This Is The New Butter (And You’ll Be FORCED To Eat It!)

Something is very wrong with butter in America, and everyone seems to be noticing. And if you don't know what I'm talking about, just walk into any grocery store right now, head to the butter section, and try this. Count how many products actually say the word butter on them. Not just real butter from a cow. I am talking about everything. Plant butter, olive oil butter, a buttery spread made with real butter, even hazelnut butter for God's sake. The list goes on. Some of these yellow blocks contain zero milk. Some are made from the same oils that were designed to lubricate engines. And some, and you're not going to love this one, are being chemically synthesized from fossil fuels in labs and served in restaurants. So, in this video, I'm going to break down exactly what's inside these products. Now, who's behind it, and how it affects all of us, especially on a carnivore diet. Okay, so let me explain why this confusion even exists, because it actually comes down to a legal loophole that most people have no idea about. In the United States, butter has a federal standard. The FDA requires that any product labeled butter must contain at least 80% milk fat from cream, maybe some salt, and that is it. These standards exist to prevent fraud. They are called standards of identity. Think of them as legal guard rails that stop companies from selling margarine while calling it butter. And for over a century, this system worked exactly as intended. But then something changed. companies figured out that if they do not call their product butter in the legal sense, they can still use the word as a category descriptor. So now, walk into any store and you'll find plant butters, spreadable butters, which are both not legally butter, or maybe it's made with olive oil, which is also definitely not butter. But all of these products sit in the butter section. They use buttercolored packaging, and they rely on shoppers making assumptions based on where they are located. And this is not an accident. It is deliberate positioning. Shoppers see a yellow tub in the butter aisle and their brain just assumes it belongs there. Grab it, toss it, put it in the cart, move on. Most people never flip the package over to check what actually is inside. And that is exactly what these companies are counting on. So the legal definition of butter has not changed, but the way it is sold, marketed, and displayed has been engineered to blur the lines. But what exactly are these butters made of? Let me walk you through the process. Because once you see how this stuff is made, you just cannot unsee it. Take the classic I cannot believe it's not butter for example. Here is what it actually contains. Water, soybean oil, palm kernel oil, palm oil, salt, lecithin from soy, natural flavors, lactic acid, vitamins, and beta carotene. And get this, it is marketed as a 45% vegetable oil spread. It has 60 calories per tablespoon compared to butter which is 102 because it is mostly water and cheap seed oils, not real nutrition. Or here's a less obvious example, one that still presents itself as real butter, unlike I can't believe it's not butter, which practically brags that it isn't butter. Take country croc plant butter with olive oil. A blend of palm fruit oil, palm kernel oil, canola oil, and olive oil. Then water, salt, pea protein, soy lecithin, citric acid, vitamin A palmitate, natural flavor, and beta carotene. Notice how olive oil is dead last on that list. Even though the front of the package makes it seem like olive oil is the main ingredient. Meanwhile, an organic healthy sounding butter like Earth Balance Original is not any better. palm oil, canola oil, soybean oil, flax seed oil, water, salt, natural flavor, pea protein isolate, sunflower lecithin, olive oil, lactic acid, and anato extract. About 10 different ingredients just to mimic what cream does naturally. And then one of the worst recent finds for me is a Flora plant butter. This one actually ranked dead last in contamination scans with severe arterial risks. And that's not even the worst part, because a new generation of butter is on the way to American shelves by 2027. Not churned from cream, not even modified from dairy, but chemically engineered from the ground up. And the most unsettling reality is that you may already be eating it without knowing. I'm going to explain exactly how a little bit later in this video, but compare any of these to real butter, like Costco's grass-fed butter. Just two ingredients: pasteurized cream and salt. That's it. Most of the subpar butter