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First there was fish oil with its omega-3’s, and then there was coconut oil with it’s medium chain tricglycerides (MCT)  good-for-you-ness. But now, we’re hearing that good ole butter is making a comeback! I recently read a New York Times article which proclaimed that butter is back in favor. Having been conditioned my whole life to think of butter as an artery clogging, greasy, oily, blubber-inducing executioner, I immediately took to Google to research this seemingly too-good-to-be-true concept. Here’s what I found out:

Butter for StyleBlueprintNew science reveals that butter is, in fact, a health food and does not contribute to obesity — the real culprits are processed foods and sugar. For decades, butter has been vilified and store shelves have been flooded with margarine and butter-flavored spreads, with low-fat and fat-free being billed as healthier and dietetic options. The obesity epidemic has skyrocketed during the fat-free reign, so scientists are now reevaluating and recognizing that all fats are not created equal. In fact, saturated fats (like butter) do not increase the risk of cardiovascular disease and actually play a role in helping our bodies maintain a healthy weight.

Years of mass-marketing brainwashing is hard to undo, but today’s experts favor real food as the optimal source of nutrition. The return to real food — unprocessed or at least minimally processed — means real butter trumps faux butter imitations.

Ok, I know it’s still a hard concept to swallow, so to help reverse the brainwashing we’ve all endured, here are some key points I learned from my research:

  • Butter contains vitamins and minerals. Who knew? Butter contains essential vitamins like A, D, E and K2, and trace minerals including manganese, chromium, zinc, copper and selenium (a powerful antioxidant). Apparently, butter provides more selenium per gram than wheat germ or herring. Butter is also an excellent source of iodine.
  • Eating fat helps you lose fat. Seriously, healthy fat intake contributes to lower insulin levels, which in turn signals your body to access stored fat for energy.
  • Eating saturated fat decreases your risk factors for heart disease. Saturated fats raise HDL (the good) cholesterol and change the LDL from small, dense (very bad) to large, fluffy LDL which poses no health risk.
  • Organic, grass-fed butter, like Kerrygold, is best. (Remember, you’re eating whatever the cow was eating, so you want butter from cows who were fed a nutritious, non-GMO, antibiotic-free diet).

But before you go on a butter bonanza, remember balance and moderation are key. Aim for a diet that consists of vegetables, fruit, unprocessed grains (best to avoid wheat and corn made with GMOs), meat and dairy (the real, full fat stuff without additives and sugar). Good fats are also an essential part of a solid nutrition plan, helping your body absorb vitamins and making you feel full and satisfied. A pat of butter on your broccoli? Yes! A big schmear of butter on a bagel? Sorry, but no go.

Many wellness experts and Paleo proponents are not only embracing the consumption of butter, but actually taking it up a notch by adding butter to their coffee in lieu of creamer, a concept made popular by Dave Asprey, Executive founder of Bulletproof Coffee. Coffee, MCT or coconut oil and butter are blended together to make a frothy latte-like concoction and is consumed in lieu of breakfast and said to provide long lasting energy, increased focus and satiety.

Say NO to faux food and rise up against low fat tyranny! Keep it real. Keep it simple.

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