On: New model could explain old cholesterol mystery

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The interesting side effect to me here is using butter one might keep the cooking temperatures a little bit lower. Butter burns at a lower temp than many plant oils.

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The solids in butter are what burn quickly. Clarified butter burns at 230°C, which is at the higher end of cooking oil smoke points.

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Not clarified butter; it's clarified so that it can be cooked at higher temps (it also keeps longer). Clarified butter has a higher smoke point than several plant oils.