another inetresting fact: type 2 diabetes did not exist at all until margarine was invented. Not saying margarine is the only cause but TYPE 2 diabetes was non existant 100 or so years ago, even amongst obese people........I believe it is all the additives and processing of foods that has caused it in the first place....
I started a thread on this exact thing last year.... I'll check and see if it's still available.
Devondale make lovely spreadable butter/canola blends so ripping bread shouldn't be an issue although i find that white bread rips the easiest... if you stick with the healthier multigrain ones I find they don't rip as easily. And in winter you shouldn't always have to refridgerate your butter, unless you heat your house too high.
Ok... I agree in an ideal world we wouldn't eat as much canola as we do... but I still think canola is the faaaaar lesser evil than marg. Not all canola is genetically modified.
ETA: yep, I just checked our canola cooking oil.... clearly says that it's not genetically modified... is this wrong?
So canola is a hybrid?... not necessarily genetically modified.... they wouldn't have had the technology back then. There are soooooo many food hybrids out there... I wouldn't not eat an apple because it was a hybrid (most are)... I don't see canola being nasty in small amounts.
Canola oil is a genetically modified oil. It is a name that was created. Originally this oil was derived from the rapeseed plant. Used heavily in industry.
It is as cheap as chips & many treat it like the plague.
I agree Mel - I think the oils that we are using (canola being one of them) are detrimental to our health.
Canola is a manufactured oil as is margarine.
Butter in moderation - olive oil - or even coconut oil in small amounts are safer for our health than canola...
Canola is one of two cultivars of rapeseed or Brassica campestris (Brassica napus L. and B. campestris L.).[1] Their seeds are used to produce edible oil that is fit for human consumption because it has lower levels of erucic acid than traditional rapeseed oils and to produce livestock feed because it has reduced levels of the toxin glucosinolates.[2] Canola was originally naturally bred from rapeseed in Canada by Keith Downey and Baldur R. Stefansson in the early 1970s,[3][4] but it has a very different nutritional profile in addition to much less erucic acid.[5] The name "canola" was derived from "Canadian oil, low acid" in 1978.[6][7] A product known as LEAR (for low erucic acid rapeseed) derived from cross-breeding of multiple lines of Brassica juncea is also referred to as canola oil and is considered safe for consumption.[8]
Thanks for this, I love hearing things like this. We only have butter in our house, too! Can you believe all the hype and marketing that surrounds margarine, especially the ones which "lower cholesterol" levels (which they were prob causing in the first place lol!) There is always a new one on the market. "Butter soft" by mainland is good and spreads well (nothing but butter)
Nelle my maxwell & williams has a shallow plate & high lid...
Have any of you read: "Nourishing Traditions"...
She talks a lot about butter, cream etc and her theory is that the increase in the use of oils such as canola and the high refined sugar in take causes diabetes and heart disease.
After following her redommendations for 12 weeks my cholesterol that was 5.2 went down to 1.9... Despite the high animal fat content of what I was eating...
The same can be said for those that follow atkins. When sugar is removed the cholesterol level reduces... "food" for thought...
I too think that marg is crapola, and would always choose butter. BUT, DS and I are now dairy free and the only alternative that I can find for us is Nuttelex? If anyone knows of anything else that is less......modified, I would be ever grateful.
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