Americans Are Still Tricked by The Biggest Fib in Food History. 

I grew up in a "no saturated fats, salt is terrible for you" household. When I moved out on my own I switched to butter and real olive oil. Best decision of my life

The "big fat lie" resulted in "lite" salad dressings where the fat basically got replaced with SUGAR.

My granny was a product of hard times. She always had a jar of lard or bacon fat she used to cook or bake. She saved everything and reused everything until it was worn out. She lived to be 97 and taught me how to get through hard times. She never bought into the low fat craze. Thing is that almost all of her veg and meat was from local butchers and her own little veg garden. She made wine and tomato sauces, baked bread and cakes for us and she avoided all food "products" whose ingredients were from "chemistry class". If she couldn't ID something on a label it wasn't proper food. I think she was right. Also, you are fantastic.

I was raised on margarine. Butter was reserved for special occasions like Thanksgiving and Christmas. I was told that butter was bad for me. My cholesterol levels were high. I even had a stroke because of high cholesterol. I stopped using margarine and ate only real butter. now. My cholesterol levels have dropped dramatically. I think margarine is pioson.

It's easier to trick someone than it is to convince someone that they were tricked.

There was a sugar study in 1960s conducted by Harvard FUNDED by sugar industry. Misled us that sugar was fine and that fat was the enemy. That was catastrophic.

My family was always one of those “everything in moderation” families. From the time I was tiny I can remember my grandparents telling me they would NEVER quit cooking with butter, because the body needs some fats of all types to function properly. Now, decades later, I think they might have been far smarter than most.

As a retired scientist, I feel you are one of the better science explainers I have encountered on RU-vid. What you do is not easy.

in England there were two tv presenter chefs known as Two Fat Ladies. there were "big" on butter, and both were quite larges, when one passed away, she told her partner "Make sure they know it wasnt' the butter" because it was the cigarettes that got her.

Around 1960, my grandfather - 8th grade education, career carpenter - told me that someday scientists would discover that butter was a far more healthy food than margarine, and that milk and butter from the family cow were more healthy than from a commercial dairy. Grandpa, you were right! :)

I'm 70. I struggled with my weight for many years. At one point I was 186 lbs. (I'm 5'2") My son became an excellent cook, and went to school at a culinary academy. He uses butter generously, and convinced me to stop drinking low-fat milk, replacing it with whole milk. It tastes better. And now I'm down to 110 lbs, which is what I weighed in high school.

My 98 year old late Grandfather ate 2 eggs over easy fried in butter and bacon fat, 2-3 slices of bacon and 2 fig newtons for breakfast every single morning. He worked a farm into his late 70's before he retired (by which I mean he only kept the chickens, a couple milk cows, and a few beef cattle so he had to put in less hay. He finally fully retired in his mid 80's. He lived into his later 90's before he required any assistance outside occasional help from his grandsons on summer visits (1-3 days).

As a side note, remember the egg debate? Every few months some study would come out for or against eating eggs. Turns out that eggs are a true health food.

Its wild to think that drinking water, getting sleep, and not over working yourself really do solve 90% of long term bodily problems.

Very interesting. I grew up the daughter of a modern homesteader; my father was a man who believed that natural was better for you and you did everything you could to ensure that. We grew our own veggies without pesticides, raised our own goats, sheep and pigs, had an orchard and berry patch that only saw pruning, not chemicals, and hunted and fished as much as we could, butchering and preserving everything ourselves. Dad even made his own cider vinegar and hard cider! He was a stickler for cleanliness in food preservation and not taking chances. I remember one year when we had to throw out four dozen quart jars of canned peaches because the jar lids started to fail. Turns out the case of lids we'd bought had actually failed inspection and been sent out anyway. Company claimed it was an accident but compensated us for the bad lids--and the spoiled food. By the way, we had dairy goats we milked for butter and cheese and let me tell you, a number of things they say about goat milk are not true. First off, goat butter, unlike cow butter, is pure white which makes it hard to tell when you've finished churning it! Also, as long as you immediately strain and cool it, goat milk does not taste any different from cows milk. It is easier to digest. Man but I still wish I was home on the farm.

