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Butter vs. Ghee, what’s the difference? Ghee is produced by melting regular butter… During the melting process, the butter separates into liquid fats and milk solids. Once separated, the milk solids are carefully removed, resulting in ghee that contains less lactose than butter. I would prefer cooking with ghee...

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Paul Saladino, MD

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240,790 views • 2 years ago •via X (Twitter)

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Butter is one of the best foods for gut health. It contains butyrate which has been shown to be beneficial for gut issues like IBS and other inflammatory bowel diseases. And there’s more - cultured butter actually contains probiotics that are so beneficial for your gut. Butter heals 💪
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Butter is one of the best foods for gut health. It contains butyrate which has been shown to be beneficial for gut issues like IBS and other inflammatory bowel diseases. And there’s more - cultured butter actually contains probiotics that are so beneficial for your gut. Butter heals 💪

Paul Saladino, MD

176,797 views • 3 years ago

Act 2 "Butter" popcorn contains NO BUTTER! If you look closely on the pack, it says "butter flavour" not butter, as it contains artificial flavour of butter. Act 2 butter delite popcorn is ~60% corn, and the remaining 40% is mostly palm oil. We often associate international brands with high quality. Interestingly, Act 2 is an American company, but I found 3 cleaner Indian popcorn companies (non-sponsored). The food industry is severely broken, and there are hundreds of products that we eat everyday that are misleading us. Let us read food labels before buying anything to reduce the likelihood of us getting cheated, and so that we put cleaner food into our bodies!
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Act 2 "Butter" popcorn contains NO BUTTER! If you look closely on the pack, it says "butter flavour" not butter, as it contains artificial flavour of butter. Act 2 butter delite popcorn is ~60% corn, and the remaining 40% is mostly palm oil. We often associate international brands with high quality. Interestingly, Act 2 is an American company, but I found 3 cleaner Indian popcorn companies (non-sponsored). The food industry is severely broken, and there are hundreds of products that we eat everyday that are misleading us. Let us read food labels before buying anything to reduce the likelihood of us getting cheated, and so that we put cleaner food into our bodies!

Revant Himatsingka “Food Pharmer”

277,680 views • 2 years ago

Raw Butter Topical for Dry Skin In cold environments you can run into dry or chapped lips and skin… your skin needs fats to heal and rebuild the skin Using a raw natural fat like raw butter will hydrate and protect your skin more than any fake petroleum lip balm garbage products And it works for any skin conditions like eczema or other irritation, a natural lubricant and soothing balm. As I mention mixed raw butter and honey is a great way to heal and soothe skin - without any of the extra garbage chemicals in mass produced products today Nature knows best!
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Raw Butter Topical for Dry Skin In cold environments you can run into dry or chapped lips and skin… your skin needs fats to heal and rebuild the skin Using a raw natural fat like raw butter will hydrate and protect your skin more than any fake petroleum lip balm garbage products And it works for any skin conditions like eczema or other irritation, a natural lubricant and soothing balm. As I mention mixed raw butter and honey is a great way to heal and soothe skin - without any of the extra garbage chemicals in mass produced products today Nature knows best!

⚡️🌞 Sol Brah 🌞🐬

10,358 views • 6 months ago

I verified this and it’s true “Lab-grown chocolate is coming to shelves in 2027. Oreo, Cadbury and Toblerone are already funding the Israeli biotech producing it because a lab is cheaper than a farm” “Cadbury has been quietly replacing your chocolate — This dairy milk isn't legal chocolate in 27 countries, the cocoa butter was replaced with vegetable fat, a cheap blend of 6 industrial oils. What remains is diluted with polyglycerol — Soon even that gets replaced, you'll be eating cells grown in a pharmaceutical tank” Cadbury Dairy Milk (in the UK and many markets) has included vegetable fats (like palm and shea) alongside cocoa butter for years. UK/EU regulations allow up to 5% non-cocoa vegetable fats in chocolate if it meets minimum cocoa solids (20%) and other standards. In America standards are much lower - For milk chocolate specifically: Only 10% chocolate liquor, 12% milk solids, and 3.39% milk fat are required “Exposer flagged lead in cadmium traces with an ultra processing warning”
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I verified this and it’s true “Lab-grown chocolate is coming to shelves in 2027. Oreo, Cadbury and Toblerone are already funding the Israeli biotech producing it because a lab is cheaper than a farm” “Cadbury has been quietly replacing your chocolate — This dairy milk isn't legal chocolate in 27 countries, the cocoa butter was replaced with vegetable fat, a cheap blend of 6 industrial oils. What remains is diluted with polyglycerol — Soon even that gets replaced, you'll be eating cells grown in a pharmaceutical tank” Cadbury Dairy Milk (in the UK and many markets) has included vegetable fats (like palm and shea) alongside cocoa butter for years. UK/EU regulations allow up to 5% non-cocoa vegetable fats in chocolate if it meets minimum cocoa solids (20%) and other standards. In America standards are much lower - For milk chocolate specifically: Only 10% chocolate liquor, 12% milk solids, and 3.39% milk fat are required “Exposer flagged lead in cadmium traces with an ultra processing warning”

