This is a short
story of real vs. imitation, free market vs. the corporate state,
tradition vs. political pandering, and good vs. evil. First, I'll
start off with the imitation/corporate state/political/evil. A reader
sent me a commercial from YouTube, which brings up an interesting
comparison that started my wheels turning. Back in the 1980s, or
thereabouts, a product emerged in the market called Molly
McButter, a processed powder butter replacement. Products like
this (replacing real food with fake, fat-free non-food) were a response
to the government's low-fat agenda and the industrial food machine's
food pyramid coup. People fell into the marketing trap and lapped
up products like this in the hope that they would get thin, stay
healthy, and look like all of the beautiful people in the TV ads
who were hawking the products of the mega-food complex. Nowadays,
in an eerily similar manner, all of the beautiful people are running
down beaches, holding hands, and smelling daisies in the pharmaceutical
ads. According to FoodFacts.com, these
are the ingredients in Molly McButter:
Soybean(s) Oil Partially Hydrogenated is exempt from being labeled
as a soy allergen according to U.S. labeling laws. There are only
slight traces of the soy protein present to trigger a reaction,
however people who are allergic to soy should use caution and
check with their allergist before consuming this product.
as you may have guessed, provide no nutritional value whatsoever.
Well, except this productdoes have 1% of your government-recommended,
daily iron intake. Here
is the caloric breakdown of Molly McButter: 2% fat, 95% carbs,
3% protein. It is low fat, therefore it must be healthy! Molly McButter
is also a very American product: it is a quick-to-use and seemingly
cheap alternative that requires nothing more than dropping it into
a shopping cart, and when the shopper gets home, he or she can just
take off a lid and shake it, and ... finished! However, in reality,
not only is it very costly in terms of its price per pound, but
the costs to your health down the road are immense, and likely immeasurable.
the evil side, there are many industrial fake-a-roos that are created
to appeal to the low-fat, food pyramid-worshipping crowd, so mention
of all of them here is impossible. On that note, one other product
that deserves attention is an early challenger to butter, pre-Molly
McButter days. Many of us remember growing up with this commercial
about margarine and fooling Mother Nature.
along with all of the industrial seed oils, is one of the greatest
disasters of the industrial food complex. Here is a typical margarine
Oil, Water, Partially Hydrogenated Soybean Oil, Plant Stanol Esters,
Salt, Emulsifiers, (Vegetable Mono- and Diglycerides, Soy Lecithin),
Hydrogenated Soybean Oil, Potassium Sorbate, Citric Acid and Calcium
Disodium EDTA to Preserve Freshness, Artificial Flavor, DL-alpha-Tocopheryl
Acetate, Vitamin A Palmitate, Colored with Beta Carotene.
an industrial butter would typically contain only cream and salt.
Partially hydrogenated soybean oil, as people may or may not know,
is trans fats. Everyone now agrees that trans
fats wreak havoc on your health, as described by Mark Sisson.
shifters" is incidentally an apt way to describe trans fats.
That’s exactly what the hydrogenation process involves. From a
chemical standpoint, you take a decent enough unsaturated oil
and add some hydrogen atoms. The process undoes the existing double
carbon bonds of the unsaturated oil. By "saturating"
the bonds with additional hydrogen, you saturate the oil. The
result is a solid (at room temperature) but meltable, more stable
fat. Seems simple enough, but all of a sudden the body doesn’t
know what to make of the end product. The trans fats go on to
incite havoc in cell metabolism. Research indicates trans
fats cause comparatively more weight gain than the same diet
with monounsaturated fats and a redistribution of body fat tissue
to the abdominal area, the riskiest place to carry extra padding.
Additionally, they’re associated with inflammation
is the root of all chronic disease such as cancer, cardiovascular
disease, autoimmune disorders, diabetes, Alzheimer's, arthritis,
etc. Here, Mark
Sisson describes the difference between acute inflammation that
promotes healing and chronic, low-level inflammation that becomes
a part of your physiology "that’s always on and always engaged,"
thus continually attacking healthy tissues in your body. "You can't
fool Mother Nature" is correct. But that is exactly what these highly
processed, industrial food products attempt to do in order to conform
to the government nutrition malarkey that has fattened and sickened
Americans for over four decades. But, once inside your body, these
products don't fool your innards. Read
this serious but sort of funny article by Stephan
Guyenet, a PhD in neurobiology and a researcher, on margarine. Here's
snappy-looking tub, margarine is just another industrial food-like
substance that will help you get underground in a hurry. In the
U.S., manufacturers can put the statement "no trans fat" on a
product's label, and "0 g trans fat" on the nutrition label, if
it contains less than 0.5 grams of trans fat per serving. A serving
of Benecol is 14 grams. That means it could be up to 3.5 percent
trans fat and still labeled "no trans fat". That's a crime. This
stuff is being recommended to cardiac patients.
