived to 96 he used butter daily and he had a lot to say about margerine, vegan "butter" and none of it was good. Like your Grandma he was on to something great
Adelle Davis was preaching in favor of butter and against hydrogenated oils in the 1960's. My Dad read her books and we were a butter-only household throughout all of the margarine hype.
Margarine is one molecule away from plastic.
@@sharoneuby-62 That is a terrible argument. Carbon Monoxide (lethal even in small doses) and Oxygen (absolutely essential to our existence) are both 1 molecule away from Carbon Dioxide (a mostly harmless byproduct of breathing though it can be dangerous in large volumes). Hydrogen Peroxide (incidentally the same as Hydroxide which can be used as literal rocket fuel) is one molecule away from Di-Hydrogen Oxide (aka water).
There are plenty of good reasons to avoid margarine but when you use bad arguments like the one molecule away thing it really hurts the point and drives people with some critical thinking skills to ignore and mock you.
@@grn1 well that is what a dr. told my m.i.l. and she told me. I take everything said with a grain of salt. But hey, thanks for the info.🙂
@@sharoneuby-62 That's even worse, makes me question how good the doctor was. Were they using bad logic to simplify the issue to a less technical patient or did they really believe that's why it's bad. In the former case they could still be a decent doctor (though they should at least try using good logic) but in the latter they could be a bad doctor that happens to get it right sometimes.
Similar logic has been used to condemn microwave ovens by saying they destroy DNA and break down proteins which sounds scary but it's exactly what's supposed to happen when you cook food, that's literally the whole point of cooking things (makes it easier to digest which reduces the amount of energy we need to digest things which enables us to have bigger, hungrier brains).
There's also the whole GMO thing, everything is a GMO but the things that are labeled GMO are the least likely to develop negative mutations. Non-GMO products tend to be better (not always better) not because they are non-GMO but because they tend (again not always) to use better ingredients, less preservatives, less processing, grass fed cows, ect.
@@grn1 Ikr? She was elderly and doctors treat some elderly like they are stupid. The microwave thing I have heard. Some stuff is just to funny. Like I said, most crap I take with a grain of salt.
Brings back memories. I'd milk our 2 cows and after the milk sat in a jar overnight my mother would scoop the cream off the top and put it in a blender with salt and it was the best tasting butter I've ever had. The smell of it in the frying pan still sticks me 50 years later
There was a sugar study in 1960s conducted by Harvard FUNDED by sugar industry. Misled us that sugar was fine and that fat was the enemy. That was catastrophic.
ahhhh yup!
History has shown that capitalism and science are fundamentally incompatible in their goals. One must be made to serve the other, as they cannot be balanced in such a way as to serve the interests of both equally. Capitalism will create false science if that leads to higher profits. And scientific innovation can prevent large companies from having enough time to profit on one generation of inventions before replacing it with something else, or changing the paradigm entirely. For this reason, for every new tech start up seeking to develop and profit from a new technology, there are several old corporate giants buying up patents to ensure they aren't allowed to disturb their markets.
If people knew what "conflict of interest" means no one would trust a single doctor or the pharmaceutical industry.
Yes. That's why the food pyramid has been structured the way it is.
No, I think consuming unholy amounts of polyunsaturated fat was and continues to be catastrophic.
As a side note, remember the egg debate? Every few months some study would come out for or against eating eggs. Turns out that eggs are a true health food.
I believe some specific products are more about individual digestive ability and metabolism, rather than a "one diet fits all" situation. Eggs are in that category, as well as milk (lactose intolerance), bakery (gluten intolerance) and more.
@@enricofermi3471 im lactose intolerant. But it's milk, I can't have cereal with plant juice.
One caveat to that, free range eggs. Can't feed them gmo corn and all the other horrible toxic food and expect to get healthy eggs out.
@@-Maiq_the_Liar- I have my cereal with home made almond milk. Delicious.
Unless you buy them at Walmart.. there is something VERY wrong with Walmart's eggs. They don't even look or taste like normal eggs when you cook them.😳
I turned allergic to corn and started to read labels. I saw all of the artificial ingredients in margarine and then the 3 ingredients in butter and was convinced from that time that butter was better for me!
Look for ones with only cream or cream and salt. The 3rd ingredient is never needed… except for the ones selling the butter. It gives it a longer shelf life.
you shouldnt use this method for everything. plus, wtf is an artifical ingredient? define your terms.
@@threestans9096 Not even the FDA (and in practice companies) have a perfect definition of artificial ingredient (nor even vice versa), it's not an easy thing to define because of these confusions brought on by companies.
Butter has one ingredient unless there is salt where there are two. Three ingredients in butter is a problem
What do you do about High Fructose Corn Syrup? It’s in everything!
Thank you. I'm almost 70. My grandparents, who loved butter and meat and veggies and stuff but did not smoke, made it to 100. My mom and dad, who did all the lowfat stuff but smoked like chimneys, didn't make it out of their 70s. Jury's out on me, but I never smoked [except secondhand while I was growing up] and decided long ago to eat like my grandfolks did, and I've been in much better shape than my poor chainsmoking mom and dad were at my age.
Thanks for an entertaining presentation. Glad to see you're almost at 200K subscribers, you just got a new one :-), I hope to be around long enough to see you up there with Bill Nye and Neil DeGrasse Tyson, cause you're star caliber.
in England there were two tv presenter chefs known as Two Fat Ladies. there were "big" on butter, and both were quite larges, when one passed away, she told her partner "Make sure they know it wasnt' the butter" because it was the cigarettes that got her.
One of them was asked by an American interviewer if they would switch their recipes to things like margarine when the had a show for the USA. She scoffed so hard said her dad was on the board that approved margarine for the UK and he made her promise not to ever touch it. I took margarine out of my diet after that. Glad not to be alone in remembering them. 😊
That was my mom's favorite cooking show! :D
Loved them both!
They were on TV in America, too. I loved their show. Very wonderful ladies!
I love two fat ladies
My family was always one of those “everything in moderation” families. From the time I was tiny I can remember my grandparents telling me they would NEVER quit cooking with butter, because the body needs some fats of all types to function properly. Now, decades later, I think they might have been far smarter than most.
That is how my parents were also. My Dad was the "King of moderation".
@@kayjay4060 Agree 100%. People used to make soup and a key ingredient was bones of some kind and a long slow boil to extract the minerals and collagen from them so your body can use them. See bone broth. I tried it with a pressure cooker and hey, that makes good soup! It may sound ridiculous at first blush but over the long term, if not for excessive nitrates as preservatives, boloney and hot dogs might be healthier than steak and chicken breast because those "lunch meats" are made from a variety of tissues, not just muscle. Your recent ancestors ate every part of an animal killed for food. Few of us these days eat any part but lean muscle. My dad told stories of boloney sandwiches made in the morning, taken to the field to have at lunchtime turning a bit greenish by noon cause they didnt have a Coleman cooler with a cold pack in it, and the meat was not packed with preservatives like potassium nitrate (saltpeter). Do you remember the big blue buckets that lard came in? Mrs. something. I can remember her picture on the label but cant remember her name. They used to work themselves to death, now we eat ourselves to death. Do your research and make up your own mind.
Your brain uses cholesterol as super fuel under stressful conditions. Your body tissues are built from 90%+ cholesterol . Many burn-units require the patients to consume 9 eggs per day. Big difference between milk fats and meat fats in metabolism
Granny here, when my boys were little I always kept sticks of butter on the counter. They would run by and grab a slice. I never minded bc it was what I considered brain food. They are doing quite well now.
People of the past were a lot smarter than we give them credit for.