Wall Street Apes

2,188,689 views • 5 months ago

HOMEMADE BUTTER is the absolute best! There are also endless possibilities for the flavor of butter you can make. Here are a few ideas from the video: 🍯Cinnamon Honey 🧄Garlic + Chive 🌶️Chili Crunch 💛Saffron Butter 🧈For Plain Butter: all you need is heavy whipping cream- place in a stand mixer or use a hand held mixer on medium high for 10-20 minutes. -You will see the cream turning thicker, separating into chunks, then it will completely separate itself onto the whisk in its entirety. Once this happens your done! -And the liquid that’s at the bottom of the bowl is now buttermilk- save it! -Gather the “butter” and squeeze out all the excess liquid/buttermilk. Make sure to get it all out!Place it into an ice bath for 15 minutes - After 15 minutes you can shape how you’d like or just place into a Tupperware and into the refrigerator. That’s your plain butter! *To make 4 sticks of butter use 1 quart + 2 cups of heavy whipping cream* If you’re making flavors - section off as you need. She goes with 4 in the video to make the 4 flavors. Credit: maryamzekria
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HOMEMADE BUTTER is the absolute best! There are also endless possibilities for the flavor of butter you can make. Here are a few ideas from the video: 🍯Cinnamon Honey 🧄Garlic + Chive 🌶️Chili Crunch 💛Saffron Butter 🧈For Plain Butter: all you need is heavy whipping cream- place in a stand mixer or use a hand held mixer on medium high for 10-20 minutes. -You will see the cream turning thicker, separating into chunks, then it will completely separate itself onto the whisk in its entirety. Once this happens your done! -And the liquid that’s at the bottom of the bowl is now buttermilk- save it! -Gather the “butter” and squeeze out all the excess liquid/buttermilk. Make sure to get it all out!Place it into an ice bath for 15 minutes - After 15 minutes you can shape how you’d like or just place into a Tupperware and into the refrigerator. That’s your plain butter! *To make 4 sticks of butter use 1 quart + 2 cups of heavy whipping cream* If you’re making flavors - section off as you need. She goes with 4 in the video to make the 4 flavors. Credit: maryamzekria

Conspiracy Gardener Homestead

211,170 views • 1 year ago

A few things I learned about Butter Powder Biscuits this week: First of all, this is some serious kitchen witchcraft. Butter plus eggs should not equal biscuits in any reality but here we are. Granted the moisture has been removed from the butter, but still! Using 2 eggs and 1 cup of powdered butter instead of just 1 egg, stretches the butter powder and yields more biscuits! (Thanks to KrisBlackRose for this) Cooking the batter in a buttered muffin pan works well but the results taste more like muffins. Duh! I found a cheaper, larger size powder made by Nutricost. It's $1.48 USD per ounce vs the $2.00 per oz I was paying for It's Just. This container holds 113 tablespoons for $36. That means each container will get between 21 and 28 biscuits and the cost per biscuit is about $1.44. The biscuits taste great after being in the fridge overnight. Recipe: 1 or 2 eggs 1 cup powdered butter Cook at 350° on a parchment line sheet tray for 15 to 20 minutes.
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A few things I learned about Butter Powder Biscuits this week: First of all, this is some serious kitchen witchcraft. Butter plus eggs should not equal biscuits in any reality but here we are. Granted the moisture has been removed from the butter, but still! Using 2 eggs and 1 cup of powdered butter instead of just 1 egg, stretches the butter powder and yields more biscuits! (Thanks to KrisBlackRose for this) Cooking the batter in a buttered muffin pan works well but the results taste more like muffins. Duh! I found a cheaper, larger size powder made by Nutricost. It's $1.48 USD per ounce vs the $2.00 per oz I was paying for It's Just. This container holds 113 tablespoons for $36. That means each container will get between 21 and 28 biscuits and the cost per biscuit is about $1.44. The biscuits taste great after being in the fridge overnight. Recipe: 1 or 2 eggs 1 cup powdered butter Cook at 350° on a parchment line sheet tray for 15 to 20 minutes.