products in stores today contain something called monooun and diglycerides. These compounds are chemically very similar to the trans fats that were banned back in 2018. But because the FDA classifies them as emulsifiers instead of fats, they do not have to show up on the nutrition label. So a product can legally say 0 g of trans fat on the front while still containing trans fatty acids buried in the ingredients list. There is no way of knowing unless someone understands what they are reading. A 2024 study in Plo Medicine followed 92,000 French adults for almost 7 years. And what they found was that higher intakes of mono and diglycerides were associated with higher cancer risks. And this really really makes me wonder if butter has this cancer-causing reputation when in reality a lot of people may not have been eating real butter at all. I mean, what do you guys think? Does that seem suspicious to you? Do let me know all of your thoughts down below in the comments. Now, to zoom out for a second so you get the scale of this problem. This kind of reformulation doesn't just stop at butter. It has actually crept through the entire dairy category without any of us noticing. Take cheese for instance. About 90% of cheese sold in America today is made with genetically engineered enzymes instead of traditional animal rendit. Back in 1990, the FDA approved Fizer's genetically engineered version. It was actually the first bio-engineered food product ever approved. Fizer later sold the technology to a Danish biotech company called CHR Hansen. Traditional renet comes from the stomach of nursing calves. The GMO version inserts the calf gene into fungus bacteria or yeast. Then they ferment it in industrial tanks to mass-roduce the enzyme. The label just says enzymes. So unless someone buys USDA organic cheese, which prohibits GMO enzymes, there is no way of knowing what went into making that cheddar. And then there's dairy products like ice cream. Most ice cream bars like this Magnum bar right here contains milk, sugar, water, chocolate, cream, coconut oil, cocoa butter, corn syrup, milk fat, mono and diglycerides, modified cornstarch, soycithin, kagen, gorg gum, locust bean gum, and caramel color. Wow. Give me a second to recover from that ingredients list. That's about 15 to 20 ingredients compared to real ice cream, which only really needs three ingredients, like my carnivore ice cream recipe that I make for you all the time. Carrie Genan is particularly troubling. Researchers literally use it in lab experiments to intentionally damage animal intestines so they can test anti-inflammatory drugs. Now, wait till you look at what happened to America's oldest ice cream manufacturer, Briars. Founded in 1866 and made with milk, cream, vanilla, and of course, sugar. But things changed in 1993 when they were acquired by Uni Lever, a massive conglomerate devoted to sustainable living. Translated into plain English, usually means cutting costs at the consumer's expense. So, in 2013, Brier started quietly converting their popular flavors from ice cream to something legally classified as frozen dairy desserts. And that's because under FDA rules, ice cream must contain at least 10% milk fat. Briars reformulated products to fall below that standard. They added corn syrup, carob beam gum, gore gum, taro gum, and monoto and diglycerides while reducing the butter fat. Production costs went way down, but prices stayed the same. And what people were buying was no longer legally ice cream. And this pattern of comforting branding and unfamiliar formulations extends far beyond your food. Uni Lever, the conglomerate behind Briars, also owns brands like Dove soaps, widely marketed as gentle and clean, yet repeatedly scrutinized over products labeled natural or hypoallergenic. Much like food labels, complex chemical mixtures can simply disappear behind one vague term, fragrance. And honestly, that's something I've started paying attention to everywhere, especially in my own home and in my own kitchen. As you all know, I cook a lot and I'm constantly washing my hands. And if you have eczema like I do, you learn very quickly that most soaps are way more harsh than they need to be. My hands would feel very dry, tight, sometimes even irritated. That's why I started using soaps from a brand called Beast Mode Soap right here. A bar that is made with only two or three ingredients: beef tallow, water, and a natural essential oil in the scented versions. They personally don't dry out my hands even in Seattle winter weather. They don't trigger flares, and they don't leave that tight, cracked