Neil Saavedra

We've also learned that when we've tried to mess with fats and margarine and things like that growing up was very popular with us, that it didn't have the benefits that once were thought and actually caused some problems.

So I will say that I agree.

absolutely use animal fats.

I eat animals too.

So it doesn't go against the way I live, but I want to recognize that out of respect to those that might have issues with it.

Moving on from clarified butter to organic butter comes from cattle raised without antibiotics, which really, the way we've moved through farming and having to use things like antibiotics and growth hormones and all those things, I'm equally as down upon as I am for antibiotics.

proper raising and the proper care of these animals.

I know that might seem contradictory to some, but I just tell you the antibiotics in there, the growth hormones, all that stuff is more garbage than we need.

So organic butter is

is raised without those things, antibiotics, growth hormones.

They're given 100% organic feed, grown without toxic pesticides, synthetic fertilizer, all of that, and you can find it in unsalted and salted, and you use it just like conventional butter.

Whipped butter.

This has air or other gas, like nitrogen, and it's added to make it less dense than standard butter.

So,

kind of a little goes a long way.

This increased volume is, you know, less calories per tablespoon.

It could even be half.

and it's got a lighter texture, but just keep in mind it's got less calories because it's got more air in it.

Best for spreading on toast, finishing dishes.

It's not recommended for baking or cooking at all.