7 Reasons Why Butter is Good For You

Woman Melting Butter On Frying PanButter is one of those foods that can turn bland meals into masterpieces.

But in the past few decades, it has been blamed for everything from obesity to heart disease.

Recently, butter has been making a comeback as a “health food.”

Here are 7 reasons why butter is good for you.

1. Butter is Rich in Fat-Soluble Vitamins

There are a lot of fat soluble vitamins in butter. This includes vitamins A, E and K2.

I’m not going to make a big deal out of A and E. If you’re eating a healthy diet that includes animals and plants then you are probably getting enough of those already.

But I do want to talk a bit about Vitamin K2, which is fairly rare in the modern diet and many people don’t know about.

Vitamin K2 can have powerful effects on health. It is intimately involved in calcium metabolism and a low intake has been associated with many serious diseases, including cardiovascular disease, cancer and osteoporosis (1, 2, 3).

Dairy from grass-fed cows is particularly rich in Vitamin K2 (4).

Bottom Line: Butter contains a lot of fat-soluble vitamins. Grass-fed butter is particularly rich in Vitamin K2, which can have powerful health benefits.

2. Butter Contains a Lot of Healthy Saturated Fats

Girl Eating Kebab

The “war” against saturated fat was based on bad science.

It was never really proven that it caused any harm.

In fact, recent studies suggest that there is no association at all between saturated fat and cardiovascular disease (5, 6).

Saturated fats raise HDL (the good) cholesterol and change the LDL from small, dense (very bad) to Large LDL… which is benign (7, 8).

Additionally, butter contains a decent amount of short and medium chain fats… which are are metabolized differently from other fats. They lead to improved satiety and increased fat burning (9, 10).

Bottom Line: New studies show that there is no association between saturated fat and heart disease. Butter contains short- and medium chain fats.

3. Butter Lowers Heart Attack Risk Compared to Margarine

Mainstream nutrition guidelines tend to backfire and have the opposite effect of what they were intended to do.

A prime example of that is the recommendation to replace butter with margarine… which is something our beloved authorities have been telling us to do for a long time.

Well, what happened is that we replaced butter, a healthy food, with something containing highly processed trans fats… which are downright toxic and cause all sorts of diseases.

In the Framingham heart study, they examined the effects of butter and margarine on cardiovascular disease (11).

Butter vs Margarine

Photo Source: Stephan Guyenet.

Margarine significantly increased the risk of cardiovascular disease, while butter had no effect.

Another study revealed that high-fat dairy consumption reduced the risk of heart disease by a whopping 69%, most likely due to increased Vitamin K2 intake (12).

Bottom Line: Margarine raises heart attack risk, while natural butter does not. Grass-fed butter may even reduce heart attack risk due to the high Vitamin K2 content.

4. Butter is a Good Source of The Fatty Acid Butyrate


The 4-carbon fatty acid butyrate is created by bacteria in the colon when they are exposed to dietary fiber.

This may be the main reason fiber has health benefits for humans.

But there is another good dietary source of butyrate… butter, which is about 3-4% butyrate. In fact, butyr-ate derives its name from butter.

In rats, butyrate supplementation prevents weight gain on an unhealthy diet by increasing energy expenditure and reducing food intake. It also improves the function of mitochondria and lowers fasting triglycerides and insulin (13).

In humans, butyrate is anti-inflammatory and has powerful protective effects on the digestive system (14, 15, 16, 17).

Bottom Line: Butter is an excellent source of the 4-carbon fatty acid butyrate, which can have various health benefits.

5. Butter is Rich in Conjugated Linoleic Acid

Butter Curls

Butter, especially grass-fed, is a great source of a fatty acid called Conjugated Linoleic Acid.

This fatty acid has powerful effects on metabolism and is actually sold commercially as a weight loss supplement.

CLA has been shown to have anti-cancer properties as well as lowering body fat percentage in humans (18, 19, 20).