Cary Kelly

57,971 views • 11 months ago

Ghee the detox superfood? I am now convinced that Instagram is just Whatsapp University with videos. It has become a cesspool of health misinformation that Meta needs to really do something about dangerous "health talks" from people with zero education in medicine & healthcare. Like this incospicious actor-turned-model Ekansh Jayaswal who is monetizing and trying his luck on Instagram giving advice a lot of health topics that he has no idea about and in the process, misleading people with dangerous misinformation. He claims that drinking 10ml of ghee (which is clarified butter) everyday in morning on empty stomach has the following benefits: 1. It is a detox 2. Helps in digestion 3. It controls sugars 4. Hydrates skin and 5. (which he claims is most important) - lubricates your joints for easy mobility. The fact is, Ekansh is actually a science-illiterate and also medically ill-informed. He does not understand basic human anatomy and physiology. Here is what all of this really means: 1. There is nothing called a detox. It is a wellness fraud marketing term. The liver, kidneys, skin and lungs are the only detox you'll ever need. 2. Consuming ghee does not help in digestion. Digestion is a complex anatomico-physiological process that occurs autonomously whether you want it or not and ghee does not affect an autonomous normal physiological process. 3. Ghee does not control sugars. In fact animal studies have shown that ghee worsens lipid profile and fasting sugars and that people with duabetes must limit saturated fats such as ghee as it worsens systemic inflammation. and and 4. Ghee does not hydrate skin. There is no clinical evidence that it does. This is literally just a bluff. 5. There is absolutely no way that orally consumed ghee enters the joints and lubricates it. It can happen only if the human digestive system is directly connected to the musculoskeletal system or the oral cavity is directly connected to the musculoskeletal system in the absence of a digestive tract. But we know that is not possible, but Ekansh has not gotten that point it. In fact: A study showed that ghee that is predominantly saturated fats had an increasing effect on non-HDL-cholesterol (bad fat) compared with olive oil, adding further evidence to the existing recommendations to replace dietary fats high in saturated fatty acids with dietary fats high in unsaturated fats to reduce heart disease risk. Ghee is not a superfood, and its consumption must be limited, as it is a rich source of saturated fats, has potential to increase cardiac risk, has no proteins, is all fat-based calories, is not a prebiotic, is a good source of fat soluble vitamins and its daily consumption can increase risk of obesity, and not burn fat or reduce weight. On another note, when preparing rice dishes, adding a little ghee with specific timing and within a stir-fry technique could help reduce post meal glucose spikes:
0:49

Ghee the detox superfood? I am now convinced that Instagram is just Whatsapp University with videos. It has become a cesspool of health misinformation that Meta needs to really do something about dangerous "health talks" from people with zero education in medicine & healthcare. Like this incospicious actor-turned-model Ekansh Jayaswal who is monetizing and trying his luck on Instagram giving advice a lot of health topics that he has no idea about and in the process, misleading people with dangerous misinformation. He claims that drinking 10ml of ghee (which is clarified butter) everyday in morning on empty stomach has the following benefits: 1. It is a detox 2. Helps in digestion 3. It controls sugars 4. Hydrates skin and 5. (which he claims is most important) - lubricates your joints for easy mobility. The fact is, Ekansh is actually a science-illiterate and also medically ill-informed. He does not understand basic human anatomy and physiology. Here is what all of this really means: 1. There is nothing called a detox. It is a wellness fraud marketing term. The liver, kidneys, skin and lungs are the only detox you'll ever need. 2. Consuming ghee does not help in digestion. Digestion is a complex anatomico-physiological process that occurs autonomously whether you want it or not and ghee does not affect an autonomous normal physiological process. 3. Ghee does not control sugars. In fact animal studies have shown that ghee worsens lipid profile and fasting sugars and that people with duabetes must limit saturated fats such as ghee as it worsens systemic inflammation. and and 4. Ghee does not hydrate skin. There is no clinical evidence that it does. This is literally just a bluff. 5. There is absolutely no way that orally consumed ghee enters the joints and lubricates it. It can happen only if the human digestive system is directly connected to the musculoskeletal system or the oral cavity is directly connected to the musculoskeletal system in the absence of a digestive tract. But we know that is not possible, but Ekansh has not gotten that point it. In fact: A study showed that ghee that is predominantly saturated fats had an increasing effect on non-HDL-cholesterol (bad fat) compared with olive oil, adding further evidence to the existing recommendations to replace dietary fats high in saturated fatty acids with dietary fats high in unsaturated fats to reduce heart disease risk. Ghee is not a superfood, and its consumption must be limited, as it is a rich source of saturated fats, has potential to increase cardiac risk, has no proteins, is all fat-based calories, is not a prebiotic, is a good source of fat soluble vitamins and its daily consumption can increase risk of obesity, and not burn fat or reduce weight. On another note, when preparing rice dishes, adding a little ghee with specific timing and within a stir-fry technique could help reduce post meal glucose spikes:

