Q. It wasn't tzatziki and I cannot remember what it was. Anyone know what it might be? We dipped zaatar, pita, and veggies in it.
Its definitely not hummus and it was almost the consistency of cream cheese
Its definitely not hummus and it was almost the consistency of cream cheese
A. It doesn't sound like hummus (made from garbanzo beans) or tahini/techina (made from sesame seeds).
I'm betting that you had some kind of labneh (the name for drained yogurt, yogurt cheese, etc, in some parts of the world) sitting in olive oil or perhaps mixed with it. Strained yogurt is served all over the Middle East and in South Asia (as well as similar products in other parts of the world) in lots of versions, sometimes with things mixed into it or on top of it, etc, sometimes not. Strained yogurt is also known as "Greek" style yogurt, and has other names as well.
http://en.wikipedia.org/wiki/Strained_yogurt
Here are a few references from Wikipedia about labneh in the Middle East:
There are many different brands and types of labaneh in Israel. It is sold plain, as balls in olive oil, or with za'atar and olive oil. It is often eaten for breakfast with olive oil, other cheeses, and bread. . .
In Lebanon, labneh is used as a spread on pita bread or Lebanese Marouq bread. Olive oil, vegetables, Lebanese mint, thyme, garlic or other spices are usually added to dishes and sandwiches. Labneh bil zayit (labneh in oil) is also very popular because the cheese can be kept for over a year. However, as it ages it turns slightly more sour. This is prepared by rolling the labneh into little balls the size of a nut and filling a jar with olive oil then filling it with the labneh balls. Labneh malboudeh is drained labneh. The younger Lebanese generation appreciates labneh as an alternative dip for French fries or nachos. . .
You can easily make drained yogurt yourself from homemade yogurt or from many of the plain purchased yogurts by just straining it in cheesecloth or something similar over a container for a number of hours at least, allowing some of the liquid whey to drain out into a bowl beneath it. That will make the yogurt thicker and thicker the longer it's drained, and turn it into labneh, yogurt cheese, etc.
There's info in several of my previous answers here at YA on drained/"Greek" yogurt, flavorings for it and recipes using it, how to make yogurt, how healthy yogurt (and strained yogurt) is and can even be consumed by those with certain bowel problems and those who are lactose intolerant, etc:
the *last part* of my answer here has links for the dips, uses, and recipes (the rest is about thickening yogurt by making it using milk powder as an added ingredient and holding the milk at a certain heat + "Greek" yogurt):
http://answers.yahoo.com/question/index?qid=20110607121530AANcSIU
more on "Greek" yogurt:
http://answers.yahoo.com/question/index;_ylt=Ao6_JfzBl_lkCCzWhXkQOS8O53NG;_ylv=3?qid=20110205142354AACkUVO
stuff at end about "special strains and being regular"... probiotics, etc.
http://answers.yahoo.com/question/index;_ylt=AmtCFahsI3tgg08KIDD1MTIL53NG;_ylv=3?qid=20100206150834AAe6V1u
how to make yogurt...how to flavor yogurt
http://answers.yahoo.com/question/index;_ylt=Ako2PqEvIX8Fs7_7a6XeTh116xR.?qid=20070405080017AAQBRCv
difference between homemade and store-bought yogurt
http://answers.yahoo.com/question/index?qid=20091029150228AAoliRL
I'm betting that you had some kind of labneh (the name for drained yogurt, yogurt cheese, etc, in some parts of the world) sitting in olive oil or perhaps mixed with it. Strained yogurt is served all over the Middle East and in South Asia (as well as similar products in other parts of the world) in lots of versions, sometimes with things mixed into it or on top of it, etc, sometimes not. Strained yogurt is also known as "Greek" style yogurt, and has other names as well.
http://en.wikipedia.org/wiki/Strained_yogurt
Here are a few references from Wikipedia about labneh in the Middle East:
There are many different brands and types of labaneh in Israel. It is sold plain, as balls in olive oil, or with za'atar and olive oil. It is often eaten for breakfast with olive oil, other cheeses, and bread. . .
In Lebanon, labneh is used as a spread on pita bread or Lebanese Marouq bread. Olive oil, vegetables, Lebanese mint, thyme, garlic or other spices are usually added to dishes and sandwiches. Labneh bil zayit (labneh in oil) is also very popular because the cheese can be kept for over a year. However, as it ages it turns slightly more sour. This is prepared by rolling the labneh into little balls the size of a nut and filling a jar with olive oil then filling it with the labneh balls. Labneh malboudeh is drained labneh. The younger Lebanese generation appreciates labneh as an alternative dip for French fries or nachos. . .