However, some studies on CLA show no effect on body composition (21).

Bottom Line: Grass-fed butter contains Conjugated Linoleic Acid (CLA) which has been shown to improve body composition in several studies.

6. Butter is Associated With a Lower Risk of Obesity

Doctor With Thumbs Up

The nutrition authorities often recommend that we choose low-fat dairy products.

That way, we can get the calcium we need without all those “bad” fats and calories.

But despite the higher calorie content, eating high-fat dairy products is NOT associated with obesity.

In fact, a new review paper came out in 2012 that examined the effects of high-fat dairy consumption on obesity, cardiovascular disease and other metabolic disorders.

They discovered that high-fat dairy did NOT increase risk of metabolic disease and was associated with a significantly reduced risk of obesity (22).

7. Butter is Delicious

Butter… yummy! Nuff said.


  1. I don’t think its fair to taut butter for its vitamins and minerals. It is not particularly nutrient-dense. There are much better sources of vitamin A & K and CLA.

    Butter would be envious of the Vitamin A&K content in Carrots and Kale (heck spinach contains a ton of both), and the CLA in steak. Just have some of those foods.

    It’s equivalent to saying whole grains are good because it contains Vitamin B’s. Just get your vitamin B’s from much denser sources like Liver & Spinach.

    That being said, I myself eat a stick of butter a day and I wouldn’t trade the satiety, mental, physical energy that I derive from butter for any other energy source. But let’s not get carried away….

    • Suzie_B says:

      Getting your vitamin A directly from animal products rather than plants particularly helps those people who are poor converters of beta-carotene to Vitamin A.

      From Chris Kresser: http://healthybabycode.com/why-you-cant-get-vitamin-a-from-eating-vegetables

      “Beta-carotene is the precursor (inactive form) of retinol, the active form of vitamin A. While beta-carotene is converted into vitamin A in humans, only 3% gets converted in a healthy adult. And that’s assuming you’re not one of the 45% of adults that don’t convert any beta-carotene into vitamin A at all.”

      • Hey Suzie_B, what happens is the study referred to by Chris Kresser actually says that 3% gets converted to vitamin A in RAW carrots; if you cook the carrots, it’s 27%, and if you add butter (which you should do :) ) to the cooked carrots, it’s 39%. Which is actually not bad at all! 100g of carrots contain 16700 IU, so 39% of that is still great!

        But I do eat beef liver once a week, because it does have a lot vitamin A!

        • Best practice is to eat stuff that you enjoy. To eat things just because you think they are good for you is a clown’s game. One day they’re good, next day they’re bad.

        • Red Palm Oil blows away carrots+butter. But eat lots of butter too! They are both nutrient dense. People, stop defining “nutrients” only by what the USDA/FDA says is important. Vitamins and minerals are not the sum total of what the body needs to thrive. They are using ancient data and they’re pretty much clueless (or corrupt) as to what is healthy anyway. Isn’t that obvious to everyone by now?

    • Jonathan says:

      Vitamin K in Kale is Vitamin K1 not K2 as is being pointed out in the article.


      Vegetables have K1 and meat, dairy, and eggs have K2 mostly MK-4 which is a subtype of K2. Natto a kind of fermented soy and cheeses have MK-7 which is another subtype.

      Both types are important as they perform different functions as outlined in the Wikipedia entry.

    • Kevin Lincicum says:

      The things that you have said are true, however, I challenge you to spread carrots on a piece of toast or substitute carrots for the butter in a healthy recipe for zucchini bread. In my opinion your argument misses the point of the article entirely.

    • Yea, but how many people do you know that actually eat these other foods that are Rich in Vitamin K? Like it says at the Beginning of that whole statement: “If you’re eating a healthy diet that includes animals and plants then you are probably getting enough of those already.”

      I also feel that you’re missing the point of the article (well, at least the first bulletin).

