Many, many moons ago, years ago now, the Wellthisiswhatithink household decided to stop eating margarine, especially polyunsaturated margarine, and to resume eating butter.
We stopped using soybean oil (like Canola) for cooking, and starting using fat-saturated coconut oil or monounsaturated olive oil instead.
In the case of the writer, Dear Reader, one’s cholesterol level and blood pressure fell. Our cholesterol level fell substantially, actually.
With the passion of the newly-converted we told everyone we knew that polyunsaturated oil turns into trans-fatty acids at body temperature – let alone when cooked – and that trans-fatty acids were deadly to humans.
We also told them repeatedly of the healing miracle that is coconut oil, which we discovered quite by chance when we were employed to write the marketing letter to get people to buy the book, which we devoured almost as enthusiastically as we did the product.
We recommend the book. A must read if you’d like to avoid a bunch of nasty modern illnesses.
Anyhow, within the last few months, scientists have caught up. Suddenly researchers all over the world are on the bandwagon for butter.
Well, we hesitate to say we told you so, but, we told you so.
Alternatively, use butter. The manufacturing process essentially amounts to “Milk cow, churn milk.”