You can easily make drained yogurt yourself from homemade yogurt or from many of the plain purchased yogurts by just straining it in cheesecloth or something similar over a container for a number of hours at least, allowing some of the liquid whey to drain out into a bowl beneath it. That will make the yogurt thicker and thicker the longer it's drained, and turn it into labneh, yogurt cheese, etc.
There's info in several of my previous answers here at YA on drained/"Greek" yogurt, flavorings for it and recipes using it, how to make yogurt, how healthy yogurt (and strained yogurt) is and can even be consumed by those with certain bowel problems and those who are lactose intolerant, etc:
the *last part* of my answer here has links for the dips, uses, and recipes (the rest is about thickening yogurt by making it using milk powder as an added ingredient and holding the milk at a certain heat + "Greek" yogurt):
http://answers.yahoo.com/question/index?qid=20110607121530AANcSIU
more on "Greek" yogurt:
http://answers.yahoo.com/question/index;_ylt=Ao6_JfzBl_lkCCzWhXkQOS8O53NG;_ylv=3?qid=20110205142354AACkUVO
stuff at end about "special strains and being regular"... probiotics, etc.
http://answers.yahoo.com/question/index;_ylt=AmtCFahsI3tgg08KIDD1MTIL53NG;_ylv=3?qid=20100206150834AAe6V1u
how to make yogurt...how to flavor yogurt
http://answers.yahoo.com/question/index;_ylt=Ako2PqEvIX8Fs7_7a6XeTh116xR.?qid=20070405080017AAQBRCv
difference between homemade and store-bought yogurt
http://answers.yahoo.com/question/index?qid=20091029150228AAoliRL
do you think school's food make students gain weight?
Q. this is for my essay
thanks for your answer
thanks for your answer
A. Are School Lunches Killing America’s Kids?
Chef Ann Cooper Dishes on Unhealthy Eating
She’s cooked backstage for the Grateful Dead. She’s whipped up meals for star attendees at music and film festivals. She’s created culinary sensations at high-end restaurants and cruise ships. But it wasn’t until chef Ann Cooper traded those glam gigs for the job of school district lunch lady that she kick-started a national food fight over public school meals, which she says are killing our children…
These days, instead of preparing delicacies for sophisticated palates in expensive eateries, Ann Cooper schleps to an austere industrial kitchen before sunrise each weekday morning. From 5 a.m. on, the pace is nonstop as she guides kitchen employees through the fine art of preparing healthy, kid-friendly recipes from her latest book, Lunch Lessons: Changing the Way We Feed Our Children (HarperCollins, 2006).
Cooper’s latest culinary claim to fame stems as much from what she refuses to cook as it does from what she insists on preparing: fresh, wholesome and – whenever possible – organic eats served daily to nearly 5,000 Berkeley, California public school students.
“I’m trying to change the food we feed kids and actively educate children and their parents,” says Cooper, one of the first 50 women certified as an executive chef by the American Culinary Federation.
Each weekday morning, Cooper spends the pre-dawn hours in the district kitchen playing a combination of drill sergeant and chef. A typical day might find her simultaneously presiding over an army-sized batch of homemade organic marinara sauce while ensuring that scores of chunky, bright green broccoli spears don’t get overcooked. (Kids gobble them up like candy, she says, if they remain crunchy and not soggy.) As ingredients simmer, Cooper’s morning is on high boil. Her cell phone rarely leaves her ear. Has any of her staff called in sick? Have any trucks broken down? Will tomorrow’s ingredients arrive? Will deliveries make it to all 17 schools on time? When lunch is over, the pace continues with staff meetings and office work that often keeps her on the clock 12 hours a day.
So why does she do it?
“Because we’re killing our kids with food,” Cooper tells LifeScript, citing recent statistics suggesting that today’s seven-year-olds will be the first generation of children to live shorter lives than their parents.
“Of the children born in 2000, one in two African Americans and Hispanics and one in three Caucasians will have diabetes in their lifetime, with most of them getting the disease before they graduate from high school,” Cooper warns. She blames much of it on the food fed to children at school and the lack of nutrition education.
“We could have forty to forty-five percent of all school-age children insulin-dependent. It couldn’t be worse,” she says. “It’s all about the food we feed them. We’re getting too fat. We’re eating too much crap.”