    • Ed, you wrote: “Butter would be envious of the Vitamin A&K content in Carrots and Kale (heck spinach contains a ton of both)…”

      The point is that of all the fats that are consumed, butter is among the top 3 healthiest fats. The author does not say that butter should be one’s primary source of the nutrients that butter contains, only that those nutrients are present in butter and that it is more than just another fat. Fats are necessary for fat-soluble nutrients (vitamins, etc). The 3 healthiest fats are extra-virgin olive oil, coconut oil, and butter (grass fed, preferably). Fat is not just fat. Different ones have different properties, some good, and some bad.

      Vitamin A is found in many foods, true; but Vitamin K2 is not found in carrots, kale, and spinach. What is found in vegetables is vitamin K, not K2. The two vitamins are very different with very different functions.

      Vitamin K2 is an absolutely necessary companion of vitamin D3 for converting calcium into a form that can be integrated into bone structure. It also works with vitamin D3 to prevent and reduce plaque buildup in the blood vessels and to prevent calcification of joints and bone spurs.

      Vitamin K does none of those things. Rather, vitamin K causes the blood to clot when tissues are cut or bruised or when blood vessels are damaged.

      A small amount of vitamin K is converted to K2 by certain bacteria in the gut, but that is not always sufficient. Getting vitamin K2 directly from a K2 source, such as butter, cheese, whole milk, eggs, or poultry does not require conversion. The only vegetarian sources of vitamin K2 are Natto (Japanese fermented soybeans), fermented tofu, Kim Chee, and sauerkraut (small amounts); and the K2 in those vegetable sources is created by the bacteria that cause the fermentation process to occur, NOT in the vegetables themselves.

      People with gastrointestinal disorders or taking antibiotics are sometimes lacking the bacteria that convert vitamin K to vitamin K2. In such cases, a source of K2 is necessary. Butter is one such source.

      Besides, butter tastes good–much better than the sludge (water-oil combination) that we call margarine.

      My doctor says that butter is a healthy source of fat, but that margarine is “like eating axle grease”.

      I agree.

  2. This is why I always throw in 2 tablespoons of grass-fed butter into my smoothie every morning, along with three raw eggs. I also pour in some heavy cream, but that may be redundant since it already has butter?

    • Yup, heavy cream and butter are pretty similar.

    • Do you also throw in some bacon and lard?

    • Sorry but…how can “butter” be grass fed? It comes from an animal that is grass fed (maybe… in the US that percentage would be incredibly low). If something is a product of an animal, why not actually call it what it is?

      • Could you imagine having to say, “steak from grass-fed cows, butter from grass-fed animals, liver from grass-fed cows” every time you were talking about them? I think people can figure out what “grass-fed butter” is.

  3. Almost every morning I have half a stick of butter in my coffee. My HDL and triglycerides have never been better. No need to add cream :>)

  4. My kid (3 years old) has started asking to eat butter… just butter, on its own lately! Then she exclaims ‘delicious’ when she does. I’ll keep this article in mind for shocked family reactions :)

  5. Helen West says:

    Recent Cochrane review looking at fat modification and CVD risk.

    • You might find this interesting:

      “This sounds circumspect, and for good reason too. That’s partly because many of these studies did not just test the impact of lowering or modifying fat in the diet. Some, for instance, employed other dietary changes (e.g. in some, dietary supplements were given). This can bias results in favour of the active’ (low- or modified-fat group). When these differences were taken into consideration, the reduced risk of ‘cardiovascular events’ disappeared.

      Also, in about half the studies assessed, there were differences in the ‘systematic care’ that people received. This is another thing that could bias results in favour of the ‘active group’. Again, when differences in systematic care were factored into the equation, the apparent benefits of low- or modified-fat eating evaporated.

      In other words, the results suggest that any benefit seen in terms of cardiovascular event reduction was not due to any change in fat intake per se, but other changes employed in the studies.

