10 Reasons Why You Should Eat More Butter

Butter Photo

You should eat more butter. If you are already aware that butter is a “superfood” then perhaps you already eat a lot. If you are curious as to why you should eat more butter then continue reading. At the end, I ask you to tell me why everyone should eat more butter.

Grass-fed is best. Organic is next best. Conventional is worst but still good.

1. Perfect for cooking

Butter is made up of mostly saturated fat which is more heat stable then all other types of fats. You do NOT want to cook with polyunsaturated fats since they oxidize when exposed to heat. This can leads to all sorts of problems. Butter, coconut oil and palm oil are best for cooking due to their saturated fat content.

2. Makes all foods more palatable

Do you have kids who don’t like to eat their veggies, especially leafy greens like kale or spinach? Cook them in butter. Or steam them and add butter when finished cooking. Doing this will surely increase the chances of your kids eating vegetables or greens.

Do you want to eat more liver but don’t like the taste? The next time I decide to cook liver I will surely be frying it with TONS of butter or bacon fat. Liver is not appetizing to most folks including myself but butter will change that at least a little.

3. High in Vitamin A

Per tablespoon, grass-fed butter has 10% of your daily value of Vitamin A. Butter from conventionally raised cows contains 7% of your daily value of Vitamin A. This may not seem like much if you compare it to sweet potatoes but realize that sweet potatoes contain a pre-cursor form of Vitamin A. It has to go through a conversion process before your body is able to absorb it.

You may ingest 150% DV of Vitamin A from sweet potatoes or carrots but you are surely to absorb a lot less. Vitamin A from animal foods are  much more bioavailable.

Animal products win.

4. High in CLA

CLA is Conjugated Linoleic Acid. It’s a naturally occurring trans fat that is much more present in grass-fed animals compared to conventionally raised animals. It’s known to be anti cancerous. You want a lesser chance of getting cancer, correct? Go buy some grass-fed butter!

5. Easy on your wallet; inexpensive source of calories

Butter is inexpensive. At the Fulton Street Farmers Market here in Grand Rapids, MI I can buy 1 pound of grass-fed butter for $4.25 per lb. In Chicago, more specifically Wrigleyville, I can buy Kerrygold grass-fed butter at Trader Joe’s for around $6 per lb. Because butter is almost pure fat, its very calorie dense. This is a good thing folks! You don’t want to limit your intake of real food!

One pound of butter has 32 tablespoons which equates to about 3200 calories. At 700 calories per meal, I could eat a meal of butter for only 93 cents!

6. Lactose and casein is almost non existent

Lactose – the sugar in dairy, and casein – the protein in dairy, are two very common allergens. Lactase is the enzyme that is needed to breakdown lactose. Pasteurization kills this miracle enzyme. This is one of many reasons why folks have many problems with dairy. If you have acne, then you should most definitely avoid dairy.

What about butter?

Unless you are severely intolerant to casein and/or lactose, you will do just fine with butter. The only dairy I consume on a regular basis is butter. I enjoy cheese from time to time, especially if it’s grass-fed and raw. I don’t do well with other forms of dairy. I am one of millions who suffered through severe acne for years. Eliminating conventional dairy helped big time. I seem to be doing just fine with butter.

7. It’s easy to make clarified butter

Some folks are extremely sensitive to casein and/or lactose. Is this you? No worry… you can still eat butter! You just need to clarify it or buy ghee from a place like Whole Foods. Purity Farms is a fantastic brand. This simple process completely removes the delicate amounts of casein and lactose that are present. Thus, you have no worries…. anyone can enjoy butter! I have tried Purity Farms ghee before and it did have a slightly different taste than regular ole’ butter but it was still yummy.

Learn how to make clarified butter (ghee) here.

8. Easy storage

You can store butter in the refrigerator or you can leave it out around room temperature. It softens a bit when left out but stays as a solid stick. A solid stick… how easy! If you are following a recipe that calls for butter then its easy to gather however many tablespoons you need. Each stick (unless you buy some crazy ass butter) has 8 tablespoons and usually the paper around each stick is marked.

