What if the food industry was in cahoots with the medical industry? All these damn diseases and conditions that have become “typical” for our society……overweight, diabetes, heart disease, and the myriad of cancers as well as others too numerous to name here. They throw cheap “fillers” in the food and no one is the wiser. The more we eat, the worse we get. And hasn’t childhood cancer been on the rise? Newborns with brain tumors and other complex cancers.
What with seeds being GMO altered, how can we trust that the original nutrition is still in our crops? No one asked us if we wanted to eat that crap…..? And as for those nutballs suggesting we all eat bugs…. well, you know where you can stick that!
A friend has just been diagnosed with atrial fibrillation and was told it’s common, that one in six people get it - so not to be too concerned, basically! Wait! What?
Was your friend vaxxed, especially with COVID shot? If so, with most of America getting COVID shots, the atrial fibrillation certainly could be common.
Reading all these negatives adds to my anxiety every time I pick up a package at the grocery store. It takes me three times longer just to read the labels.
In our area of a Chicago suburb all the independent bakeries are gone. To me personally growing up in rural Hungary and eating fresh baked bread almost daily was the most important food.
We have gone to baking our own bread and freezing it using organic Italian flour or we grind our own non-GMO wheat berries. Nothing like fresh bread out of the oven, butter and honey...yummm. It is sad there are such few bakeries around now. It would be lovely to have that option to buy.
We’ve switched as much as possible to organic, whole or frozen food, non-GMO ingredients, A2 organic milk (Costco), growing our own nutritious sprouts on kitchen counter, and reverse osmosis filtered water.
We can’t be perfect with everything we eat due to limited availability — and it’s expensive — but we do what we can. And we cook simple meals at home; going out is a rare treat (especially in a rural area).
I noticed that as well. When I was about 20 I lived near a bakery and we could go in in the we morning hours and buy bread and rolls right out of the ovens. What a treat! We would always leave a tip for the night shift bakers.
Great article and people are now learning how harmful effects of some ingredients are avoid them. I have blood work done once or twice per year because of my type 1 diabetes. My results are usually good and better than most, but my last results were GREAT. I know it is because I am slowly cutting our 'fake' food (processed and fast foods). I am very thankful for people like Dr. Malone and others who keep educating us and leading us down a better path to health.
Thanks, Dr. Malone! I’ve been at church camp so a lot of catching up to do as the days go by. Keep sounding off the truth. My dear husband was so right about butter! When we married, it became one of our staples for cooking. I even leave one out of the refrigerator! Hmm ! Those were the good old days of real food!
Right there with you about the butter. Grew up with margarine, son’s mom and I used "healthier" soft spreadable blends in a tub for years/decades. What’s funny, even tho we’re no longer married, we both did a 180 concerning margarine-butter about the same time a few years ago. I make my own ghee from 2lb unsalted Amish butter rolls and buy 8oz bricks of butter at Costco on sale. The butter portion I’m using stays out on the counter, yes covered, while the rest is either in the fridge or freezer. I was using salted Amish butter, cutting the roll up into 8oz portions but I found it harder to spread and it tended to go bad too quick - that was weird.
First - I fully appreciate and support the points you raise here and your recommendations on actions to take to address the many deficiencies.
However, it brings at least one dispute to mind that we've not discussed here. It causes me to suspect there may be other similar disputes to be considered.
My concern relates to cholesterol issues. We have one group of experts recommending ever tightening measures for determining safe cholesterol levels and actions to take to contain them. We have another group, equally adamant, that hold cholesteral is a valuable contributor to good health and controls are generally not indicted and likely harmful (advice I'm personally following). So that is to say the underlying basis for consideration needs to be settled, doesn't it?
Back to the primary issues at hand. MAHA forces do seem to have a couple starts on these issues. They recommend eating real food, to the extent possible from local sources that use beneficial practices. They've identified a general need to learn to cook which I have the impression they are to some extent pursuing.
In line with the concerns you have covered here, its time for MAHA advocates to further consider the issues raised here and pull their focus together to address the larger picture. A needed topic for their round tables?
As for we, the general troops, perhaps a clearer focus on the issues to be addressed and doing what we can to better protect ourselves while supporting MAHA frontline actions.
Thanks for bring these issues to a general attention!