TheLiverDoc™

445,906 views • 2 years ago

“Butter is called butter because of butyrate!” No, it’s not. @drstevengundry is wrong… AGAIN as per usual 1) Butter is not named after butyrate The word butter comes from the Greek boutyron (“cow cheese”). Butter did not get its name because of its butyrate content. 2) Butter contains very little butyrate Butter is only 3–4% butyric acid by weight of its fat, meaning you get very small amounts relative to the calories (mostly saturated fat). It is a terrible butyrate strategy compared to dietary fiber. 3) The butyrate your colon uses comes from FIBER – not butter This is the key point Gundry gets completely wrong. Your gut bacteria turn dietary fiber into short-chain fatty acids (SCFAs): acetate, propionate, butyrate. That’s where the vast majority of your colonic butyrate comes from. Verified human data: • Fiber fermentation by gut bacteria is the primary source of SCFAs, including butyrate. PMID: 38436734 • Butyrate is the preferred fuel of colonocytes and plays major roles in gut barrier function, inflammation, and colon health. PMID: 10736623 • SCFAs produced from fiber have protective roles in metabolic health and colon health. PMID: 31126110 • Higher dietary fiber → greater SCFA (including butyrate) production. PMID: 11427691 • Most U.S. adults do not meet recommended fiber intake. PMID: 36627816 4) Colon cancer isn’t rising because people “don’t eat butter.” There is zero evidence for that claim. If anything, low fiber intake (and therefore low SCFA production) is the real issue—since Americans chronically under-consume fiber. Bottom line: Butter is fine in moderation. But pretending it’s a colon-healing, cancer-preventing “butyrate superfood” is pseudoscience. If you actually want to increase butyrate production? Eat more fiber. Your colon will thank you.
2:14

“Butter is called butter because of butyrate!” No, it’s not. @drstevengundry is wrong… AGAIN as per usual 1) Butter is not named after butyrate The word butter comes from the Greek boutyron (“cow cheese”). Butter did not get its name because of its butyrate content. 2) Butter contains very little butyrate Butter is only 3–4% butyric acid by weight of its fat, meaning you get very small amounts relative to the calories (mostly saturated fat). It is a terrible butyrate strategy compared to dietary fiber. 3) The butyrate your colon uses comes from FIBER – not butter This is the key point Gundry gets completely wrong. Your gut bacteria turn dietary fiber into short-chain fatty acids (SCFAs): acetate, propionate, butyrate. That’s where the vast majority of your colonic butyrate comes from. Verified human data: • Fiber fermentation by gut bacteria is the primary source of SCFAs, including butyrate. PMID: 38436734 • Butyrate is the preferred fuel of colonocytes and plays major roles in gut barrier function, inflammation, and colon health. PMID: 10736623 • SCFAs produced from fiber have protective roles in metabolic health and colon health. PMID: 31126110 • Higher dietary fiber → greater SCFA (including butyrate) production. PMID: 11427691 • Most U.S. adults do not meet recommended fiber intake. PMID: 36627816 4) Colon cancer isn’t rising because people “don’t eat butter.” There is zero evidence for that claim. If anything, low fiber intake (and therefore low SCFA production) is the real issue—since Americans chronically under-consume fiber. Bottom line: Butter is fine in moderation. But pretending it’s a colon-healing, cancer-preventing “butyrate superfood” is pseudoscience. If you actually want to increase butyrate production? Eat more fiber. Your colon will thank you.

