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In-Vitro Meat
Butter is composed of a mixture of different saturated triglycerides, which are molecules containing three different saturated fatty acids joined together. In addition to these fatty acids, butter contains the infamous trans-fat. These types of fats are known risk factors for cardiovascular diseases such as Coronary Heart Disease and Type 2 Diabetes.
Time For cooking! which type of fat
do you want to
cook with?
which one do
you want to
use to flavor
your meat?
Olive Oil
Butter
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Don't Forget!
The way that you cook your meat matters, too. Sautee it instead of broiling to maximize vitamin and omega-3 retention.
Olive oil is composed mostly of two monounsaturated fatty acids, omega-9 and omega-6. As a major staple of the mediterranean diet, this plant-based lipid is widely known to produce low-risk for cardiovascular diseases. In other words, this fat actually makes you healthier! Don't be afraid to hold back with this lipid!
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