Our family is of Swedish and German heritage. My German grandmother's first job when she came the US was working as a milkmaid in a dairy in Helena, Montana owned by her cousins. Our family had a sawmill and a farm where we milked three cows twice a day. We made all of our own butter as well. A friend who is a naturopathic physician explained why it is better to eat real butter than any product that used hydrogenated oils as do most all margarines. Kelly said that the long chain fat molecules in butter were used in the cell walls of our bodies. This makes for strong cell walls that do not breakdown easily. Hydrogenated oils make the margarines look and spread like butter, but the oil molecules are originally short and the hydrogenation process links these fat cells together into long chain oils. The cells in the body cannot tell the difference between the butter's long chain molecules and the hydrogenated cells. The problem is that the hydrogenated oils break back down into short chain molecules quickly and our body's cell walls are weak and break down quickly. This is what contributes to premature aging. I eat at least 1/2 pound of butter a week. Plus I use it in cooking. At 73, I have not aged nearly as much as any of my classmates from high school and college. People routinely think I am 10-15 years younger than I am......and it isn't because of 'all the good clean living' I've done! I don't do drugs, eat fast food, or smoke. I do eat meat, drink at least one or two beers a day and run my own business that involves a lot of physical labor and mental challenges. All of these contribute to successful aging......and I'm in boat #6.
A top specialist doctor told Hubs years ago that people had their "fats very muddled".. the body *needs fat as you stated above. Especially for cell strength, brain and ligaments.. Butter, good quality olive oil and rapeseed oil are all fine.
Just discovered your channel. Very well done. Thank you for being honest, analytical and attempting the best transparency possible when you introduce known bias. Fantastic!
When I was about 8, my mom switched to margarine from butter because of what the TV said. I could instantly tell the difference, and in my kid mind I thought that something bad happened to butter. So I stopped eating it. Then, when I was older, I found out what happened. I switched back to butter. My grandfather cooked everything in butter and bacon grease, and he lived to be 92.
Yay! 👍 His common sense blessed him with a long and fat-full life!
Margerine was invented by the French, it was for Napoleons armies, I believe we started using it during or after WW2, Margerine was actually white and it came in a sealed plastic bag that had a reddish capsule in it that you broke and then massaged the bag until it was completely yellow. If you are an active person fat is less harmful to you but if you are not active it can be harmful, that includes butter.
@@eogg25 In Québec we were still eating white margarine till just a few years ago. (Provincial law; the dairy lobby back home is huge.) I used to work across the river in Ontario, and would occasionally do my grocery shopping in town after work. Ripping the lid off that English margarine was always traumatic; stuff glowed neon yellow, like it was radioactive.
it's natural and your ancestors ate it and your body knows what to do with it. I wont waste alot of time here but if you see the word 'hydrogenated' in the ingredients. Do NOT eat it!
Take Care All
I never liked the tub butter. My grandparents had a farm and every morning Gma would milk the cows and later churn butter. I loved that butter. Actually all of the food was amazing because it came from the garden or the farm animals. I miss it.
I'm 70. I struggled with my weight for many years. At one point I was 186 lbs. (I'm 5'2") My son became an excellent cook, and went to school at a culinary academy. He uses butter generously, and convinced me to stop drinking low-fat milk, replacing it with whole milk. It tastes better. And now I'm down to 110 lbs, which is what I weighed in high school.
Better yet lose the milk altogether. It is something our bodies don’t need after being weaned from mothers breast milk. If you must have dairy, use fermented products made from goat milk or coconut milk.
@@Epiphonus9 how about no. Milk is delicious.
@@danielcadwell9812 so is sugar!
@@Epiphonus9 indeed it is, that's why I eat it.
Giving me hope of having a family In the future. (I'm 18 and 5'4)
Great video. Thank you for sharing. My favorite quote was “don’t ever completely shut the door.” You are so right on this point in every aspect of life.
First video I've seen on this channel but it was an instant subscribe for me! Very well explained and thought out. Thank you for your work!
Its wild to think that drinking water, getting sleep, and not over working yourself really do solve 90% of long term bodily problems.
I know. How weird is that? Agreed absolutely.
Exercise and sunlight also help
@@timothyalan34 Yeah, working, but not overworking.
unfortunately being overworked isn’t in everyone’s control
I drink some water and take a nap for that. Cheers!!
My grandfather lived until he was 96, he actually fried bread in butter for breakfast everyday. My Mum just passed at 95, she never touched margarine, and regarded it as ‘plastic butter’. She wasn’t wrong.
Hahaha, I do that same bread thing. I like it better than toasting it and putting butter on it.. 😁👍
mmmmmmm...carmelized butter.
@@elfpimp1 Yea, I like doing that when I fry reindeer meat strips, and using the butter soaked with the reindeer flavour. Makes for amazing bread to go along with the meat.
Did she also never use vegetable oil? Because that's literally what margarine is. lol
Remember Crisco? Apparently they bought The American Heart Association from the start and with the advent of both, cardiovascular disease rose precipitously for decades.
Wholly cow, I just stumbled on your channel and I am SO glad I did. I am a new fan! I love your delivery, your non biased post loaded with facts. I would love to see you dissect mainstream media to determine non bias or bias.
Really interesting info! I'm a big proponent of not taking conventional wisdom at face value, so I really appreciate what you're doing here. Keep up the good work!
When grandma was older, she lived with my aunt. I’d go over to their home and aunty always had margarine. Grandma had a stash of real butter that she would take out for the 2 of us to enjoy. I’d always remark that natural food was always better than man made.
I’ve never had margarine in my own home. Real cream for the coffee. Whole eggs WITH the yokes (gasp!)
Nature always knows better than mankind.
So you two just ate butter?
Aint nothin wrong with egg whites :c
@@TheHonestSage Yes, there ain't nothing wrong with egg whites. But there will be something wrong with your body soon enough, if you don't eat the egg yolks also.
I can't stand margarine and my parents simply refused to eat or serve it. It was butter in our house.
@@TheHonestSage yuk.
Grew up on butter, bacon, pancakes, home made bread, all the "bad" stuff. My mother had bacon, fried eggs, toast, with BUTTER almost every morning. And it finally took her out when she was 15 months shy of her 100 birthday! If that food was as bad as they said, she would have been gone long before that.
exactly, it is not as simple as that. clearly in your mothers case enjoying life and food is also important for a great life
Sure. And plenty of people who didn't wear seatbelts didn't die from car accidents.
Well, there are always exceptions. There are people who smoked cigarettes every day for 80 years and still lived to 100, but that doesn't mean cigarettes are healthy. Some people just have good genetics and get lucky, so they live a long life of health despite their unhealthy habits.
It's interesting, because some people find they are healthiest on a diet like your mom's, but then there will be other people who struggle on that diet, but do well on a low fat diet. It seems like there is a lot that determines what diet is the best for each person, and that it might not be a one size fits all.
I figure that people should just eat whatever diet makes them feel the healthiest. If one diet makes you feel crappy, then even if there is evidence that it works for lots of people, that doesn't mean that it's gonna be the right fit for you, so just do what works.
@@salt_spicy But none of the things Gary said he and his mother ate are bad for you.
@@klauswigsmith bacon klaus??? C'mon now
What a delightful video! I wonder how we can tell where the butter we buy actually comes from.
I think I'll be checking out more of your videos!👏
I have always followed my taste buds, liking fat and sugar and salt without reservation. I am now 77, have a BP of 120/80, am 5'7"/142 lbs and do not have any health issues. The one thing I have done consistently is decide things for myself. Another, to ferret out the commercial pitch that is the reason for all media. I did this instinctively, noticing the entrenched interests within messages long before I was taught in English class about the types of argument.
Looking at the thumbnail, I thought you were about to tell us there’s actually no difference between salted and unsalted butter or something and I was about to FIGHT. This makes a lot more sense lol
same 😂
I'm glad I'm not the only one. Or that it was going to be about how you can often use salted butter and leave out the salt in a recipe which works in some cases and depending on the brand
I think it doesn't matter, milk, butter whatever. I think the problem is homogenization. Breaking those fat molecules causes them to score the walls of the veins giving ldl and cholesterol plaque a place to adhere. Otherwise those fats would just slide on by on nice smooth vein walls and be broken down in the liver and everyone would be happy. Instead there a jam in the circulatory system when cells start backing up. So butter fatter don't matter if it's made with homogenized milk, that's the problem. Unless churning somehow fixes all those broken fat molecules.
That was exactly his intention. Clickbait you into watching by making you slightly upset and feeling that you're about to school him.