9. So “I can’t believe it’s not butter” goes extinct

I can’t believe its not butter either folks. Have you ever looked at the ingredients of this product? Millions still believe butter is harmful. I mean, its a whole, real, nutritious, satisfying food. It has one ingredient and so it must be bad, right? All that saturated fat and cholesterol…

Butter is amazingly healthy. Tasty too. Maybe, just maybe, these non butter food like products will go extinct if butter becomes famous again.

10. Leave a comment with the tenth reason

Just do it. Why should you eat more grass-fed butter? What can you add to this list of 9 things? I know you can come up with something else. Go!

Have you ever visited ButterBeliever.com? If not, please do so now. Go on.

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Comments

  1. says

    Toad, my wife uses the butter with veggies trick when our daughters are being particularly picky during meal time. It seems to enhance the flavor just a bit more, and they enjoy this. But we make sure not to tell them it’s healthy, or they’ll never eat’em.

    -Mitchell

      • Lunchbox says

        Tracy, I’m in Toronto, Ontario but I frequent the Kitchener/Waterloo area (where I went to University) and the St. Jacob’s Farmers Market (also known as the Menonite Market) carries Grassfed Menonite Butter. I bought a 5 pound tub of it about a month ago for 25 bucks and it is the most tasty butter I’ve ever eaten. It’s a little more expensive than the Gaylea stuff at the grocery store but it’s well worth it!

    • Sherri says

      If you find a cowshare, then you will find raw milk and raw grass fed butter. Probably the only way in Canada, and it costs about 3 x more than regular butter, and about 50% more than organic store bought.

  2. Wenchypoo says

    Dairy in all forms bothers me–the fact that it may be pastured, grass-fed, clarified, fermented, or whatever makes no difference to my body. I’ve tried them all, and end up tossing the product. The only relief I get is by NOT consuming it. Coconut oil, lard, and other animal fats make up for it.

    For some strange reason, pasteurized aged cheese gives me a delayed reaction instead of an instant one–I’ve read that aged is nearly equivalent to fermented. Yet, regular cheese off the store shelf is completely intolerable to me…go figure!

    • says

      That’s interesting. I guess it proves that we are all so incredibly different and need to listen to our own bodies! At least you know that you can’t have any form of butter and know that lard and other animal fats are good for you!

  3. Elizabeth says

    10. Eating locally-sourced butter from pastured cows takes money out of the pockets of large corporations and gives it to a farmer.

    (Admittedly, I don’t buy local butter every single time. But I buy it when I can afford it, and if others can afford it more often, why not support a small farm instead of Big Dairy?)

    • says

      I like this reason! Hey, I’ve been enjoying CAFO butter recently…shhhhhh. It will be grass-fed oh so soon! Any butter is better than margine or “I can’t believe it’s not butter!”

  4. says

    Butter! As if I needed another reason to love butter, let alone 10 reasons. ;) I read that you can use butter to cut sticky foods more easily like figs. Just put some butter on the knife. Btw- what sort of stuff do you use coconut oil for? I’ve only started using it in the past month so I’m not too familiar with it yet.

    • Kathy says

      Laura, I just read something which might interest you; I mixed half butter with an equal half coconut oil. I know i should eat more coconut oil and this will be an excellent way, I have no problem eating enough butter. I know they say to dissolve it in water but i don’t care for that. It is great for cooking, as it, like butter and palm oil, does very little splattering and doesn’t leave a sticky residue in the container: I just dn’t fry that often.

    • Sherri says

      I use it when I make cake from scratch. Chocolate cake made with coconut oil instead of butter or god forbid vegetable oil. Is a bit more moist, a little more dense, but REALLY tasty.

      Just eat a table spoon per day if you have high cholesterol.

      I use a spoonful when I make steel cut oats in the slowcooker.

      Use it to give your hair an oil treatment.

      Melted and add a 1/2 cup of sugar and use it as a body scrub in the shower. Wash off the sugar but don’t soap off the oil….Bliss

      I’ve used it as my face and body moisturizer for 2 years now.

  5. Beverly says

    Pet meds–especially dogs–squished into a spoonful of butter means you won’t have the pill spit back out at you. I slide the spoon with the butter/pill combo across the top of the dog’s mouth and–in 2 or 3 licks–its gone. So much easier than any other method!

