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Butter is Back, Baby

No longer considered an indulgence, butter’s the healthy choice

By Robert Beauchamps

Remember when eggs, one of Nature’s most complete foods, were blacklisted because of the “C-word,” cholesterol? Today, forced by inarguable evidence that eating eggs had no impact whatsoever on blood cholesterol levels, egg restrictions were lifted by nutrition experts and health watchdogs. The same thing happened to butter.

For a generation, we avoided “high-fat” dairy products (whole milk, yogurt, butter) while opting for low-fat options — get the calcium, avoid fat; calcium good, fat bad. But you can have your calcium and eat fat, too. The calorie count climbs, sure, but butter’s short- and medium-chain fatty acids are burned for quick energy, never stored, and lend a feeling of satiety that cuts down on overeating.

Butter also brings vitamins A and E to the table and K2, a vitamin rarely found in the modern diet. In fact, a study published by the European Prospective Investigation into Cancer & Nutrition reveals that increased intake of K2 can help reduce the risk of prostate cancer by 35 percent. The data is based on over 11,000 male test subjects. It adds credence to the science supporting the potential health benefits of K2 for bone, cardiovascular, skin, and brain function, too.

Butter, at its best, is simply milk that isn’t homogenized and naturally separates into a top layer (cream) and a low-fat liquid below. Butter is the result of churning the top layer of cream until it reaches a semi-solid state. Natural. Nutritious. Indeed, butter is back.

Fall 2014, Vol 6 N°4

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