Same.
I like this. My dad and mom lived to be 91 and 89. Neither had heart disease. They were farmers and ate lard and butter, cream, and whole milk. In fact neither one bought into the ban-dairy-fat thing. I’m 70 and I don’t buy into it either. Thanks for the video. Edit…we didn’t feed our cows candy. They ate grass, hay, and corn, grain.
I'm heading toward 78, don't even have a doctor, don't take chemical pills, and I also grew up back in the day where we fried foods in lard, bacon grease. My whole family lived to ripe old ages, not overweight at all. I don't eat fast foods, never, but I drive by and all those places have lines wrapped around the block. I drink tons and tons of coffee and have had coffee since I was 5 years old. I have no trouble sleeping, so I take reports with a grain of salt. People these days don't seem to understand portion control and have to eat 4 burgers on a bun, slathered in mayo and 99 strips of bacon, and a load of cheese on top of it, with a giant load of French fries and a diet Coke the size of a swimming pool, yet, they go to a personal trainer. Gotta luv it !!!!
Why does everyone leave out. Not to much fats and work it off. Almost every older healthier person I know, walks a lot, or swims.
Burn off the fats.
Indian traditional farmers feed their cows with grass and hay. They supplement the feed with green farm waste, kitchen waste (not from fish and meat), cotton seed, oil cakes after extraction of cooking oil from seeds like peanut, and sesame
I find it amusing that the market some butter as "grass fed" corn is from the grass family.
@@billh.1940 Fat doesn't make you fat...sugar does. Carbs break down as sugar in the body
Just found your channel, and LOVE it! Thanks for digging into studies to the level I’d like to, except, well…am too lazy!
Thank you!
I LOVE THIS!! Well done young man! I tell many of the same things to people all the time. you are well educated, and you presented this in a very engaging format! Keep up the good work. I am not sure how I've only now discovered you channel. TH-cam put you on my algorithm and I am appreciative.
My father, who was a dairy bacteriologist for the Borden company, always said that margarine was not a healthy substitute for butter and banned it from our house. Turns out he was more than right.
HE WAS
Neither my mother, or father, or myself, were dairy bacteriologists but we always knew that margarin bad for ya. Never had it in our house and i passed it onto my children. Although they fell for some malarkey and eat half margarin and half butter. When i tried reason with them they told me to zip it
I mean if we buy margarine it’s because it’s cheaper, not better for you.
It’s one molecule away from being plastics.
I had a Biochemistry professor in college in the 70s who was horrified by the idea of artificially hydrogenated oil in all forms and how it was hidden in food.
He also described it as akin to the process for making plastic.
I have always avoided the stuff.
I was told it's 1 molecule away from plastic
Very interesting. I grew up the daughter of a modern homesteader; my father was a man who believed that natural was better for you and you did everything you could to ensure that. We grew our own veggies without pesticides, raised our own goats, sheep and pigs, had an orchard and berry patch that only saw pruning, not chemicals, and hunted and fished as much as we could, butchering and preserving everything ourselves. Dad even made his own cider vinegar and hard cider! He was a stickler for cleanliness in food preservation and not taking chances. I remember one year when we had to throw out four dozen quart jars of canned peaches because the jar lids started to fail. Turns out the case of lids we'd bought had actually failed inspection and been sent out anyway. Company claimed it was an accident but compensated us for the bad lids--and the spoiled food.
By the way, we had dairy goats we milked for butter and cheese and let me tell you, a number of things they say about goat milk are not true. First off, goat butter, unlike cow butter, is pure white which makes it hard to tell when you've finished churning it! Also, as long as you immediately strain and cool it, goat milk does not taste any different from cows milk. It is easier to digest.
Man but I still wish I was home on the farm.
I had goat milk ice cream one time and it was wonderful.
So the fact that the reason for store bought goats milk tastes "goaty" is because the manufacturers are failing at processing it correctly?
Seems like your dad and I would be great friends. I've been on my 53 acre farm for ten years now and I'm doing everything you mentioned except raising pigs... though I am working towards it. The only problem I have at this point is keeping up with the house and farm while working a full time job. My partner was all in when I bought the place but then bounced once she realized the level of work and time commitment required. So I am doing it all myself. I love it though and I know precisely what I am consuming.
The taste of goat milk can change based on what the goat has eaten. If it eats a lot of wild onions then the milk will take on onion taste. If the food is controlled, then goat milk shouldn’t have any issues with taste
Love ice cold goat milk from a friend's farm.....soooo good!!!
Nicely done video. The content, editing, pace, etc. You really threw me a curve ball with cows eating stale candy bars. The mental movie in my head of cows chowing down on Snickers bars (one of my favs) got me thinking. If they ate enough Hersey bars, could we get chocolate flavored milk?
The whole "Fat is bad for you" argument, reminds me of when "they" said eggs are bad for you too (cholesterol in the yolks). Turns out a later study found that the albumin of the egg whites counters the effect of the yolks and balances the equation and that eggs are actually good for you, in moderation as with all things.
I used to drink the regular milk and sometimes it would taste like chocolate milk. I started buying 100% Grassfed milk and it always tastes like milk Way better than the other
Great video. Now imagine everyone's surprise (at least in America anyway) when I tell you you DON'T have to refrigerate butter. Yes, I'm serious. We always keep one stick out at room temperature in our butter dish so it's easy to spread. Been doing it for years and no one's died over here yet lol
In Canada, we do the same, one stick's worth of butter on the counter in a butter dish for easy spreading. Though, it gets more difficult to spread it in the winter when the average temperature in the room drops. We wash the butter dish when the stick of butter gets used up, before we put a new one in; so, about once a week.
That's right. I've never put butter in the refrigerator and it has never once spoiled. I keep one stick in this butter dish that has a lid on it and when I've used up the butter, wash the glass dish and put in another stick. Same with eggs by the way.
Grew up on margarine and always looked forward to going to Grandma's house where there was real butter. Mom said she didn't buy real butter because it was too expensive, which I can understand, but once I moved out, my husband and I decided to only use real butter.
I was the same way about whole-wheat bread. Always preferred non-white bread.
Exactly same here.
People need to understand that eating cheap food is more expensive than buying quality food. IE: one of the main responsibilities of parents is to feed their children with high quality food since that is the building block of the human body, especially for children.
@@TyrianHazethat's actually so not true. To eat healthy is way more expensive! I know I do it every week. Dosnt matter what category, meat, bread ,fruit n veg. Everything is Twice the price
Eating healthy is killing me AND making me broke 😮
@@briandonovan5687I think in the trade off costs of Healthcare, it ultimately does cost a lot more to have an unhealthy diet. I don't think they are just talking about the money spent on food. But also the deficit you put children at.
But you're right, eating healthy is so hard, especially in America. It can be overwhelming and stretch your resources. There just is no easy choice for us.
A random health fun fact I learned a couple years ago:
There’s no such thing as “grass-fed.” There is no law regulating what that term means, which means it can mean whatever the company wants it to mean. Same goes for the word “natural” - but the word “organic” DOES have legal specifications which is why it winds up being so expensive, because farmers have to pay fees and deal with frequent government check-ups to constantly make sure they’re not lying about that one.
It's true that there's no law regarding marketing so long as the cow is eating some grass, but there are certifying bodies that will be listed on the label. If you want to know how trustworthy the grass-fed claim is then look up the organizations they list on the packaging.
Some "natural" vanilla flavoring has nothing to with a bean, and everything to do with a beaver's butt.
@gyneve technically it's natural. Misleading but technically correct
From what I've been told corn is technically in the grass family so they can just feed cattle corn and call it grass fed.
@@archygrey9093 most grains are just grasses that we humans have evolved to have more and/or bigger seeds.
Great edit. Very entertaining. Different approach to the content. Nice. Love the edge light! Thanks for making this.
FINALLY, someone who is on the same track with me! I am soooo glad you made this video. From one TH-camr to another, you earned my sub!