      The authors performed a statistical strategy known as a ‘funnel plot’ which seeks to determine if there is a likelihood that some evidence exists which has not been published. The authors concluded that: “…it is likely that a few small studies with more cardiovascular events in the intervention groups may be missing from the review.” If this is the case, then this would actually worsen the results seen in the groups eating low- or modified-fat diets.”


  6. Recent Cochrane (2011) review looking at fat modification and CVD risk showed 14% reduction in risk of CVD events with sat fat reduction or fat modification?

    • It is well known that Omega-3 fatty acids lower heart disease risk, while saturated fats are benign.

      If you replace saturated fats with omega-3s, then the risk of cardiovascular events is slightly lower. That doesn’t mean that saturated fat is bad, just that Omega-3s are especially healthy.

      I don’t see access to the full text, but in the abstract they show that there is no difference in mortality or cardiac mortality. Cardiovascular “events” can mean all sorts of things.

      • Hi Kris :)

        I don’t disagree with your article (I was having a little trouble with my internet connection last night, hence why my comment popped up twice! Sorry about that!) and I certainly don’t think that there is anything wrong with a little butter in your diet, but I do think the title is a little miss-leading. Surely the dietary advice should be ‘including a little butter won’t do you any harm?!’

        I also think it is misleading to call saturated fat ‘healthy’. Based on the science available – including this review (link to full text below) dietary advice in relation to CVD risk is still to reduce saturated fat intake.

        Authors conclusions:

        “The findings are suggestive of a small but potentially important reduction in cardiovascular risk on modification of dietary fat, but not reduction of total fat, in longer trials. Lifestyle advice to all those at risk of cardiovascular disease and to lower risk population groups, should continue to include permanent reduction of dietary saturated fat and partial replacement by unsaturates. The ideal type of unsaturated fat is unclear.”

        Reduced or modified dietary fat for preventing cardiovascular disease

        Helen :)

        • Thanks for the comments, Helen.

          I think this is typical of the flawed logic that is so prevalent in nutrition.

          Replacing some saturated fats with unsaturated fats (mainly Omega-3s) may have some health benefits. That doesn’t make saturated fats unhealthy, it just means that Omega-3s are good for you while saturated fats are benign.

          Using the same logic, if you replaced a half hour of walking every day with a half hour of running and you would see a health benefit, you could conclude that walking was bad and everyone should walk less. That doesn’t make any sense.

          Unsaturated fats like Omega-3s are only beneficial up to a certain point. If you eat too much, it starts to cause harm. I think the lesson here should be to make sure to include unsaturated fats in your diet, not that we should reduce saturated fats.

          I’m not encouraging people to wolf down butter as if there is no tomorrow, but it is perfectly safe to use for cooking and adding flavor to meals. There is NO evidence that butter is harmful or that saturated fat per se is harmful either.

          We have data from the Womans Health Initiative, the largest Randomized Controlled Trial ever done on nutrition, showing that reducing fat and saturated fat as an intervention is literally 100% useless, both for weight and heart disease risk.

          • Hey Kris, that is my point. That if there isn’t as you say (although Cochrane disagree with you) any benefit of reducing sat fats in our diet, is that a reason to label them ‘healthy’.

            I understand you are not advocating people wolf down butter like there is no tomorrow, but by putting a ‘Healthy’ label on them, others may not. Just think it’s a bit misleading. I haven’t seen your data, but will always use Cochrane as gold standard. :)

  7. Good one as usual, thanks.

  8. “In fact, butyr-ate derives its name from butter.”

    This is incorrect. That is the IUPAC name for this fatty acid and as a chemist I find that sentence humorous.

    Aside from that, I love butter, so keep educating the masses, especially about K2.

    • Wikipedia says the name is derived from the latin name for butter:

      “The name of butyric acid comes from the Latin word for butter, butyrum (or buturum), the substance in which butyric acid was first found.”

      The IUPAC name would be butanoic acid or butanoate, right?

