BENEFIT OF BUTTER

 The 20th century was

not kind to butter. Like eggs, coconut oil and
many other nutritious foods, this beloved
dairy product, which is m*de by churning
fresh or fermented cream or milk, was a
victim of the misguided war on saturated fats
that began in the 1950s. As a result of this
war, the consumption of “low fat” butter
substitutes, such as margarine, actually
exceeded that of butter itself. Consequently,
cases of heart disease and other
cardiovascular conditions rose to
unprecedented levels over the next few
decades, prompting many researchers to
question whether natural, high-fat foods
were the culprits after all. Of course, we now
understand that foods high in saturated fats
are actually very good for us and produce a
large number of health benefits. This is
especially true of organic butter sourced
from grass-fed, sustainably raised cows.
Reasons to love butter 1. Rich in saturated
fats — It turns out that the saturated fats for
which butter was so demonized in the 1950s
are actually responsible for its greatest
benefits. For example, studies have shown
that the short- and medium-chain fatty acids
found in butter can raise beneficial HDL
cholesterol, lower the risk of a stroke and
even contribute toward weight loss.
Moreover, reviews have found that there is
no association between saturated fat and the
risk of heart disease. 2. Good source of
butyrate — Butter is comprised of between 3
and 4 percent butyrate, a four- carbon fatty
acid whose name is actually derived from
butter . According to a study published in the
Proceedings of the National Academy of
Sciences in 2013, butyrate can help control
the release of pro-inflammatory messages
in the body, which reduces inflammation and
prevents the immune system from attacking
beneficial stomach bacteria. For this reason,
butyrate-rich foods like butter can help
protect us from chronic inflammatory
conditions such as Crohn’s disease, colitis
and leaky gut syndrome. 3. High in
conjugated linoleic acid — Butter is also rich
in another fatty acid that deserves special
mention: conjugated linoleic acid (CLA). CLA,
which is usually found in food products from
grass-fed ruminants, is so beneficial to us
that it is actually sold as an individual health
supplement. One study published in the
Journal of Nutrition , for instance, discovered
that CLA could reduce body fat mass in
overweight and obese humans. (3)
Additionally, a review featured in the
American Journal of Clinical Nutrition noted
that CLA mixtures could improve glucose
tolerance and increase the blood lipid
profiles of animal subjects. (4) 4. Packed
with vitamin A — Though butter is not a great
source of vitamins and minerals, it does
contain surprisingly high amounts of retinol,
or preformed vitamin A. In fact, just one
ounce (28 grams) of butter supplies us with
around 700 international units, or 14 percent
of our recommended daily allowance, of the
vitamin. An important antioxidant, vitamin A
is vital for the health of our eyes, skins,
tissues, membranes and teeth, and even
plays a role in gene transcription. A
deficiency in it increases our risk of
numerous medical issues, including impaired
vision. Due to its versatility, butter can
complement the health benefits of other
foods to which it is added. For example, one
of the world’s finest sources of vitamin A is
sweet potatoes. Adding some butter to sweet
potatoes will not only improve their taste but
also increase their vitamin A content further.
Butter can also help decrease the glycemic
load of starchy foods, such as white potatoes
or pasta, by reducing the speed at which our
bodies metabolize them. Dont Just Read And
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