My grandmother fried bacon EVERYDAY, she kept all her bacon grease and she put it in just about everything. They owned milk cows and I remember helping her churn butter. We had lots of butter. I do remember after one of her labs the doctor told her that her cholesterol was perfect in her 70s. ANYTHING the government puts their fingers into goes to pot, INCLUDING our nutrition

Brings back memories. I'd milk our 2 cows and after the milk sat in a jar overnight my mother would scoop the cream off the top and put it in a blender with salt and it was the best tasting butter I've ever had. The smell of it in the frying pan still sticks me 50 years later

My father, who was a dairy bacteriologist for the Borden company, always said that margarine was not a healthy substitute for butter and banned it from our house. Turns out he was more than right.

Demonizing healthy food is a terrible crime against humanity.

3 years ago I had heart surgery to fix a birth defect. I was 62, and it took that long for the defect to become a problem that finally got identified. During my recovery period I attended cardiac rehab with several other people. Part of it was “education “. I couldn’t believe how behind the times it was. No fat, butter, red meat, even avocados were thrown under the bus. I kinda became a thorn in their education. The nutritionist finally started coming around after I kept showing him numerous articles showing how things had evolved. This was at a major hospital.

Grew up on butter, bacon, pancakes, home made bread, all the "bad" stuff. My mother had bacon, fried eggs, toast, with BUTTER almost every morning. And it finally took her out when she was 15 months shy of her 100 birthday! If that food was as bad as they said, she would have been gone long before that.

I'm with you on this and I'm a 75 year old Baby Boomer who grew up with this stuff. The big sell was a manufactured shortening used in most cooking during this heart attack era...Crisco and other similar ones. Hydrogenated fats of the worst sort - and this stuff was sold as the answer to evil butter...and it was killing people.

I like this. My dad and mom lived to be 91 and 89. Neither had heart disease. They were farmers and ate lard and butter, cream, and whole milk. In fact neither one bought into the ban-dairy-fat thing. I’m 70 and I don’t buy into it either. Thanks for the video. Edit…we didn’t feed our cows candy. They ate grass, hay, and corn, grain.

Sure is crazy that several decades ago, everyone consumed way more meat, way more butter, and way less sugar, and almost no one was fat.

When grandma was older, she lived with my aunt. I’d go over to their home and aunty always had margarine. Grandma had a stash of real butter that she would take out for the 2 of us to enjoy. I’d always remark that natural food was always better than man made. I’ve never had margarine in my own home. Real cream for the coffee. Whole eggs WITH the yokes (gasp!) Nature always knows better than mankind.

My mother switched us to margarine in the 1960’s. As a young adult, I made myself some hot milktoast. It was one of my favorite comfort food. I didn’t like it and was dismayed. My husband suggested trying with real butter rather than margarine. That made the difference! I loved it again. At that point I stopped using margarine and went back to butter. 45 years later, I’m still enjoying my butter.

I grew up in one of those "butter bad, margarine good" homes, and didn't change until 2 or 3 years ago when I started watching some videos on reading the ingredient list on the food we buy and eat. I was prediabetic and seriously overweight. Knew I had to make changes. Switched to Kerrygold butter and made many other changes in the food I eat. No longer prediabetic, and have lost nearly 100 lbs

Margarine-I call it "Yellow Plastic Spread." After I left home in the '70s, I went to butter only and whole-fat yogurt. Good quality Olive Oil is awesome.

I can recall watching physicians appearing on Phil Donahue in th e1970's telling us why butter and fat was 'bad' and why margarine was so much better. My gramps said they were shills for the margarine industry and I trusted his advice. He and I ate butter with no outward ill effect. The man lived to be 84 and never had any blocked arteries.

Dude, you are doing the same kind of stuff that my sister who has a doctorate in Microbiology is doing for her family: reading the studies and asking about bias to determine if research is good or not. Keep up the good work. More Americans need to see stuff like this!