    • says

      Great idea! It’s interesting you stated this… our dog had a few seizures in a short period of time and we were close to having to give him a pill to take. Fortunately he seems to be back to normal. But, if seizures start again and we have to give him a medication then I’ll know how to do it without any problem!

  6. says

    You’ve covered it all, but simply put, “Butter makes it better.” It makes (paleo) baked goods taste richer than using coconut oil. It improves the taste of just about everything–except those things where you use bacon fat instead, because bacon makes it better, too…. I think we go through 2 lbs of butter a week–it’s half the cost of coconut oil. I want to try putting butter on steak next, like they do in some restaurants. Its sure to keep the meat tender as it cools…..

    • Isernia says

      Terry, this is so true and I can testify to it: My mother is 94 yrs. old and she still eats a lot of butter on her breakfast toasts every morning and sometimes with afternoon tea. Her mind’s clarity and brilliance are astounding, and us, her children are always surprised when she comes up with these things that we assume a person her age is not/or should not be aware of…… But she’s relentless, to say the least.

      And I’m doing exactly the same thing. Piling up the butter on my toast is something I’m not giving up. I really enjoy it as I do very few foods. Besides, I also want to keep a mind that would work on its own, instead of relaying on meds.

  7. says

    Great blog, brother….

    my reason for being a butter lover is very simple…there really is’nt anything like it, and nothing does what it can do, with veggies, meat, or baking. It truly is a special thing, and just a part of my tools as my knives. Even just a tiny bit as a finish to things, especially with olive oil, is rapture. I think butter is something to be enjoyed in quality not quantity and youve demonstrated that well. Cheers!

  8. Yasmine Ali says

    Well, lets see. It is natural and tastes delish and is good for you!
    But if you like man made food here is a bit of info you might like.
    Magarine was made to fatten up animals for a bigger buck at slaughter. When it was rejected due to making the animals sick, the inventors decided to save there bank account and fix it for humans. They added yellow food coloring and enhanced the flavor and wella, they got rich as people gobbled it up.
    Have a wonderful day! :)

  9. Cassandra says

    10. Grass-fed butter contains vitamins and hormones that help repair bone and tooth damage, especially in combination with fermented cod liver oil (fermented = traditionally prepared). Dr. Weston-Price is the one that discovered this.

  10. Shannon says

    Have you seen the movie “Forks over Knives”? They have done a tremendous huge study on the injestion of animals of any kind. In fact milk leaches calcium from your bones!

      • Kyle Food Rxist says

        I have seen the documentary and it had me touting a vegan diet to a lot of my patients (I shall clarify – a well rounded and highly diverse vegan diet). Today I actually had a meeting with a very well known doctor who advocates (and is a living testament) to the Paleolithic hunter-gatherer type diet and she was able to convince me that some animal products are okay to incorporate. However, it is extremely important to source any animal product you buy and only purchase organic meats. This is especially true of organ meats which are also the best source of vitamins, minerals, and other nutraceuticals. You can do pretty good on a vegan diet, but it will require B12 and CoQ10 supplementation as these are very hard to come by in non-fortified vegan products. As far as milk leaching calcium from the bones – a diet high in phosphate (soft-drinks, high protein, and milk also contains some phosphate) can remove calcium but I like to remind people that bones require over 24 vitamins/minerals all working together in balance. Some of these include Vitamins D and K, magnesium, boron, silicon, phosphate, and calcium. I doubt the phosphate in milk is contributing too much to leaching calcium from bones – especially considering the high calcium content in milk.

        • says

          Yes the quality of the meat is important. It is a fact that we are omnivores. I don’t go and say that everyone needs tons of animal products. But, we do all need at least some. Some of us will thrive on a high meat diet while others will thrive on a diet with a little meat. It depends on a number of factors.

          • says

            Hi Toad, I’d love to see where it is stated as a widely-accepted scientific fact that humans are omnivores. As far as I can tell, this is still an issue that is under debate. I’d pose this article about human physiology as a more objective approach ( http://current.com/14rmm4c ) that might be worth reading. Now, as far as lumping all people together as “needing” animal products, I’m not so sure about that one either. Climate, location, and circumstances definitely have significant roles in one’s diet (e.g it would be near impossible for inhabitants of polar regions to eat primarily vegetables), but many large populations, such as those of India and China, have very high numbers of vegetarians and vegans.

