Living Well Together with The McCoskey | Ep.84

In this episode, Lisa and Terry dive into the growing world of “fake foods” — from lab-grown meats to Bill Gates–backed carbon butter — and explore what this means for our health, our farms, and our communities. They share personal stories, a bit of food nostalgia (Jell-O salad, anyone?), and candid thoughts on how convenience marketing has changed our plates over the decades.

You’ll learn what Savor’s lab-made butter is (and isn’t), how it compares to traditional butter, and why they believe the further food is from its natural state, the less beneficial it is to our bodies. They also reflect on the impact of ultra-processed foods, the climate-change tie-ins being used to promote them, and why real people should stick to real food.

If you’ve ever wondered whether these high-tech food alternatives are truly better for you or just better for marketing, this conversation is for you.

Key Topics Discussed
The difference between margarine, traditional butter, and Bill Gates’ carbon butter (brand name: Savor)
- How lab-made fats are produced from CO₂, hydrogen, and oxygen using a thermochemical process
- Environmental claims vs. health unknowns — and the lack of long-term safety studies
- Why family farms are disappearing and how big investors are shifting toward synthetic food production
- Food nostalgia from the ‘60s and ‘70s — Jell-O salads, Velveeta, Spam, and how “fake food” marketing took root
- How ultra-processed foods and convenience culture have shaped disease trends
- The “real food” rule: the further it is from how God made it, the less beneficial it is for your health

🧈 Butter vs. Carbon Butter Comparison
Traditional Butter: Saturated Fat: ~7 g      Calories per TBSP: ~102 kcal.      Minimally processed; contains natural dairy fats and micronutrients
Carbon Butter (Savor) Saturated Fat: ~12 g.     Calories per TBSP: ~110 kcal.     Ultra-processed; made from CO₂, hydrogen, and oxygen; no long-term safety data