Touched on something I have preached for ages..there are not studies on whether these additives exhibit negative additive/synergistic effects with one another. And the more additives added,the more likely it is of such ill effects occurring and the more difficult it is to find them
Not sayin the premise of the essay is wrong nor do I disagree, but I do have a slightly different take on what has happened to our food supply. Throughout the entirety of humanity’s existence shelter and sufficient calories have always been a struggle. In some/many parts of this particular dot in our galaxy those two elements are still a struggle for many. I’m old enough, as are many of us, that the dust bowl and food scarcity during WWII were not distant memories. Fresh Oranges in New England were a treat as were bags of assorted unshelled nuts.
So if "the food industry" found ways of extending the shelf life or transporting foods across the country or clear’round the world, who can blame them. Or us. Take a look at the produce displays of organic fruits and veggies vs those that are not - which, more often than not, are more appealing? People want their white bread soft, storable (for a week?) and white; the same applies to yogurt (minus the bright white part I suppose) which we were told, and still told, it should be low fat, low cat, with enough compleat protein for the day (or week). Oh, let’s not forget to make it palatable with cereal/fruit/zero cal sweeteners, etc. Almost forgot, you can even get your bread without the crust and already manufactured into a crustless PBnJ. Is it any wonder the grocery aisles are replete with as much additives as actual food.
You wanna eat healthy? Walk down the refrigerated produce aisle and you can get your fruit/veggie preprepared - and it has to look fresh for the evening shopper or tomorrow morning.
Now don’t get me wrong, tho my response is dripping with snarkiness over what we allow, I still enjoy my Oreo and drumstick ice cream treats. Mostly tho, I limit myself to what the food industry may view as anathema: I mill my own flour and make what is def not "white" bread, I cooked up a kilo of beans the other night, the same day I made another liter of yogurt, using the same blend of bacteria I’ve been using for years. I don’t believe I’m unusual, just not that common.
We’ve traded convenience for simplicity and the food industry has responded appropriately.
We mill our own flour and also buy the organic Italian flour to use when feeling lazy. The 1/4 cow comes delivered from the rancher cut like we like. Farmers market on Saturday is the weekly grocery run. It takes more work but it is worth it, as you well know.
BTW, I tried Oreos a few months ago and after one bite it went into the trash. It did not taste anything like I remembered, so sad.
Oreos: try the HFCS-free ones from Costco - there’s something "better" about that formulation. Problem is that you’ve got to buy a Costco sized Oreo box. The dark chocolate variety is pretty good while there are varieties I won’t touch again. Although, you’re probably (well, no probably about it) better off avoiding Oreos and their kin.
One of these days I’ll buy another ¼, ½ cow - did so a number of years ago and it was split amongst several households. But I’d have to free up freezer space.
I find milling my own flour to be quite satisfying. Have a manual mill I bought a few years back: I can mill everything from wheat berries through beans AND I can make peanut butter - which I haven’t done yet. Depending on my mood I can use the flour as is, sift out the larger bean bits, or remill the sifted out the bran bits to a very fine texture and add back in. That ability is important for soft wheat berries as I have to mill at a courser texture otherwise it feels like the milling plates get gummed up; rye berries are kind’a in between.
I’ve read that letting the freshly milled flour rest a bit, days to a week, allows the flour to oxidize which is better for gluten formation but I prefer to use my flour w/in a day to retain the enzyme’s activity
Your 1st paragraph is the reason that "bio-regional" sourcing became a thing in the 1970s. But the relatively wealthy really wanted their imported delicacies, but it is still something to keep in mind if we do go into another great depression.
(A bit of a long winded tangent). As I was reading this, I wondered why some people naturally wean themselves off questionable food and drug items without any prodding from outside sources. Surely there is an inside indicator that is not used or known about. My inside indicator has become strong enough to influence me even when I don't consciously ask. Not that this is the only source of direction, but used in conjunction with information from reliable sources. Hopefully we have a "hundredth monkey" awareness evolving. In my younger days, before I was aware of all the propaganda about the safety and effectiveness of traditional drugs, it was a hit or miss decision making. These days with practice listening inside to that "still small voice" and knowing the difference between fear talking and wisdom, my success rate in choosing healthy options is much greater.
I rarely go into a big grocery store anymore. Last time I did just the smell coming off the packaged cereals, cookies, etc. I found to be just awful. I can't imagine eating those items now. Years ago I wouldn't think twice about picking up a package of cookies and now I can't even take the smell. Things really do need to change and this household has changed, for the better. The responsibility falls back on the individual to not purchase the garbage being pumped up. If the processed food items are not selling things will change.