          • Reiko says

            Arneil: There is no clear definition as to what animal-to-plant ratio in a diet would distinguish between an omnivore and a facultative carnivore/herbivore. Even if we are herbivores, we are most definitely facultative herbivores – you can observe this with your naked eye. But if that were the case, then human herbivores would not need any supplements to stay healthy. Humans thrive when they get enough omega-3s, specifically EPA/DHA, but most plant foods have extremely low w-3:w-6 than animal foods like fish. Even in flaxseeds, the w-3s available are in the form of ALA. If we were herbivores, our conversion of ALA to DHA/EPA would be much higher than a meek 4%. So, therein lies the argument that we are omnivores. The real question worth asking is whether or not we are carnivores :)

    • Sharon Moreno says

      Conventional/ pasteurized milk must not be equated with REAL milk, they are like apples and oranges. Raw, grass fed milk will not leach calcium from your bones. Aslo,many folks who cannot drink pasteurized milk have no problems with raw milk.

      Thanks for the great article on butter! Spot on!

      • says

        Grass-fed butter, even if its pasteurized is real. I agree that conventionally raised pasteurized low fat, fat free, etc. milk is fake and absolutely disgusting. I can’t believe I used to drink 6 glasses a day!

      • Roper says

        The comment above about how many people who cannot drink pasteurized milk but have no problems with raw milk is exactly what happens with me. I FINALLY had an allergist confirm I am not allergic to milk BUT the synthetic vitamin D that is added in the pasteurization process. Unfortunately, many “organic” milk brands add synthetic vitamin D.

        Oh and the 10th reason I use real butter is because one day my son asked me the difference between butter and margarine… I put a package of each on the table and had him read ingredients. When he was finished reading margarine’s ingredients I tol him to just go ahead and throw it away. We have been margarine free ever since. :)

        • says

          I love to here that. You are allergic to the synthetic Vitamin D that is added during the pasteurization process. I am not one bit surprised. When you mess with nature, problems result.

          Awesome story on butter! Classic. Absolutely classic.

  11. Donna says

    I remember learning in microbiology that the cell membranes are made up of saturated fat. The membrane of a cell is what keeps it intact and it is a cell’s first defense. That information has always stayed with me. I’ve often wondered if all the diseases we see stem from our cell membranes not being strong enough? hmmm….

    • Kyle Food Rxist says

      Cell membranes are made of multiple types of fatty acids (and cholesterol) including the omega-3’s you find in fish oil, flax, hemp, etc. A membrane made entirely of saturated fats loses some vital fluidity that is necessary for healthy cellular function – this is why it is so important to get adequate omega-3’s in your diet and why it is beneficial for virtually every disease state. This is also why trans-fats are so bad – they essentially clog up the membranes with pseudo-saturated fats that your body has no way of processing.

  12. Jamie says

    ’cause you can make it very easily! Buy cream top milk and agitate the crap outta the cream. A marble in a canning jar is really all it takes.

  13. says

    Butter is not made for turkeys, like margarine. When margarine was made it was to feed turkeys, they wouldn’t eat it, so they changed one ingredient and fed it to humans. It’s one molecule away from being plastic. Butter rules

    • Lunchbox says

      Ann, in no way am I endorsing the consumption of margarine, but the chemist side of me has to correct you. Everything in the entire world is one molecule away from being plastic. That molecule is polyethylene (C2H4), which is the molecule that the most common plastic is made from. Margarine is made from plant fats (C4H7O4 is the most common). As you can see these are two very different molecules, but yes, they are one molecule away from being one another. One of the main fats in butter is butyric acid (C4H8O2). So really Margarine is closer to butter than to plastic. Again, I stress that I’m not attacking you and I wholeheartedly agree that butter rules. There are just a million other bad things to say about margarine :)

      • Deb says

        Not sure about 1 molecule or 2 or 3 or 4 but I know once I left margarine in a hot skillet too long and it turned into “hard plastic”. Butter has never done that! I’ve used only butter since. Nothing else allowed in my house!

    • says

      You can buy raw butter… I cook with it a lot so this would be pointless. I don’t think raw has that much more benefits. I know that K2 survives the heating process. At least this was confirmed by Chris Masterjohn.

