Hacker News Board Hacker News, browsed like a classic message board
Live data from Hacker News

Replacing butter with vegetable oils does not cut heart disease risk (2016)

theatlantic.com

Post reply on HN
Print view View original

41–50 of 183 posts

Re: Replacing butter with vegetable oils does not cut heart disease risk (2016)

#41

Post by dcosson »

joecool1029 wrote: post #25
dcosson wrote: post #19

Earlier quoted context omitted.

Some important differences, as I understand it: - polyunsaturated fats are the category that includes omega 6 and omega 3 fatty acids. Even further, omega 3's can be ALA (from plants) or DHA (e.g. salmon) variety. Omega 3's and in particular DHA have been shown to have anti-inflammatory and other health properties. Which is to say even within polyunsaturated fats there is a wide variety of alleged health effects, but…

Good comment. A few things: >- polyunsaturated fats are the category that includes omega 6 and omega 3 fatty acids. Even further, omega 3's can be ALA (from plants) or DHA (e.g. salmon) variety. Omega 3's and in particular DHA have been shown to have anti-inflammatory and other health properties. You missed EPA which is also in fatty fish. ALA doesn't convert very well in humans to DHA or EPA. So eating lots of flax…

Good point on PUFA, that was probably worth making it into my conclusion too.

In my home cooking I've started using macadamia nut oil (similar profile to olive oil, it's high in monounsaturated fats) in place of vegetable oil. You can get it on Amazon and it has a more neutral, slightly nutty flavor and a higher smoking point than olive oil, so it's great for slightly higher temps or cooking foods that you don't want to taste like olive oil.

Re: Replacing butter with vegetable oils does not cut heart disease risk (2016)

#42

Post by a3n »

fulafel wrote: post #29
jelliclesfarm wrote: post #18

There is nothing wrong with butter. Oils can become rancid. Clarified butter or ghee is even better as they have longer shelf life.

It's an animal product with the obvious ethics problems and cow methane boosting the co2 footprint.

> It's an animal product

For which you don't kill the animal.

> with the obvious ethics problems

This may or may not be "obvious" decades or more in the future, but I think people who hold this idea are in the minority at the moment.

> cow methane

Point taken.

Re: Replacing butter with vegetable oils does not cut heart disease risk (2016)

#43

Post by a3n »

MBlume wrote: post #32
fulafel wrote: post #29

Earlier quoted context omitted.

It's an animal product with the obvious ethics problems and cow methane boosting the co2 footprint.

Latter problem can be solved by feeding the cows tiny amounts of seaweed

But would a feed lot likely do that? I doubt it.

And speaking of feed lots ... eeyew.

Re: Replacing butter with vegetable oils does not cut heart disease risk (2016)

#44

Post by wapz »

abecedarius wrote: post #34
barney54 wrote: post #26

Earlier quoted context omitted.

The sad thing is that the FDA first had to be convinced to allow trans fats to be listed. Later it required them to be labeled.

Also, FDA labeling allows "0g trans fat" for food with 0.5 g per serving, and listed serving sizes are often laughable, so I wonder. This article I just found claims "0.56% to 4.2% trans fats" in "soybean and canola oils found on store shelves in the U.S." ( https://authoritynutrition.com/6-reasons-why-vegetable-oils-... ) Dunno how much weight to give it; I try to avoid those oils anyway.

I've always been taught that after olive oil, canola is the best to use for cooking. What am I supposed to use?!

Re: Replacing butter with vegetable oils does not cut heart disease risk (2016)

#45

Post by teslabox »

anamexis wrote: post #30
nickbauman wrote: post #28

Earlier quoted context omitted.

Temperate vegetable oils are really, really bad for you. Example bad temperate oil: Canola oil. Temperate plant oil is designed to provide nutrients to the germinating seed at lower temperatures. After it gets warm enough and the seed germinates the oil is no longer needed. So it oxidizes. Oxidation is a serious problem for the mammalian body plan. Eat only unprocessed tropical oils, extra virgin olive oil or raw unp…

Do you have citations for any of this?