Johnny. This is great stuff. I am an epidemiologist (scientist) and am 65 years old. You are a brilliant man, in my opinion- based upon several observations I made during this video, and you have got to be in your 20's. It is going to take YOUR voice (and those like you) to inform the world. You can gain the ear and attention of the people who need to hear this the most - our youth. Plus you can do it a meaningful whole lot longer and better than folks at my age. Keep shouting from the roof tops and informing the masses. Other topics you may consider are the association between socioeconomic strata and nutritional quality (Why are poor kids fat but starving?) and elaboration upon the industrial food industry's influence upon our food intake and the resulting peaks of diseases that were not all that common in past years. Good luck and keep shining. You're young, but an old soul.

I'm 96. I've been eating butter, bacon, eggs, and fatty stuff all my life. I remember, durring the war, oleo-margerine came in a plastic bag with a yellow capsule in it that had to be squeezed and masaged to give it the color yellow. (push back from the dairy industry)

My grandfather lived until he was 96, he actually fried bread in butter for breakfast everyday. My Mum just passed at 95, she never touched margarine, and regarded it as ‘plastic butter’. She wasn’t wrong.

I'm a food science major who also happens to be diabetic. I'm still pretty miffed that I have to look for stuff that doesn't say "low-fat" in stores! Not only do I know it's bull, more fat = fewer carbs AND feeling more full!

I was a medical researcher and came across your video and channel via the RU-vid algorithm. Let me say that initially I was skeptical, by the end however I was thoroughly impressed by how approachable you made the subject for common viewership. We need more people like you breaching the gap between academia and everyday people.

I went on a keto diet two years ago. It advocated eating butter and not to cook in seed oils. As well as losing weight (15k) and bringing my blood sugars down to normal my cholesterol came right down and has stayed down. I eat butter, I cook in butter, I eat fatty meat and am now healthy at 71.

A random health fun fact I learned a couple years ago: There’s no such thing as “grass-fed.” There is no law regulating what that term means, which means it can mean whatever the company wants it to mean. Same goes for the word “natural” - but the word “organic” DOES have legal specifications which is why it winds up being so expensive, because farmers have to pay fees and deal with frequent government check-ups to constantly make sure they’re not lying about that one.

I got sober in 1983. While in treatment my taste buds fell in love with real butter. I came from a margarine home. I promised myself that if I weren't drinking, I at least could have real butter, and I've not looked back.

Grew up on margarine and always looked forward to going to Grandma's house where there was real butter. Mom said she didn't buy real butter because it was too expensive, which I can understand, but once I moved out, my husband and I decided to only use real butter.

"Have you ever been insulted by words you had to look up after?" Loved that line.

Looking at the thumbnail, I thought you were about to tell us there’s actually no difference between salted and unsalted butter or something and I was about to FIGHT. This makes a lot more sense lol

I've been on a 2 rule diet for over 6 months now. Rule 1. No processed sugar. Rule 2. No processed carbs. I lost 35 pounds. I only eat whole real food now. In order of importance my diet consists of; meat, vegetables, fruit, and small amounts of unsweetened dairy like butter and cheese, occasionally I'll have a milk. The strangest aspect is the lack of hunger I experience eating this way. The main aspect is avoiding stuff that overly stimulates my insulin production. At first I just wanted to loose weight. But then something strange happened. I had had numbness in my fingertips for years. I have since learned that that is referred to as neuropathy. I couldn't even use the kiosk at Mickey Dee's because it didn't register my touch. By the third day of eating like this I started to get feeling back. I used to have to look at my hands just to be able to tie my shoes. That is no longer my reality. Getting my diet in check and actively controlling my insulin, without drugs mind you, was a complete game changer. I'm not on a diet now, I have a diet!

I grew up with "Nothing fake or low fat allowed in this house" parents. Mom made everything from scratch and everyone was slim and athletic....and still is 40 years later. He has to keep sweets out of the house due to lack of self control.

As a 62 year old man who regained his health and vitality thanks to a Keto lifestyle, I appreciate this video. I'm happy to see young people who reject the conventional wisdom for scientific facts.