  14. says

    Not really a number ten but Margerine is one procedure away from being plastic a friend who works in the plastic molding trade that alone was good enough to stop my family using anything but Butter.

  15. says

    Because our brains are 95% fat, and therefore butter makes them function better. And that fact is 100% made up, and based entirely on half-remembered data gleaned from unsubstantiated Internet articles. However, it coincides neatly with my desires and therefore I choose to believe it. ;)

    In truth, I believe the simpler the food, the better and also: All things in moderation. Also, we had mashed potatoes with dinner and because I read this article while prepping, I put an extra half cup of butter in them. Tasty.

  16. Maria says

    BUTTER ! Ummmm
    Could almost eat it right out of the frig.
    Stopped using Margarine when I was told it was one molecule short of being plastic.

      • Tiffany @ DontWastetheCrumbs says

        She’s referring to trans fat. Trans fat is one molecule shy of being plastic, but since most margarine contains trans fat, we often make the leap. :)

  17. Robert says

    Because Krishna likes it. He is famous for stealing butter, for loving “navanita” or the freshly churned butter. He takes care of cows (which is the missing ingredient to this blog); He lives in a land called Goloka (land of cows); He is known as Gopal (protector of cows).

  18. Isernia says

    I have also been using it for baking for many years, since I first read about the dangers of eating margarine. You cannot beat the extraordinary flavor it imparts to your baked goods. I did also discovered that margarine is not cheaper than butter, or maybe by a few cents, but why trade the quality and deliciousness of butter over a few pennies?

  19. Linda Daube says

    Mom will be 99 in April; born on her parents’ farm she learned to make pies at 10 with lard, cook with butter and eat healthy foods with “no junk” in them. She still bakes pies but uses veg. shortening now. Breakfast lunch and dinner are for her a piece of local bakery bread, butter and her own homemade strawberry jelly. I prefer using butter for baking, especially chocolate chip cookies, it tastes better and makes all the baked goods taste better too.

  20. says

    Because butter just tastes so good and creamy. I mean look at it it’s this beautiful light yellow/creamy box of goodness. I love it.

  21. Katie Young Health 4 Life says

    Laura, I write health articles for a local newspaper and I will attempt to attach my article about coconut oil
    Superfood Number One
    Coconut Oil

    By Kathy Sullivan, CNC

    You want to look better and feel better this year? It starts simply with what you put in your mouth.

    There are certain foods that yield incredible health benefits. For 2012 I will be focusing on some of these foods and what a positive impact they can have on your life.

    Coconut oil is at the top the list; partially because it was so maligned for decades and partially because we now know that it is has amazing health promoting properties.

    There are two categories of the oil. Virgin coconut oil retains the flavor of coconut and can be used any way you want to enjoy the taste. Expeller pressed coconut oil has a neutral taste and smell.

    Regardless of which one you get, it will be a solid below 75 degrees and a liquid over 75 degrees.

    Following is a list of symptoms positively affected by ingesting coconut oil:

    1) Viruses; kills those that cause the flu, herpes, measles, hepatitis C, AIDS, SARS and other illnesses

    2) Bacteria; kills those that cause throat infections, pneumonia, ulcers, urinary tract infections, gum disease and cavities, and other diseases

    3) Fungi and yeasts; kills those that cause diaper rash, thrush, athlete’s foot, ringworm, candidiasis and other infections.

    4) Parasites; expels or kills lice, giardia, tapeworms and other parasites

    5) Weight loss; a) helps create immediate energy instead of storing as fat b) helps lose weight by taking a tbsp in hot water 30 min before a meal. If you weigh 130 to 180 pounds, 4 ½ tbsp a day; if you weigh more than 180 pounds up to 6 tbsp a day.