feeling that I always get with other brands. This is what the bars look like. They're really, really high quality. You can even cut it in half or in quarters if you like to travel with them. So, if you guys want to check out Beast Mode Soaps, just head to beastmodes soap.com and use my 10% off code. I've also linked them down below. The simple truth is that unless someone is reading every single label or every single tiny QR code or unless they're ordering butter directly from local farms and ranches, they are going to end up eating these lab modified or synthesized butters by default. And it's not because traditional butter disappeared. It's truly because the alternatives are flooding the market, costing less and getting slipped into our products without anyone noticing. The choice doesn't have to be taken away by law. It is being taken away by economics, which is a far more powerful force. Now, if cheaper oils, longer shelf life, and higher profit margins are already pushing fake butter everywhere else, what happens when those same economic pressures reach the brands we still trust? And before anyone says, "Okay, but come on." Brands like Vital Farms or Cary Gold would never do this, the uncomfortable reality is they already have. Take Vital Farms. For years, consumers assumed pasture-raised meant chickens eating a natural diet. But recent backlash exploded when people discovered the hens are still heavily supplemented with corn and soy feed, something the company openly confirms, largely because cheaper commodity crops keep production scalable and affordable. Nothing illegal happened here. The label didn't technically change, but consumer expectations did, and people suddenly realized the product wasn't exactly what they believed they were buying anymore. Now, let's look at KY, one of the most trusted butter brands in America. Many shoppers never even noticed that the unsalted version is no longer just cream. Current ingredient listings show pasteurized cream plus added skim milk and cultures, meaning the formulation itself quietly evolved while the front of the package and brand identity stayed exactly the same. And that's the real point of this video. Food does not usually change through bans or dramatic announcements. It usually changes through small, barely legal adjustments driven by cost, consistency, and scale. First, the ingredients expand slightly. Then, the processing changes. Then, consumers adapt without realizing anything shifted at all. So, the question here isn't whether trusted brands would ever change. It's whether we would even noticed when they do. But now, we get to the part of the story about butter that honestly sounds like something out of a dystopian novel. But, I promise you, this is real and it is already happening. And the worst part is that this time butter isn't being changed, it's being invented. There is a company called Saver Foods headquartered in San Jose, California. And they are currently making butter without cows, without plants, and any biological process. They are using a chemical reaction to turn carbon dioxide and hydrogen into fat molecules. In fact, Bill Gates himself through his Breakthrough Energy Ventures fund led a $10 million investment in 2022. Total funding to date is $33 million. So let me walk you through how the tens of millions of the world's wealthiest are being spent. Saver uses something called fisser trope synthesis. They pull carbon dioxide from the air or use methane. They extract hydrogen from water using electricity. Then they heat these gases under extreme pressure with a catalyst to form carbon chains. Those chains get oxidized and that creates fatty acids. The fatty acids are attached to a glycerol backbone to make triglycerides. And triglycerides are what fat molecules actually are at a chemical level. Then they blend it with water, sunflower lecithin, salt, rosemary, and thyme oil, and beta carotene. The result is butter, or at least something that looks, melts, and some people would even argue even tastes like butter. The entire process happens in a factory. No photosynthesis, agriculture, or animals. It's just heat, pressure, and chemistry. And here's what really blew my mind. This technology is not even new. German scientists named France Fiser and Hans Tropes developed this process back in the 1920s. During World War II, Germany had no access to oil. So they used Fisher Tropes synthesis to convert coal into liquid fuels for their military. A chemist named Arthurhousen took the same process and figured out how to produce edible fats. The result was something called coal