I used to have margarine all the time when I was younger, and I was so used to the taste of it that whenever I had real butter I thought it tasted weird. It was only when I was about 17 that I switched over to using real butter and I have never looked back. Just the thought of having margarine, which is basically just seed oils and processed ingredients, kinda makes me feel sick.

I went through the margarine scam and used all those "healthy" products. I went back to butter decades ago. I don't use anything else. BUT the food industry continuers to use the unhealthy oils in food preparation/ processing. It is hard to totally escape fake butter.

Back when margarine became popular our dad said “I don’t want that junk here” so mom didn’t buy it and I never used it myself. Husband used to buy it but I never even cooked with it because dad, who was a doctor, told me margarine couldn’t possibly be better than butter made with real cream. Edit: mom also only used olive oil and so did I. I found it hilarious when people finally discovered olive oil as better than corn, 🤢, oil. Turns out dad was right and I was vindicated 😂 I still only use butter.

Americans have been misled by the government on what to eat and not eat for a long time. I'm 70 and have witnessed it all. I remember when we were told grains are so good and should comprise the base for a healthy diet. Pasta was wonderful and meat and fat were bad. We know how wrong they were. I use butter and have for most of my adult life. Long live butter, just not in excess.

I eat grass fed butter daily and also "full fat" everything. It was only after I started doing that that I was able to lose those pesky last few pounds and am in the best shape of my life. People are shocked when they hear how much fat I eat because I'm quite slim - but I'm slim precisely because of how much fat I eat. Since I feel satisfied after meals, I don't crave sugary junk. I have prolonged energy and no spikes in blood sugar.

I decided on my own in the 1980s that butter, being a natural product in use for thousands of years, was healthy enough for consumption. I found it delicious, too, while margarine was more-or-less synthetic & without a flavor to rave about. Add to that my distrust of marketers promoting solutions to "new" problems, and you can see why I have happily used butter for decades - without the least regret.

I'm 71 and never tasted real butter until I joined the Army at age 19, all we ever had at home was margarine because it was cheaper that butter, same goes for ice cream, only thing we rarely got was ice milk because of the price.

I (74 female) grew up not having a lot of anything. One chicken fed 4 children & 2 adults. No seconds ever. No store bought snacks but sometimes our grandfather would bring a bag of ginger snaps. We had homemade cookies or an occasional cake if we all the ingredients. My twin and I made our own potato chips if we had potatoes and Crisco at the same time. If - big if- we got a nickel we could get either chips , penny candy or 5 cent candy bar. We were never hungry and no one had weight problems to this day. Plus I didn’t know we were poor.

We switched to butter after my husband was diagnosed diabetic, I did dietary research, and found enough literature saying butter was better than margarine for diabetics.

I remember my gym teacher being horrified that I ate two eggs every morning. But I eat what I want without listening to the latest "health" news because most food studies are funded by corporations who have a financial interest in the results. I have always eaten foods with butter, including vegetables and eat my baked potatoes with sour cream as well. I see egg white only products and am disgusted with people that throw out the most nutritious part of the egg -- why bother to eat eggs at all?

As a black female 20-something educated in biochemistry and working within a biomedical capacity, your cogent input is deeply appreciated. You have an impressive ability to condense all of my medical textbooks in a way that laymen would easily understand without dumbing it down or creating an ivory tower complex that so many scientists and STEM adjacent friends often, even if inadvertently, do. Make us proud!

My grandmother lived to be 101, she had high cholesterol, over 8 but never suffered any heart disease, never had a heart attack.

I remember my poor Mama practically living on oatmeal and her cholesterol just kept getting higher. I grew up in a margarine family then married a dairy farmer. Natural whole milk and butter were much better and turns out healthier. I am going to share this with my younger brother who still thinks margarine is healthier.

I follow the dictum of our great matron saint, Julia Child: Butter, cream, sale, eggs. She lived to be 92. Also true but sad story: I had a partner many years ago who wanted us to have Country Crock margarine in our home. I thought it tasted like paste, which is how I feel about all margarine. He died ten years ago from a heart attack when he was 48. I’m still here at 62, with only Kerry Gold butter in my fridge.