    6) Gastrointestinal tract and digestion; 1) improves digestion and absorption of vitamins, minerals, amino acids and essential fatty acids 2) relieves symptoms of Crohns disease, ulcerative colitis and stomach ulcers 3) improves bowel function 4) relieves hemorrhoid pain

    7) Gallbladder; helps relieve symptoms of gallbladder disease

    8) Kidney and bladder: 1) helps protect against disease and infection and 2) helps dissolve kidney stones

    9) Liver; helps prevent liver disease

    10) Thyroid: supports thyroid function and is particularly helpful for those with hypothyroid disease

    11) Bones and teeth; a) supports the development of strong bones and teeth b) helps protect against osteoporosis c) helps prevent gum disease and tooth decay

    12) Heart health; a) improves cholesterol ratios b) protects arteries from atherosclerosis and therefore heart disease

    13) Insulin and blood sugar; a) improves insulin secretion and ability to use blood glucose b) relieves symptoms and helps reduce health risks associated with diabetes

    14) Prostate: helps relieves symptoms from enlarged prostate

    15) Chronic fatigue syndrome; helps relieve symptoms.

    How to get coconut oil into you daily:

    1) Mix with a little bit of raw honey.
    2) Drink in hot tea
    3) Mix in smoothies
    4) Mix in hot chocolate
    5) Use in stir fries
    6) Mix in soups
    7) Substitute it for other oils in recipes
    8) Mix with almond butter and put on toast
    9) Substitute it for butter or half it with butter in baked goods
    10) Mix with nut butters and use as a dip for celery or apples
    11) Cook your pancakes in it
    12) Mix with pure maple syrup and use on pancakes and waffles
    13) Make chocolate/coconut candy

    In addition to taking internally, coconut oil reaps some real benefits when applied externally:

    1) Psoriasis, eczema, rosacea and dermatitis; reduces symptoms

    2) Creates a barrier to help ward off infection

    3) Supports the natural chemical balance of the skin.

    4) Softens skin and helps relieve dryness and flaking.

    5) Provides protection from damaging effects of ultraviolet radiation from the sun.

    6) Prevents wrinkles, sagging skin and age spots.

    7) Hair; a) promotes healthy looking hair b) helps control dandruff

    8) Removes eye makeup

    9) Can be used as massage oil

    My favorite source of coconut oil that is hand harvested and does not use chemical solvents of any kind in the processing comes from http://www.tropicaltraditions.com. They often have sales and you can buy in large quantities.

    So get started. This one is a no brainer. Just add this delectable treat that tastes great! MMMM.

    Resources: Nourishing Traditions by Sally Fallon and Mary Enig PhD; The Coconut Oil Miracle by Bruce Fife; http://www.mercola.com; http://www.ehow.com/how_5000732_use-coconut-oil-hair-treatment.html; http://www.candida-cure-recipes.com/coconut-oil-for-hair.html http://www.coconut-connections.com/skin_care.htm

  22. Katie Young Health 4 Life says

    About butter: raw butter from grass fed pastured animals fed no antibiotics, hormones or genetically modified grains (that they are not designed to eat) is far superior to anything pasteurized. IF you can’t get raw from a local farmer or milk co-op Kerrygold is a secondary choice, but it is pasteurized. Raw butter heals. As referenced above, Sally Fallon and Mary Enig PhD wrote a book called “Nourishing Traditions” which helps us make real home made foods including fermented kefir and yogurts. Dr. Weston Price traveled around the world in the 1920s and 1930s to check on the health of teeth around the world. What he found was those with healthy teeth had healthy bodies. Raw butter mixed with “fermented” cod liver oil was especially healing. Yes. http://www.greenpastures.com is the best source that I know for “fermented” cod liver oil. You can ready every type of diet book out there and you will find that each one feels it’s accurate in its assurance that its diet is the one and only…be it macrobiotic, paleo, metabolic typing, fit for life, mediterranean, the maker’s diet etc. etc. What I have found, as someone mentioned above, some thrive and HEALTHY animal food and some thrive on vegan/vegetarian. When I was in the jungle with indigenous cultures they ate totally differently than the Australian Aborigines when I was there. I studied diets while in Japan and Hong Kong which were different than some of the others. Eskimos eat a lot of blubber and seal meat, maybe because it is COLD up north. Meanwhile raw butter can be especially healing for gut issues and a huge majority of my clients come in with gut issues. Hope this all helps! To your health!

    • says

      I do agree that raw butter is better than pasteurized but pasteurized is still incredibly healing. Chris Masterjohn has said that Vitamin K2 survives the pasteurization. The main part about it is the fatty acid profile!