spot on when he says it is a crime. The federalized dietary guidelines
are not, and have never been, a result of science. They are the
result of a politicized and purposeful coup on the part of powerful
special corporate interests and their enabling politicians in Congress
and the USDA/FDA to subsidize the food machine corporatocracy and
institutionalize the belief in the supremacy of artificial foods
produced cheaply by the mega food giants. It is intentional, on
the part of the enablers, that people get sick, stay sick, and therefore
swell the sickness economy.
in the other corner stands Ghee, weighing in with traditional (South
Asian) roots, high in nutrition, with a high smoking point, and,
yes, it has fat – including saturated fat (gasp!) and essential
fattyy acids. Ghee is essentially a clarified butter, with the milk
solids and water removed. However, ghee is cooked longer than clarified
butter to remove all moisture and milk solids. Ghee may also be
a good choice for those who are lactose intolerant. According
to Livestrong, ghee has the following nutritional value:
content of ghee is .04 g per tbsp., which includes 17 amino acids,
essential for good health. Ghee contains 3 percent linoleic acid,
an antioxidant. Ghee provides 393 IU of vitamin A per tbsp., including
105 mcg of retinal and 25 mcg of beta-carotene. Other vitamins
include .36 mg vitamin E per tbsp., 1.1 mcg of vitamin K, and
small amounts of riboflavin and pantothenic acid. Minerals in
ghee include 1 mg of calcium and potassium per tbsp.
Ghee has a
long shelf life, and it can sit around without turning rancid, unlike
industrial seed oils, which are rancid from the get-go. Historically,
ghee has both sacred and medicinal roles in other cultures.
are terrified of politically-demonized real foods that are rich
in tradition with proven health benefits while they eagerly embrace
any and all promises from the industrial arm of the state to "keep
them healthy" with substitute products to which their natural systems
cannot adapt. While Americans are indeed "getting it" better than
ever before in terms of understanding the myths and lies of the
government-pharmaceutical-medical-industrial food complex that has
destroyed their health and quality of life, they have become willing
prisoners of the medical-pharmaceutical establishment, and emerging
from that lifestyle is still a challenge for many folks who have
spent their whole lives absorbing the conventional wisdom passed
down to them through the various channels and agents of the state.
We all have
our own experiences that finally cause us to engage our thoughts
and reflect on what we think we know, and then we ask ourselves,
is it really the truth? Admittedly, until the mid-1990s, I had margarine
and Molly McButter in my kitchen, and butter or ghee were
nowhere to be found. Butter had become a substance I could not trust.
Our household also embraced all of the "heart healthy" trans-fat
loaded, refined industrial oils. This was passed on to me from childhood.
I was a part of the baby boomer generation that grew up on the industrial
food supply while "family, sit-down dinners" and cooking fresh food
slowly escaped our culture.
with my incessant carb-loading to fuel my weekend warrior adventures,
finally landed me in a hospital, where infectious disease Docs and
rheumatologists were dumbfounded by my sleek physical appearance
vs. my autoimmune rampage. Finally, I was diagnosed with a rare
autoimmune disorder. I was sentenced to a life of low-fat food and
pharmaceuticals and low-impact exercise, as well as a progressive
loss of quality of life. I thought, "nah," and thus I exited the
conventional medical establishment. I had already flirted with Atkins,
so I went back to it and then customized the Atkins way, which eventually
became paleo-primal, which is nothing more than Eat Real Food. I
cured myself of all symptoms with my food changes, and since then,
I have never looked back. While I bemoan the loss of time and money,
the pay off in terms of wisdom and experience has been a huge positive
in my life.
things like the quality of your "butter" and the elimination of
its evil imitators can be the beginning of some major changes in
your life and health. It's a worthwhile start along a very informative
Coster, CPA [send
her mail] is an accounting/finance professional in the
healthcare industry and a freelance writer, blogger, speaker, and
sometimes unpaid troublemaker. She writes about libertarian stuff,
economics, financial markets, the medical establishment, the Corporate
State, health totalitarianism, and other essentially, anything that
encroaches upon the freedom of her fellow human beings. When she
has a few moments of spare time she prefers to do functional fitness,
kayak the Detroit River, and drink hot toddies. This is her LewRockwell.com
archive and her Mises.org
archive. Check out her
website. Follow her on Twitter @karendecoster.