Little to no association between butter consumption, chronic disease or total mortality

  • metta

    Posts: 39095

    Jul 01, 2016 7:47 PM GMT
    Little to no association between butter consumption, chronic disease or total mortality


    https://www.sciencedaily.com/releases/2016/06/160629145200.htm#.V3UZXKXndII.facebook
  • metta

    Posts: 39095

    Jul 01, 2016 8:23 PM GMT
  • Destinharbor

    Posts: 4433

    Jul 01, 2016 9:24 PM GMT
    Yeah, but it will make you fat. Or fatter. I'm a butter-a-hollic with freshly popped popcorn (none of the bagged microwave stuff for me). Salt, too. But as with most everything else, if it is natural and unprocessed, and consumed in moderation, you'll be OK. Welsh butter is the best, followed by New Zealand. American domestic butter the best is the house brand at Whole Foods. I use that for most everything except baguette (Fresh market rustic French or Ciabatta). The best in the 19th century was from Holland, thus Hollandaise sauce.

    Luckily, I have almost zero sweet-tooth so sugar doesn't really enter my diet. But I used to say that sugar just has to be better than some chemical in a bag but now that we learn that over half of all sugar in the US comes from GMO sugar beets so they can be drenched in Roundup and survive....
  • Posted by a hidden member.
    Log in to view his profile

    Jul 01, 2016 10:23 PM GMT
    And in my lifetime I've seen the opposite is true. I didn't have abs until I went on a full fat diet. The low fat myth is the top scientific superstition of the 20th century. Remember, cholesterol to our body is like gasoline to a car.

    metta saidLittle to no association between butter consumption, chronic disease or total mortality


    https://www.sciencedaily.com/releases/2016/06/160629145200.htm#.V3UZXKXndII.facebook
  • Posted by a hidden member.
    Log in to view his profile

    Jul 02, 2016 2:16 AM GMT
    ... just got back from Costco.... I got the 25lb tub of butter ; )
  • Posted by a hidden member.
    Log in to view his profile

    Jul 03, 2016 3:14 AM GMT
    Destinharbor said...Luckily, I have almost zero sweet-tooth so sugar doesn't really enter my diet...


    Once any Carbohydrate, starch, or sugar, hits your blood stream... it's all the same. Your body breaks all that down into glucose, and insulin is the response. It's TRUE that too much fat, will still make you fat. But even a low, or moderate amount of fat will compound the problem of carbohydrates. In your example, the butter (and even salt) is really fine.. it's the popcorn that spikes your blood sugar, and causes insulin to start storing fat. Without the presence of sugar, that fat becomes fuel that lasts longer, and doesn't cause the hormonal freakout that comes with sugar.
  • Destinharbor

    Posts: 4433

    Jul 03, 2016 10:32 AM GMT
    KentuckyTuss said
    Destinharbor said...Luckily, I have almost zero sweet-tooth so sugar doesn't really enter my diet...


    Once any Carbohydrate, starch, or sugar, hits your blood stream... it's all the same. Your body breaks all that down into glucose, and insulin is the response. It's TRUE that too much fat, will still make you fat. But even a low, or moderate amount of fat will compound the problem of carbohydrates. In your example, the butter (and even salt) is really fine.. it's the popcorn that spikes your blood sugar, and causes insulin to start storing fat. Without the presence of sugar, that fat becomes fuel that lasts longer, and doesn't cause the hormonal freakout that comes with sugar.

    And then there's the wine...
  • Posted by a hidden member.
    Log in to view his profile

    Jul 03, 2016 1:00 PM GMT
    For about a year I've been reading the same thing, that butter is not as unhealthy as previously thought. I've long known that margarine can be bad for you, and now it seems that newer non-butter substitutes, specifically marketed as being "heart healthy", don't really have any major advantages over genuine dairy butter.

    That's good from my perspective, because I prefer the taste of real butter. I like the salted version for breads, and on cooked vegetables, popcorn & such. While my husband likes unsalted for his baking and other cooking uses. We keep the 2 types separated in the refrigerator. Although recently a friend of ours with a reputation for cooking has persuaded him not to chill the bar of butter in use, but keep it out on the table all the time, in a covered opaque dish. I'm not so sure about that. But hey, if that's what the husband wants, I'll support him.

    So this morning I dug out an old, plain stainless steel covered butter dish we had stored away. And replaced the rather pricey ceramic, color-coordinated one he put out last night, that I had bought to match our other "good" guest service set. I did NOT want that likely irreplaceable & fragile piece risked in daily use. This steel one is unbreakable, actually lighter than the ceramic, totally lightproof, and safe in the dishwasher. In other words, ideal for our private daily use, and suitable for what our friend says is best.

    Our usual butter brand, BTW, is Land O'Lakes from Minnesota. So that's what we're using now. Until the next major study comes along. That returns us to condemning the use of dairy butter. icon_rolleyes.gif
  • Posted by a hidden member.
    Log in to view his profile

    Jul 03, 2016 2:14 PM GMT
    UPDATE: Sleeping Beauty just woke up (@ 10:00 AM) and he LOVES the stainless steel butter dish idea! Says he'd thought of it himself yesterday, but couldn't find it. I always take my life in my hands when I get involved with anything involving food around here.

    So I guess I gotta get used to gooey warm butter. I just hope it's safe to use as our friend claims. icon_confused.gif
  • Posted by a hidden member.
    Log in to view his profile

    Jul 04, 2016 1:02 PM GMT
    Destinharbor said
    KentuckyTuss said
    Destinharbor said...Luckily, I have almost zero sweet-tooth so sugar doesn't really enter my diet...


    Once any Carbohydrate, starch, or sugar, hits your blood stream... it's all the same. Blah blah blah... Without the presence of sugar, that fat becomes fuel that lasts longer, and doesn't cause the hormonal freakout that comes with sugar.

    And then there's the wine...


    Haha Depends on your wine!