In the end, doesn't this essay advocate for rather severe government regulation of the food industry? And if I'm getting that right, then this is essentially an anti-free-enterprise recommendation. Now, there are plenty of people who are fine with industry being leaned on by government agencies - even nationalized. But most "conservatives" consider this anti-freedom. So: What's the real answer here?
For a market to be actually "free," the buyers (consumers) must be fully informed about the goods they intend to purchase. In a world with thousands of products containing thousands of ingredients, the average consumer is simply overwhelmed and resorts to buying decisions based on obvious markers, like price, taste, appearance, availability. And really, the government agencies involved with these industries are overwhelmed, too.
What is being proposed here is that the government become an advocacy organization for the public good, rather than a barrier for companies to overcome in order to get their products to market. In the first case, government would be in the information business. In the second case, it becomes the target for various forms of bribery.
If we really want freedom on this planet, then that must include the freedom to try doing things that could very easily get you sick or dead. I don't see any way around that. But what we need from our government is not reassurance that what we are doing is safe, but clear and accurate information about all the potential consequences of our purchasing choices.
So, I say: Don't let industry ("enterprise") any where near government, but let government study the hell out of the products we are presented with, and give us the best information it can come up with about the risks involved with the use (consumption) of all the various products we are confronted with.
Today, the "rascals" of this planet don't go around robbing people at gunpoint (well, they still do this in some places); they try to sell us junk, claiming it will help us live a better life, for often significant profit. It's a safer racket than being a highwayman, but it can be just as dangerous to the public.
Government is supposed to protect out basic human rights. No one told us how it should accomplish this. The regulation game, apparently, has failed. Perhaps we need a different approach.
I used to believe what you are saying. I changed my mind to something more nuanced. I now believe we need full disclosure of all ingredients in food from large companies without any barriers to the consumer. I also believe this full disclosure is not needed for locally produced and consumed foods. If it is local, a person can ask and give feedback if necessary.
No food is safe for everybody. Some food innovations are beneficial to some. The choice needs to be the consumer's. Some small companies produce real food, and I buy some. Also, some good food companies have been bought out by other companies that then reduce the food quality and make money off the previous companies reputation.
There is a big difference between "Generally recognized as" and "Being". We like yogurt. My wife eats it every day at breakfast. I usually every other day. What I don't understand is what is so good about low fat version? They have to have things in them to make them have the same consistency as the full fat = whole milk ones. I watched a video about yogurt brands Dannon being the worst described as just sweet deserts with some fruit in them. The best was was Chobani Greek Yogurt whole milk plain (what we buy), but some of the Chobani low fat ones rated the same as the Dannon.
In the 1970s there was a slogan "Better Living Through Chemistry" It was quickly adopted by dopers referring to LSD, DMT, Meth, Cocaine, and for the hard core: Heroin. But not to pot or peyote which were natural, so I guess they would be generally recognized as safe.
Dr. Malone, you are so right. The Processed Food Industries' products have helped in lowering the health of all consumers. Hippocrates, the Father of Medicine (2400 BC) said, "Let Food be your Medicine; and Medicine be Your Food." His prescription to his patients was to eat the right natural (unprocessed) food. He produced CURES. The long shelf-life processed items sitting on supermarket shelves are health destroyers. It is mind-boggling that so many people don't see. a connection, between food and health. The mouth was designed for eating food to energize and nourish the body...and putting anything else in it will break it down.
That is why fresh foods and homemade food is so much better for you. I rarely fry food but if I do it is either with butter or avocado oil. I use to use canola because it was advertised to be good for you. But with the Drs Malone , I no longer use it. I have used olive oil and coconut oil. Both are great options but with coconut oil you have to like the coconut flavor in what you are eating. I love the flavor of coconut oil just not in everything I eat.
It is interesting how fake meat has so far been soundly rejected, while fake most everything else flies off the grocery store shelves.
Brainwashing and indoctrination has produced an epidemic of ignorance
What if the food industry was in cahoots with the medical industry? All these damn diseases and conditions that have become “typical” for our society……overweight, diabetes, heart disease, and the myriad of cancers as well as others too numerous to name here. They throw cheap “fillers” in the food and no one is the wiser. The more we eat, the worse we get. And hasn’t childhood cancer been on the rise? Newborns with brain tumors and other complex cancers.
