Butter – Why is it Better

Butter – Why is it Better

For many years this has been a big discussion between health practitioners.

Butter and other high saturated fat were believed to be the culprit that caused heart disease. We have been eating butter for thousands of years and blaming new health problems on old foods does not make sense. As consumption of fatty foods like butter went down, diseases like heart disease, obesity and type II diabetes went up. The truth is natural foods like butter have nothing to do with heart disease.

The reason butter was demonized is because it is loaded with saturated fat. It is a very high saturated fat, with the fatty acids in it being about 63%.

Butter is also loaded with Vitamin K. This comes in several forms, Vitamin K1 (phylloquinone) which is found in plant foods such as leafy greens and Vitamin K2 (menaquinone) which is found in animal foods. Even though these 2 forms are similar, they appear to have different effects on the body. Vitamin K1 is important for blood clotting and Vitamin K2 helps to keep calcium out of your arteries. High fat dairy products from grass-fed cows are among the best sources of Vitamin K2 in the diet, other sources include egg yolks. Vitamin K works by modifying proteins, giving them the ability to bind calcium ions. One problem with calcium is that it tends to leach out of the bones and into the arteries, causing heart disease. Therefore optimizing your intake of Vitamin K2 can reduce the risk of both osteoporosis and heart disease.

Butter is loaded with an anti-inflammatory fatty acid called butyrate. It is now believed that inflammation is the leading driver of heart disease. We need some inflammation in the body to help protect our bodies from injury and infections. But when it is excessive it can cause severe harm. It is known that inflammation in the endothelium is a crucial part of the pathway that ultimately leads to plaque formation and heart attacks. The butyrate found in butter is also known to help with digestive health and may help prevent weight gain.

Butter is also a food that contains Omega 3. This is important because most people are already eating way too much Omega 6 fatty acids and not enough Omega 3’s.

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You can also find CLA in butter. Studies show that this fatty acid can have anti-cancer properties and help lower body fat percentage in humans.

The bottom line is studies show that highly processed fats such as margarine increase heart disease risk, so it only makes sense that we should avoid them. Real food is the key to good health, processed junk foods is not. Despite margarines being able to lower total and LDL cholesterol in short term, they actually lead to the opposite effect and can lead to increases in heart disease, while butter is the better choice for the benefits it gives to the body.

Butter – Why is it Better

Using Tea in Your Food

Tea is the world’s second most consumed beverage after water.

It has been used in Asian cooking for hundreds of years. This secret ingredient has recently been discovered by North Americans. Adding tea to our dishes imparts wonderful flavour and it also maximizes and enhances our exposure to tea’s many health-promoting compounds.

You may ask what is the health benefits? Tea leaves are teeming with polyphenols. Studies have shown that these have beneficial compounds that may help reduce the risk for Alzheimer’s, cardiovascular disease, cancer, diabetes, osteoporosis and Parkinson’s disease. Tea is also great for keeping our teeth healthy. Research studies have found that tea may help increase the acid resistance in tooth enamel and reduce the risk of gum disease.

You may ask what is the health benefits? Tea leaves are teeming with polyphenols. Studies have shown that these have beneficial compounds that may help reduce the risk for Alzheimer’s, cardiovascular disease, cancer, diabetes, osteoporosis and Parkinson’s disease. Tea is also great for keeping our teeth healthy. Research studies have found that tea may help increase the acid resistance in tooth enamel and reduce the risk of gum disease.

How do I use tea in my food? You can use brewed tea for poaching fish or chicken. You can use them in cooking grains or in soups, stews, gravies and marinades. The tea leaves can be ground and used as a rub for poultry. Or add tea leaves to baked goods, omelettes, smoothies, spreads and dressings.

How do you use different teas in foods, here are some examples: rooibos chai tea leaves give a great spicy flavour for chicken as a rub, earl grey should not be over brewed, it is great in salads and gives them a citrusy aroma, and matcha tea gives food the sweetness that you would like to find in desserts or frozen foods such as popsicles.

Once you begin cooking with tea, you will be delighted by its ability to impart flavour and create memorable meals. The possibilities are endless.

CREAMY STRAWBERRY MATCHA POPS

1 cup vanilla yogurt                                    ¾ cup fresh/frozen strawberries

½ cup sparkling water                                 1 tbsp protein powder (or milk)

1 tsp matcha green tea powder

Blend all ingredients together on high speed in blender or food processor. Pour into ice pop moulds or 4 small paper cups. Insert stick in centre and freeze.

Gwen Cottingham, Registered Nutritionist, g.cottingham@hotmail.com

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
You can also follow us on various social Platforms
(Insert Icons with links to her account her for Facebook, LinkedIn, instagram, Twitter & GoogleMyBusiness..you can get this directly from her account in our accounts section)
If you would like to contact me to discuss your needs email me 
(email me will be a link to email gwen@gwencottingham.com)

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