A few years back I was told my cholesterol was a little high and that I ought to try to reduce it to protect myself from heart disease. The two specific diet changes I made were switching from full-fat milk to semi-skimmed and from butter to margarine (usually Flora Buttery).
Funny how things change.
Last year I discovered that the fat in full-fat milk may not be as harmful as we've been told.
Now, it seems, vegetable oils aren't as great as we've been led to believe. And butter isn't necessarily the health villain we thought, either.
How do I know? From my not-at-all-exhaustive research, which produced three articles saying very similar things. That either means they're all right or that they've all copied each other and got it wrong, but I'm inclined to think it's the former. If you know differently, feel free to do that commenty thing at the end of the post.
The articles all say:
- We didn't start eating vegetable oils in any quantity until the the early 20th century, when heart disease and cancer were less prevalent.
- The “evil” oils are manufactured in a multi-step process involving lots of heat, noxious chemicals and magical incantations. OK I added the last bit, but they're far from “natural” and much more towards “processed”.
- Said evil oils can do various nasty things to our insides.
- The stats on butter consumption, oil consumption and the prevalence of heart disease and cancer show that our tactic of switching away from butter has failed.
- There are a few “good” oils to use in cooking, and the baddies get used in all kinds of products we buy so we have to read food labels to try to reduce or avoid them.
Here are the pages for your own perusal:
So there you go. I'm kinda getting convinced by this stuff. Should I ditch the Flora? By the way, last time I was checked my cholesterol was OK. Hmmmm.