I'm with you on this and I'm a 75 year old Baby Boomer who grew up with this stuff. The big sell was a manufactured shortening used in most cooking during this heart attack era...Crisco and other similar ones. Hydrogenated fats of the worst sort - and this stuff was sold as the answer to evil butter...and it was killing people.
This was the first time 'science' was used as a club. Now it's common, and more destructive than ever.
They had a ready supply of Cotton Seed Oil that would cost almost nothing to use. It was never about our health.
@@dale5497 yes, this is the truth and health was not even a consideration, but it was a great way to sell the stuff -- the same method used for selling a lot of other goods, come up with a plausible idea and sell the idea as a "thing", then come up with a product which addresses the "thing". Health, bad breath, smelly bodies, social pressures of one kind or another...created markets for products that addressed the new problems...like printing money for the hucksters. As it turns out, health really *was* a thing and still is, but not what the sellers of margarine wanted. Turns out, butter is healthier than margarine.
My dad made the best biscuits! Soft, fluffy and delicious. Went so well with gravy or butter and honey!
He made them with crisco.
My childhood was a lie!
I cook my eggs with butter and use it on my breads. When I discovered that we were lied to and that we need fats for our brain, I was mad.
I grew up in one of those "butter bad, margarine good" homes, and didn't change until 2 or 3 years ago when I started watching some videos on reading the ingredient list on the food we buy and eat. I was prediabetic and seriously overweight. Knew I had to make changes. Switched to Kerrygold butter and made many other changes in the food I eat. No longer prediabetic, and have lost nearly 100 lbs
Was the Kerrygold unsalted, and what other food changes did you make? Thanks.
Oh man, Kerrigold is the bomb!
@@broadcasttttable No it wasn't the unsalted, though that is available for those that choose it. I changed my diet to low carb, and clean food. I changed the oils I use to cook with. (Avocado, Coconut, EVOO) No more processed stuff. I only use pink Himalayan salt, or Celtic sea salt, as they aren't processed and bleached so still have all the minerals in them.
'Please, don't cook with Kerrygold.'
I am a HUGE fan of Plugra, which is also the same quality as Kerrygold.
I have cut out cooking with oils almost completely, with the exception of virgin olive oil.
Top notch research and production! Keep up the great work!
Great video. I just came across your channel and enjoy your content and style. Great work!
My mother switched us to margarine in the 1960’s. As a young adult, I made myself some hot milktoast. It was one of my favorite comfort food. I didn’t like it and was dismayed. My husband suggested trying with real butter rather than margarine. That made the difference! I loved it again. At that point I stopped using margarine and went back to butter. 45 years later, I’m still enjoying my butter.
I'm curious, if it was a favorite thing, you must have previously had it made with margarine. Why did it suddenly taste different?
Not saying butter is bad-I use it exclusively. Just curious.
polyunsaturated fatty acids are the end of natural DNA
@@jjk2one, can you explain? I don't understand
@@bcaye Way too complicated to explain on here and may be ghosted anyway.
Lets just say we are eating vinyl and it sticks to the brain.
I'm a food science major who also happens to be diabetic. I'm still pretty miffed that I have to look for stuff that doesn't say "low-fat" in stores! Not only do I know it's bull, more fat = fewer carbs AND feeling more full!
Check out the work of my friend Cyrus Khambatta (also diabetic, Phd in nutritional biochemistry from UC Berkeley).
When you compare Timelines on obesity and the "low fat, diet" craze you'll see that the food was engineered that way. They want you fat lazy and sick. Anything the government pushes is the exact opposite.
Not only that, but typically there's more sugar when they remove the fat. Look at the nutritional information on milk. 12g of sugar for whole milk and 16-18 for skim milk. Low fat items are a total fraud.
@Shayla Yonce 🙂I used to play soccer with Cyrus, then trained with him (diet and exercise) for about a year. I'm not diabetic but I earned a lot, food habits I still incorporate.
I mean, everything on the shelves is trying to kill you, unless proven otherwise. This isn't exaggeration.
Fabulous video! Really well done. thank you so much for your detailed research
Recently diagnosed with NAFLD/NASH I was told to avoid butter, however everything in moderation and after having watched this EXCELLENT video, I am convinced that the higher cost of grass-fed butter far outweighs the cheaper cost of making myself sick. Thank you sir!
The moment you said “we don’t eat molecules, we eat food”, the collective screams of the world’s food scientists could even be heard by the dead.
Hence why most dietary advice (whether low-fat, low-carb or something else entirely) is overly simplistic at best and flat-out nonsense at worst.
The entire reason we went down this route was of course, war. Also the Cold War and the space race. Having food that a soldier can eat 6 months later was a huge logistical concern. Of course, we don't need food at our grocery store to be good for two years if we are planning on eating it in two days. That's just gone too far.
@@plektosgaming And the Depression before that, since margarine was cheaper than butter.
@@plektosgaming We used to have old food that didn't have a best before date that was all natural in the past as well.
I remember my father telling me about canned food he ate in the military as a kid, bread that had been baked in the 20s that he ate in the 80s when he served.
But today even Whole Conserves don't last that long, they don't need to these days. They have at top a 5 year best before date.
These days we churn out low quality food that doesn't sate you but lasts 2 years because it's saturated with corn fructose.
Long gone are the days when we actually fermented stuff for it to last 10-20 years, in case of droughts. And now when there has been a relapse in droughts people wonder why the food prices skyrocket, and yet we throw away 90% of food produced. Because the food doesn't fit commercial standards of looks.
@@livedandletdie Interesting. I
read that a major supermarket in the UK is to no longer put a "best before Date" on its milk.
They are saying to consumers: Use your common sense! And therein lies the problem..... Joe Public has been kept in kinder most of his adult life.
Most folks are held by the hand from cradle to grave....and have no idea how the real world works.
For heavens sake: You don't know whether the carton...or bottle.... of milk is good or bad?
90% of perfectly good food thrown away.?...I would argue that that is a rather conservative figure....deliberately instigated by greedy supermarkets.
What kind of society have THEY created...... How many people these days can put the spare wheel on their car? Where will it end?
I read, just yesterday, that many folks are incapable of replacing a light bulb!
I am so, so glad, I live in a third world country..... because the "First world" is completely inept, as reasonable, rational , world-wise, look-to leader.
They have lost the plot.
I was a medical researcher and came across your video and channel via the TH-cam algorithm. Let me say that initially I was skeptical, by the end however I was thoroughly impressed by how approachable you made the subject for common viewership. We need more people like you breaching the gap between academia and everyday people.
but it would be helpful if you were well informed and sharing accurate and relevant facts rather than trying to build up a viewership by trying to make a non-issue interesting.
@@occamraiser Bruh
👌 agreed
The internet has definitely bridged the gap, and I think we need to give more credit to everyday people who know their way around real vs fake information
Medical researchers....told people flouride was good for humans, etc...we don't trust your profession anymore!
This is my first time seeing your channel. Instant sub for the top tier science literacy outreach!
We're a full butter and olive oil house! Always trying to reduce our consumption of processed foods.
Great video!
My dad was convinced by cardiologists that sat. fat was bad.
He ate margarine, no red meat/eggs, dairy.
Had a heart attack, went on statin drugs, daily aspirin, developed severe angina,, took nitroglycerin, 4 stents in his pulmonary arteries, - and died of a hemorrhagic stroke.
I'm now 62( a butter eater since 19), try to avoid ALL seed oils,,,, No meds or heart issues.
Big Sugar corrupted the science, way back, to point the finger at sat. fat- when it was sugar all along.
Seed oils are cheap and sometimes a byproduct of food processing -why they are used to this day.
Yep, Iike high fructose corn syrup was an unwanted by product that is hidden in MANY processed foods. It's crap.
The issue is not fat in general, rather saturated fats and trans fats. People took the "fat is not actually bad for you" and then assumed that meant that all fat was necessarily safe. While excessive sugar is also indeed bad, saturated fat is known for contributing to cardiovascular disease. When we examine diets on a population scale, those which feature high levels of unsaturated fat and whole carbs (e.g. the Mediterranean diet) have some of the best health outcomes. Unfortunately, there is an enormous amount of disinformation on this subject circulating around by a small handful of people who use their credentials to sell books, classes, etc.
