Have you ever worried about butter being bad for you? Here are some butter facts to help you decide. Butter actually contains good fat, and if you use it in moderation, won’t make you fat and won’t clog your arteries either. Really! In fact, butter helps protect against heart disease. Butter contains antioxidants, Vitamins A and E, and it also contains lecithin, a substance that helps keep cholesterol moving along in the bloodstream. Butter has properties that help protect us from viruses, yeasts, and other harmful bacteria that live in our gut.
The short and medium-chain fatty acids in butter are typically not stored in fat tissue, but used for quick energy. Because butter is rich in nutrients, you get a feeling of satiety when you eat it and it keeps your blood sugar levels balanced. Scientists have discovered that one-third of butter’s fat is a health-promoting one called Conjugated Linoleic Acid (CLA). CLA helps to reduce body fat and increase body protein.
Butter’s also a good choice for cooking because it’s very stable. Heat doesn’t drastically change butter’s chemical structure. When other vegetable oils are heated, their molecular structure is altered, and that’s not a good thing for your body. During our great-grandparent’s time, when butter and eggs were staples in man’s diet, heart disease was rare. Between 1920 and 1960, heart disease rose to become North America’s number one killer. Coincidentally, during that same period, butter consumption plummeted as everyone was told to switch to fabricated fats like margarine and refined, overly processed polyunsaturated oils.
So if you enjoy butter, go for it. Don’t go slathering it on everything, though. Moderation is the key. But, let’s make Butter Better. Here’s a little recipe for you which not only is beneficial for you body, it actually promotes your quality of eating. By combining butter with an amazing natural cholesterol-lowering olive oil, you can make refrigerated butter more spreadable, reduce the saturated fat content slightly, while adding the benefits of monounsaturated fat. By combining the oil with the butter, you can stretch your butter further, making it more economical. Better Butter is great for anywhere you use butter; whether greasing a pan, sautéing, or melted and poured over hot freshly popped popcorn, and it’s good on bread or toast, too. I even use it in my baking.
WHIPPED BETTER BUTTER
- 1 cup Extra Light Tasting Olive Oil
- 1 pound butter
Set butter out on the counter to become room temperature. Place softened butter in a tall-sided mixing bowl. Using a hand whisk, beat butter to break it up. Pour a small amount of oil in, and begin whisking. Once incorporated, pour in another small amount of oil, until mixture is completely whipped and creamy and has a very liquid quality. Pour butter mixture into air-tight containers and refrigerate. I prefer to put Better Butter in 4 small plastic containers with tight-fitting lids, and freeze three of them for later use, thereby always having fresh whipped butter on hand.
To impress my friends and avid blog readers, I use a hand whisk. When no one is watching, I use my food processor, which can be so much faster, but more messy to clean up after. Lol,… Lady Locavore
This article was written with the help of Eat, Shrink and Be Merry, Janet and Greta Podleski