What with seeds being GMO altered, how can we trust that the original nutrition is still in our crops? No one asked us if we wanted to eat that crap…..? And as for those nutballs suggesting we all eat bugs…. well, you know where you can stick that!
A friend has just been diagnosed with atrial fibrillation and was told it’s common, that one in six people get it - so not to be too concerned, basically! Wait! What?
Was your friend vaxxed, especially with COVID shot? If so, with most of America getting COVID shots, the atrial fibrillation certainly could be common.
OpenVAERS shows 13,747 eports with “Fibrillation” in the narrative or symptoms for COVID shots: https://www.openvaers.com/vaersapp/reports.php?symptoms=fibrillation&covid_only=Yes&srch_narrative=Yes&srch_symptoms=Yes
We wish your friend all the best.
I have often thought the same regarding food and medical industries.
So how do we go about changing the system ?
Reading all these negatives adds to my anxiety every time I pick up a package at the grocery store. It takes me three times longer just to read the labels.
In our area of a Chicago suburb all the independent bakeries are gone. To me personally growing up in rural Hungary and eating fresh baked bread almost daily was the most important food.
We have gone to baking our own bread and freezing it using organic Italian flour or we grind our own non-GMO wheat berries. Nothing like fresh bread out of the oven, butter and honey...yummm. It is sad there are such few bakeries around now. It would be lovely to have that option to buy.
We’ve switched as much as possible to organic, whole or frozen food, non-GMO ingredients, A2 organic milk (Costco), growing our own nutritious sprouts on kitchen counter, and reverse osmosis filtered water.
We can’t be perfect with everything we eat due to limited availability — and it’s expensive — but we do what we can. And we cook simple meals at home; going out is a rare treat (especially in a rural area).
I noticed that as well. When I was about 20 I lived near a bakery and we could go in in the we morning hours and buy bread and rolls right out of the ovens. What a treat! We would always leave a tip for the night shift bakers.
I use the Yuka app to determine safety. Scan barcode for results.
Great article and people are now learning how harmful effects of some ingredients are avoid them. I have blood work done once or twice per year because of my type 1 diabetes. My results are usually good and better than most, but my last results were GREAT. I know it is because I am slowly cutting our 'fake' food (processed and fast foods). I am very thankful for people like Dr. Malone and others who keep educating us and leading us down a better path to health.
Thanks, Dr. Malone! I’ve been at church camp so a lot of catching up to do as the days go by. Keep sounding off the truth. My dear husband was so right about butter! When we married, it became one of our staples for cooking. I even leave one out of the refrigerator! Hmm ! Those were the good old days of real food!
Right there with you about the butter. Grew up with margarine, son’s mom and I used "healthier" soft spreadable blends in a tub for years/decades. What’s funny, even tho we’re no longer married, we both did a 180 concerning margarine-butter about the same time a few years ago. I make my own ghee from 2lb unsalted Amish butter rolls and buy 8oz bricks of butter at Costco on sale. The butter portion I’m using stays out on the counter, yes covered, while the rest is either in the fridge or freezer. I was using salted Amish butter, cutting the roll up into 8oz portions but I found it harder to spread and it tended to go bad too quick - that was weird.
We leave our real butter on counter still.
Me too, but only a partial stick at a time.
First - I fully appreciate and support the points you raise here and your recommendations on actions to take to address the many deficiencies.
However, it brings at least one dispute to mind that we've not discussed here. It causes me to suspect there may be other similar disputes to be considered.
My concern relates to cholesterol issues. We have one group of experts recommending ever tightening measures for determining safe cholesterol levels and actions to take to contain them. We have another group, equally adamant, that hold cholesteral is a valuable contributor to good health and controls are generally not indicted and likely harmful (advice I'm personally following). So that is to say the underlying basis for consideration needs to be settled, doesn't it?
Back to the primary issues at hand. MAHA forces do seem to have a couple starts on these issues. They recommend eating real food, to the extent possible from local sources that use beneficial practices. They've identified a general need to learn to cook which I have the impression they are to some extent pursuing.
In line with the concerns you have covered here, its time for MAHA advocates to further consider the issues raised here and pull their focus together to address the larger picture. A needed topic for their round tables?