Dude, you are doing the same kind of stuff that my sister who has a doctorate in Microbiology is doing for her family: reading the studies and asking about bias to determine if research is good or not. Keep up the good work. More Americans need to see stuff like this!
Research is good, funded research is always suspect.
@@judigrumm7190 Correct. Proper research without bias or a benefactor financing it. Sadly, this is almost non-existent in the modern world. CC/GW is the perfect example. Renewable energy is another. Pharmaceuticals are another. ALL regulatory bodies around the world are financed primarily by pharmaceutical companies either directly or indirectly with little or no Government financing.
And animal fats lard is better for you than butter. Vegetable oils are the worst for you
@@saintsone7877Sad but true! It's very hard to find actual facts.
@@saintsone7877 wrong. Most regulatory bodies are funded by government.
Johnny. This is great stuff. I am an epidemiologist (scientist) and am 65 years old. You are a brilliant man, in my opinion- based upon several observations I made during this video, and you have got to be in your 20's. It is going to take YOUR voice (and those like you) to inform the world. You can gain the ear and attention of the people who need to hear this the most - our youth. Plus you can do it a meaningful whole lot longer and better than folks at my age. Keep shouting from the roof tops and informing the masses. Other topics you may consider are the association between socioeconomic strata and nutritional quality (Why are poor kids fat but starving?) and elaboration upon the industrial food industry's influence upon our food intake and the resulting peaks of diseases that were not all that common in past years. Good luck and keep shining. You're young, but an old soul.
well stated
Why are poor kids fat but not starving? Well, when you're provided with cheaper, processed foods and its becoming more expensive to eat healthy. Not to mention, you wouldn't know better, if that's generational and what your community has available. One of my coworkers told me they never drank water as a kid. They had soda, juice, and sometimes milk.
What do you think about red wine with dinner, which is serious Italian lifestyle. Thanks
YES! I totally agree with Gary's statement!
These endearing words are inspiring. and very accurate observations. Thank you Gary.
Actually i already subscribed because i reall love this presentation vibe so keep up the quality educating :D
This video is so well-made, props bro!
I can recall watching physicians appearing on Phil Donahue in th e1970's telling us why butter and fat was 'bad' and why margarine was so much better. My gramps said they were shills for the margarine industry and I trusted his advice. He and I ate butter with no outward ill effect. The man lived to be 84 and never had any blocked arteries.
Not only were they shilling for “Big Margarine”, but also for Big Sugar. After all, if fat is bad, sugar must be good. Which may help explain why I now have a mouth full of fake teeth.
My old dentist told me to stay away from sugar in the 90's. I'm listening now and just brush with baking soda no cavities.
Remember Crisco? Apparently they bought The American Heart Association from the start and with the advent of both, cardiovascular disease rose precipitously for decades.
How would you know if your grandpa had any blocked arteries? [Map of arteries up.] No ill effect is an insane claim, as if it's impossible to make a wrong thing from it. [Dirty bomb mostly too much californium, but also very overused frying butter.] Looking at what gets absorbed in the gut it doesn't look like there's a lot of discipline as to what fats get absorbed, so it syncs very well with congestive circulatory disorders. Still, if they'd studied dogs as well as mice, there might have been better info quicker. Bush medicine if not bush food, right? [White Pangolin: All the bush genes are in me! All of them! I have them!]
I went through the margarine scam and used all those "healthy" products.
I went back to butter decades ago. I don't use anything else.
BUT the food industry continuers to use the unhealthy oils in food preparation/ processing.
It is hard to totally escape fake butter.
I too wrestled with the new "science" that processed food products were healthier, in the 80's. I returned to real foods a long time ago and today I am an exceptionally healthy grandfather. And yes, I eat a lot of real butter.
Me too...no frankenfat for me!
And yet there are gajillions of people - educated, intelligent people - who continue to view the debunking with, at best, skepticism, and to believe that "fat in makes you fat" BS. Quite sad, really.
they fooled you with "unhealthy oils" as well. seed oil isn't as bad as they make it out to be either. its the high amounts of it in certain foods. there are lots of foods that we have been told are unhealthy over the years that just aren't. eggs are another example.
I found it hard to find real butter. Nearly every package you pick up has overly processed materials, and "butter" without dairy is just a lie.
You gave an informative, important and outstanding presentation. I truly admire you!! Valuable, informative and funny wrapped in one package. I'll subscribe and become a follower.
Being a southerner we are raised on butter, milk, home grown veggies & fruits, salt, and fresh local meat. My mom & grandma were both nurses and saw nothing wrong with it.
Florence Nightingale = the best nursing. Common sense - sunlight, fresh air, GYO, DIY, clean air, clean water, less processing. Being a mid-Atlantic "northerner" Italian Sicilian blood, was raised on butter, milk, olive oil, tricolor salads, olives, home grown fruits, veggies, herbs, and don't deep fry in crap PUFAs :) Whenever I went south, I came home sick....the fried stuff! I'm glad your household did it better than the majority of why the south has highest cardiac disease in the world! Good on you and your family
Soul Food !!!
👍
The South was right all along.
I still see nothing wrong with it! I bet your family were not over eaters that caused obesity! Eat to live, don’t live to eat!
6:25
"You ever been insulted by somebody with words you had to look up after?"
That made me crack up thank you lol
Thats a very richard pryor/kevin hart kinda joke
Me too.
It takes a real presumptuous a-hole to do such a thing 🤣🤣
I like to appear educated and sometimes use words so big I have to look them up just to see what I said.
Especially given the casual tone, this is extremely well written and produced.
I eat grass fed butter daily and also "full fat" everything. It was only after I started doing that that I was able to lose those pesky last few pounds and am in the best shape of my life. People are shocked when they hear how much fat I eat because I'm quite slim - but I'm slim precisely because of how much fat I eat. Since I feel satisfied after meals, I don't crave sugary junk. I have prolonged energy and no spikes in blood sugar.
There was a doctor who stated that it's not the fat but actually sugar. There was a study were the elderly ate high fat foods but had 0 hypertension, heart attacks etc...What the doctor said is because that group in the study ate just fats it's when you add sugar to the diet it scars the arteries and the plaque sticks to the scarring.
Eating such copious amounts of saturated fat is not healthy.
@@robinsmit1632 Thank you for that assessment.
amazing, you'd make a great case study
grass fed butter LOL! It comes from raped and milked to death cows.
I got sober in 1983. While in treatment my taste buds fell in love with real butter. I came from a margarine home. I promised myself that if I weren't drinking, I at least could have real butter, and I've not looked back.
That’s very good, I love local butter and my own
Hahaha, congratulations. That goes to show how delicious butter is!
Congratulations on getting sober.
Congratulations on getting sober . I also like real butter and can't remember the last time I had oleo . I'm kinda like my grandfather in that way , NO OLEO IN MY HOUSE .
Congratulations!
You have a wonderful and professional way of presenting information. Thank you
Hi, just wanted to let you know, I popped in to check out this vid due to the title. I am big on paying attention to the 'facts' that turn out to not be actually factual lol. And the combo of your research and presentation style made me click the sub button. Well done, you are a very interesting content creator. Thank you for your hard work.
I've been on a 2 rule diet for over 6 months now. Rule 1. No processed sugar. Rule 2. No processed carbs. I lost 35 pounds. I only eat whole real food now. In order of importance my diet consists of; meat, vegetables, fruit, and small amounts of unsweetened dairy like butter and cheese, occasionally I'll have a milk. The strangest aspect is the lack of hunger I experience eating this way. The main aspect is avoiding stuff that overly stimulates my insulin production. At first I just wanted to loose weight. But then something strange happened. I had had numbness in my fingertips for years. I have since learned that that is referred to as neuropathy. I couldn't even use the kiosk at Mickey Dee's because it didn't register my touch. By the third day of eating like this I started to get feeling back. I used to have to look at my hands just to be able to tie my shoes. That is no longer my reality. Getting my diet in check and actively controlling my insulin, without drugs mind you, was a complete game changer. I'm not on a diet now, I have a diet!