Cooper says among her main goals in writing Lunch Lessons was to provide readers with an easy-to-digest primer on childhood nutrition and to bring nutrition education and healthy foods back into public schools. But without lunch ladies, who were a regular school presence before budget cuts, healthy cafeteria food is hard to come by. Today a typical school lunch entrée is pre-processed and mass-produced at off-campus facilities.
Cooper recalls her shock when she first witnessed some of the government-sanctioned fare that now passes for nutritious food. “It made me cry,” she says of the meals she saw. Among them: cellophane-wrapped faux grilled cheese sandwiches with brown imitation grill marks stamped on the sides, and pre-packaged turnovers stuffed with hard-to-pronounce preservatives and additives. It’s no wonder 78% of all school lunches fail to meet basic USDA nutrition standards, Cooper says.
But without an infusion of cash, most public schools can’t afford to serve the nutritious food Cooper cooks. In Berkeley, the shift to good eats is underwritten in part by an annual grant from chef Alice Water’s Chez Panisse Foundation. Nationwide, however, most schools have less than a dollar a day to spend on each student meal once payroll and overhead are covered. And with millions of children getting their main meals from school, the need for change is urgent.
Cooper argues that, despite budget woes, we can’t afford not to make the changes. Diet-related illness already costs the U.S. $200 billion annually. “If we don’t do something,” Cooper warns, “we’re going to become an entire nation on medication.”
To that end, Cooper suggests five steps you can take to make a difference in your family’s health and your own.
1. If you don’t do so yet, begin cooking – even a few days a week – at home. Healthy cooking doesn’t require hours in the kitchen. Nutritious meals can be fast and easy, Cooper assures, especially when you’re cooking for a family and not an entire school district.
2. Save time by dropping the ingredients into a crockpot, which safely slow-cooks your meals over several hours while you’re busy with other tasks.
3. When you cook, prepare more than you need for one meal. “If you’re going to roast a chicken, roast three,” Cooper says. Then make chicken soup and chicken salad, and freeze the leftovers. “Every meal doesn’t have to be a big deal. Just start by cooking sometimes and think of cooking meals that can be stretched,” she suggests.
4. Find out what your local public schools are doing to promote nutrition in the classroom and in the cafeteria. In Berkeley, this means offering cooking classes and playground gardening programs that allow children to plant, grow and eat fresh fruits and vegetables. Lunch Lessons provides a number of easy suggestions for schools to get on the right nutrition track. “If we’re going to change children’s relationship with food, we have to give them hands-on experience as well as curriculum,” Cooper says.
5. Take a stand for nutrition. Email or call your congressional representatives to tell them school lunches need more funding. Talk to your neighbors and community. “We spend more on two pairs of shoes than we spend on feeding a school child for a year,” Cooper says. “We should double or triple what we spend on school lunches. We just haven’t made it a priority.”
Chef Ann Cooper Dishes on Unhealthy Eating
She’s cooked backstage for the Grateful Dead. She’s whipped up meals for star attendees at music and film festivals. She’s created culinary sensations at high-end restaurants and cruise ships. But it wasn’t until chef Ann Cooper traded those glam gigs for the job of school district lunch lady that she kick-started a national food fight over public school meals, which she says are killing our children…
These days, instead of preparing delicacies for sophisticated palates in expensive eateries, Ann Cooper schleps to an austere industrial kitchen before sunrise each weekday morning. From 5 a.m. on, the pace is nonstop as she guides kitchen employees through the fine art of preparing healthy, kid-friendly recipes from her latest book, Lunch Lessons: Changing the Way We Feed Our Children (HarperCollins, 2006).
Cooper’s latest culinary claim to fame stems as much from what she refuses to cook as it does from what she insists on preparing: fresh, wholesome and – whenever possible – organic eats served daily to nearly 5,000 Berkeley, California public school students.
“I’m trying to change the food we feed kids and actively educate children and their parents,” says Cooper, one of the first 50 women certified as an executive chef by the American Culinary Federation.
Each weekday morning, Cooper spends the pre-dawn hours in the district kitchen playing a combination of drill sergeant and chef. A typical day might find her simultaneously presiding over an army-sized batch of homemade organic marinara sauce while ensuring that scores of chunky, bright green broccoli spears don’t get overcooked. (Kids gobble them up like candy, she says, if they remain crunchy and not soggy.) As ingredients simmer, Cooper’s morning is on high boil. Her cell phone rarely leaves her ear. Has any of her staff called in sick? Have any trucks broken down? Will tomorrow’s ingredients arrive? Will deliveries make it to all 17 schools on time? When lunch is over, the pace continues with staff meetings and office work that often keeps her on the clock 12 hours a day.