Being a southerner we are raised on butter, milk, home grown veggies & fruits, salt, and fresh local meat. My mom & grandma were both nurses and saw nothing wrong with it.

Having grown up with a German traditional diet, this fad didn’t change much. My parents and Grandma, made lard, cooked in bacon fat, made fatty sausages, ate „Speck“, and used butter. But margarine was still bought because it was cheaper not for a nutritional reason.

A long time ago I was listening to a doctor on a TV talk show who said "When it comes to butter or margarine, you probably shouldn't eat either, but if you have to eat one, choose butter. Margarine is artificial and your body doesn't know how to process it. Butter is natural and your body knows how to process that." It always stuck with me and I haven't touched margarine since.

BTW, Italy has what is called the "Fat Line" - the north eats dairy (butter), the south eats olive oil, lots of regions use both regularly. He had the data to understand that butter was no more a problem than olive oil. Oh well.

Host: "To not fully understand something, but to yet draw a conclusion... that is not science." Astrophysicist: *Looks around nervously hoping nobody asks about gravity too much*

You are so right about this. I switched to grass fed beef and butter, and I raise my own chickens for eggs and meat. I am 60, and my doctor says my blood work is practically perfect.

Good thing about organic butter, is that you can leave it out on the table in a covered dish without any loss of flavor or worry about spoilage! I grew up in the 70’s with butter being left on the table, every day!

This confirms my cardiologist's statement that the body is made to move saturated fat. Saturated fat is as essential to heart and gut health as getting off your butt and moving. Great video.

Hokay, dairy farmer here. Repeat after me, like they made us repeat in ag college- "corn is a forage with energy." Dairy cows are fed a forage based diet, with carbohydrate and protein supplementation because the nutritional value of grazing is so poor that even their incredibly efficient metabolisms can't make much out of it. When dairy cows eat corn, they're eating a fast growing grass that happens to include some grain carbs included with the sugars, cellulose, and hemicellulose their stomachs primarily digest. I work as a production consultant, and the average silage diet cow makes between 2x and 3x the milk of a grazing cow, because their nutritional needs are better met and they are able to reach their maximum potential productivity. Things like candy, stale bread, apple cores, nut hulls, cotton seeds, and the like are fed in small amounts because they are nutritionally dense supplements. The compositional difference is because fresh pasturage is undoubtedly better, but quality and availability is insanely vulnerable to weather conditions vs an ensiled forage which is preserved by anaerobic lactic acid fermentation and becomes stable and homogenous for year round consumption regardless of weather. Harvest at peak freshness, store away, eat all year. It's the difference between eating fresh whatever and canned- sure we'd all like to eat fresh veggies 365, and a tomato straight out of the garden is awesome, but having canned vegetables in midwinter is better than starving or scurvy. It also allows for a FAR more consistent diet, and cows do NOT like dietary fluctuations, to the tune of crashed production, lost revenue, and even illness. Cows are performance athletes, and like performance athletes, managing that diet is very important.

“People in biblical times were eating butter and didn’t have a clue what a molecule was.” Love it. Thank you for excellent coverage of the topic along with this sense of humor.

Love your research. Just an FYI, a massive amount of research and advertising money came from the Margarine industry. They took those studies and had a frat party that lasted decades. At that time, my father was a professor of Agriculture Engineering that came off a family dairy/corn/greens farm. He told us about this debacle years before it became news. Thank you.

Thanks for "clarifying" the butter situation. Well done!