I'm on a seafood diet.
I see food and I eat it.
Everyone needs to follow this example!
I haven't eaten fast food ( McDonald's, Wendy's, Burger King, Taco Bell Etc....) for 12 years.
Do you eat homemade bread? If not, what do you replace it with?
@@thesupergreenjudy No, I actually don't eat any bread. Pretty much if it's been ground up at some point, I won't eat it. No pasta, no cereal, no rice. No chips. Nothing like that. It's important as a rule if only for the fact that it literally forces me to eat less. Like if I went and got tacos, I'd throw the shell away. How many calories just went into the garbage instead of me? It's important.
I grew up with "Nothing fake or low fat allowed in this house" parents. Mom made everything from scratch and everyone was slim and athletic....and still is 40 years later. He has to keep sweets out of the house due to lack of self control.
Love this❤
This slight of hand is why we have EXPONENTIAL increase in TYPE 2 Shuggabeetus. In my opinion, they shouldn’t call it diabetes because it is completely different than type 1.
A scientific study performed showed that by the year 2020 (yes, 2 years ago), 40% of Americans would be Type 2 Bloodsyrup McBeetus. The average diabetic pays between $200 and $300 a MONTH on medication and supplies to treat their condition. Consider how much money that is?! 40% of our population paying $200+ is HUGE!!!!
Plus, the lethality of type 2 has been underrated to allow this fleecing of America to continue longer.
The heart attack route is accurate, but if we look at the cellular level, the synthetic fats make the cell wall impermeable for insulin escorting sugar. It’s inflammation that causes your body to repair cell wall damage with fat spackle….enter the antiquated cholesterol and triglyceride model. Another pharmaceutical necessity via statin meds. More and more cardiologists are backing out of the cholesterol model and more and more patients are refusing to take statins because of the very real side effects. It’s all about the 💰 💴 💵 and the current gravy train is slowing down…and those that have bought into it are dying in nursing homes. That’s the trick, keep them barely alive and brain dead. Sound like a conspiracy theory?
This was my childhood household, and this was our result as well.
I live an insane fitness lifestyle and maintain a strict diet.. but if alcohol or sweets gets into my house, I feel like Im fighting with the devil himself. Funny how that works.
@@SkydivingSquid 👌
Yes, if you just can't control it, don't temp yourself unnecessarily.
Great work Johnny. Amazing presentation. It was both educational and entertaining.
Very good information!! I agree!! Love your professional, intelligent communication of your video!! Good job!!
I used to have margarine all the time when I was younger, and I was so used to the taste of it that whenever I had real butter I thought it tasted weird. It was only when I was about 17 that I switched over to using real butter and I have never looked back. Just the thought of having margarine, which is basically just seed oils and processed ingredients, kinda makes me feel sick.
Margarine was developed as a wartime necessity by Napoleon III to feed his troops, continuing a grand American tradition of looking at slop developed by Europeans for extreme wartime and famine conditions and going "What if we ate that....but like all the time?"
Well a pound of butter is about 5x as expensive as a pound of margarine, so when I'm baking, I usually sub out some of the butter for margarine. Butter is delicious but it can get pricey and its no secret that the dairy industry is extremely cruel, not to mention modern milk is packed full of added hormones and antibiotics, and a significant amount of puss. I find it interesting how much of a hold the dairy industry has on america. You'd have to go to a specialty store to buy lard or fork over 20 bucks for a bottle of coconut, avocado, or peanut oil. Olive oil is the only one that is a decent price without being inhumane or over processed, and sadly it cant be used for a lot of things since it doesnt solidify.
@@N8Dulcimer Why is American dairy so expensive? I live in the Middle East and imported Kerrygold Irish Butter (not a cheap brand) is only about twice as expensive as Margarine. Other brands like Lurpak are about 1.5x more expensive and there are plenty of other brands that are cheaper.
@@burningphoneixN8 doesn't know what he's talking about.
American dairy is expensive because the government controls the prices on everything to do with dairy. It's not a free market, so the prices go up and up.
@@burningphoneixNo, it wasn't developed to feed his troops. It was developed as a gun lubricant to replace the more expensive and harder to replace butter that they were using as a gun lubricant. Napoleon had two requirements; the substitute had to work well as a lubricant, and it also had to be mostly edible.
Eating it was not the first priority.
I don't get why people would use margarine in modern times. It's gross. It's not even that useful as a gun lubricant, as we have much better options now.
We switched to butter after my husband was diagnosed diabetic, I did dietary research, and found enough literature saying butter was better than margarine for diabetics.
The entire problem with diabetes is based on carbohydrates, not fats
Carbs and sugar, added sugars, sugar alcohol v. sugar, net carbs...I researched it all. We managed it with diet alone for several years. I just know most everything I found said real butter was better so I went with it.
@@ivolol if you don't know what you're talking about, refrain from inserting your opinion. Your entire diet contributes to diabetic risk. Fats can increase weight and make diabetes management very difficult.
@@ivolol Wrong. Diabetes is high blood glucose (by definition). There are many metabolic factors contributing to both T1 and T2 diabetes. There is no convenient one-sentence solution to diabetes. Finding a solution is an individual matter, whether you involve drugs or not. Certainly limiting carb intake is a part of the solution for many, even most, individuals, but it is only part of the solution. Fat intake is also a part of the solution for most individuals, unfortunately ignored by much of the establishment as well as many individuals. If you have diabetes, try hard to find a doctor who will treat you as an individual and help you find a solution that works for you.
Good to know, I was just diagnosed with diabetes.
You have just earned my subscription, keep up the good work
Excellent work as always. Thank you!
I remember my poor Mama practically living on oatmeal and her cholesterol just kept getting higher. I grew up in a margarine family then married a dairy farmer. Natural whole milk and butter were much better and turns out healthier. I am going to share this with my younger brother who still thinks margarine is healthier.
I love oatmeal keeps me regular , throwing in a mixture of egg makes it even more nutritious 😅
This video and comments are so weird for me. I thought it was common knowledge that margarine is very bad at any quantity, while butter is fine as long as you don't go overboard with it.
@@gogudelagaze1585 my grandpa goes overboard with butter, so his doctor told him to stop. Now he goes overboard with margarine :)
Margarine is GARBAGE. It saddens me that so many people still don't know that.
Americans are so gullible.
I remember my gym teacher being horrified that I ate two eggs every morning. But I eat what I want without listening to the latest "health" news because most food studies are funded by corporations who have a financial interest in the results. I have always eaten foods with butter, including vegetables and eat my baked potatoes with sour cream as well. I see egg white only products and am disgusted with people that throw out the most nutritious part of the egg -- why bother to eat eggs at all?
Yep, I eat what I want.
Agree, but egg whites fried until crispy are wonderful. I don't throw the yolk out, I just eat it separately.
It's not just food studies...any "study" on any product is suspect and should immediately have people asking who paid for it since they are all generally paid for by people or groups looking for a particular result.
I'm with you. It seems every time I try to eat healthier, I develop serious health problems. When I ate what I wanted, I was strong and healthy, hardly ever got colds or flu, and appeared much younger then my peers. I started cutting back on fats, and eating more vegetables, and then I had constant pain of one kind or another, developed serious acid reflux, was tired all the time, and even almost died from a pulmonary embolism!
@@glamdring0007
100%
That was interesting! I never saw your channel before but I think I like it. Well done, sir.
Just subbed. Great presentation. Thanks. You make learning fun.
I decided on my own in the 1980s that butter, being a natural product in use for thousands of years, was healthy enough for consumption. I found it delicious, too, while margarine was more-or-less synthetic & without a flavor to rave about. Add to that my distrust of marketers promoting solutions to "new" problems, and you can see why I have happily used butter for decades - without the least regret.
And you and i have outlived a lot of people.
I do intermittent fasting which led me to a lot more discoveries on TH-cam about health and diet. Funny that I eat bacon and eggs with butter regularly. Only thing is now I use organic eggs and organic grass-fed butter. Delish!! Fat doesn't make you fat, sugar makes you fat!