Layne Norton, PhD

33,321 views • 9 months ago

Cooking Shows’ Biggest CURD Blunder: Cooking shows made it trendy to add / heat curd to almost every dish. But Ayurved clearly warns against heating curd. Here’s the truth 👇 Curd heating is never allowed as per #Ayurveda principle. KADHI is traditionally made with buttermilk (Takra), not curd - Heating, boiling, and tempering buttermilk is completely acceptable in Ayurveda. Same milk, different products (curd, buttermilk, butter, ghee) - but very different effects on the body. Ancient wisdom still knows food better than trends. 😊🙏🏻 Ajeet Bharti Shefali Vaidya. 🇮🇳 #foodfacts #Health #MedTwitter #MedX
0:47

Cooking Shows’ Biggest CURD Blunder: Cooking shows made it trendy to add / heat curd to almost every dish. But Ayurved clearly warns against heating curd. Here’s the truth 👇 Curd heating is never allowed as per #Ayurveda principle. KADHI is traditionally made with buttermilk (Takra), not curd - Heating, boiling, and tempering buttermilk is completely acceptable in Ayurveda. Same milk, different products (curd, buttermilk, butter, ghee) - but very different effects on the body. Ancient wisdom still knows food better than trends. 😊🙏🏻 Ajeet Bharti Shefali Vaidya. 🇮🇳 #foodfacts #Health #MedTwitter #MedX

Ayurveda Monk, The Dr. 🩺🧘‍♂️🍀

20,742 views • 6 months ago

CONFIRMED: Reese’s Peanut Butter Cups changed their recipe “A member of the Reese family is accusing Hershey of hurting the Reese's brand by shifting to cheaper ingredients in many products” “Brad Reese says Hershey replaced milk chocolate with compound coatings and replaced peanut butter with peanut creme” “Hershey acknowledges recipe changes in some products, but says the original Reese's peanut butter cup is made the same as it's always been” (This is a lie, people have made lots of videos showing the old package ingredients do not fully match the new formula. The percentages of ingredients used has also changed)
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CONFIRMED: Reese’s Peanut Butter Cups changed their recipe “A member of the Reese family is accusing Hershey of hurting the Reese's brand by shifting to cheaper ingredients in many products” “Brad Reese says Hershey replaced milk chocolate with compound coatings and replaced peanut butter with peanut creme” “Hershey acknowledges recipe changes in some products, but says the original Reese's peanut butter cup is made the same as it's always been” (This is a lie, people have made lots of videos showing the old package ingredients do not fully match the new formula. The percentages of ingredients used has also changed)

Wall Street Apes

211,932 views • 6 months ago

Bill Gates funded fake butter made out of fossil fuels has officially hit the market and is being used in products right now The company was able to use the GRAS loophole to start selling. They self-affirmed GRAS (Generally Recognized as Safe) status from the FDA “A new butter is hitting the market that's not made from cow's milk but rather fossil fuels. The biotech company Savor uses a petrochemical process to pull gas from the air and turn it into an animal-free butter. The process, called Fischer-Tropsch synthesis, turns carbon monoxide and hydrogen into hydrocarbons that will then be infused with oxygen to make fatty acids. People have come up with alternative food, but what we're seeing is that it's hard to get more than a small market share, and those foods just don't taste the same. Savor made an advance in the chemistry. It's ultra-different in terms of the environmental footprint, but it's as good as those real animal fats. It's a totally non-agricultural method for producing food. The fats that Savor makes are made by a thermochemical process. They are the only foods in the world so far that are made entirely without photosynthesis. If you aren't already shocked, you'll definitely be surprised to learn that the Germans were attempting to do something very similar in 1939. AP News published an article close to a century ago about how German scientists were developing a way to turn coal into margarine using the exact same Fischer-Tropsch process. While they never followed through with production because extracting the edible oil was inefficient, history may end up repeating itself with Savor Foods.” As of today products featuring the “butter” became available, such as handcrafted vegan chocolates at select patisseries in San Francisco. Broader retail distribution is still scaling, with joint development agreements underway with CPG companies for wider food applications (e.g., replacing cocoa butter or lard) Expansion Plans: Savor is building toward price parity with traditional dairy butter through a new pilot facility in Batavia, Illinois (producing several metric tons). More recipes and menu items are rolling out throughout 2025, with potential for full consumer market entry in 2026 as production ramps up
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Bill Gates funded fake butter made out of fossil fuels has officially hit the market and is being used in products right now The company was able to use the GRAS loophole to start selling. They self-affirmed GRAS (Generally Recognized as Safe) status from the FDA “A new butter is hitting the market that's not made from cow's milk but rather fossil fuels. The biotech company Savor uses a petrochemical process to pull gas from the air and turn it into an animal-free butter. The process, called Fischer-Tropsch synthesis, turns carbon monoxide and hydrogen into hydrocarbons that will then be infused with oxygen to make fatty acids. People have come up with alternative food, but what we're seeing is that it's hard to get more than a small market share, and those foods just don't taste the same. Savor made an advance in the chemistry. It's ultra-different in terms of the environmental footprint, but it's as good as those real animal fats. It's a totally non-agricultural method for producing food. The fats that Savor makes are made by a thermochemical process. They are the only foods in the world so far that are made entirely without photosynthesis. If you aren't already shocked, you'll definitely be surprised to learn that the Germans were attempting to do something very similar in 1939. AP News published an article close to a century ago about how German scientists were developing a way to turn coal into margarine using the exact same Fischer-Tropsch process. While they never followed through with production because extracting the edible oil was inefficient, history may end up repeating itself with Savor Foods.” As of today products featuring the “butter” became available, such as handcrafted vegan chocolates at select patisseries in San Francisco. Broader retail distribution is still scaling, with joint development agreements underway with CPG companies for wider food applications (e.g., replacing cocoa butter or lard) Expansion Plans: Savor is building toward price parity with traditional dairy butter through a new pilot facility in Batavia, Illinois (producing several metric tons). More recipes and menu items are rolling out throughout 2025, with potential for full consumer market entry in 2026 as production ramps up