The phenomenon is called 'lipid peroxidation'. The search term 'drying oil' is also helpful.

Re: Replacing butter with vegetable oils does not cut heart disease risk (2016)

#46

Post by brotherAB »

nmerouze wrote: post #33

Cholesterol isn't bad, it's in fact very important for the production of testosterone among other things. The problem comes from the inability to use it because the body isn't healthy. Polyunsaturated fats will produce bad byproducts when it breaks down and over time makes the body sick. We crucially lack magnesium and potassium in our diet. There are tons of studies showing the benefits of magnesium against heart di…

The grey matter in your brain is mostly cholesterol. I've personally lost 10 pounds in 10 days eating a high fat, low carb diet, with light excercise about 3 days a week. Kerrygold is my #1 choice for butter, because it comes from grass-fed cows.

Re: Replacing butter with vegetable oils does not cut heart disease risk (2016)

#47

Post by abecedarius »

wapz wrote: post #44
abecedarius wrote: post #34

Earlier quoted context omitted.

Also, FDA labeling allows "0g trans fat" for food with 0.5 g per serving, and listed serving sizes are often laughable, so I wonder. This article I just found claims "0.56% to 4.2% trans fats" in "soybean and canola oils found on store shelves in the U.S." ( https://authoritynutrition.com/6-reasons-why-vegetable-oils-... ) Dunno how much weight to give it; I try to avoid those oils anyway.

I've always been taught that after olive oil, canola is the best to use for cooking. What am I supposed to use?!

There's coconut oil and palm fruit oil. (There may be environmental concerns about the latter.) I also use butter/ghee sometimes. (And olive oil, but you already mentioned it.) For non-cooking, I like flaxseed oil.

Re: Replacing butter with vegetable oils does not cut heart disease risk (2016)

#48

Post by brotherAB »

grzm wrote: post #40
brotherAB wrote: post #39

Earlier quoted context omitted.

You are 17,600 times more likely to die from heart disease than from a terrorist attack. Yet the only president talking about nutrition and GMO is Putin. Crazy based russians. https://www.rt.com/business/324605-russia-putin-healthy-food...

[deleted]

Not an argument.

Re: Replacing butter with vegetable oils does not cut heart disease risk (2016)

#49

Post by TheBiv »

brotherAB wrote: post #46
nmerouze wrote: post #33

Cholesterol isn't bad, it's in fact very important for the production of testosterone among other things. The problem comes from the inability to use it because the body isn't healthy. Polyunsaturated fats will produce bad byproducts when it breaks down and over time makes the body sick. We crucially lack magnesium and potassium in our diet. There are tons of studies showing the benefits of magnesium against heart di…

The grey matter in your brain is mostly cholesterol. I've personally lost 10 pounds in 10 days eating a high fat, low carb diet, with light excercise about 3 days a week. Kerrygold is my #1 choice for butter, because it comes from grass-fed cows.

Congratulations on your weight loss!

Separately, I don't know if I understand your point. To me you are saying that because the grey matter in our brains is made of cholesterol that means we should eat more cholesterol and your recommendation for how to get more cholesterol is by using grass fed butter.

Did I correctly state your point?

Re: Replacing butter with vegetable oils does not cut heart disease risk (2016)

#50

Post by ohkaiby »

wapz wrote: post #44
abecedarius wrote: post #34

Earlier quoted context omitted.

Also, FDA labeling allows "0g trans fat" for food with 0.5 g per serving, and listed serving sizes are often laughable, so I wonder. This article I just found claims "0.56% to 4.2% trans fats" in "soybean and canola oils found on store shelves in the U.S." ( https://authoritynutrition.com/6-reasons-why-vegetable-oils-... ) Dunno how much weight to give it; I try to avoid those oils anyway.

I've always been taught that after olive oil, canola is the best to use for cooking. What am I supposed to use?!

Interesting. I've been taught the opposite due to the low smoke point of olive oil.

I use Avocado oil; it has a high smoke point and seems healthier. Other oils are OK if you don't cook on high heat (use medium heat or lower).

Post reply on HN