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Butter Versus Oil: The Championship Fight.

Let's keep it clean folks! 

The championship round. 
Butter versus oil.
This is the last time I am going to talk about how I despise butter. But here it goes.


My Inspiration for this post:
Last night I was once again dining at a highly-reviewed-on-Yelp, neighborhood Cuban food restaurant. I was thrilled to get amazing looking fluffy white rice, a sensual grill-marked mushroom/rice burrito and even some fried plantains, which I adore.

No cheese, no mayo for me, I said. No dairy. No big deal, right?

Well half way through my meal,  I realized something.  My beautiful sauteed spinach, white rice and I suspect even the outside of my burrito had been slathered in, doused with, sauteed in or grilled with BUTTER.

This has happened to me several times now. 
Restaurants take perfectly beautiful, nutritious veggies, pasta or grains and they cook them coated in butter!

That's like taking a perfect organic salad and tossing a cup of ranch dressing on it.

Or taking some light pasta primavera and dousing it in alfredo sauce.

why ruin healthy foods with incredibly unhealthy foods?

Butter Versus Oil

Veggies, pasta, rice, salads and breads can all be cooked-in or accented-with heart-healthy oils instead of artery-clogging butter.

Try some olive oil sauteed veggies, slather some olive oil on that french bread, spritz some canola oil of that dinner salad and even bake those cookies with canola oil instead of butter.

And restaurant owners, remember that butter is dairy. And many folks are allergic to dairy. I have been to a $200+ meal-check restaurant and received butter on my 'no dairy, vegan' entree. It boggles my mind. Oh, and as Gordon Ramsey would say, "You could kill somebody!"

So for the last time, lets lay out the butter vs. oil stats and close this case once and for all:


BUTTER
Butter is a concentrated source of milkfat (80%) with some water and nonfat milk solids. It is made from milk, cream or both.
100 calories per tablespoon. 12 grams fat, 7 grams saturated fat, 3 grams monounsaturated fat. 31mg cholesterol, 82 mg sodium.

OLIVE OIL
Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit. Choose extra virgin olive oil for the most health benefits-its processing is minimal and maintains the most nutritional elements such as vitamin E and phenols.
120 calories per tablespoon. 14 grams fat, 2 grams saturated fats, 12 grams healthy fats, 0 mg cholesterol, 0 mg sodium.

SUPER FOOD: OLIVE OIL
Olive oil is high in monounsaturated fats and antioxidants.
Studies have shown that EVOO (extra virgin olive oil) assists in raising HDL (good) cholesterol levels, and reducing LDL (bad) cholesterol levels. Olive oil is the healthiest oil available.

A less discussed benefit of olive oil, is its positive effects on the lining of the stomach. Olive oil's protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones Naturally, and thus it lowers the incidence of gallstone formation.

CANOLA OIL
Olive oil is the healthiest oil, but for food prep that requires a lighter oil, such as baking and frying, you may want to use canola oil. Canola oil has similar calorie and fat content to olive oil, however it is processed from corn instead of olives. More studies have shown the substantial benefits of olive oil, than of canola oil. Thus olive oil remains the superior oil, but canola runs a close second.

OTHER OILS
Grapeseed, walnut, avocado, sesame and coconut oil are just a few of the more exotic oils making their way on the market. With a range of flavors and health benefits, we are just beginning to explore the diverse uses of each of these oils. With less studies under their belts, these oils are not as widely touted for their health benefits as olive oil. However, some oils like grapeseed and flaxseed are receiving high praise from nutritionists and thus require continued exploration into their nutritional effects on our bodies.

THE WINNER, CHAMPION, IS...

...oil.

MY LAST WORD...
I've seen it on Diners, Drive-ins and Dives. Those little corner restaurant-diners that serve up pancakes the size of Montana and omelets that even a skilled eater would find unfinishable. The hash browns are crispy and the toast is perfectly browned. 
And all of it is cooked on a large grill with butter. 
Butter slathered everywhere. It's a nutritionists nightmare. Just think. You could make those same diner food delicacies by using say, canola oil or even a basic vegetable oil. They even have butter flavored oils,  if you desire.  
Personally, I adore the vegan-butters.  The Spectrum Spread and such.  They taste like butter, look like butter,  but are vegan and healthy.

Butter is bad. And no, I'm not going to debate the health benefits of butter versus margarine, as I am against them both. Get into the habit of using healthy oils and vegan butters at home, and always ask your waiter how your food is prepared. If it's doused in butter, cream or whole milk. (AKA, a lot of saturated fat.) try the next joint down the block. You'll thank me in about twenty years.

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