Wall Street Apes

271,404 views • 9 months ago

Sounds that every steak lover craves ; butter slowly melting in a blazing hot cast-iron skillet over an outdoor fire. Fresh rosemary, green onions, garlic, and spices tumble into the bubbling butter, releasing a rich smoky aroma that practically drifts through the screen. The herbs crackle and dance in the heat while the golden butter turns deeply infused and fragrant. Then a thick tomahawk steak lowered into the skillet with a loud, aggressive sizzle. Instantly, flames lick the edges as the fat begins to render, creating that mouthwatering crust. Every second sounds like pure heaven: the popping butter, the hiss of searing meat, the crackling fire underneath. The steak goes to the skillet for the final sear. Butter is spooned repeatedly over the meat, coating it in glossy richness while the rosemary brushes against the crust, adding smoky herbal flavor. Once perfectly charred outside and juicy inside, the tomahawk is sliced open. The knife glides through effortlessly, revealing a tender, pink center glistening with juices. Steam rises into the cool outdoor air while melted butter drips across the cutting board. Each slice looks impossibly juicy, packed with smoky flavor, crispy edges, and rich buttery goodness — the kind of steak that makes your mouth water instantly.
0:59

Sounds that every steak lover craves ; butter slowly melting in a blazing hot cast-iron skillet over an outdoor fire. Fresh rosemary, green onions, garlic, and spices tumble into the bubbling butter, releasing a rich smoky aroma that practically drifts through the screen. The herbs crackle and dance in the heat while the golden butter turns deeply infused and fragrant. Then a thick tomahawk steak lowered into the skillet with a loud, aggressive sizzle. Instantly, flames lick the edges as the fat begins to render, creating that mouthwatering crust. Every second sounds like pure heaven: the popping butter, the hiss of searing meat, the crackling fire underneath. The steak goes to the skillet for the final sear. Butter is spooned repeatedly over the meat, coating it in glossy richness while the rosemary brushes against the crust, adding smoky herbal flavor. Once perfectly charred outside and juicy inside, the tomahawk is sliced open. The knife glides through effortlessly, revealing a tender, pink center glistening with juices. Steam rises into the cool outdoor air while melted butter drips across the cutting board. Each slice looks impossibly juicy, packed with smoky flavor, crispy edges, and rich buttery goodness — the kind of steak that makes your mouth water instantly.

