Eat Butter! Yes, you read that right.
In case you haven’t heard, butter is back. Why? Turns out, butter isn’t as problematic as once believed.
In fact, compared to processed, genetically modified, or partially hydrogenated plant oil, butter is clearly superior. These products often contain synthetic additives, traces of chemical bi-products, coloring and flavoring agents, and trans fatty acids – which can be concerning as contributors to inflammation and cellular damage (read: chronic disease and cancer).
With a naturally high smoke point, butter is actually better for cooking at high temperatures (baking, grilling, roasting, and frying) than most plant oils, which oxidize when used at high-heat settings.
But not all spreads at the supermarket are equal. To get the best benefits, buy butters from organic grass-fed cows. These butters have the most desirable fat profile – offering omega 3 fatty acids (most often only found in fish and plant based foods) and conjugated linoleic acid (CLA). CLA is a fatty acid shown to boost fat-burning and protect against disease. You’ll also make an eco-friendlier purchase and avoid the pesticides and hormones.