So why does she do it?
“Because we’re killing our kids with food,” Cooper tells LifeScript, citing recent statistics suggesting that today’s seven-year-olds will be the first generation of children to live shorter lives than their parents.
“Of the children born in 2000, one in two African Americans and Hispanics and one in three Caucasians will have diabetes in their lifetime, with most of them getting the disease before they graduate from high school,” Cooper warns. She blames much of it on the food fed to children at school and the lack of nutrition education.
“We could have forty to forty-five percent of all school-age children insulin-dependent. It couldn’t be worse,” she says. “It’s all about the food we feed them. We’re getting too fat. We’re eating too much crap.”
Cooper says among her main goals in writing Lunch Lessons was to provide readers with an easy-to-digest primer on childhood nutrition and to bring nutrition education and healthy foods back into public schools. But without lunch ladies, who were a regular school presence before budget cuts, healthy cafeteria food is hard to come by. Today a typical school lunch entrée is pre-processed and mass-produced at off-campus facilities.
Cooper recalls her shock when she first witnessed some of the government-sanctioned fare that now passes for nutritious food. “It made me cry,” she says of the meals she saw. Among them: cellophane-wrapped faux grilled cheese sandwiches with brown imitation grill marks stamped on the sides, and pre-packaged turnovers stuffed with hard-to-pronounce preservatives and additives. It’s no wonder 78% of all school lunches fail to meet basic USDA nutrition standards, Cooper says.
But without an infusion of cash, most public schools can’t afford to serve the nutritious food Cooper cooks. In Berkeley, the shift to good eats is underwritten in part by an annual grant from chef Alice Water’s Chez Panisse Foundation. Nationwide, however, most schools have less than a dollar a day to spend on each student meal once payroll and overhead are covered. And with millions of children getting their main meals from school, the need for change is urgent.
Cooper argues that, despite budget woes, we can’t afford not to make the changes. Diet-related illness already costs the U.S. $200 billion annually. “If we don’t do something,” Cooper warns, “we’re going to become an entire nation on medication.”
To that end, Cooper suggests five steps you can take to make a difference in your family’s health and your own.
1. If you don’t do so yet, begin cooking – even a few days a week – at home. Healthy cooking doesn’t require hours in the kitchen. Nutritious meals can be fast and easy, Cooper assures, especially when you’re cooking for a family and not an entire school district.
2. Save time by dropping the ingredients into a crockpot, which safely slow-cooks your meals over several hours while you’re busy with other tasks.
3. When you cook, prepare more than you need for one meal. “If you’re going to roast a chicken, roast three,” Cooper says. Then make chicken soup and chicken salad, and freeze the leftovers. “Every meal doesn’t have to be a big deal. Just start by cooking sometimes and think of cooking meals that can be stretched,” she suggests.
4. Find out what your local public schools are doing to promote nutrition in the classroom and in the cafeteria. In Berkeley, this means offering cooking classes and playground gardening programs that allow children to plant, grow and eat fresh fruits and vegetables. Lunch Lessons provides a number of easy suggestions for schools to get on the right nutrition track. “If we’re going to change children’s relationship with food, we have to give them hands-on experience as well as curriculum,” Cooper says.
5. Take a stand for nutrition. Email or call your congressional representatives to tell them school lunches need more funding. Talk to your neighbors and community. “We spend more on two pairs of shoes than we spend on feeding a school child for a year,” Cooper says. “We should double or triple what we spend on school lunches. We just haven’t made it a priority.”
It's not gallstones, what is it?
Q. Started out with pain/almost a swollen feeling in my mid right abdomen about 5 days ago. Two nights ago my upper right abdomen started hurting really bad and referring pain up into the right side of my neck and upper right arm. I went to the hospital and had an ultrasound and they said it looked fine. They also said it's possible that it might just not be "working" well which can give the same symptoms. Last night I had a peanut butter and jelly sandwich, later chicken noodle soup. At 10pm I had another attack that lasted a little over an hour. After that, I ate some cheetos, which are low in sat fat and had one small bite of my boy friends pizza. That was around 12am. At 5am this morning I woke up with yet another attack. These attacks don't seem to be as severe as when my mom had gallstones, but they are still the same symptoms. I also cannot take deep breaths, have trouble smoking a cigarette due to the sucking part of it and can not lay down no matter what side I lay on.