butter margarine. It was produced at an industrial scale and fed to the German population during the war. It contributed up to 700 calories per day to the average diet. AP News even published an article in 1939 about German scientists turning coal into margarine using this exact process. So, here we are in 2026 watching the same wartime chemistry being rebranded as climate innovation, except what was once created out of scarcity is now being recreated in an age of abundance. Now, Saver launched commercially in March 2025. Their butter is already being served at Michelin starred restaurants, Single Thread in Helsburg, California, 165, and Jane the Bakery in San Francisco, Dirt Candy in New York. Diners are paying $200 a plate, but I'm sure they have no idea they could be eating chemically synthesized butter. Saver is actually targeting grocery store shelves by 2027, which is less than 1 year away. And if you ask me, they should not have any problems making that happen because legally they've already got the green light. The company operates under self-affirmed grass status, which stands for generally recognized as safe. Self-affirmed means they decided their own product was safe without waiting for full FDA review. There are no long-term human studies on what happens when people consume thermmochemically synthesized fats for years, if not decades. But it is already on plates. Meanwhile, the loudest public debates are still focused on whether eating steak, eggs, and butter, foods humans have eaten for thousands of years, by the way, might somehow be too extreme or too dangerous. And that contrast should make you stop and think. Because on one side, we're watching food become increasingly industrialized. And on the other side, we're still trying to figure out why so many people feel depleted, inflamed, or disconnected from their health despite living in a time with more food innovation than ever before. Which is why personally I have found myself moving in the opposite direction. Not towards more engineered solutions, but towards things humans have actually relied on for thousands of years. Now, if you're already on a carnivore diet, you are already fueling your body with some of the most nutrient-dense foods on the planet. So, I'm generally not big on supplements. Most of them are unnecessary, overly processed, or just trying to replace nutrients that should just come from real food. But there is one thing I've made an exception for, and that's because it's not really a supplement in my eyes. It's called colostrum. And if you're not familiar, colostrum is the very first milk produced by mammals after giving birth. Designed by nature to rapidly nourish, protect, and support growth in newborns. In other words, it's incredibly nutrient-dense and totally natural. This is the one that I personally use. It is from the brand called Armra, and this is their Armor colostrum. It's honestly the only supplement I'd even consider taking because it's literally just one ingredient. Grass-fed colostrum. I personally take three scoops dry using their little scooper, but you can also mix it into any cold drink you want. No sugar added, just colostrum, and it almost tastes like a light milkshake. I've kept taking it because I notice better endurance and recovery with my at home dumbbell workouts, and honestly, my skin just looks healthier overall. My husband still takes it, too, and he feels like it's really helped with his hair growth and overall energy throughout the day. So, if you're interested in something extra and you're already carnivore, I definitely recommend checking out colostrum. You all can get 15% off Armor Colostrum if you visit their website and use my code SBGA or by clicking the link down below in the description box. So, now let's talk about why this is even happening to butter. Why this massive push away from traditional dairy and towards engineered substitutes is happening. The answer comes down to three things. Cost, control, and climate positioning. Let me start with cost. Vegetable oils are significantly cheaper than dairy fat. They also last longer on the shelf. Butter spoils relatively quickly. Seed oils can sit in warehouses for months without degrading. And engineered fats give manufacturers something even more valuable. Total consistency. Melting point, texture, and spreadability can all be controlled with precision. Then there's control. Traditional butter comes from millions of decentralized farms scattered across the country. Saver butter comes from a patented factory process. Own the patents. Own the supply chain. No dependence on