I lack the appeal to invest myself into a conversation that will return a zero sum outcome.
It’s the College of Cardiologists, in my country, that actively recommends the use of vegetable based butter as a source of safe fats.
This isn’t a body easy to get public suport from and false advertising is severely punished in my country, so I risk I’m fairly well informed and safe to eat my vegetable based butter and recommend it to others. And it is vegan safe.
Multivariable-adjusted hazard ratios of total and cardiometabolic mortality for 1-tablespoon/day increment in cooking oil/fat consumption. Forest plots show the multivariable HRs of total (a) and cardiometabolic (b) mortality associated with 1-tablespoon/day increment in butter, margarine, corn oil, canola oil, and olive oil consumption. HRs were adjusted for age, sex, BMI, race, education, marital status, household income, smoking, alcohol, vigorous physical activity, usual activity at work, perceived health condition, history of heart disease, stroke, diabetes, and cancer at baseline, Healthy Eating Index-2015, total energy intake, and consumption of remaining oils where appropriate (butter, margarine, lard, corn oil, canola oil, olive oil, and other vegetable oils). Horizontal lines represent 95% CIs
I lack the appeal to invest myself into a conversation that will return a zero sum outcome.
It’s the College of Cardiologists, in my country, that actively recommends the use of vegetable based butter as a source of safe fats.
This isn’t a body easy to get public suport from and false advertising is severely punished in my country, so I risk I’m fairly well informed and safe to eat my vegetable based butter and recommend it to others. And it is vegan safe.
I don’t disagree, I’m just pointing out that hydrogenated fat (“margarine”) is a problem.
https://bmcmedicine.biomedcentral.com/articles/10.1186/s12916-021-01961-2/figures/1