      • There’s several different names that are acceptable by IUPAC standards, butyric acid being one of them. Butanoic acid is also a valid IUPAC name, but butanoate would be the conjugate base of butyric acid. Most chemical companies would label it butyric acid.

        My guess would be that the prefix butyl may be derived from the greek word for butter, but that applies to all four-carbon chains, not just this particular fatty acid.

        • The prefix but- is now applied to all of the compounds with 4 carbons in their chain. However, it originally derived from ‘butter’. Some of the old names for other carbon compounds derived from everyday things as well. These were not retained in the current IUPAC naming system. eg formic acid is found in ant bites, and the prefix ‘form’ is derived from Latin for ant.

          This also led to the previous name, formaldehyde. Now these compounds are called methanoic acid and methanal, respectively, taking the prefix of their name from methane gas instead.

          Ethanoic acid is found in vinegar and was formerly known as acetic acid, from the Latin for ‘vinegar’. This usage also expanded to include names like acetaldehyde, now ethanal and acetylene, a name in common usage in industry, but with a IUPAC name of ethyne and so on.

        • Julie – That’s a very long an roundabout way of saying you’re wrong, and Kris was right.

          When you’re wrong, just admit it. It’s far, far healthier than pretending your knowledge is always spot on. You’ll feel better!

  9. Nutritionally, where does butter rank compared to other dairy products like yogurt, cheese and cottage cheese?

  10. Butter RULES!!!

    Never bought into the “fake butter” crap marketing, sat fats are bad, and so much more baloney!

    Yeah, butter, and double cream (have you ever tasted the Swiss double cream from the famous place called Gruyère? OMG!!!)

    Butter goes with EVERYTHING!!! Veggies, meats, fish, even fruits (butter fried apples anyone ?)!

  11. Wow. ‘An evidence-based approach’ is probably the most ironic byline I’ve seen on a blog in quite some time. There is very little that’s evidence-based or scientific about this article or the overall agenda of this site.

  12. The graph under point 3 makes no sense. Both bars for the “0 teaspoons per day” consumption group should have been the same, shouldn’t they?

    • Yea I suppose you’re right, that doesn’t quite make sense. The rest of the graph does though.

      • Tom White says:

        Why did people have healthier bodies 75 years ago compared to today? They did not have all this chemically manufactured food products that we have today but yet with all the health foods out there, why are there a large number of very heavy or even moderately heavy people. 75 years ago food was mostly natural.

        Could it be that because margarine is so cheap to make and the profit margin is higher than producing butter that they are claiming that butter is not good for you. Nowadays with people watching the foods they eat, they still gain weight. I for one am a good example of that. I still think natural is better than chemical. Yes I agree that plant based may be healthier but it is not all plant based when they add other chemicals into the mix. Just my opinion. I do have real butter once in awhile but not often.

        • JoeSnow says:

          That’s exactly right. It’s not only things like butter, lard, and beef tallow that have been vilified by the artificial oil industry but tropical oils like like coconut, palm kernel and red palm oils. The artificial oil producers have even gone so far as to sic the enviro-loonies on the producers of tropical oils in order to make them stop producing because people are starting to use those oils again.

          What happened was during World War I and World War II supplies of those oils were cut off because of the danger of trying to transport them from southeast Asia through waters filled with enemy ships and submarines so substitutes that could be made in N.America and Europe were devised but after the wars ended, the companies making those substitutes knew that tropical oils would be available again so they made them sound like the worst thing you could possibly put into your body just to keep them off the market so they wouldn’t lose business.

          Decades later, we came to find out that the artificial fats and oils they had been selling us were full of artery clogging, heart attack inducing trans-fats and that animal fats and tropical oils had been the best thing for us all along.

      • @M J and @Kris Gunnars,

        Hi guys, the graph is perfectly good, 0 teaspoons a day just means they consumed less then 1 whole teaspoon a day!
        Or 1 teaspoon a week, or 1 teaspoon every other day, up till 0,99 teaspoon a day.

