I also hate when people judge some fats as being “good” and others as “bad” … actually, it just really bothers me when people do that in general with food (how are handfuls of fat free yet sugar laden dried cranberries “good” but something like full-fat ricotta cheese is “bad”?) Anyway, since I tend to bake quite a lot of decadent-y things sometimes, people will gawk at the butter I use when baking up a treat. I always say “butter isn’t bad for you!!!” and of course, like you said, no one really needs half a stick of it in their baked beans, but point is, it’s nothing that should be replaced by flax eggs and canola oil in your diet. Sorry for this novel of a comment, I just really loved reading this!

I was also scared of butter for a long time – my parents were never really low-fat dieters, so we always ate butter and not margarine, but never much. I can’t imagine how many pieces of dry toast I ate. Yuck. I love the Kerrygold butter – I haven’t had butter that tastes like that in so long, it’s so good!

I too ate plenty of canola oil, buttery spreads and “flax eggs,” but feel so much better eating the real stuff! I still eat flax now, but usually on full-fat yogurt