Lab-made fats mimic butter but lack nutrients and have no long-term human studies to confirm safety.
Original: This Is The NEW Butter (And You’ll Be FORCED To Eat It)
The synthetic fat replacing butter has no long-term human safety studies and is added without disclosure, but its biological effects remain unverified.
Quick Answer
The 'new butter' is a synthetic fat product called Saver Fat, made in a lab using Fisher-Tropsch synthesis—a chemical process originally developed to produce diesel fuel from carbon dioxide and hydrogen gas. It contains no dairy, no plants, and no nutrients found in real butter, yet it is being silently incorporated into restaurant meals, baked goods, and packaged foods by major corporations like Mondelēz without disclosure. Consumers are being forced to consume it unknowingly because it is sold as an ingredient, not a retail product, and current regulations allow companies to self-certify its safety without independent testing.
Claims (10)
1. Butter from cows contains natural nutrients that help your body fight germs, see better, keep bones strong, feel better emotionally, and keep your gut healthy.
2. If you replace healthy fats from animals with man-made fats over a long time, your body might struggle to control inflammation, heal injuries, and balance hormones properly.
3. Scientists made a process that turns gas into fuel, but now they’re tweaking it to make fake butter or oil that you could eat.
4. No one has ever tracked people over many years to see what happens when they eat man-made fats made from a chemical process called Fischer-Tropsch.
5. Companies can decide on their own that a new food ingredient is safe to eat, without having to show proof to the government or tell the public what data they used to make that call.
6. If you swap out natural fats from animals (like butter or lard) for man-made or heavily processed fat substitutes, your body might not get the special fat molecules it needs to keep cells healthy and send proper chemical signals.
7. This is a factory process that turns gas into stuff like diesel or wax — it was made to make fuel for machines, not food for people.
8. Some restaurants and food companies are using man-made fats made in factories instead of real animal fats like butter or lard, and they’re not telling customers — so you might be eating them without knowing.
9. Scientists can make synthetic fats in a factory that mimic the exact structure of natural fats like butter, lard, and coconut oil, and they can make them in big enough amounts to be useful.
10. When people started replacing butter and lard with processed oils and fats, it took a long time for scientists to notice that this change was making people more inflamed and sick with long-term diseases.
Key Takeaways
- •Problem: Real butter has important nutrients like vitamins A, D, K2, and butyrate that support your immune system, bones, and gut health, but a new synthetic version is being secretly added to your food without you knowing.
- •Core methods: Fisher-Tropsch synthesis, self-affirmed GRAS safety designation, ingredient substitution in food manufacturing.
- •How methods work: Fisher-Tropsch synthesis turns carbon dioxide and hydrogen gas into fuel-like chemicals, then refines them into fat molecules that taste like butter; self-affirmed GRAS means the company tests itself and says it’s safe without government review; ingredient substitution means the synthetic fat is mixed into foods like bread, pastries, and restaurant dishes without being listed on labels.
- •Expected outcomes: People consume a fat that looks and tastes like butter but provides zero nutrients, potentially leading to long-term deficiencies in vitamins and gut-supporting compounds, with no known studies on the health effects of eating it daily for years.
- •Implementation timeframe: The product is already being used in restaurants and food factories as of early 2024, and consumers are eating it right now without knowing.
Overview
The problem is the systematic replacement of nutrient-rich animal fats like real butter with industrially synthesized alternatives that mimic taste and texture but lack essential micronutrients and bioactive compounds. The solution involves identifying Saver Fat as a synthetic fat produced via Fisher-Tropsch synthesis from CO2 and H2, and recognizing its covert integration into the food supply through ingredient sourcing rather than retail labeling, enabling widespread consumption without consumer awareness or consent.
Key Terms
How to Apply
- 1.Buy butter at the grocery store that contains only one ingredient: cream (or cream and salt if salted), and avoid any product with additional ingredients like 'vegetable oils', 'emulsifiers', or 'natural flavors'.
- 2.When eating at restaurants, ask the server or chef specifically: 'What type of fat do you use to cook butter-based dishes like eggs, steak, or toast?' and request they show you the container if possible.
- 3.Read the ingredient list on all packaged foods and avoid any product that lists 'vegetable oil', 'mono- and diglycerides', 'emulsifiers', or vague terms like 'natural flavors'—these may indicate hidden synthetic fats.
- 4.Choose animal fats like tallow, ghee, or lard from trusted sources that clearly state they are derived from grass-fed animals and contain no additives.
- 5.Support legislation and organizations advocating for stricter food labeling laws, such as the GR Act and Better Food Disclosure Act, to require disclosure of synthetic fats in all food products.
By following these steps, you will avoid consuming synthetic butter made from fuel chemistry and instead consume real, nutrient-dense animal fats that provide essential vitamins and gut-supporting compounds, reducing the risk of long-term nutritional deficiencies caused by hidden industrial fats.
Additional Links (1)
Claims (10)
1. Butter from cows contains natural nutrients that help your body fight germs, see better, keep bones strong, feel better emotionally, and keep your gut healthy.
2. If you replace healthy fats from animals with man-made fats over a long time, your body might struggle to control inflammation, heal injuries, and balance hormones properly.
3. Scientists made a process that turns gas into fuel, but now they’re tweaking it to make fake butter or oil that you could eat.
4. No one has ever tracked people over many years to see what happens when they eat man-made fats made from a chemical process called Fischer-Tropsch.
5. Companies can decide on their own that a new food ingredient is safe to eat, without having to show proof to the government or tell the public what data they used to make that call.
6. If you swap out natural fats from animals (like butter or lard) for man-made or heavily processed fat substitutes, your body might not get the special fat molecules it needs to keep cells healthy and send proper chemical signals.
7. This is a factory process that turns gas into stuff like diesel or wax — it was made to make fuel for machines, not food for people.
8. Some restaurants and food companies are using man-made fats made in factories instead of real animal fats like butter or lard, and they’re not telling customers — so you might be eating them without knowing.
9. Scientists can make synthetic fats in a factory that mimic the exact structure of natural fats like butter, lard, and coconut oil, and they can make them in big enough amounts to be useful.
10. When people started replacing butter and lard with processed oils and fats, it took a long time for scientists to notice that this change was making people more inflamed and sick with long-term diseases.
Related Content
Claims (10)
Butter from cows contains natural nutrients that help your body fight germs, see better, keep bones strong, feel better emotionally, and keep your gut healthy.
If you replace healthy fats from animals with man-made fats over a long time, your body might struggle to control inflammation, heal injuries, and balance hormones properly.
No one has ever tracked people over many years to see what happens when they eat man-made fats made from a chemical process called Fischer-Tropsch.
When people started replacing butter and lard with processed oils and fats, it took a long time for scientists to notice that this change was making people more inflamed and sick with long-term diseases.
Companies can decide on their own that a new food ingredient is safe to eat, without having to show proof to the government or tell the public what data they used to make that call.