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The Epic History of Butter

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Turns out our favorite low-carb staple, butter, has an interesting history! Here it is – from accidental invention to inspiration for a student uproar:

As Khosrova sampled butter from around the world, she says that she was amazed by how a food with only one ingredient could produce so many diverse “nuances of flavors, textures and color.”

How this happens is a mystery that has astounded and confounded humanity for centuries. The history of butter is both humble and wondrous. With a simple batch of milk and a little creativity, a luscious — and magical — golden food is born.

NPR: Spread The Word: Butter Has An Epic Backstory

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The Official Dietary Advice Continues to Fail Us

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Yes – eggs are good for you

Regardless of whether it being advice on salt, saturated fat or sugar, health authorities are failing to stay up-to-date with the latest research:

Observer: Health Authorities Continue to Fail Us

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Does Eating Extra Fat Make You Fat?

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Does eating extra fat via Fat Bombs and Bulletproof Coffee make you fat? Here’s the short answer. Yes and no.

If you are slender, then eating fat will not make you fat. If you are obese or overweight then yes, eating more fat will make you fat. Let me explain. The answer, of course, has nothing to do with calories (an entirely outdated and useless concept) and has everything to do with physiology. Continue Reading →

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New Study: Cooking with Butter May Be Healthier Than Cooking with Vegetable Oil

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Here’s yet another reason not to fear natural saturated fats, like butter. A new re-analysis of unpublished findings from an older study finds no benefit of replacing butter with vegetable oils.

If anything, there’s some evidence that cooking with corn oil instead of butter may actually be worse for heart health!

What’s more, when the researchers look at all available studies replacing saturated fat with polyunsaturated omega-6 fats, they find zero overall benefit for heart health.

Butter seems to be just as good for your heart as other fats. On top of that, your taste buds are almost guaranteed to be better off!

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#1 Low-Carb Fear: Saturated Fat

time-saturated-fat-butter-cover-smWill saturated fat clog my arteries and give me a heart attack? No. This is one of the biggest nutrition myths of the last few decades. Fortunately, during the last several years more and more experts and organizations have realized that natural saturated fats are completely OK and healthy.

Saturated fat is found in real foods that we’ve consumed throughout evolution. It’s natural to eat saturated fats, it’s found in lots of natural foods, even human breast milk is full of it.

During the last ten years or so, many reviews of all available science have come to the conclusion that there’s no connection between saturated fat and heart disease. This fact has also been recognized in many high-quality newspapers, such as TIME. It’s simply been a mistake.

Don’t fear fat. Updated experts don’t.
 

Watch doctors explain why saturated fat is good

Read recent news about saturated fat

More low-carb fears

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Oh No! A Bacon Shortage in the US. What Are We Going to Eat for Breakfast Now?

This is of course not a real disaster, but a bacon shortage in the US sure speaks for itself. Bacon is back:

According to the last article there’s zero risk of the US completely running out of bacon. But prices are up, and bacon production will be higher than ever, to be able to meet the rising demand.

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A Startup Churning a Profit from Ghee, A Better For You Butter

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Another sign that saturated fat is back – a startup specializing in ghee (clarified butter):

Forbes: Meet The Startup Churning A Profit From Ghee, A Better For You Butter

Why choose ghee over butter? Ghee differs from regular butter in a few key ways. It has a high smoke point, meaning unlike butter or coconut oil, it doesn’t easily burn when heated. It’s naturally spreadable, so it doesn’t need to be softened first and it also doesn’t need to be refrigerated. Ghee is lactose-free because it doesn’t contain any milk solids, which are filtered out during the cooking process… [It’s also] high in fat soluble vitamins A, D and E.

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Why We Fear Fat


4.9 out of 5 stars5 stars91%4 stars3%3 stars5%2 stars0%1 star0%59 ratings3,346 views Audio onlyHave three decades of dietary low-fat advice from the US government been a mistake? It seems the answer is a definite yes. How did that happen?

Here’s my interview with NYT bestselling author Nina Teicholz (The Big Fat Surprise), where she explains why butter, meat and cheese belong in a healthy diet and what the unintended consequences of removing saturated fat have been.

Watch a segment above (transcript). The full 11-minute interview is available (with captions and transcript) with a free trial or membership:

The Big Fat Surprise – Nina Teicholz

Join free for a month for instant access to this and over 190 other low-carb TV videos. Plus Q&A with experts and our new low-carb meal planner service, etc.

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Fat Is Back on US Tables

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Avocados, full-fat dairy products and butter are both delicious and healthy!

Here’s another newspaper declaring the obvious: the time when we obsessively swapped natural fat for carbs is over – full-fat products are starting to make a return on US tables:

San Francisco Chronicle: Fat Finds Favor on U.S. Tables Again

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How Butter Went from Villain to Hero

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A few years ago, butter was looked upon as an artery-clogging foe to be avoided at all costs, but now more and more people are starting to recognize that it’s both delicious and good for you.

So how did this happen? You can read the interesting story here:

New York Post: How Butter Became a Villain — and Why It’s Actually Really Good for You

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