        Great article!

    • I don’t think the first bars should necessarily have been the same, as they represent two different types of consumption. In addition to V’s observation that it reflects a <1/daily usage, a choice to use butter vs. margarine is not likely to be made in a vacuum, so there will be other influences going on in the background as well.

      (e.g., a person who uses butter might be likely to eat fewer processed foods in general than a person who chooses margarine, which could be assumed to be a healthier overall diet; or, he might be likely to eat more fat-heavy "traditional home cookin'" type of meals, which could be assumed to be less healthy.)

      I do wonder, though, how the charts look for people (like me) who use butter for some things and margarine for others.

      • @E

        You are right, nobody lives in a vacuum, but from the 60′s when margarine became very popular, there was a big increase in cardiovascular diseases!

        And until 1995, when low trans fatty acid (less then 1%) margarine came to the market, margarine contained up to 27% of trans fatty acids (and butter none!).

  13. JoeSnow says:

    I’m surprised the militant vegans haven’t swarmed all over this article yet. Usually whenever someone dares to publish the truth about any animal product actually being good for you, they attack. The truth is that we were designed to consume animal products, but no vegan will ever admit to that no matter how much evidence to the contrary you show them. They will always insist that they are right and the rest of us are morons for continuing to enjoy our meat and dairy in spite of their crazy demonstrations and protests. When will they get it through their heads that nobody cares what they think?

    • JoeSnow,

      I am a vegan (not militant) and think it is fine for people to eat meat. I came across this site accidentally while doing a search on “saturated fats”. I don’t eat meat only because it grosses me out. I soooooooo miss butter!

    • Annette Samson says:

      Hi, I’m a vegan and have no cause to attack you or the article itself. Live and let live. I would assert, though, that many vegans don’t consume margarine as a substitute for butter as an animal product… I know I don’t. Veganism is a choice people make about their lifestyle. It is not a diet. I feel about butter the same way I feel about any other animal products. No thanks… that is all.

  14. “Designed”?

    • Yes we are indeed DESIGNED to eat animal products just like gasoline engines are DESIGNED to run on gasoline!

      Evolution DESIGNED us this way through the process of natural selection.

      Whether you choose to see this as a thing to be grateful for or to be taken for granted is up to you but even with no designer you can’t deny that we are “designed” (by the selective processes of evolution).

  15. Hi Kris,

    I have gone over many of your articles and I agree with most. Its pretty disgusting how many “scientific ” studies have been shown to be completely financed by a certain food industry with their own hidden agenda. I studied a little bit of Ayurvedic nutrition and did a retreat eating only Ayurvedic food. I learned to make and use Ghee (clarified butter). Make special porridge with it etc etc. I have never looked back. I would ask you as you have a much wider platform to please investigate it further and perhaps write an article… it’s only been used and praised for over 5000 years in India. Keep up the good work. And this is a copy and paste I believe is very accurate, I love Ghee, best made by yourself from organic non salted butter.

    Ghee vs Butter

    1) Great for cooking: Ghee does not contain milk solids and it is very stable at high heat. Because of its high smoke point (~485 °F), it is considered one of the best oils for baking, sautéing and deep fat frying. When you sauté with butter, the milk solids precipitate to the bottom of the pan and they can burn causing an unpleasant odor, appearance and taste. When you sauté and fry with ghee, there is no hissing, popping or splattering. It also has a sweet aroma and actually becomes richer in flavor as well.

    2) Casein- and Lactose-Free: During the clarification process, milk solids are removed, leaving the healthy butter fats behind. Small, trace amounts of casein and lactose can possibly remain in the ghee, but unless a person is extremely sensitive, consuming ghee will be fine, even if dairy is not. Please discuss this with your doctor if you have any concerns about triggering an allergic response.

