Because there’s nothing as wholesome and pure as clear cutting rainforests and wiping out endangered species to save a couple of bucks when you’re already guaranteed a healthy profit margin.
We pay an arm and a leg for dairy products thanks to a government legislated monopoly in Canada, In return for mediocre products and no choice.
And surprise, surprise the quality of butter is dropping.
For months now, thousands of Canadians have complained on social media that butter is harder than it used to be and that it doesn’t get softer at room temperature.
Now we find they’re being cheap with what they feed their cows and making up the difference with palm oil. Otherwise known as orangutan juice.
To put it simply palm oil can increase the proportion of saturated fat in milk, thus raising the melting point of butter. A review by Dairy Research and Extension Consortium of Alberta found that butter made from cows fed palm oil remains difficult to spread at room temperature.
But the government’s making sure its safe right?
Little research has been conducted on how feeding palmitic acids to dairy cows could compromise the health of both animals and humans.
So what exactly are we paying for?
The use of palm oil breaches the moral contract the dairy industry has with Canadians. Unlike the situation in other countries, milk is essentially a public good in Canada. Not only do dairy farmers have exclusive government-sanctioned quotas, which make it a privilege for the few to produce milk, but Canadian taxpayers have given $1.75-billion to the industry as compensation for increased global access to our markets under new trad deals such as the United States-Mexico-Canada Agreement, also known as the new NAFTA.
Not to mention the huge subsidy they get directly from consumers at the grocery store.
Story here.
More here.
The Food Professor has lots to say.
Don’t you dare fuck up my butter!
I seen this same story on cheese that couldn’t melt in the U.S.
Canada…No standards at all, right? So let’s make some up on the fly.
Could be worse, they could reduce the amount of cheese portions by over 66% and still charge thee same price… Oh wait, they did that 10 years ago and nobody complained.
For frying, try using bacon grease instead of butter. or olive oil. I don’t use butter for much, just on a baked potato.
On Vancouver Island the local dairy products are high quality. So this bad butter ballyhoo must be based on the greedy Quebec dairy farmers back east.
I like Becel. Spreads easy fresh out of the fridge.
Bro J West. You Said it. Mmmm….bacon grease! And the bacon, too! Grease down, ya’ll.
Oh, and fuck Quebec, the independent parasitic province, la.
I keep bacon drippings in an old glass coffee jar in the fridge. Keeps forever. Best for frying eggs. I use it to fry stew meat as well. Anyone who has cooked in the bush keeps bacon fat for frying.
Dude … you took the literal words out of my mouth. Sweet cream (unsalted) butter on warm crispy sourdough French bread is a pleasure I indulge in from time to time. I know the touch, feel, taste, aroma, and mouth feel of that sweet, sweet, butter. If any corporation or Govt. ever took that away from me … I would find a small farmer with a healthy cow and churn my own damn butter!
//Note to self// take live tunafish and feed it mayonnaise
“The pandemic caused another decrease in the cow population this past spring. In the early days, the closing of schools and restaurants meant demand for milk plummeted, resulting in a higher-than-usual cull of dairy cows, according to the Canadian Dairy Information Centre. (Culled dairy cows go to the beef market.) ‘The future market for milk was unsure to many farmers, and they couldn’t afford to feed extra cows for them to make milk that was then dumped down the drain,’ the CDIC told [the Globe and Minion] in an e-mail.”
Wuhan flu has proven an extremely versatile excuse when our betters want to screw us dry.
Their Chinese friends don’t care. Butter is not used in Chinese cuisine, and “stinking of butter” is another way they find to insult the blue eyed devils.
Excess dairy cows made into McDonalds hamburgers.
It’s ground up so you can’t tell the difference.
Did they give up their quota too when they slaughtered the cows?
/of course not
Butter is not as flavourful as gutter grease. Look it up.
Barf (laughs) barfs more.
GregN…oh, thanks for reminding me of that. I, again, threw up in my mouth.
They are trying to disarm everybody, locking people up in detention centers without due process, violating Charter protected rights left and right, sending goon squads out to shut down people’s businesses, and these folk are complaining that its too hard to spread their butter. SMOD, take me now!
These same psychopaths demand higher taxes at the same time from us being lockdown.
Take care, Jojo.
YeahWelll – you missed mentioning the goon thug squad known as the Calgary Police. Going after recent Polish immigrants in the dead of night, shinning lights into windows, banging on doors,demanding they remove their clothes outdoors in MINUS 30 C temps, texting their work places and harrassing them to the point of no return.
Bet those people wished they stayed in Poland. Its not Communist now but Canada is,
Disgusting display of arrogance by CPF. SHAME ON THEM.
This country is full of absolute retards. I’ve seen idiots on Facebook posting about making sure to support your local dairy farmers. We have no choice here. Every dairy farmer in this country is a millionaire because they have us hostage.
And yet, I’ve been attacked by many loyal Canadians when I’ve suggested that allowing competition from the US would be good for consumers. You see, US farmers hate their cows and give them antibiotics to kill them and poison those who eat dairy products. God’s truth.
