Butter has built up a really nasty reputation in recent times, being undeservedly blamed for everything from obesity to hypertension and cardiac disease.
But nutritionists across the world agree now that taken in moderation, butter, especially the organic kind, like all other foods, can actually add value to our diet. Here’s how:
1. It contains healthy, saturated fats. Dietitians have concluded that saturated fats raise the levels of HDL – the ‘good cholesterol’, in our body. Recent studies show that there’s no link between saturated fat and cardiovascular disease.
2. It’s a good source of butyrate. Butter naturally contains butyrate, which is a four-carbon fatty acid which is anti-inflammatory and protects the digestive tract. Butyrate is created by bacteria in the colon when they are exposed to dietary fibre in the food we eat, but butter, especially from grass-fed cows, already has it.
3. It’s a better option compared to margarine. The myth that margarine is a healthier choice than butter has been debunked now. Margarine is a processed food containing deadly trans-fats which significantly raises the risk of heart attacks; but natural butter, with vitamin K2, may actually reduce this risk.
4. It’s rich in Linoleic Acid. Butter, again especially the organic kind from grass-fed cows, is a good source of linoleic acid which has anti-cancer properties and is beneficial for your overall health.
5. It’s a great source of vitamins. Rich in fat soluble Vitamins A and E, butter can be great for your hair, nails and skin. The vitamin K2 in it helps in the absorption of calcium in the body, preventing osteoporosis, cancer and heart disease.