Truth, but food conglomerates purposely ADD sugar, they’re aware it’s addictive and want your $$
Something being in use for a long time has no bearing on whether it's healthy. By that logic I could conclude that my smoking is fine because tobacco is a natural product that has been smoked for centuries.
The best available evidence shows that too much saturated fat raises cholesterol levels and that elevated cholesterol levels are a risk factor for heart disease.
@@jennoscura2381 that doesn't mean you can't have butter. It means you shouldn't eat all the other processed crap
Back when margarine became popular our dad said “I don’t want that junk here” so mom didn’t buy it and I never used it myself. Husband used to buy it but I never even cooked with it because dad, who was a doctor, told me margarine couldn’t possibly be better than butter made with real cream. Edit: mom also only used olive oil and so did I. I found it hilarious when people finally discovered olive oil as better than corn, 🤢, oil.
Turns out dad was right and I was vindicated 😂
I still only use butter.
Unfortunately, most olive oil is just corn oil today. Studies have shown that 70% of brands are mostly vegetable oil, and another 20% are mixed. What a world we live in.
When I can’t believe it’s not butter came out my mother insisted that’s what we should use. My step dad and I would tell my mother “we can believe it’s not butter. This stuff is horrible!”
Leave some of that crap out of the fridge and it turns into half nasty oil and half solid yuck. Nasty
@@Fiona2254 so does butter bud
@@thenorseknight8404 my butter sits on the counter top and has never melted like that.
Great vid. Informative and you kept it interesting.
Thank you.. Great presentation Johnny, you are very good!
I'm 71 and never tasted real butter until I joined the Army at age 19, all we ever had at home was margarine because it was cheaper that butter, same goes for ice cream, only thing we rarely got was ice milk because of the price.
Ice CREAM and strawberries MMM MMM GOOD!
We always got Breyer's Iced Cream because it made a big deal out of how it was real and made with simple ingredients (milk, sugar, and whatever flavours like vanilla). I was curious about some of the more exotic flavors of the other brands, but I didn't have access to that.
I went to buy some iced cream in college and went for the trusty old Breyer's. It was terrible! I now *usually* look for the higher quality iced creams without guar gum, etc.
I used to like Breyer's ice cream also. And, like you said, found that the taste had changed, looked at the "ingredients" label and freaked out. Look at all the additives in Breyer's now. I've given it up. @@CamdenBloke
Unfortunately, margarine is pretty much toxic but because of its value as a "natural" (ha!) preservative and being much cheaper than butter to produce it is still used extensively in pre-made foods such as cakes and pastries.
As a black female 20-something educated in biochemistry and working within a biomedical capacity, your cogent input is deeply appreciated. You have an impressive ability to condense all of my medical textbooks in a way that laymen would easily understand without dumbing it down or creating an ivory tower complex that so many scientists and STEM adjacent friends often, even if inadvertently, do.
Make us proud!
Gotta say, wow youre adorable. Also, I would love to study biochemistry after I finish my computer science major. Always had an interest in chemistry, biology, anatomy, astronomy and physics. Science in general is awesome.
I always believed that if you have an intimate knowledge of those subjects and science in general, you are a master of reality. You would know how existance and reality works and you would have an advantage over those who dont.
In todays age, the world runs on technology and science. If you know how it works, you become extremely useful and inexpendable to companies. In turn, you bring home the big bucks. But I mostly do it for the sweet knowledge of science and the feeling of discovering something you never knew before.
@Barnacle Boi
Nah homie keep it goin shoot your shot! The worst that can happen is ya miss and continue living your life
@@TwoChin LOL, 5am EST moment
@@barnacleboi2595 Thank you for the compliment, though I do believe that your last insightful comments should have been presented first in order to have demonstrated a stronger, more TH-cam comment section non-flame bait rhetoric, lol.
With that being said, I agree and also engage with science predominantly for the knowledge. My mother has been in computer science for over 20 years and I was lucky to have been taught R and Python when I started college at 14, haha.
The feeling of going down rabbit holes and bringing new perspectives in research by virtue of being a different person with different experiences and different conceptualizations of *how* aspects of science work on their own and synergistically, is integral to the way that I think and even treat others. Overall- large benefits exist in sharing ideas and reading the shared ideas of others- both social and otherwise. It's a beautiful perspective, and I'm glad to hear others in STEM engage with it. We don't have to be robots and research generators solely. What is it to love the pursuit of science and not speak to the fellow humans that we engage with STEM *for* ?
Not exactly sure what your race or gender has to do with anything.
Just found your channel. This was a great video. Thanks so much.
Awesome video, learned and laughed alot!
BTW, Italy has what is called the "Fat Line" - the north eats dairy (butter), the south eats olive oil, lots of regions use both regularly. He had the data to understand that butter was no more a problem than olive oil. Oh well.
That, friends, is what we call confirmation bias
A little more fat in the north is a good thing😂. Winter insulation.
@judigrumm7190 except consuming fat causes weight/fat loss not gain. I am a 5.5 months carnivore who eats about 60% fat. I lost 83 lbs so far.
@InsolentVillager That does tend to be true.... I g guess I mean eat carbs to get 'fat' not eat fat to get 'fat'.
In Northern Italy we put both butter and olive oil when we saute'. Also we always add a small chunk of butter in the tomato sauce after it's cooked, to make it creamy and tasty!
Good thing about organic butter, is that you can leave it out on the table in a covered dish without any loss of flavor or worry about spoilage! I grew up in the 70’s with butter being left on the table, every day!
Only salted butter. Unsalted butter will spoil if left out too long, but salted butter can last over week.
@@HaydnVH I have recently started making my own butter. It is fab! I always bought salted butter previously. When making my own butter, I find that it tastes so nice it doesn't need salt for flavour. I don't make more than about 300g at a time and I keep some in a dish on the counter for immediate use and store the remainder in the fridge until needed. I find it keeps perfectly well this way. I think making sure that the whey is properly separated from the butter fat is probably a factor in how long the butter will keep.
@@juliegeorge8533 Living in Europe the butter is usually not salted here, it's simply delicious.
@@HaydnVH That's disgusting
@@MicukoFelton we are in Scotland xxx
I grew up in a house with a constantly dieting mother & every single new health fad of the 80s & 90s. I didn’t eat real butter until I met my partner at 22; his mom grew up with real butter & continued to eat it when she started her own family. And my MIL is the most active, in-shape 60-something I’ve ever met. So eating real butter obviously never hurt her lol Once I tasted real butter, I never looked back.
Thank you for going back through time. Butter was always the healthy food choice, and many vitamins depend upon fat to uptake fat soluable vits.
A long time ago I was listening to a doctor on a TV talk show who said "When it comes to butter or margarine, you probably shouldn't eat either, but if you have to eat one, choose butter. Margarine is artificial and your body doesn't know how to process it. Butter is natural and your body knows how to process that." It always stuck with me and I haven't touched margarine since.
I grew up with margarine in the fridge, as my parents never bought butter as far as I can remember. It was easy to spread even when refrigerated, and had a decent taste to it. I also remember visiting a friends house, and whenever they would have dinner, they'd have the butter out on the dining room table. The butter was usually just out of the fridge, and any attempt to butter a piece of bread was met with disaster as it would be torn apart. I remember my friend telling me even to this day that butter is still better for you than eating margarine, and I had wondered how he knew this as we were just teenagers. Now after all these years, and doing my own research I realize that he was right all along. Initially, I still purchased margarine, getting the non-hydrogenated olive oil stuff as I thought that this stuff was somehow preferable to butter, but finally ended up caving and getting rid of margarine entirely. Now if only they could make butter more spreadable without having to bring it up to room temperature. While not impossible, it is a pain in the ass, but I'm finally willing to live with it now.
Margarine isn't Artificial. It's made from vegetable oil.
Me neither. I saw the same interview.
@@zigmeisterful my gosh go to the grocery store. Butter with olive oil is pretty soft. And spreadable. It will soften quick at room temp. Land of Lakes.
