Originally Posted By: hatt
Originally Posted By: Bandito440
I also use Kerrygold for spreading, and I use the Wegmans (grocery store) house brand for baking.
I have no problem with margarine or vegetable oils, but each item should be assessed individually for nutritional value. Nothing is good or bad because it's natural or synthetic.
That's just not true. Natural grass fed butter is simply better for you than industrial butter products. Better ratio of Omega 3 to 6. More nutrients all around. Conventional butter is also ahead of butter products, just not as far in front. More taste, more nutrition. An easy choice.
The point I made earlier is that something isn't better or worse because it is natural or synthetic. The
appeal to nature fallacy is just that.
Butter may be better than a specific vegetable oil in one or more category of nutrition, but not because it's natural.
Originally Posted By: Inspecktor
Originally Posted By: Bandito440
I also use Kerrygold for spreading, and I use the Wegmans (grocery store) house brand for baking.
I have no problem with margarine or vegetable oils, but each item should be assessed individually for nutritional value. Nothing is good or bad because it's natural or synthetic.
My wife went to college when the kids were both in school, took some biology and chemistry. She likes to say margarine in one molecule away from being plastic.
Again, everything has to be assessed based on its individual characteristics. Items having similar molecular compounds aren't any indication of how healthy they are.
H2O - water
CH2O - formaldehyde
H2O2 - hydrogen peroxide
I prefer the taste of Kerrygold, but vegetable oils have their place too.