I remember the demonization of palm oil at least 30 years ago. This was done by the soybean industry in concert with the movement to delete saturated fats from our diets by purposefully and incorrectly espousing these fats as causing heart disease. In fact, the industrial seed oils are now thought to be a major contributor to heart disease along with sugars and carbohydrates. In my view, increasing the saturated fat content of butter should be a good thing, but we are creatures of habit, and changing the consistency of our butter might be going too far.
+++++ yes
Well, maybe. And no disagreement about Palm Oil, not being as POISON, a as the establishment has led us to believe for the last 40 years.
That said, let BUTTER be BUTTER!
And BUTTER only!
Only when self churned, and who has the time or churner?
So what’s new here. The Liberals have been feeding us sh*t for decades and telling us it’s policy. If we are to hold the dairy industry to account first we must hold politicians to account.
What are you smoking. How do you think you can hold a politician to account. Don’t you know the biggest oxymoron in the universe is Honest Politician. Getting rid of one is a waste of time, there’s a whole sty full of them frothing at the mouth to get to the trough
My point exactly. If you can’t change the criminals in charge why would you think anything is going to improve. How do you hold politicians to account when the population is too dumb by half to consider the vision that the liars in charge keep feeding us. How many vote Liberal to keep guns off the streets or to reduce greenhouse gases by a carbon tax? Both of these visions are pie in the sky Utopia but are accepted by dumb Canadian voters!!!
Round these parts, an “honest politician” is defined thus:
“When they are bought, they STAY bought”.
Look VERY closely at the words and deeds of the non-elected, unaccountable “civil serpents”, as well.
Save a cow…eat a pig. Sponsored by pig growers association.
Save a pig….eat beef. Sponsored by the Beef growers association.
Save a chicken…go vegan. Sponsored by Vegans of Canada.
Some times it takes an issue such as this to finally get people to acknowledge that their government is the problem.
This is a perfect example of “Government Help”.
As has been the Dread Covid Lockdowns.
Everything we set out to protect,by having a central authority to arbitrate,has been taken from us,by the protection agency.
So that experiment has been run.
Big Government leads to Big Corruption and crushing of the individual,where the “Collectives” interests are threatened..
Gee who saw that coming?
The Diary Marketing board,AKA the Government monopoly cartel was “Protecting the consumer and producers”.
Who cares if your butter is not butter?
Nobody inside the cartel.
They are “helping ” you.
Could have voted PPC instead of voting Dairy Queen Scheer…
https://www.peoplespartyofcanada.ca/supply-management
Well I guess there goes the ‘…protecting Canadian consumers narrative…’, for those too dim to see through it in the first place. In other news, dairy farmers continue to corrupt the political leadership campaigns at a record pace with their insta-membership strategies.
My granddaughter, when asked if she knew what butter was, replied that it was “imitation margarine.” Well, not for long, kiddo.
Swami says that, in the future, refrigerators will have butter warmers to make it more spreadable.
Swami also says that, in the future, there will be butter that brands itself as “I Can’t Believe It’s Not Margarine”.
I get angry every time I see slick TV commercials from big Milk.
We’re the ones being milked, a couple of years back the Fraser Institute said the average Canadian family spent an extra $300 or $400 per year on dairy thanks to the cartels.
Add in the poultry, beef, pork bastards and it’s in the thousands. I’ve seen packages of chicken breasts for $30 in stores here. That’s absolute bs. This country is a third world embarrassment.
Btw O’Toole’s stupid introduction ads are the most pathetic crap I’ve seen since Stockwell day’s jet ski.
Did you mean to spell it as Big Bilk?
They are getting everyone used to imitation gruel.
It’s happening. Fake foodstuffs and monopolies.
Soylent Green?
Remember that, “To Serve Man” was a cook-book.
I too remember when palm oil was eviscerated by some assholes in the US.
Everybody jumped on the bandwagon.
Rush Limbaugh went wild. Said his popcorn didn’t taste the same without it.
He sourced some out and used it copiously.
Now it seems its double plus good.
Rush died of cancer. There you go, proof that palm oil causes cancer.
Went to canada for the first time a couple of years ago.
Very disappointed with the price and quality of butter. Butter is pretty damn important.
C’mon Canada.
Prior to the closing of the border, we regularly crossed to purchase dairy products. Eggs, milk and butter were bargains even with the exchange
I was disappointed when they changed the label on the Land O’ Lakes butter.
No more hot squaw on it.
I miss those forays.
There is good local butter to be had, but at a bigger price.
And it is worth every cent.
Yeah, Stephen, but did you try the Canuck maple syrup overtop the unmelted butter?
In London, a century and more ago, cheddar cheese was graded based on colour. The more butter fat in the cheese the yellower it was and the more expensive.
And then some clever cheese maker discovered that adding from annatto or roucou made the cheese oranger and therefore shittier cheese became more expensive.
Wisconsin and Canadian cheddars carry on this practice.
