Bill Gates-backed startup makes 'butter' out of water and carbon dioxide
www.zmescience.com
To make this alternative butter, you don't need land, livestock, or crops.

A California-based startup called Savor has figured out a unique way to make a butter alternative that doesn’t involve livestock, plants, or even displacing land. Their butter is produced from synthetic fat made using carbon dioxide and hydrogen, and the best part is —- it tastes just like regular butter.

  • @Soggy
    8•5 months ago

    Salt is quite possibly the single most important nutrient we take in. Well, sodium is anyway. Is too much salt bad? Sure. That’s what “too much” means. Too much sun is also bad but a little is required for vitamin D production.

    Being so reductive with your claims makes the rest of your argument less compelling.

      • @Soggy
        1•5 months ago

        Sodium-potassium pumps are pseudoscience, got it.

          • @Soggy
            1•5 months ago

            Fine, I’ll bite.

            Salt mining is a human invention, though not at all a recent one. Seeking out natural salt deposits to directly consume is essential herbivore behavior because vegetation alone is an insufficient source of key minerals. Adding animal products, especially seafood, to a diet should be sufficient for minimum healthy intake of not just sodium but all trace minerals and vitamins but concentrated supplements are obviously also available and careful meal planning can get it done with just plant products. That is of course a truth for the modern, developed world and not at all indicative of our biological heritage.

            The downsides of slight-to-moderate overindulgence of salt, mostly high blood pressure through water retention, can be offset by a more active lifestyle. (Sweat more, hydrate more, flush the excess out.)

            And it’s cue. A queue is a waiting line.

            • VeganPizza69 ⓋEnglish
              1•5 months ago

              I meant queue, not cue. It’s a pun. It means that ketobros usually have a list of bad arguments, like a playlist. I usually fill my bingo card in 1-2 comments.

              though not at all a recent one

              go on, how old is it?

              The downsides of slight-to-moderate overindulgence of salt, mostly high blood pressure through water retention, can be offset by a more active lifestyle. (Sweat more, hydrate more, flush the excess out.)

              The downsides are many more. The hypertension is just the tip of the iceberg. And “sweating it out while working” is a weak excuse, especially irrelevant today.

              You’re trying to make it into some huge necessity at a dose you don’t even comprehend, you just assume that it has to be high. We already know that the very processed stuff is bad and it’s usually full of salt. That’s because salt is both a preservative and it makes food hyperpalatable, thus making it more marketable, more tasty, more desirable. That alone should tell you that salt isn’t naturally common. The brain turns up those excitement responses for stuff that is rare: salt, sugar, fat, all in high density. Our tongues are so sensitive to salt intake that we literally adjust our taste.

              In terms of natural herbivores, I’ll have to remind you that salt licks don’t grow as formations in grasslands or forests.

              Ketobros love to defend salt because salt is very important to them. It’s a preservative, and preserving meat is an old practice. Add salted cheese or butter for extra. And few carnivore/lion diet types eat unsalted raw meat, like… lions.

              And then we have these people: http://www.scielo.br/j/abc/a/8yHr8tMsx5hB6s3sbQZRzKC/?lang=en (note: these people are being cleansed from the Amazon now by ranchers, feed growers and miners)

              Stop trying to make it harder than it looks.