weather, land or livestock. Fat can be produced anywhere as long as there is CO2, hydrogen and energy. Now, that kind of centralized control is exactly what venture capital wants. Then there's the climate angle. Livestock emissions are under global scrutiny right now. The EAT Lancet Commission published a report in 2019 recommending a 71% reduction in ruminate meat and 20% reduction in dairy by 2050. The commission was primarily funded by the pharmaceutical company behind Ozempic and Wiggoi. So, let me connect the dots here. Is it possible that wealthy foundations fund dietary recommendations that reduce animal products, populations eat more processed plant foods, more people develop metabolic disease, and then the same wealthy foundations profit from the drugs treating that disease. I'm not claiming intent, but when butter is quietly reformulated with cheaper vegetable oils while the name on the package stays the same, it's fair to ask why these changes are happening now and ultimately who is benefiting. Now, let me bring this back to what this actually means. If you're following a keto or carnivore diet, these diets rely entirely on animal fats for energy. Carnivore or keto means consuming butter or any animal fat almost every single day. Cooking with it, putting it on steak, melting it into your coffee, animal fat is a cornerstone. So, if someone thinks they are buying real butter, but actually getting a seed oil blend or a lab synthesized substitute, the entire approach falls apart. Macros are off, the body is not getting what it needs, and then there's confusion about why the diet's not working. So, let me break down what is actually being missed when fake butter replaces the real thing. Real butter from grass-fed cows contains something called butyrate, the primary fuel source for the cells lining the gut. It provides about 70% of their total energy needs. It strengthens the intestinal barrier and prevents leaky gut. A 2013 study of 66 adults with IBS found that 300 milligs of sodium butyrate daily resulted in significantly less abdominal pain. Grass-fed butter also contains conjugated linoleic acid or CLA. Grass-fed butter has about 3 to five times more CLA than conventional butter. We are talking 9 to 25 milligs per gram of fat. CLA has been shown to reduce inflammation, improve immune function, and decrease abdominal fat. Then there is vitamin K2. A tablespoon of high quality grass-fed butter gives 10 to 15 mcg of K2. That is about 2 to 3% of daily needs. And grass-fed butter has 2 to three times more than conventional. K2 directs calcium to bones instead of letting it build up in arteries. The Roderdam study found that people with higher K2 intake had reduced risk of coronary heart disease. Grass-fed butter also provides about 355 IU of vitamin A per tablespoon. It contains omega-3 fatty acids at levels 26% to five times higher than conventional butter. But now compare that to seed oils. Seed oils are loaded with linoleic acid, which is an omega6 fatty acid. The body processes saturated fats differently than polyunsaturated fats. Saturated fats like those in butter are stable. They do not oxidize easily. Linoleic acid with two double bonds oxidizes 10 times faster that show up at 50fold higher concentrations in the blood than other inflammatory markers. So if someone is eating what they think is butter, but it's actually a blend of canola oil, palm oil, and soybean oil, hormonal response changes. Inflammatory response changes. The macros might look similar on paper, but metabolically they are not even close. Back in 1865, the American diet got about 1% of calories from linoleic acid. By 1909, as cotton seed and soybean oil started entering the food supply, it jumped to just over 2%. Today, it sits at 7 to 8%. That is a sevenfold increase. Soybean oil consumption alone went from 0 to 24 pounds per person per year. Dr. Chris Konabi, an opthalmologist, published research linking seed oil consumption to age related macular degeneration. He found an 82-fold increase in AMD in Japan between the 1970s and 2013, which may help explain why some carnivores who switch back to real butter often report improvements in their vision. So, I cannot stress this enough. Read the label. Real butter has only two ingredients, and that's cream and salt. If there is anything else, it is not real and pure butter. Once you start paying attention to what goes into your food, like choosing simpler ingredients, fewer processes, you begin to realize that diet is only one piece of the health equation, because even when your nutrition is dialed in, there are still