Dr. CZ

51,075 views • 3 months ago

What would happen if you ate butter EVERY DAY for 2 weeks? 🧈 Dr. Eric Berg breaks it down...& with the new food pyramid flipping to prioritize full-fat dairy, BUTTER is officially BACK as a nutrient powerhouse! Top benefits include: • Loaded with fat-soluble vitamins like A, D, E & especially K2 — supports strong bones/teeth, keeps calcium out of arteries, boosts immunity, eye health & skin glow. • Rich in butyrate — fuels colon cells, reduces gut inflammation, improves digestion & lowers insulin resistance for better metabolic health. • High in CLA — promotes fat-burning, supports weight loss & offers anti-inflammatory benefits. • Provides healthy saturated fats — essential for hormones, cell membranes & steady energy. • Anti-inflammatory powerhouse — combats inflammation & supports brain function. Have you ditched industrialized processed seed oils for natural fats? Butter, ghee, tallow, lard, unrefined coconut & avocado oil, extra virgin olive oil? What are your favorites?
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What would happen if you ate butter EVERY DAY for 2 weeks? 🧈 Dr. Eric Berg breaks it down...& with the new food pyramid flipping to prioritize full-fat dairy, BUTTER is officially BACK as a nutrient powerhouse! Top benefits include: • Loaded with fat-soluble vitamins like A, D, E & especially K2 — supports strong bones/teeth, keeps calcium out of arteries, boosts immunity, eye health & skin glow. • Rich in butyrate — fuels colon cells, reduces gut inflammation, improves digestion & lowers insulin resistance for better metabolic health. • High in CLA — promotes fat-burning, supports weight loss & offers anti-inflammatory benefits. • Provides healthy saturated fats — essential for hormones, cell membranes & steady energy. • Anti-inflammatory powerhouse — combats inflammation & supports brain function. Have you ditched industrialized processed seed oils for natural fats? Butter, ghee, tallow, lard, unrefined coconut & avocado oil, extra virgin olive oil? What are your favorites?

Valerie Anne Smith

35,253 views • 7 months ago

Y'all. I scored today and I am not okay about it in the best possible way. Tillamook butter. My absolute favorite. On sale at Kroger for $2.99 for 4 sticks. That is less than a dollar a stick. Did I buy 5 boxes? Yes I did. Am I going back for 5 more? Also yes. I went in for mailing supplies for book orders and I am leaving a changed woman with a cart full of butter. This is what winning looks like. I only had one stick left in the fridge which is practically a crisis in this house. Not anymore. We are stocked. We are protected. Nobody is coming between me and my butter for the foreseeable future. If your Kroger has Tillamook on sale right now, I am begging you to go check. You are welcome in advance. Butter secured. Day made. 👛🧈👑
0:25

Y'all. I scored today and I am not okay about it in the best possible way. Tillamook butter. My absolute favorite. On sale at Kroger for $2.99 for 4 sticks. That is less than a dollar a stick. Did I buy 5 boxes? Yes I did. Am I going back for 5 more? Also yes. I went in for mailing supplies for book orders and I am leaving a changed woman with a cart full of butter. This is what winning looks like. I only had one stick left in the fridge which is practically a crisis in this house. Not anymore. We are stocked. We are protected. Nobody is coming between me and my butter for the foreseeable future. If your Kroger has Tillamook on sale right now, I am begging you to go check. You are welcome in advance. Butter secured. Day made. 👛🧈👑

Queen of Carni

15,861 views • 5 months ago

🚨🚨🚨 Do you know how seed oils are made? 🤔 Life cycle of a seed oil : 1) High pressure press turns the oil gummy 2) The oil is de-gummed with HEXANE, which is a NEUROTOXIN 3) Oil gets heated to 400 + degrees, which makes it smell bad 4) The oil is deodorized with SODIUM HYDROXIDE (carcinogen) to get the bad smell out 5) The oil is BLEACHED and put in a plastic bottle I really don’t think this is healthy for consumption🤷‍♂️ Try using GHEE or butter in stead.
0:48

🚨🚨🚨 Do you know how seed oils are made? 🤔 Life cycle of a seed oil : 1) High pressure press turns the oil gummy 2) The oil is de-gummed with HEXANE, which is a NEUROTOXIN 3) Oil gets heated to 400 + degrees, which makes it smell bad 4) The oil is deodorized with SODIUM HYDROXIDE (carcinogen) to get the bad smell out 5) The oil is BLEACHED and put in a plastic bottle I really don’t think this is healthy for consumption🤷‍♂️ Try using GHEE or butter in stead.

Kevin - WE THE PEOPLE🦁

40,261 views • 1 year ago

Take a look at this year’s Nobel Prize banquet starter! The first course is a soup of porcini mushroom, served with a salad of cultivated Swedish mushrooms. The soup is served together with crispbread and truffle butter – in the shape of a truffle. This year’s chefs Pi Le and Tommy Myllymäki wanted to highlight dried porcini mushroom, one of their personal favourites, as an ingredient in the starter. A new piece of cutlery is accompanying the starter, in the form of a hand-carved butter knife, developed by Pi Le’s brother Van Le in collaboration with the chef duo. The butter knives are made of oak from the south of Sweden, and each knife has been sanded by hand.
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Take a look at this year’s Nobel Prize banquet starter! The first course is a soup of porcini mushroom, served with a salad of cultivated Swedish mushrooms. The soup is served together with crispbread and truffle butter – in the shape of a truffle. This year’s chefs Pi Le and Tommy Myllymäki wanted to highlight dried porcini mushroom, one of their personal favourites, as an ingredient in the starter. A new piece of cutlery is accompanying the starter, in the form of a hand-carved butter knife, developed by Pi Le’s brother Van Le in collaboration with the chef duo. The butter knives are made of oak from the south of Sweden, and each knife has been sanded by hand.