As for we, the general troops, perhaps a clearer focus on the issues to be addressed and doing what we can to better protect ourselves while supporting MAHA frontline actions.
Thanks for bring these issues to a general attention!
Touched on something I have preached for ages..there are not studies on whether these additives exhibit negative additive/synergistic effects with one another. And the more additives added,the more likely it is of such ill effects occurring and the more difficult it is to find them
Not sayin the premise of the essay is wrong nor do I disagree, but I do have a slightly different take on what has happened to our food supply. Throughout the entirety of humanity’s existence shelter and sufficient calories have always been a struggle. In some/many parts of this particular dot in our galaxy those two elements are still a struggle for many. I’m old enough, as are many of us, that the dust bowl and food scarcity during WWII were not distant memories. Fresh Oranges in New England were a treat as were bags of assorted unshelled nuts.
So if "the food industry" found ways of extending the shelf life or transporting foods across the country or clear’round the world, who can blame them. Or us. Take a look at the produce displays of organic fruits and veggies vs those that are not - which, more often than not, are more appealing? People want their white bread soft, storable (for a week?) and white; the same applies to yogurt (minus the bright white part I suppose) which we were told, and still told, it should be low fat, low cat, with enough compleat protein for the day (or week). Oh, let’s not forget to make it palatable with cereal/fruit/zero cal sweeteners, etc. Almost forgot, you can even get your bread without the crust and already manufactured into a crustless PBnJ. Is it any wonder the grocery aisles are replete with as much additives as actual food.
You wanna eat healthy? Walk down the refrigerated produce aisle and you can get your fruit/veggie preprepared - and it has to look fresh for the evening shopper or tomorrow morning.
Now don’t get me wrong, tho my response is dripping with snarkiness over what we allow, I still enjoy my Oreo and drumstick ice cream treats. Mostly tho, I limit myself to what the food industry may view as anathema: I mill my own flour and make what is def not "white" bread, I cooked up a kilo of beans the other night, the same day I made another liter of yogurt, using the same blend of bacteria I’ve been using for years. I don’t believe I’m unusual, just not that common.
We’ve traded convenience for simplicity and the food industry has responded appropriately.
Your last sentence is right on, SR!
We mill our own flour and also buy the organic Italian flour to use when feeling lazy. The 1/4 cow comes delivered from the rancher cut like we like. Farmers market on Saturday is the weekly grocery run. It takes more work but it is worth it, as you well know.
BTW, I tried Oreos a few months ago and after one bite it went into the trash. It did not taste anything like I remembered, so sad.
Oreos: try the HFCS-free ones from Costco - there’s something "better" about that formulation. Problem is that you’ve got to buy a Costco sized Oreo box. The dark chocolate variety is pretty good while there are varieties I won’t touch again. Although, you’re probably (well, no probably about it) better off avoiding Oreos and their kin.
One of these days I’ll buy another ¼, ½ cow - did so a number of years ago and it was split amongst several households. But I’d have to free up freezer space.
I find milling my own flour to be quite satisfying. Have a manual mill I bought a few years back: I can mill everything from wheat berries through beans AND I can make peanut butter - which I haven’t done yet. Depending on my mood I can use the flour as is, sift out the larger bean bits, or remill the sifted out the bran bits to a very fine texture and add back in. That ability is important for soft wheat berries as I have to mill at a courser texture otherwise it feels like the milling plates get gummed up; rye berries are kind’a in between.
I’ve read that letting the freshly milled flour rest a bit, days to a week, allows the flour to oxidize which is better for gluten formation but I prefer to use my flour w/in a day to retain the enzyme’s activity
Your 1st paragraph is the reason that "bio-regional" sourcing became a thing in the 1970s. But the relatively wealthy really wanted their imported delicacies, but it is still something to keep in mind if we do go into another great depression.
(A bit of a long winded tangent). As I was reading this, I wondered why some people naturally wean themselves off questionable food and drug items without any prodding from outside sources. Surely there is an inside indicator that is not used or known about. My inside indicator has become strong enough to influence me even when I don't consciously ask. Not that this is the only source of direction, but used in conjunction with information from reliable sources. Hopefully we have a "hundredth monkey" awareness evolving. In my younger days, before I was aware of all the propaganda about the safety and effectiveness of traditional drugs, it was a hit or miss decision making. These days with practice listening inside to that "still small voice" and knowing the difference between fear talking and wisdom, my success rate in choosing healthy options is much greater.