I enjoyed your video!! I have had heart disease and interventions for it for 30 years, starting in my 40s. When in the hospital, could not eat eggs because they had cholesterol, had to have margarine instead of butter, no salt, no fat of any kind. Served me sherbet instead of ice cream because ice cream had Fat! I was also told it was genetic, because my dad died at age 51 during heart surgery. I thought I would be lucky to reach retirement age! Having had become a medic in the military, I afterward was teaching 1st aid and CPR to boy scouts and others that wanted it. So, after my first heart attack, I started my own research. The organization that provided the "approved diet" for heart patients, was in fact promoting a diet that would Cause heart attacks. No fat, no salt and lots of sugar and carbs. My dad was farm raised with 17 siblings with lots of fresh whole milk, butter, fatty meat etc. He was the only one who developed heart problems. He had just turned 40 when we moved "out west". He became seriously stressed trying to provide necessities for a family of 8 while not getting sufficient income. After my heart attack, I started to research every thing I could on the real root cause of heart disease. My career had me doing root cause analysis of electronic circuit failures, so I was experienced in the processes. In my studies, I came to the conclusion, that the true cause of heart disease is primarily stress and sugar (including alcohol as a sugar). Of course smoking was a problem with many disorders. To sum it up, my personal studies of my stress levels and sugar intake, as well as those of my dad, only added to what I had learned during my research. So, my diet now contains fatty meat (pasture raised when possible) lots of whole eggs (free range), real butter from healthy sources, salt among many other of the banned items. I also eat fruits and healthy vegetables. When possible, I avoid processed foods especially chips and snacks. I get regular exercise, have the same body size and weight that I had when 18 years old. The only issue I have not fully resolved or conquered is chronic stress.

Adelle Davis was preaching in favor of butter and against hydrogenated oils in the 1960's. My Dad read her books and we were a butter-only household throughout all of the margarine hype.

Great video! One thing that’s really important is that there was actually 22 countries in the study, but that with the entire dataset, there was no correlation of dietary fat, cholesterol and heart attacks. What Keys did, was throw away 15 countries to come up with his 7 Countries, and ta-da, his correlation was ‘proven’. We’ve been living this lie for decades!

Bravo young man! I am a 70 year old British bloke, and rarely hang about on sites that seem to be aimed at young hip people who can say and do things twice as fast as I can, but blow me, I stuck with you and learned a tremendous amount in a very clear concise and madly entertaining way! Fantastic stuff! I’m subscribed

one of my co-workers brought in grocery store cookies for a work event and another brought in homemade cookies. I chose the homemade cookies thinking they were more likely to have natural ingredients (butter). After I tried a cookie, I asked my co-worker how she made the icing and she smiled and said "crisco!" 😭🤮 I am still recovering from the trauma.

It’s always been my impression that butter was given a bad name due to margarine. Margarine was created to fatten up turkeys, then they noticed that it was making issues in the turkeys, FDA allowed human consumption then rebranded it as a butter substitute demonizing butter in the process to boost sales.

"You ever been insulted by someone with words you had to look up later?" I laugh cried at this. Made a comment one to someone (neutral, not negative) and they didn't understand the words I used so they just assumed it was an insult and were ready to fight.

6:25 "You ever been insulted by somebody with words you had to look up after?" That made me crack up thank you lol

In a nutshell, processed foods and commercial farming is to blame.

I'm studying food engineering, but when people ask me what that is I can never explain it in a digestible manner. You got your point across effortlessly. My man absolutely nailed science communication, damn...

I truly enjoyed your presentation. I grew up in that era and as a kid saw the introduction of lots of various margarine products. One day at a grocery story, I asked my dad, a country veterinarian why we didn't use margarine. He told me to go look at the ingredients. I was shocked that I couldn't even pronounce the names of all the chemicals in margarine. Butter ingredient was, well, just butter. He then asked me which I would rather have in my body, butter or all those chemicals. He continued that food had fads just like everything else and not to fall for advertising. My household still uses butter. . .

I've never understood the low fat craze especially when it comes to milk. Milk without fat is just lactose which means you're basically just drinking sugar water. I had gestational diabetes when I was pregnant with my son. My Dr was telling me what type of diet to have and they mentioned staying away from full fat milk and yogurt. I mentioned my thoughts on it and they had no reply. Turned out a little over a year later that my son is a type 1 diabetic and the real knowledge I had of nutrition came in handy in keeping him happy and healthy.

I remember my mom talking about back in the 50s when suddenly oleomargarine was the big thing supposed to be better than butter. Lower cost turns out margarine is basically oil and plastic made in paint factories so I’m gonna trust real butter from real cows who have never lied to me before.

