They are still very healthy and active. Typically a blend of virgin olive oil and refined olive oil (where heat and chemicals are used in the processing), this type of oil is an all-purpose cooking oil. It’s as simple as that. You clearly do not understand basic chemistry and maybe did not even read the article. Monounsaturated is the next healthiest, and polyunsaturated are the healthiest for you. Two cooking fats, butter and olive oil (along with canola oil), are among the more commonly used ones in home kitchens, but which is better? While there is a time and a place for olive oil, no doubt, in the grand scheme of things, butter is top dawg. In addition to the shakes. This is great information and I agree 100%! And people are unhealthier than ever. This is an outdated idea that has continually been disproven. Did you know Vegetable & Veg. If you have the time, money, and weed supply, consider infusing some of the following oils to boost the variety in your kitchen. It is a fact that our diet has an effect on blood cholesterol levels. CANCER and SATURATED FATS are positively correlated. The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.”, What?? I still prefer to cook, at least high heat cook with pastured lard or coconut oil. Thank you for your time. Monounsaturated fat is the healthy fat in avocados and olive oil. You both need to remember that all these studies whether by scientists or other cost money. — Christina Shea (@cmshea88) August 25, 2020 You have it backwards. You’re missing my point, and your points are incorrect. Unless you’re out there with a scythe, don’t forget to add them to the death toll of your vegetarian meal. I agree with your opinion about butter. Unsaturated fats are the ones that have the most double-bonds in their chemical structures, and are the most healthy. David S. I honestly didn’t know what to do after reading your article, laughing or crying. As someone who grew up in a non-butter household (genetic high cholesterol runs in the family), it was not a commonly used fat, as butter is an animal product so it’s not ideal for people on low-cholesterol diets. The biggest, and probably the important one, is that butter is only 80% oil. I got you. I’d recommend doing some research of your own to see what other information is available and to not trust everything written on some people’s personal blogs. It does not change that fact that saturated fats are good for you, which you would know had you bothered to do any actual research. Like it was said on another comment, there are links and a variety of online articles to back up any opinion, so people with strong sentiments about something will stick to those references which support their own views. And I love coconut oil! Butter significantly increased TC/HDL-C ratio and non-HDL-C compared with coconut oil but coconut oil did not significantly differ from olive oil for TC/HDL-C and non-HDL-C. High blood cholesterol levels increase the risk of cardiovascular disease. They use lamp fat to cook with (they boil it to make sort of lard). Dr. Attia breaks it down pretty well and as a doctor I’d highly suggest you read it: http://eatingacademy.com/nutrition/the-straight-dope-on-cholesterol-part-i. And it ain’t likely it’s your backyard. I made a chart (below) illustrating the nutrient density of butter versus olive oil: Butter is much higher in vitamin K2 or menaquinone. And does anyone know why most medical professionals, dieticians and health authorities still promote “low fat”? I don’t even know why I’m responding to this nonsense when you clearly know nothing about health or nutrition. When it comes to calories, both ghee and olive oil come in at 9 per gram. But to refuse and refute any article, documentary, or what have you that doesn’t prove your point. http://amzn.to/13tjhcH I wrote a post about the nutrient density of butter than you can read here. Butter has lowest smoking point, followed by olive oil. Does butter require refrigeration at all times? Just like the professionals do, you can prevent butter from burning in a sauté pan by adding a few drops of vegetable oil or any neutral-tasting oil. The Mayo Clinic may say that, but science says otherwise. There are many scientists denying Allan Savory’s research, which Savory himself classified as “15 years of frustrating and erratic [sic] results.” Holistic management is nothing more than a single man’s quest to prove that a life’s work wasn’t in vain. Agriculture is really more like ethnic cleansing, wiping out the indigenous dwellers so the invaders can take the land. What about butter and oil in cooking? When the editorial team cooks with butter, the question arises: Is it better than olive oil? And a lot of unhealthy fats, too. THE DAILY MEAL ® IS A REGISTERED TRADEMARK OF TRIBUNE PUBLISHING. However, some … Cholesterol is not the enemy, cholesterol is BENEFICIAL. And it's great when scrambling eggs, or finishing off a steak. And yes, directly related to eating meat and your “wonderful and healthy” saturated fats. Following is information on how to produce a quality muffin: Polyunsaturated fat contains essential fatty acids omega-3 and omega-6, found in fatty fish such as salmon and in other sources. It is rich in antioxidants and I love the taste. I think infused olive oil is my favorite as far as flavor goes. 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