Our messed-up relationship with food has a long history. It started with butter.


For those of us who love butter, it’s good news that butter is no longer maligned as the big bad fatty food to avoid.  And Elaine Khosrova knows a lot about butter. The author of “Butter: A Rich History,” has made it her job to know the differences between conventional and grass-fed, between sweet and cultured (fermented with live cultures). She can explain how tender springtime grass creates butter that’s more yellow (it’s from the beta carotene in the plants), and, when she’s tasting, pick out the diacetyl (that quintessential buttery flavor) and the lactones (they impart a sweetness, she says). She is, in short, a butter savant in a country coming around to butter again.

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Butter vs. Margarine: The Showdown | Food Renegade

Entertaining read, with good info, charts and everything!

… Butter from grass-fed cows is arguably one of the best kinds of fats we can eat, but when you tell most people this they roll their eyes. Where’s the science to back that claim up? They ask. Everyone knows butter is bad, bad, bad for you. Don’t they? Ah. Well now you can point them to a recent study which broke down the results of the 20 year Framingham Heart study, specifically comparing butter consumption to margarine consumption. Guess which tasty, spreadable fat wins?

Source: Butter vs. Margarine: The Showdown | Food Renegade

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