You can parse it however you like, there is still no reason to use canola oil when you can use plain old, pressed and simple and natural olive oil. Which is also way better for you.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:P.S. Canola oil is about as far from natural as you can get.

why?

It's made from a genetically modified version of the rapeseed plant, which is naturally inedible due to two poisonous compounds it contains. Monsanto figured out how to scientifically "reduce" those (note: reduce, not eliminate) and produce something they market as "Canola" -- which stands for Canada Oil or Canada Oil Low Acid. Guess they thought people wouldn't want to buy "Rapeseed Oil." It's partially hydrogenated (like transfats) and packed with euric acid, which causes all kinds of organ problems.

I'm no food nut. I think organic is a joke. But canola oil is basically the next best thing to drinking motor oil.

Google it.

Yes, please do google it, because this post is full of misinformation, and conflates selective breeding with genetic modification.

Anonymous wrote:We keep our stick butter in a butter dish on the counter. We have done this for many many years and its fine.

We do this as well.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:P.S. Canola oil is about as far from natural as you can get.

why?

It's made from a genetically modified version of the rapeseed plant, which is naturally inedible due to two poisonous compounds it contains. Monsanto figured out how to scientifically "reduce" those (note: reduce, not eliminate) and produce something they market as "Canola" -- which stands for Canada Oil or Canada Oil Low Acid. Guess they thought people wouldn't want to buy "Rapeseed Oil." It's partially hydrogenated (like transfats) and packed with euric acid, which causes all kinds of organ problems.

I'm no food nut. I think organic is a joke. But canola oil is basically the next best thing to drinking motor oil.

Google it.

so ..what kind of oil do you use to cook with?

Olive oil. I don't cook at high heat, so it works for me.

Kerrygold in the tub isn't nearly as good as the real Kerrygold stick butter. Do a side by side test. Seriously. I'm a Kerrygold freak.

We use Kerrygold salted and keep it in a glass butter dish out of the fridge. It's divine.

(BTW, if you put Kerrygold on waffles or pancakes with maple syrup, it tastes exactly like Wurthers Originals candy. Amazing.)

I can't believe I wasted so many years on crap butter or - -- UGH -- margarine. Butter is much better for your health, and why not have it be totally natural and delicious? Kerrygold all the way.

BTW, we got the covered glass butter dish at Crate and Barrel. Still looking for one that fits the wide Kerrygold stick, but we cut it in half now to fit.

I keep butter on a glass butter dish on the counter. Didn't realize this was old fashioned!

Kerrygold rocks! BJs Wholesale just started carrying the big tubs.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:P.S. Canola oil is about as far from natural as you can get.

why?

It's made from a genetically modified version of the rapeseed plant, which is naturally inedible due to two poisonous compounds it contains. Monsanto figured out how to scientifically "reduce" those (note: reduce, not eliminate) and produce something they market as "Canola" -- which stands for Canada Oil or Canada Oil Low Acid. Guess they thought people wouldn't want to buy "Rapeseed Oil." It's partially hydrogenated (like transfats) and packed with euric acid, which causes all kinds of organ problems.

I'm no food nut. I think organic is a joke. But canola oil is basically the next best thing to drinking motor oil.

Google it.

so ..what kind of oil do you use to cook with?

I'm not PP, but for stir frying or sauteed dishes, I like grapeseed oil. High smoke point, little taste, and relatively healthy. I love olive oil for some stuff, but it burns easily (especially the extra virgin).

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:P.S. Canola oil is about as far from natural as you can get.

why?

It's made from a genetically modified version of the rapeseed plant, which is naturally inedible due to two poisonous compounds it contains. Monsanto figured out how to scientifically "reduce" those (note: reduce, not eliminate) and produce something they market as "Canola" -- which stands for Canada Oil or Canada Oil Low Acid. Guess they thought people wouldn't want to buy "Rapeseed Oil." It's partially hydrogenated (like transfats) and packed with euric acid, which causes all kinds of organ problems.

I'm no food nut. I think organic is a joke. But canola oil is basically the next best thing to drinking motor oil.

Google it.

so ..what kind of oil do you use to cook with?

I agree with the PP re: canola oil. I was wondering why OP would be choosing butter with canola oil in it when she said she wanted to avoid 'fake food'.

Kerrygold!!!!

Anonymous wrote:

Anonymous wrote:P.S. Canola oil is about as far from natural as you can get.

why?

It's made from a genetically modified version of the rapeseed plant, which is naturally inedible due to two poisonous compounds it contains. Monsanto figured out how to scientifically "reduce" those (note: reduce, not eliminate) and produce something they market as "Canola" -- which stands for Canada Oil or Canada Oil Low Acid. Guess they thought people wouldn't want to buy "Rapeseed Oil." It's partially hydrogenated (like transfats) and packed with euric acid, which causes all kinds of organ problems.

I'm no food nut. I think organic is a joke. But canola oil is basically the next best thing to drinking motor oil.

Google it.

In cooler months I keep my butter in a glass butter dish in the cupboard, but during the summer I usually put it in the fridge.

And the only ingredients in your butter should be cream and salt, if you like salted butter. Anything else and it's not butter.

Signed,
Someone whose dad, 5 uncles, and I lost count of how many cousins are all dairy farmers.

Another fan of the butter bell here! Love it - butter is easily spreadable but not melty. It was a surprise to me, but I have noticed that we go through a stick of butter every few days to a week (mainly just from buttering my kids' waffles and toast, and a little in the pan for scrambled eggs - so I am not worried about freshness at all.

Anonymous wrote:P.S. Canola oil is about as far from natural as you can get.

why?