Butter, should we eat as much?

(Bart) #1

Interesting article on butter… thoughts?

#2

Perhaps a repeat of the test or similar testing protocol should be done with ghee. I’d be interested to see those results.

(Bart) #3

Totally. I also wonder if grass fed butter was used or not in the testing.

#4

Good point! Omega 3 to omega 6 ratio may have influence, amongst other grass fed factors.

(John) #5

Just looking at the study, I wouldn’t base many decisions on that small a sample, short a duration, or lack of tracking. I need more fats in my diet, I have no fear getting it from butter.

(Richard Morris) #6

Butter is an non-specific term.

There are nutrient sparse butters that are made from the cheapest available inputs (usually milk from corn fed cattle), industrially mass produced not to mention tasteless.

Then there are butters that are lacto cultured from grass fed cattle and churned using traditional techniques (like that french butter factory tour video)

There is a vast difference between the two. It’d be like comparing the nutrients in a good washed rind Taleggio cheese made from alpine cattle descending the mountain eating only spring grasses … with sliced american cheese. Not that there is anything wrong with American cheese … in moderation, but there is no comparison in taste and nutrition.

#7

I learned this long ago, that the nutrient value of butter changes during the months. And, in fact I also learned that the nutrient value of butter produced in Canada is richest from June to August. So, during this period, I have been maximizing my fat consumption from butter (and cream) over other animal fats. Example study showing this:

http://www.nrcresearchpress.com/doi/pdf/10.4141/cjas57-001

(Bart) #8

I just wonder how much difference in lipid panels would the more nutrient dense butter make, if any at all, or maybe a good deal. I dunno.

(Bart) #9

Found this n=1 someone did in regards to butter and cholesterol…

that article links to this one…