    3) Shelf Stable: A well-prepared ghee has very little moisture content and is very shelf-stable. You do not need to refrigerate it for 2-3 months if you keep it in an airtight container. When kept in a refrigerator, ghee can last up to a year. In India, aged ghee is considered to have healing properties and some families have ghee that is over 100-years old. Ghee such as this is rare and very expensive. The aged ghee is used externally for therapeutic purposes, and only under the care of an experienced practitioner.

    4) Rich Flavor: Ghee has a rich, sweet and deliciously nutty flavor. A little amount of ghee adds a lot of flavor to the food. One tablespoon of ghee can replace up to three tablespoons of oil or butter in your recipe.

    5) Alkalizing Effect: Ghee has slightly alkalizing effect on the body whereas butter has a slightly acidifying effect.

    6) Ayurvedic Usage: A ghee which has been properly washed accordingly to Ayurvedic specifications is very beneficial in healing the skin. A small amount of ghee applied to belly button nourishes the entire body and is especially helpful is healing dried lips. Ghee is widely used in Ayurvedic massages and supplements. Ghee is sattvic food whereas butter is tamasic. Also, butter increases Kapha whereas ghee balances all the 3 doshas (kapha should use it in moderation).

  16. Hi Kris,

    Wholeheartedly agreeing with you here :)

    I grew up in Normandie (France) where cows are grass fed all year long (I even lived nearby a field where I could see them graze almost under my bedroom balcony!). I moved away and have been living in many places since the mid-90′s. How I miss the “normand” butter … the delicate smell, its natural dark color, the richness and complexity of its taste … I could never find anything similar elsewhere, something about the local grass these cows feed on probably?

    Today, I buy the best organic butter I can find and clarify it myself.

  17. I want to say this post is my new favorite article ever written! My license plate literally says LUVBUTR. I got that personalized plate because my friends and family always tease me about my butter consumption.

    It’s not excessive, so don’t worry, but I love it! I love it to bake with, I love it slathered on my toast, I even love it on my poptarts! They tease me because I am in shape, so they have a hard time understanding how that works, that I eat so much better and yet remain at a healthy weight. I’m pretty sure I’ll be calling on this article several times in the future.

    Thank you for your post! You made this southern girls’ day!

  18. I am 51 now. About 6-7 years back, I read an article about goodness of butter. I replaced my refined and other oils with butter oil. For more than 6 months I did not consume any other oil except butter oil.

    The lipid profile tests done after 6 months showed marked improvements in my HDL and lower LDL. In this period there was no change in my life style.

    But after another 3-4 months my HDL came down as well as my LDL went up. I was worried and reduced my butter oil consumption.

    But now in hind sight, I recollect that during the second period I had started experimenting with dehydration. Dehydration practiced in a moderate manner reduces heart problems significantly.

    Later I found that the increase in LDL could be due to release of stored LDL. You can check my articles on my web site for more info on – how to reduce oil in human body by dehydration.

    Today my daily consumption of butter oil is more than 20 grams a day. Other oil consumption is minimal.

    I belong to a high risk family so far as heart diseases is concerned. My mother has serious heart issues. She is also learning to increase her dairy product consumption at 80 years of age.

    At 51 I have very good stamina. For that, I do not give much importance today to butter but my hydration/dehydration techniques.

  19. Aaron East says:

    I completely agree with Helen above. At the end of the day so much of what we think we know about nutrition comes down to what you decide to put your faith in. Mine lies in the unbiased, large scale, and very expensive studies and reviews typified by the Framingham Study and the systematic reviews offered by The Cochrane Institute.

    These are the gold standards of modern science and they do not paint the same balmy picture of saturated fats that has been gaining popularity recently. Large studies, many participants, and a lot of data; these are what we should be basing our views on. Butter will not kill you, obesity will.

    However with proven heart healthy fats such as omega 3s and monounsaturates how much room in a healthy balanced diet is left for saturates like butter and coconut oil?

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