I'd think your go-to for baking would be the coconut oil. Not that I've tried it or anything.

I'm with fschmidt on the butter/bacon grease issue. Am currently looking for a good source for non-hydrogenated lard as well.

mmmmm... lard...

I can sort of see that, but fundamentally humans cooking food isn’t that much different than what animals do, at least molecularly. Our ability to cook was one of the reasons why we were able to evolve at a relatively decent clip. Cooking our food breaks down the cell walls, thus freeing up many of the nutrients that would otherwise be locked away and simply passed through our bodies. A lot of animals have more complex systems that accomplish the same goal. For instance, cows are able to masticate to the point where they break down a plant’s cell walls, and are further able to process them through their stomachs (which have four chambers). So while applying heat to our food is unique, it simply accomplishes the same goal that other animals already are able to do naturally.

I can’t think of an analogous situation when it comes to drinking milk. Not only do we consume the milk of another animal, but also we consume it past the age all other animals stop. It’s doubly goddamned weird, but for some reason we all think it’s a-okay. It’d at least make more sense if we consumed human milk past infancy, but that would disgust everyone (and rightfully so).

This isn’t to say I avoid all dairy – I like cheese and butter as much as the next guy, but I can recognize that it’s strange, and I kinda feel weird about it.Cool Whip is a terrible food product. It’s basically margarine/hydrogenated vegetable oil with air whipped into it.This.I actually hate coconut, so it’d be moot anyway.

If I make toast which is not very often I'll use olive spread. Usually I have no use for spreads. Both margarine and butter are highly calorically dense foods of very little nutritional value.

that's not true about grass fed butter. It's a good source of Vitamin A and also Conjugated Linoleic Acid (CLA) which can help with loss of body fat. Aside from that it has value as one of the few fats stable enough to cook with. Olive oil, for example, is a healthy fat that is not good to heat up. The other thing about butter is that it makes healthy foods like vegetables more satiating and taste better. That can't be discounted. Sure maybe you should just be filling up on the vegetables alone (though I've read that butter can help better absorb nutrients) but nobody is going to do that realistically. Now margarine you are right about, it's crap, even the so called "healthy" versions (like Earth Balance).

I voted butter. Margarine is loaded with trans fat, the worst fat for your body. It's interesting that when concern about cholesterol surfaced in the 70s people were encouraged to avoid butter because of the fat content and margarine was seen as the healthier alternative. Now we know the opposite to be true.

I like to masturbate with vaseline or a banana peel.

Use? What do you mean, 'use'? Maybe I 'use' vaseline instead of butter/margarine? *giggle*
I eat butter, albeit very small amount of it.

*UPD* Holy cow, I swear I did not see the previous reply before posting mine. Nice coincidence!


Eh, it's nothing, with butter being JUST 72% fat. Pfffft, stuff for them dieting wussies.
NOW, SALO is another thing. Mmmmmmm, yummy salted/smoked/garlic salo slab on bread... makes you mouth water and your liver scream in agony.

99,9% fat and 990 kcal/100g -that's a load of fattylicious fattening fat with fatty gravy on top.

del