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Now, I am neither a chemist nor a cardiologist but I do understand the difference between fats that the human body recognizes and knows how to metabolize, and altered/manufactured fats that are foreign to our basic chemistry and are not designed to be ingested by living creatures.
I will spare you my rather disturbing description of the discovery of margarine for example, and how it stopped being used as the food source for which it was designed because the creatures it was designed to feed kept dying when they ate it. Pretty icky stuff. If you really want to know, we can discuss it.
For now I just try to stick to oils that occur all on their own in nature and actually seem to provide benefits to our health.
Also remember that certain oils work well for different purposes. For example, oils such as olive, grapeseed, avocado, sesame, coconut, and canola oil all reach their smoke point between 350 and 400 degrees. Whole butter's smoke point is considered to be 350 degrees. So none of these oils are ideal for high temperature frying. Peanut oil, soybean oil, and safflower oil all reach their smoke point at 450 degrees or higher, making them much more suited to high temperature cooking but along with canola oil they are now produced largely from GMO crops, a fact important for those trying to avoid GMO foods.
So the next time you shop for butter and oil, remember three things to protect: your health, your palate, and your pocketbook. Real butter and coconut oil work for all three, and I think you will enjoy the results!
As always, I welcome your comments!