We recently switched from using butter π§ as a spread to a plant-based alternative. I still bake with butter, but Iβm glad to have cut back on everyday use. #healthychoices
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Hi Montis, long time π I've been using a butter alternative 'Naturli' which is ok. I use avocado π₯ or rapeseed oil for stir frys. They both have high smoking points, too.
Always in my cupboard. I love seed oils. With exception of sesame and a few others (low smoke point) so versatile. I often add avocado oil to canola to get closer to 380f without the burn.
It's the margarine craze all over again. Those of a certain age will remember years of health claims only for it to turn out less healthy than butter. I use olive, grape, sesame, and avocado oil for various things but butter still reigns supreme for flavor.
The APOE Ξ΅4 allele is the strongest known genetic risk factor for late-onset Alzheimer's disease, with individuals carrying one copy having a 3-4 fold increased risk and those with two copies having a 9-15 fold increased risk.
I barely use butter at all. I use extra vergine olive oil to cook or on salads and canola oil for cakes. I use butter for besciamelle in lasagne or for semolina gnocchi.
I liked it better a few years ago when everyone was talking about how good for you butter was. Wasnβt some nut job doctor telling you to put it in your coffee? Somewhere in between these two theories is where I like to live.π
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Until learning I have a gene variant that makes me a hyperabsorber of dietary cholesterol (& higher chance of Alzheimer's)
Key for me was finding that dousing my toast in olive oil works just fine