You can put a tub of margarine outside and nothing will touch it, You can also leave it outside for any amount of time without any affect. It still looks the same. Ants won't even touch it.
I follow the dictum of our great matron saint, Julia Child: Butter, cream, sale, eggs. She lived to be 92. Also true but sad story: I had a partner many years ago who wanted us to have Country Crock margarine in our home. I thought it tasted like paste, which is how I feel about all margarine. He died ten years ago from a heart attack when he was 48. I’m still here at 62, with only Kerry Gold butter in my fridge.
That kerry gold is expensive... but worth it.
try making your own if you have a local source for cream.
Sorry, but from your list, what is "sale"? Is that a product or was Julia talking about things on sale at the store?
@@nicklikesradio Our family does the same thing. It'll last a while when we buy some 3 or 4 at a time.
@@turbopokey probably salt and autocorrect screwing him over
boat 4: my boomer mom always got margarine growing up because she thought it was healthier, but when I moved out I immediately switched to real butter (also switched from Miracle Whip to Mayonnaise and from fake syrup to real maple syrup, and a few other things like that).
I use the high quality irish butter for spreading on toast, etc, but I use the cheap stick butter for cooking with, lubricating pans, etc.
Thank you! I learned these things over the years and then had it confirmed by this book: Eat Fat, Get Thin by Mark Hyman M.D. We have been SO brainwashed since the 1950s. After the move to Crisco and margarine, our rate of cardiovascular disease just kept getting worse! But guess what - it was a real bonus for the medical industry! If you keep up with these things, you will see that they can't even hire enough nurses and doctors to supply the demand for heart catheterizations. My grandparents and great grandparents & others born in the 1920s and earlier, lived to their 90s and did very well. They ate no junk food, no fast food and no processed foods to make a quick meal. They had no food additives and nothing artificial in their food. They ate meats, butter, bacon, eggs, bread, biscuits, potatoes... all the stuff we were told was bad. The difference in them & people now? They ate much less sugar than us and they did not over-eat. There were very few overweight people and most were healthy.
Oh, and they had more physical activity than people today, like lots of walking. Keep up the EXCELLENT WORK!!!
My dad had a major heart attack in 1979. The doctor told my mom to stop using butter and start using margarine... so she did. Our food became more and more bland. My dad almost died with that heart attack and the next one wasn't so bad but with the first heart attack, it was that much more damage. I believe that my dad's two tours in Vietnam and his exposure to Agent Orange did more damage to his heart than butter ever could. Btw.... he lived to see his grandbabies. He died in 2012.
My uncle came down with bladder cancer from out of nowhere. Then he tells me he was exposed to Agent Orange while over in Korea. I researched it and Yes, it causes bladder cancer along with many other illnesses. I believe the powers that be, want to keep things covered up and blame something like real food as the reason people are getting sicker.
Wow. Coincidences can be insane!
My father also died in 2012 (Feb.). And also served in Vietnam.
His exposure to Agent Orange caused a lot of damage. (Mostly to his kidneys tho). Doctors told him he'd probably die by his mid twenties; luckily they were wrong.
(And they definitely didn't associate it with Agent Orange, of course).
His first heart attack was in his forties. Never smoked or drank, even once.
(He would mess with hospital staff sometimes because they usually assumed he was a heavy smoker. :)
Another reason to love free speech. We probably never would've even heard of Agent Orange at all if there were the level of censorship that exists now. The more censorship exists, the more evil governments can get away with.
And sorry for your loss.
Since this scamdemic with covid. I don’t give much trust in doctors!! That old adage “PRACTICING PHYSICIAN”. They don’t know, they just guess
bro try ghee life changing stuff
He clearly wasn’t affected by agent Orange if he is living to 2012. Heart attacks happen for a variety of reasons. As a cardiologist, if I had him as a patient, I would’ve found the cause, but it’s impossible to say with him gone.
You are so right about this. I switched to grass fed beef and butter, and I raise my own chickens for eggs and meat. I am 60, and my doctor says my blood work is practically perfect.
Thank you for your service and the example of the value and reasoning of paying it forward.
So in short, in order to be healthy I have to be rich enough to afford a house, livestock, a backyard, and a check up with a doctor
@ExtraThiccc not necessarily. If you can find people relatively close to you that raise chickens and/ or beef, you can source it from them. The grass fed beef I get is actually no more expensive than what you can get at the supermarket. I order half of a cow every year. You can raise chickens in a very small area, but you would have to have a yard to do it. If you don't have a yard, maybe someone you know does. You can grow most vegetables in pots, if that's all you have room for. Be creative, you can do it.
As it should be if you aren't putting junk into it. :)
@@ExtraThiccc Look into local farmers markets. Food Deserts exist so that isn't an option for everyone, but a lot of places nowadays have farmers markets or otherwise have opportunities for community gardens. And you can also grow many different vegetables in pots. Seeds and dirt tend to be fairly cheap.
Also, it helps being healthy to have a more positive outlook. Sure, the things you listed ARE expensive and a barrier to health, but there are plenty of things you CAN do while having fairly little. Having a negative outlook and being prone to look on the bad side of life has been proven multiple times over to be detrimental to ones health. You're more likely to have degenerative brain diseases and cardiovascular problems if you are someone whose regularly pessimistic. Please be careful and work on positive thinking. That's free, though if you require further help-therapy can be another barrier to health. There are resources online though to help you find cheaper help. Things certainly seem bleak right now, so I know it's hard, but I worry for you seeing that your first response to someone simply sharing their life experience was to deem it as something only the rich are capable of doing. His lifestyle may cost more money than you currently have, but they were never saying that was the only way to be healthy.
Top man! Subscribed. Best wishes from Wales, UK
Well done. Great video and topic. Thank you
Thanks for "clarifying" the butter situation. Well done!
I see what you did there. 😂
@@angierecovering_clutterer2434 Me too!
I ghee what you did there.
Stop. Go watch some videos by the one of the worlds most documented medical scientist of the century with all of his work coming out just in the last 20 years (AKA MODERN). Dr Timothy Spector. His studies are the largest in history with the current largest going on right NOW with almost 3.9 MILLION people taking part in it. It is producing some of the most in depth health analysis in history and its being done with an APP called Zoe...created specifically for him and his insanely large group of medical scientists to modernize medical research.
Butter, is far more healthy than margarine but it is still unhealthy and YES, in the last 20 years they have proven that high levels of bad cholesterol does lead to your arteries clogging and heart attacks. That is the thing left out of this video...the CAUSES OF CLOGGED ARTERIES is SETTLED science. If your arteries clog, you develop heart disease and have heart attacks and clogged arteries is caused by bad cholesterol being too high.
agree. the thesis was well _drawn_ and the analysis really _sticks_ to the facts of the matter without endlessly _churning_ over the details, or being _spread_ into unrelated topics. and that deserves a _toast_
My grandpa, who raised me, worked for a sugar company. He taught me that sugar makes people fat, fat makes you feel full.
the sugar industry was one of the responsible for shifting the blame for health problems on fat, they spent a lot on campaigns and bought studies. though nowadays we also know that sugar is not that bad, its the ridiculously high amount of high-fructose corn syrup that overwork the liver that is present in everything. as always, the overconsumption is the real killer.
We replaced fat with sugar and have never been a fatter nation. And we don't listen to the truth about it. So sad.
Pretty much any concentrated sugar hits the liver too fast. Sugar within things, like fruit, with fiber the body has to digest allows it to hit the liver slower. Otherwise it turns into liver fat which contributes to diabetes. Nowadays there's sugar in all sorts of things where it doesn't even make logical sense to be there just because it makes it taste "better." Fat is fine on its own, but a gram of fat is higher in calories than carbs or protein.
Same thing a nutritionist told me, cut sugar but eat fat to stay full.
@@alylu-to-esutej not to say that high amounts of fat is ok. remember Otzi ? the mummy ? he had no access to high fructose corn syrup or industrialized food, and yet he was a step away from a massive heart attack, he had some pretty clogged arteries. that is because his main diet consisted of high fat meats.