It is because of pressure put on this area that those things bother me during an attack. Pushing on my rib cage above the pained area also causes the same painful effect during an attack.
It is because of pressure put on this area that those things bother me during an attack. Pushing on my rib cage above the pained area also causes the same painful effect during an attack.
A. What is happening is your gall bladder is trying to tell you something. Low Fat, high carb diets cause so many problems. It's so hard for me to listen to all the hype being promoted by the food industry marketing schemes. This craze to listen to the so called "food experts" that are nothing more than "hired guns" of the food industry that get all dressed up to look professional and then tell people to eat diets high in vegetable oils and have recipes that promote some food industry's product and then tell people to cut down on fats is just ludicrous.
Gallstones are a result of bad bile made in the liver. The gall bladder is just a storage tank for bile. Bile is made from cholesterol. What typically happens when you eat low fat diets, the liver starves for good fats to be able to make good bile. When it doesn't get that, the bile produced is very viscous. This bile sits in the gall bladder and some of it crystallizes and makes gall stones. When the person finally does eat fat, it tries to push the bile down the bile duct, but because it is viscous, it moves very slowly. This leaves the fat to not digest properly, expand the bile duct (causing pain) and then when this bile finally reaches the jejunum, it does not emulsify the fat well. This old bile is then moved back to the liver for reprocessing and because not a lot of good fats are present, the liver produces more bad bile.
You need to clean your gall bladder and liver. The smoking is putting chemicals into your body that the liver has to process and is causing the liver to reprioritize from the stress brought on by the nicotine. The combination of these things is getting you ready for Gall Bladder Disease. You can do one of two things, change what you are doing or get your suitcase packed to go to the hospital and have your gall bladder out soon. Once you get your gall bladder out, you will have a constant stream of bad bile going to your jejunum that will keep you from having pain, but not allow you to digest your fats well and then be prepared to deal with weight issues, sickness and degenerative diseases due to bad fat digestion.
If you change what you are doing, you have a great chance of improving your health, keeping your gall bladder and living a better quality of life.
99% of all gall bladder operations are unnecessary.
You need to stop smoking at all costs. The average American shortens their life by 1/3 from not addressing this digestion issue and when you smoke, you can be prepared to accept the 1/2 your normal life expectancy. If you stop smoking now and change your diet, you have the opportunity to live a much longer, healthier, happier, life free of typical diseases and taking drugs as you age.
The basics: You need to have a diet that is: 40% carbohydrates (includes starches and no refined sugars), 30% fats, and 30% protein.
Of the 30% fats, it should be broken down as follows:
60% monounsaturated fats (like Olive Oil), 30% saturated fats from (real butter made from raw cream, coconut oil, fat from grass fed cows such as raw milk, beef, etc.), 10% polyunsaturated fats (from foods that have a 1:1 ratio of omega 3 to omega 6 fatty acids).
Diets low in saturated fats are not good. The man that started this stupid lunacy was Ancel Keys. He is called the man that started the lipid generation. He said that eating saturated fats causes heart disease. He showed that 6 countries in the world that were suffering from heart disease ate lots of saturated fats. But he neglected to show the other 36 countries that ate lots of saturated fats that did not have heart disease and countries that ate little saturated fats had high rates of heart disease from his studies. He simply chose what he wanted people to believe.
Bad saturated fats like hydrogenated fats are definitely bad for you, but so are the Vegetable Oils. They are polyunsaturated with weak double bonds. When you buy these, they are typically rancid due to the fancy see through bottles that allow light to enter and cause them to go rancid.
Then, when you heat them ever so slightly, they polymerize and the "cis" configuration changes to the "trans" configuration and you get TRANS FATS! These trans fats block the transfer of nutrients through the phospholipid membranes in the endocrine cells in your body.
Olive Oil is high in omega 9 fatty acids and Oleic Acid that is very good for you. Canola, Soybean, Cottonseed, and Corn Oils are GROSSLY TERRIBLE FOR YOU! These are mostly genetically modified now and generate lots of allergies.
Real Butter made from raw cream is wonderful for you. It is a saturated fat that comes from healthy cows that eat grass and not the pasteurized garbage that contains huge amounts of dead bacteria, crushed butter fat cells that make foreign amino acids that generate high homocystine in the body causing many allergies. There is also about 2% bacterium in pasteurized milk that has linked Crohne's disease to this in 92% of the Crohne's disease cases.