I rarely go into a big grocery store anymore. Last time I did just the smell coming off the packaged cereals, cookies, etc. I found to be just awful. I can't imagine eating those items now. Years ago I wouldn't think twice about picking up a package of cookies and now I can't even take the smell. Things really do need to change and this household has changed, for the better. The responsibility falls back on the individual to not purchase the garbage being pumped up. If the processed food items are not selling things will change.
In the end, doesn't this essay advocate for rather severe government regulation of the food industry? And if I'm getting that right, then this is essentially an anti-free-enterprise recommendation. Now, there are plenty of people who are fine with industry being leaned on by government agencies - even nationalized. But most "conservatives" consider this anti-freedom. So: What's the real answer here?
For a market to be actually "free," the buyers (consumers) must be fully informed about the goods they intend to purchase. In a world with thousands of products containing thousands of ingredients, the average consumer is simply overwhelmed and resorts to buying decisions based on obvious markers, like price, taste, appearance, availability. And really, the government agencies involved with these industries are overwhelmed, too.
What is being proposed here is that the government become an advocacy organization for the public good, rather than a barrier for companies to overcome in order to get their products to market. In the first case, government would be in the information business. In the second case, it becomes the target for various forms of bribery.
If we really want freedom on this planet, then that must include the freedom to try doing things that could very easily get you sick or dead. I don't see any way around that. But what we need from our government is not reassurance that what we are doing is safe, but clear and accurate information about all the potential consequences of our purchasing choices.
So, I say: Don't let industry ("enterprise") any where near government, but let government study the hell out of the products we are presented with, and give us the best information it can come up with about the risks involved with the use (consumption) of all the various products we are confronted with.
Today, the "rascals" of this planet don't go around robbing people at gunpoint (well, they still do this in some places); they try to sell us junk, claiming it will help us live a better life, for often significant profit. It's a safer racket than being a highwayman, but it can be just as dangerous to the public.
Government is supposed to protect out basic human rights. No one told us how it should accomplish this. The regulation game, apparently, has failed. Perhaps we need a different approach.
I used to believe what you are saying. I changed my mind to something more nuanced. I now believe we need full disclosure of all ingredients in food from large companies without any barriers to the consumer. I also believe this full disclosure is not needed for locally produced and consumed foods. If it is local, a person can ask and give feedback if necessary.
No food is safe for everybody. Some food innovations are beneficial to some. The choice needs to be the consumer's. Some small companies produce real food, and I buy some. Also, some good food companies have been bought out by other companies that then reduce the food quality and make money off the previous companies reputation.
There is a big difference between "Generally recognized as" and "Being". We like yogurt. My wife eats it every day at breakfast. I usually every other day. What I don't understand is what is so good about low fat version? They have to have things in them to make them have the same consistency as the full fat = whole milk ones. I watched a video about yogurt brands Dannon being the worst described as just sweet deserts with some fruit in them. The best was was Chobani Greek Yogurt whole milk plain (what we buy), but some of the Chobani low fat ones rated the same as the Dannon.
In the 1970s there was a slogan "Better Living Through Chemistry" It was quickly adopted by dopers referring to LSD, DMT, Meth, Cocaine, and for the hard core: Heroin. But not to pot or peyote which were natural, so I guess they would be generally recognized as safe.
Dr. Malone, you are so right. The Processed Food Industries' products have helped in lowering the health of all consumers. Hippocrates, the Father of Medicine (2400 BC) said, "Let Food be your Medicine; and Medicine be Your Food." His prescription to his patients was to eat the right natural (unprocessed) food. He produced CURES. The long shelf-life processed items sitting on supermarket shelves are health destroyers. It is mind-boggling that so many people don't see. a connection, between food and health. The mouth was designed for eating food to energize and nourish the body...and putting anything else in it will break it down.
Yeah. They're trying to kill us. Trust is sort of out the window.
That is why fresh foods and homemade food is so much better for you. I rarely fry food but if I do it is either with butter or avocado oil. I use to use canola because it was advertised to be good for you. But with the Drs Malone , I no longer use it. I have used olive oil and coconut oil. Both are great options but with coconut oil you have to like the coconut flavor in what you are eating. I love the flavor of coconut oil just not in everything I eat.
Have a great day and read the labels.