It's freaky to see such high quality production and composition with so few subscribers and views. Great work and I hope that you get the recognition you deserve quickly

We grew up on margarine. We went to a restaurant that had butter. It tasted amazing. When I was old enough to buy my own groceries I bought butter.

Wow. Very impressed. I kept thinking, "Well, he hasn't mentioned..." and then you would. Thirty years ago, whenever there was a family dinner at my brother's house, Mom and I would bring our own butter as my sister-in-law insisted on serving margarine. About 5 years ago, she said to me, "Did you know that margarine is manufactured and really bad for you?" Duh, that's why I've been bringing my butter to your house all these years. You've got a new subscriber. 😁

When Ancel Keyes said that Americans eat too much fat, he was partly right: Americans just eat too much, period. Too much meat. Too much fat. Too much grain. Too much sugar. Too much alcohol. Too much tobacco. Too much sitting. Not enough fruit, vegetables, water, or activity. Before Ike had his heart attack, a working class man might have 2-3 ounces of red meat at a meal. Not six. Not eight. Not ten or twelve or sixteen. If you’ve ever watched “Clara’s Kitchen” on RU-vid, you’ll hear her talk about how a pound of round or flank steak would feed EIGHT people! And that was for an extra special, Sunday, Feast Day dinner, not a daily thing. Middle- and upper-class people who had more money and more financial security WOULD eat meat more often, and larger portions thereof. Of course, these men looked by Diamond Jim Brady, too, not like Olympic athletes. And butter and eggs weren’t consumed in such lavish quantities. Cream was churned into butter and would be sold by the mistress of the house, along with most of the eggs, for extra income for the family which would be used to buy bags of beans, rice, peas, beans, and potatoes. When it came time for a special occasion, like Christmas or Easter, the eggs, sugar, and butter would have to be saved up for 2-3 weeks in order to have enough to make a cake for the celebration. Then, along came the boom-times of the sixties - and the rise of “snack culture” and massive advertising on TV. Suddenly, soda was not something you had at the annual church picnic. It was a daily thing. Ditto with chips, donuts, and cookies. When I was a little girl, graham crackers were a real treat. Now, humongous cookies the size of a tea saucer, chock full of nuts, chocolate, and exotic dried fruit are daily offerings in the office break room. A standard cup of coffee was 5 ounces. Today, it’s 20 ounces - with “whip,” flavoured syrup, and caramel. And then there’s the “Super-Size” trend in meals in general. A restaurant entree today could feed an Haitian family of five. When I was a little girl, a regular hamburger, a SMALL packet of french fries, and a SMALL soda was advertised as a “meal” at McDonald’s. A family of four could have four such meals for less than $5. Today, we have sandwiches that have half a day’s quota of calories in ONE sandwich - and it is accompanied by a LARGE packet of french fries and a LARGE soda. This phenomenon has been well-documented. Compare such portion sizes with the offerings common in Europe (England, France, Germany, Italy). Europeans are staggered by the obscene amount of food one person orders and eats at a meal. In Germany, for example, a standard soda is 8 ounces, not a 32 ounce “Big Gulp.” And then the really topper. In 1979, the USDA amended its nutritional guidelines and introduced the “food pyramid.” Heavy on starches and grains, moderate with fruit and vegetables, modest portions of LEAN meats and SKIM dairy products, minimal portions of fat. Eggs were limited to two per week. Low-fat and fat-free everything became the norm. And within a year, obesity began to sky-rocket. The harder American men and women tried to limit their fat and calorie intake, the more they exercised, the fatter they got. The more they munched carrot sticks and rice cakes, the more they struggled with hunger pangs during the day - and the more they snacked on high-carbohydrate, low-fat snacks (bran muffins at 500 kcal., anyone?), and the more weight they gained. The diet industry exploded. Again, “when I was a girl,” you NEVER saw a fat kid - unless that kid had a metabolic disorder. Today, it’s something like almost half of all school age children are OBESE. Not fat. Not overweight. Clinically OBESE. That 45-year experiment in low-fat, whole-grain, lean chicken breast nutrition has left this country sick with obesity, diabetes, heart disease, cancers, and auto-immune diseases of every description. Keep preaching the Gospel, Brother!!

