this post was submitted on 18 Dec 2024
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Philosophical options aside, meat and butter are very energy dense food sources.
But it would make sense replacing that cooking oil with a large tub of universal purpose vegetable based butter: it would introduce more available calories, both for cooking and direct consumption.
Doesn't mean that it's a good idea. When you feed food to food, you waste a lot of food. That's the meat, dairy and eggs industry. Conversion ratios vary, but they're terrible and, by the simple laws of physics, can't beat just eating plants.
That is what did happen, but it turns out that hydrogenation causing trans fats isn't good for health. Fun fact: ruminant milk, especially from "grass fed", can contain up to 10% trans fats because the bacteria inside can do a natural hydrogenation too.
Vegetable oil is the best option for calories, but it's also boring, so the staples for food security have been: grain flour + vegetable oil + sugar.
Here's some relevant history: https://encyclopedia.1914-1918-online.net/article/naval-blockade-of-germany/
and a more modern article tied to the same topic: https://www.bostonreview.net/articles/troy-vettese-do-not-let-them-eat-meat/
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
As is vodka. Ounce for ounce ethanol has the same calories as butter.