The Nobel Prize

52,124 views • 8 months ago

The Ultimate Peanut Butter Stuffed Brownie If there was ever a reason to skip the store-bought box and go "old school" in the kitchen, this is it. These aren't just brownies; they’re a thick, fudgy, decadent experience that combines the richness of dark chocolate with a creamy, molten peanut butter center. The Taste: Imagine a velvety, dark chocolate base that’s almost truffle-like in texture, punctuated by the salty-sweet crunch of mini peanut butter cups. The middle layer of warm, gooey peanut butter ties it all together for a bite that is pure indulgence. How to Make It: Prepare your favorite fudgy brownie batter (extra dark cocoa powder is key here). Pour half the batter into a lined pan and level it out. Add a generous layer of mini dark chocolate peanut butter cups. Pour a thick layer of melted creamy peanut butter over the cups. Top with the remaining batter and bake until the edges are set but the center still has a slight jiggle. Pro-Tip: For those perfect, clean "bakery-style" slices, let the brownies cool completely in the fridge for at least two hours before cutting. Use a hot knife (dipped in warm water and wiped dry) for every single slice! The Pairing: These are incredibly rich, so they pair perfectly with a cold glass of whole milk or a scoop of classic vanilla bean ice cream. If you’re feeling bold, try them alongside a cup of strong, black coffee—the bitterness of the coffee cuts through the sweetness perfectly.
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The Ultimate Peanut Butter Stuffed Brownie If there was ever a reason to skip the store-bought box and go "old school" in the kitchen, this is it. These aren't just brownies; they’re a thick, fudgy, decadent experience that combines the richness of dark chocolate with a creamy, molten peanut butter center. The Taste: Imagine a velvety, dark chocolate base that’s almost truffle-like in texture, punctuated by the salty-sweet crunch of mini peanut butter cups. The middle layer of warm, gooey peanut butter ties it all together for a bite that is pure indulgence. How to Make It: Prepare your favorite fudgy brownie batter (extra dark cocoa powder is key here). Pour half the batter into a lined pan and level it out. Add a generous layer of mini dark chocolate peanut butter cups. Pour a thick layer of melted creamy peanut butter over the cups. Top with the remaining batter and bake until the edges are set but the center still has a slight jiggle. Pro-Tip: For those perfect, clean "bakery-style" slices, let the brownies cool completely in the fridge for at least two hours before cutting. Use a hot knife (dipped in warm water and wiped dry) for every single slice! The Pairing: These are incredibly rich, so they pair perfectly with a cold glass of whole milk or a scoop of classic vanilla bean ice cream. If you’re feeling bold, try them alongside a cup of strong, black coffee—the bitterness of the coffee cuts through the sweetness perfectly.

The_Hemp_Hottie🌿🔥

57,298 views • 3 months ago

🚨Bill Gates is funding a project to BLOCK SUNLIGHT from reaching Earth The plan is to spray millions of reflective particles into the sky to create a cloud that dims the sun… all in the name of fighting climate change. And it’s already being tested in the UK, with about £50 million behind it. And if you follow the money? Gates is right in the middle of it. What I want to know is: if blocking sunlight might cool things down a bit, will it also mean less vitamin D? Because half the population is already low in this crucial vitamin. Less sun = more depression, lower testosterone, and rising fertility issues. Our meat, butter, and eggs are already altered and tampered with. And now they’re after the sun
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🚨Bill Gates is funding a project to BLOCK SUNLIGHT from reaching Earth The plan is to spray millions of reflective particles into the sky to create a cloud that dims the sun… all in the name of fighting climate change. And it’s already being tested in the UK, with about £50 million behind it. And if you follow the money? Gates is right in the middle of it. What I want to know is: if blocking sunlight might cool things down a bit, will it also mean less vitamin D? Because half the population is already low in this crucial vitamin. Less sun = more depression, lower testosterone, and rising fertility issues. Our meat, butter, and eggs are already altered and tampered with. And now they’re after the sun

The White Rabbit

72,349 views • 5 months ago