I grew up in the 90s with a household that was hard against fat content, but because of how picky of an eater my stepfather was my mom usually didn't cook from scratch and made nothing but frozen food. I didn't really know what real homemade stuff was until I visited other family or friends, and even then I wasn't allowed to bring it up at home because my mom would get jealous and threaten to get rid of me. Long after I moved out, I randomly had an urge to try learning how to cook. Someone at my workplace had also commented that processed foods had a lot of weird stuff in them that was focused on shelf life, whereas overseas (I'm in the US and this comment came from someone in the military that had traveled a lot so I took it a bit seriously) don't really focus as hard on that and usually don't have the junk in their food. About two weeks after I started cooking my own snacks, my main meals, everything, I started dropping pounds and feeling way more energized. Months after that I started exercise, and everything just fell into place after that. I don't shop organic, but I now check labels and either make it from scratch or get it imported. If I have to eat ANYTHING processed, it's purely a nostalgia craving and incredibly rare for me to do. From how it was explained to me, a lot of the stuff put into processed foods to increase the shelf life was brought about by the Great Depression, and since it saved companies so much money, it seems incredibly difficult to get them to get away from that ever. I'm mostly just happy cooking turned out to be a not so daunting thing after all those years of being told it was. I think my mom was just lazy. Shoutout to the algorithm for recommending me another RU-vidr to binge. This was really well made and I'm definitely here to stay.

I can still remember watching my aunts actually making butter. They used a thing called a churn. It had a lid on it with a hole in it where a wooden plunger was pumped up and down. They milked their cows and used the whole milk which was rich in fats to make butter. Been eatting butter my whole life.. i'm 72 now. It's not butter that kills people in America. It's STRESS.

My grandpa, who raised me, worked for a sugar company. He taught me that sugar makes people fat, fat makes you feel full.

I'm 67 and haven't used margerines for decades, among other eating preferences. I'm on no prescription meds, never was, except for pain or antibiotics

One of the best examples of butter being just fine for us was Julia Child. Everyone knows how she loved butter and used it in almost all of her dishes. She and her husband, Paul, lived to be over 90-years-old. If it's good enough for them, it's good enough for me.

I’ve just gotta pause this video like halfway in to say that I’m seriously impressed. Not only did you do your work on the research end, but you presented it in a way that’s relatable and still deeply informing. Plus, the pacing and visuals are bullseye accurate for a RU-vid video. You have about a .5% of the viewers you deserve, but a seriously promising future.

Nice job! I’m a Registered Dietitian. I remember the nineties when they made EVERYTHING fat free. Ridiculous!!! I have a ton to say on this topic but I just want to say you did a great job!

The biggest kicker for me was when I ran across and read a study about margarine. They "labeled" the margarine with radio opaque isotopes so they could track it in the body. That study concluded when they were STILL tracking that isotope 3 months later (why wasn't THAT study front page news?). My conclusion? The body doesn't know what to do with margarine, so it keeps shifting those molecules around until they are eventually expelled. BTW, canola is a GMO (also not a good idea, IMO).

If memory serves, there was also a supporting role played by the sugar industry for funding the research. Bussing tables is hard thankless work and just shows good science can be everywhere. Thanks for the awesome video!

Very important to recognise that the sugar lobby worked hard to push this line so no one was looking at their product.... Love the format.

"Doritos were invented during this time" a man after my own heart, never forgetting the important stuff

I've watched dozens of videos on this topic on dozens of different RU-vid channels. Many of those channels were hosted by medical doctors, chiropractors, and dietitians. No one told it as clearly as you just did. If I were to refer a video on this subject to a friend, I would send this one. Great job!

I’m Dutch and we love butter! I use quite a lot. Never make a cake with anything but butter! Use it on my bread and on my food. Don’t use it to fry because it’s so messy, use olive oil, but butter……nothing tastes greater.