It’s time to ‘get real’ about butter. Butter has been demonized in America because of its saturated fats. Erica Wides is here to tell you that the trans fats in margarine and vegetable shortening are the real enemies: butter’s ‘evil twin’. Butter is real food, made from agitating milk and cream, while margarine is the result of many factory processes including bleaching and steam cleaning. Tune in to hear about the decline of butter after World War II, and why margarine became the dominant substitute in the United States and Europe. Did you know that margarine doesn’t contain the healthy omega-3s and CLAs that are present in butter? Margarine is a product of the heavily subsidized corn and soybean industry in the U.S. It’s time to ditch foodiness substitutes, look at our food history, and eat what’s real. This episode has been brought to you by White Oak Pastures.
“Butter was ‘super’ because it is rich in short and medium chain fatty acids which we really want, and high in vitamins A and E. But- and here’s a complexity alert- only if that butter comes from grass-fed cattle.” —Erica Wides on Let’s Get Real