  23. Cassandra says

    I like to call humans – adaptavores :) We adapt to what we have available. It’s actually amazing that humanity in the West has survived so long on the crap we’ve been eating for the past 40 some years.

    • says

      If we were eating this food in the wild then those who get sick would die rather quickly. So, I wouldn’t say we have adapted to SAD eating… medical intervention is what keeps these people alive.

      • Cassandra says

        If we were in the wild, we wouldn’t be eating this way anyway. We live in this society and have learned to eat in a way that we now know is not optimal over the long run but we are still living longer than say most people before the 20th century because medical intervention is part of the adaptation. I’m not saying this optimal just that it is so. It is like when a person gets hardened arteries from what they eat and the body compensates by growing new mini-arteries around the clogged ones. The clogged arteries aren’t what usually kill people but the blood clots that can form in only partially clogged arteries. Lots of research on this. In the end however, we still need to change our eating because our eating is keeping us from being the best that we can be – both as individuals and as a society.

        • says

          “we still need to change our eating because our eating is keeping us from being the best that we can be – both as individuals and as a society.”

          -Yeup :)

  24. Abby J. says

    Re: making things more palatable – butter’s best friend in this instance is GARLIC, and lots of it. There’s not alot of savory food that a good amount of butter and plenty of garlic can’t make better. Liver is one of those things.

  25. Keith says

    Is it better to get unsalted vs. salted? Or is the salted still good for you? I’m just learning about how margarine has no nutritional value and butter is good and randomly stumbled upon this article from paleoonabudget.com

    • Abby J. says

      REAL butter over margarine is best without question. Butter from pastured cows is best of all. Kerry Gold brand is from pastured cows and is pretty widely available throughout the country.

      Salted vs. unsalted shouldn’t matter to 90% of normal folks, unless you are on a very, VERY strict salt restriction from your doctor. I always use salted. Unsalted generally only comes into play if it is called for in a baking recipe. If you cook a dish with alot of salted butter, generally taste first before you sprinkle additional salt on it, so you don’t make the dish too salty for your taste.

    • says

      There is not a huge difference. The amount of salt is small. If you have a choice then go with unsalted. IF you have no choice then don’t worry.

  26. says

    My mom is a chef, she never bought into the whole “all fats are bad for you” craze. She loves quoting Julia Child, two of her favorites are “Fat gives things flavor”, and “If you’re afraid of butter, just use cream”

  27. Reiko says

    I found a way to incorporate more butter into my diet: mashed cauliflower! It tastes bland without butter. I must have used 4 tbsp of cultured butter per head of cauliflower.

  28. Shayne says

    Margarine is made from rancid oils and they have to add nickel to it for it to “set up”. As if the oils weren’t bad enough, I’m sensitive to nickel. I don’t want that in my system.

    • Reiko says

      I believe they use nickel catalysts, so there shouldn’t actually be any nickel in the final product. Still, I understand your concern. It also lacks the amazing flavor that other abundant&natural fats have.

  29. Puzzled says

    Here’s how great butter is – I remember from my “past life” (and cheat days) that it actually – get this – makes bread taste good! Just think – what else could possibly make such a disgusting product palatable?

    Oh, and it makes vegetables worth eating…and doubles their nutrition.

    • says

      Yes! Butryic acid! I think this is a medium chain fatty acid. It’s present in coconut oil too. I’ve learned that butter is used as quick energy and is rarely stored as fat! Monounsaturated fat is the first type of fatty acid to be stored as body fat. Olive oil anyone?

  30. Crispin Puga Lopez says

    I’m not sure if this was said already, but the tenth reason is the short chain fatty acids are quickly absorbed and metabolized without the need for Carnitine or stuff like that, also reason 11 is those same fatty acids are extremely legendary for being the best non-polar solvent for vitamins and helps absorb other useful stuff in foods.

  31. says

    Great article! Thanks for sharing. I just started working part-time at an awesome Raw Dairy Farm in Tomball TX – Gramen Farms. And I learned how to churn the grass-fed, raw butter today. It is truly delicious and good for you and great to support local, quality farmers. It’s gratifying to know where your food comes from and how it’s produced!