So you see, the three things more corrupt than a dairy are the media, the mafia and a Liberal government and I wonder if I’ve ranked the mafia too high.
you have, the Mafia, and various other criminal organizations tend to be more honest about their goals…
politicians demand that they are able to lord over you for your own good
the dairy cartel is a cartel with the legal license to operate from the government
Canada’s dairy cartel is a Quebec-run syndicate that has knowingly cheated Canadians for decades with second rate products sold at inflated prices. This latest ethical breach, and that is what it is, does not surprise me in the least.
This is why for quite some while I have been using more French butter at home, price be damned. It is also why I refuse to ever buy cheese from Quebec, and indeed I have my sources for good imported cheese too. Worst case I will grab some local BC cheese if I have to.
It is has been well known for some time that French butters – the good ones – are more healthy for you than Canadian butters. And taste and texture (for example when baking pastries, or making Bearnaise sauce) is not even a contest.
With this latest news I am determined to move entirely to French better and never have another stick of cartel-produced plastic in my house ever again. Buy in bulk, put in freezer, the good French stuff lasts for 6 months or more.
I agree BC.
I called a Quebec company last year asking questions about the yogurt they produced.
Let’s say the exchange wasn’t pleasant.
Buy Local!!!!
^what BC said.
FYI, the dairy lobby is the largest in the country. Annually, they spend more money than the province of Alberta to protect the status quo.
Ask Andrew Scheer what the band plays, when the person paying all the bills calls for a tune.
Because I am frugal(polite for ‘cheap’). I lower the thermostat to 15C at bedtime and in the mornings, reset to 20C. The spouse has been bitching about her butter being too hard, blaming my cheapness. So I presented her with the butter story(in newspaper a couple of days ago) to get myself off the hook. Now she wants even higher temperatures to compensate for the
adulterated butter hardness. I told her to wait for summer. She told me to ‘F’ off. It didn’t fizz me, you guys tell me that all the time.
Make your own butter. Buy a half liter of whipping cream. Add some salt and power mixer hell out of it.
You can shake it. It takes longer but It will give you a harder butter by removing the water.
Yeah but if that cream comes from the same palm-oil fed cows…?
That would entirely depend on what company you’re buying it from.
I don’t think it’s a problem with companies like Lucerne and Dairyland.
But may be a problem with companies out of Quebec.
One needs to check their practices.
Keep in mind there are those who say palm oil doesn’t ruin anything, and that they’ve been using it for decades.
I wonder if this may turn out to be another trans fat type debacle. I say remain skeptical on everything.
Yes, you can make some decent butter if you source good cream. For example these folks here in BC produce a reasonably good product:
http://dutchmendairy.ca/
Has anyone tried placing the cream in jars and then “shaking” them using a big-bowl vibratory cartridge-case tumbler. Or putting the jars inside a rotary case / gemstone tumbler (dry, no abrasive / pins, of course)? Some of these machines have built-in timers or you can use an “outboard” timer as deployed for turning on and off lights, radios etc when you are away for a few days.
Improvise and overcome!
A somewhat more “upbeat” motto than:
“Caedite eos. Novit enim Dominus qui sunt eius.”
Though I suspect H. L. Mencken had something in mind with his references to “black flags”.
Never fear.
Pinky No’tool is going to stop all this dairy shit.
There’s an opportunity here: butter bootlegging (buttlegging?), A quick jaunt across the border to Point Roberts, Great Falls, Sault Ste Marie, or Buffalo (yes, you’ll have to sneak through some rural backwater to avoid the Butter Police, or else tell the border guards you’re Justin Trudeau in another one of his costumes) and you can get a fortune in smuggled dairy products.
Sucks if you live in Fort MacMurray, but hey, that’s what you get for living in the wrong town.
I go out of my way to support American dairy products when I can find. Eff the Liberal loving supply management proponents.
Might be much a do about nothing.
https://pubmed.ncbi.nlm.nih.gov/24731645/
“The PA supplement had no effect on milk production, but decreased dry matter intake by 7 and 9% relative to the control in high- and low-producing cows, respectively, and increased feed efficiency by 8.5% in high-producing cows compared with the control. Milk fat concentration and yield were not affected by PA relative to the control in high- or low-producing cows, although PA increased the yield of milk 16-C FA by more than 85 g/d relative to the control. The Ca-FA decreased milk fat concentration compared with PA in high-, but not in low-producing cows. In agreement, Ca-FA dramatically increased milk fat concentration of trans-10 C18:1 and trans-10, cis-12 conjugated linoleic acid (>300%) compared with PA in high-producing cows, but not in low-producing cows. No effect of treatment on milk protein concentration or yield was detected. The PA supplement also increased 16-C FA apparent digestibility by over 10% and increased total FA digestibility compared with the control in high- and low-producing cows. During short-term feeding, palmitic acid supplementation did not increase milk or milk fat yield; however, it was efficiently absorbed, increased feed efficiency, and increased milk 16-C FA yield, while minimizing alterations in ruminal biohydrogenation commonly observed for other unsaturated fat supplements.”