other modern factors quietly working against recovery every single day. One of those things is blue light. All of our modern devices like phones, TVs, laptops, tablets, they emit intense blue light. And that light can strain your eyes, suppress melatonin, and absolutely disrupt your sleep when you're exposed to it at night. I wear blue light blocking glasses every single day. Now, the ones that I get are from Bon Charge, and I've been absolutely loving them as a non-negotiable for me every single day. The red lenses provide the strongest level of blue light protection, and I put them on every evening as soon as the sun starts setting. Since doing that, my sleep feels deeper, and I can stay asleep throughout the whole entire night. Bond Charge has so many amazing biohacking products that actually work. And since you guys are always asking about my skin as well, this right here is what I use every night and I use it every night for 30 minutes. If I had to recommend just one skincare related tool to pair with the carnivore diet, it would be this red light face mask. Just go to Bon Charge down below. I will make sure to link it with my discount code. Thank you all so much for watching today's video. Let me know again all of your thoughts on what I shared in the video and I'll see you in my next one. SPG out.

Butter is quietly changing from its ingredients to labeling and approvals. This video exposes what’s really being added and why the “new butter” on store shelves may become the norm before most people even realize what changed. Head over to https://ARMRA.com/SBGAL for 15% off any purchase! Where I Get Guaranteed PURE Raw Butter, Raw Cheese, Raw Kefir (Discount Code: SBG) https://millersbiofarm.com/register?referral_code=EMN8CH6kFSEv Work with My Team of Carnivore Doctors & Coaches Here: https://sbg-s-meat-up.mn.co/plans/316276?bundle_token=802104567f230cf6ff692fdb11cc7d45&utm_source=manual Shop My Favorite Non-Toxic Tallow Soaps: https://www.beastmodesoap.com/discount/SBGAL BON CHARGE Blue-blockers & Red Light Face Mast (15% off Code: SBGAL) https://www.boncharge.com/?rfsn=6528516.81430f ALL My APPROVED Carnivore Staples https://sbg.events/sbg-faves/ ALL My BEST Recipes: https://youtube.com/playlist?list=PL4Llwc8xrYQW_wvRlSLrtPL9ViNu5uSol&si=YWbMclp62VNG82g2 Subscribe To My Newsletter: https://steak-and-butter-gal.kit.com/03593f5efb ------------------------------------------------------ ❤︎ FAVORITES & RECOMMENDATIONS ❤︎ ⌲ My Airfryer discounted https://www.tastee.net/steakandbuttergal ⌲ Carnivore Crisps https://carnivorecrisps.com/SBGAL 10% OFF CODE: SBGAL ⌲ ButcherBox Meats https://butcherbox.pxf.io/c/3633851/1366393/16419 ⌲ Carnivore Bar https://the-carnivore-bar.myshopify.com/?sca_ref=1700458.LmCbBRBeNz 10% OFF CODE: SBGAL ⌲ BON CHARGE Blue-blockers https://www.boncharge.com/?rfsn=6528516.81430f 20% OFF Discount Code: SBGAL ⌲ Grassland Nutrition https://www.grasslandnutrition.net/shop-location/ DISCOUNT CODE: SBGAL ⌲ All my Skincare & Essentials https://steakandbuttergal.wixsite.com/website/sbg ................................................................... ☆ CONNECT WITH ME ☆ * Instagram: https://www.instagram.com/steakandbuttergal/ * Facebook:https://fb.me/thesteakandbuttergal * TikTok: https://www.tiktok.com/@steakandbuttergal?lang=en * Email: Steakandbuttergal@gmail.com ❤️ If you'd like to make a contribution to my channel, you may support me on Patreon: https://www.patreon.com/steakandbuttergal or PayPal: https://www.paypal.com/paypalme/IsabellaMa .................................................................. ABOUT ME: Steak & Butter Gal aka Bella is a classically trained pianist and violinist. She is a graduate of The Juilliard School as a Masters of Music Degree Candidate. Bella is passionate about sharing her vegan to carnivore story of healing autoimmune conditions (eczema & psoriasis), skin, mental health, mood, and energy with animal foods alone. Some links above are affiliate links where I make a small commission when you shop through them at no extra cost to you. I do not collab with brands that I do not 100% recommend and trust. Thank you ARMRA for sponsoring this video. 00:00 SECTION 1 – Real Butter vs. The Expansion of The Category 02:14 SECTION 2 – What's Actually Inside Modern Butters & Dairy? 09:11 SECTION 3 — What Does This Mean For "Trusted" Butter Brands? 11:19 SECTION 4 — Lab Made and Non-Agricultural Butters (in Grocery Stores 2027) 16:40 SECTION 5 – Why The Butter & Dairy Industries Are Moving In This Direction 18:20 SECTION 6 – Why This Matters For The Healthy Consumer (And What To Do About It) #carnivorediet