Why it’s OK to love butter again over the years butter has received quite the bad rap but it’s time to reverse that thinking the popular cooking edition is actually full of antioxidants and vitamin a helps power cholesterol metabolism thanks to the less a fun and has been shown to contain cancer fighting properties finally it’s time to give it some love butter in its most reduced role form is essentially milk fat with smaller amounts of protein that choosing the right type of butter is what’s most important consider these facts the next time you’re debating your butter choice at your grocery stores dairy section one consider allergies butter does still contain allergy causing proteins so if you have a milk allergy or sensitivity you may want to steer clear in such cases choose healthy coconut oil or even clarified butter to go for guy clarified butter also known as key most commonly used an Indian cuisine is produced by melting butter and allowing the components to separate the water evaporates some solids float to the surface and are skimmed off and the remaining milk solids sink to the bottom and are left behind when the butterfat then on top is poured off because of this guy has negligible amounts of lactose and casein making it a better butter option for most people three don’t let the fat count scare you first you shouldn’t be eating buckets of the stuff on a weekly basis but instead using it optionally in some recipes like bulletproof coffee you can also use it for general cooking purposes since it’s very stable under heat four read the right science a study performed more than 50 years ago by American scientist and sell keys triggered a low-fat craze and gave butter and fats a bad rap the seven countries study showed that the risk and rates of heart attack and stroke were directly and independently related to the level of total serum cholesterol which one is according to keys largely caused by saturated fat and cholesterol from the diet the study was so popular that his findings and suggestions were adopted by the American heart association and even the American gov’t however keys failed to include other important cardiovascular in a maze like sugar and a only included data from six out of the available 21 countries of the study then in a 2014 review of his studies scientists found that current evidence does not clearly support cardiovascular guidelines that encourage high consumption of polyunsaturated fatty acids and low consumption of total saturated fats the new science proved that fat isn’t the problem the wrong kind of fat is butter isn’t the bad guy when it comes to heart disease Trans fats and rancid vegetable oils canola of corn soybean etc. are the true culprits because of the inflammation may create inside the body which leads to a elevated levels of dangerous LTL bad cholesterol in fact butter is actually good for you five grass fed is best as with anything the source it is most important whether choosing regular or clarified butter please do your best to find a grass fed and organic source after all the butter is a reflection of what the cowl eight you certainly don’t want to be ingesting year’s worth of pesticide residues and hormone injections but are especially from grass fed cows is a significant source of conjugated line oleic acid CL a a special type of fat shown to have powerful and the cancer and tie diabetic and weight loss promoting benefits butter is also the highest source of beauty Rick acid or butyrate from the Greek word for butter Boucher and a very short chain fatty acid that gets fermented in the small intestine and feed your healthy got bacteria reducing inflammation and doing wonders for the health of your gut the key to your best butter choices then lies in the quality of the production so the next time you’re thinking about mixing butter from your diet altogether remember that it could actually do wonders for your health