Coconut oil is loaded with Lauric Acid that feeds and nourishes your thyroid.
Both of these oils do not require the body's bile to break them down and they are sources of immediate energy. The butyric acid found in real raw butter nourishes the large intestine cells.
Go to: www.organicpastures.com look at the FAQ's there to get an education on why raw milk is safe and so much better for you.
good luck to you
Gallstones are a result of bad bile made in the liver. The gall bladder is just a storage tank for bile. Bile is made from cholesterol. What typically happens when you eat low fat diets, the liver starves for good fats to be able to make good bile. When it doesn't get that, the bile produced is very viscous. This bile sits in the gall bladder and some of it crystallizes and makes gall stones. When the person finally does eat fat, it tries to push the bile down the bile duct, but because it is viscous, it moves very slowly. This leaves the fat to not digest properly, expand the bile duct (causing pain) and then when this bile finally reaches the jejunum, it does not emulsify the fat well. This old bile is then moved back to the liver for reprocessing and because not a lot of good fats are present, the liver produces more bad bile.
You need to clean your gall bladder and liver. The smoking is putting chemicals into your body that the liver has to process and is causing the liver to reprioritize from the stress brought on by the nicotine. The combination of these things is getting you ready for Gall Bladder Disease. You can do one of two things, change what you are doing or get your suitcase packed to go to the hospital and have your gall bladder out soon. Once you get your gall bladder out, you will have a constant stream of bad bile going to your jejunum that will keep you from having pain, but not allow you to digest your fats well and then be prepared to deal with weight issues, sickness and degenerative diseases due to bad fat digestion.
If you change what you are doing, you have a great chance of improving your health, keeping your gall bladder and living a better quality of life.
99% of all gall bladder operations are unnecessary.
You need to stop smoking at all costs. The average American shortens their life by 1/3 from not addressing this digestion issue and when you smoke, you can be prepared to accept the 1/2 your normal life expectancy. If you stop smoking now and change your diet, you have the opportunity to live a much longer, healthier, happier, life free of typical diseases and taking drugs as you age.
The basics: You need to have a diet that is: 40% carbohydrates (includes starches and no refined sugars), 30% fats, and 30% protein.
Of the 30% fats, it should be broken down as follows:
60% monounsaturated fats (like Olive Oil), 30% saturated fats from (real butter made from raw cream, coconut oil, fat from grass fed cows such as raw milk, beef, etc.), 10% polyunsaturated fats (from foods that have a 1:1 ratio of omega 3 to omega 6 fatty acids).
Diets low in saturated fats are not good. The man that started this stupid lunacy was Ancel Keys. He is called the man that started the lipid generation. He said that eating saturated fats causes heart disease. He showed that 6 countries in the world that were suffering from heart disease ate lots of saturated fats. But he neglected to show the other 36 countries that ate lots of saturated fats that did not have heart disease and countries that ate little saturated fats had high rates of heart disease from his studies. He simply chose what he wanted people to believe.
Bad saturated fats like hydrogenated fats are definitely bad for you, but so are the Vegetable Oils. They are polyunsaturated with weak double bonds. When you buy these, they are typically rancid due to the fancy see through bottles that allow light to enter and cause them to go rancid.
Then, when you heat them ever so slightly, they polymerize and the "cis" configuration changes to the "trans" configuration and you get TRANS FATS! These trans fats block the transfer of nutrients through the phospholipid membranes in the endocrine cells in your body.
Olive Oil is high in omega 9 fatty acids and Oleic Acid that is very good for you. Canola, Soybean, Cottonseed, and Corn Oils are GROSSLY TERRIBLE FOR YOU! These are mostly genetically modified now and generate lots of allergies.
Real Butter made from raw cream is wonderful for you. It is a saturated fat that comes from healthy cows that eat grass and not the pasteurized garbage that contains huge amounts of dead bacteria, crushed butter fat cells that make foreign amino acids that generate high homocystine in the body causing many allergies. There is also about 2% bacterium in pasteurized milk that has linked Crohne's disease to this in 92% of the Crohne's disease cases.
Coconut oil is loaded with Lauric Acid that feeds and nourishes your thyroid.
Both of these oils do not require the body's bile to break them down and they are sources of immediate energy. The butyric acid found in real raw butter nourishes the large intestine cells.
Go to: www.organicpastures.com look at the FAQ's there to get an education on why raw milk is safe and so much better for you.
good luck to you
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