  32. says

    Reason #10: Raw butter is extremely healing! It can be used topically for skin conditions and yeast infections. It is great for lung infections too: raw butter soothes sore throats and reduces coughing. You can add raw honey to raw butter, ball it up and suck on it like a lozenge…it works great!

    • says

      Love it! I’ve never had the opportunity to taste raw butter but I can not wait till this day comes for sure! I’m going to quote this…

      “You can add raw honey to raw butter, ball it up and suck on it like a lozenge…it works great!”

    • says

      Indeed. I always grab the butter with a spoon to throw in a pan or on my veggies. There is always some left on the spoon and I lick it clean!

  33. Elizabeth says

    Mushrooms (any kind) sauteed in butter is one of my favorite snacks: afternnoon, late night, any time.
    Oh, and it tastes good with a side of steak or fish, tool!

  34. says

    I love all the comments. I learned a lot from them .Thank you. I’ve gone back to using butter and I feel better. I think its about time these truths about butter co mes out. Drugs/chemicals, anti botic’s are stored in all fat, animal or human. Yes, it is best, BEST, to use organic, raw butter if we can afford it.
    But, I can’t lately and I do feel a bit guilty, but I eat more green veggies which helps. As an herbalist i’m familar with herbs to get these pollutions from the body, for the most part, as not to store them.

    • says

      Glad to here you have joined the butter bandwagon? So you can’t afford grass-fed butter? It’s now too expensive when you think about it. It’s pure fat so you get a lot of calories. I can buy it for $4.25 per lb at the farmers market. I can buy it for $5.99 at TJ’s – Kerrygold brand. This is still very reasonable.

      • Cassandra says

        Living in Europe, I am blessed to be able to buy Kerry Gold for about 2 euros a pound (US$2.75 or so). Margarine never took off that well here except (unfortunately ) among those who don’t have a lot of money and feel they must penny-pinch on food. Plus Ireland is closer so it costs less to get it here fresh :)

          • Cassandra says

            I don’t know how much margarine is in Ireland but here it is a little bit more than half of the cost of Kerry Gold per lb. While butter may not bet as expensive as in the US, there are more than enough other things to make up for it. You live where you live and work with what you have and everything turns out ok.

  35. says

    It take fat to get rid of fat…good fat does not make you fat. Take a good look at our pioneers and your g-grandmother/father’s generations…We are heavy but not these generations as much as today. We ate more fat then too.There a lot of misinformation from sources that haven’t cured anything, nor even close to it. Especially weight, diabetes, cancer, issues, yet they use the same old rhetoric (of fear) to the same own causes.

  36. says

    Butter is excellent in aiding the fat soluable vitamins! If you are cutting out all of the fats in your diet, the fat soluable vitamins may as well be taken from the bottle to the toilet. Pass the butter please :)

  37. DrDeborah says

    I believe a readily available form of butter is the commercial Organic Valley butter. Certainly their green foil pasture butter is entirely grass fed, and all their butters are organic.

  38. Amy says

    I bought Kerry Gold butter once from TJ’s and yikes! Major bucks. I switched to the brand Anchor (grass-fed from New Zealand). I want to say it was just under $4 a pound when I bought it from a fresh-market store in my area.

    • says

      Tj’s kerrygold is reasonable. It’s just that the anchor brand you bought is out of this world! Where do you live? I’ve heard of ths brand but have never seen it in stores. I get local grass fed butter for $4.25 per pound.

  39. D says

    I buy organic, raw butter that is cultured for $12/lb!! I thought that was reasonable until reading this and everyone’s comments. I’m in the DC metro area though where it isn’t legal to sell raw dairy items so I order from a buying club. It’s worth it since there is no other way to get it. I will be happy for the day when the silly legal system will allow people to make their own choice on the matter.

    • says

      Wow! That is a lot. But as you stated, worth it. I’d pay that much for butter if it was the only stuff that was around. Kerrygold is pasteurized and so is the one I buy at the farmers market. If it was raw I’m sure I’d be paying more than $4.25 to $6 per lb!

  40. says

    10. Because it reminds me of how deliciously good it feels not to be vegan anymore! ;)

    (not sure if my few months of vegan-ism count, but I did avoid butter for a pretty long time, even after that!)

    I ♥♥♥ butter with all my ♥

  41. Lymie61 says

    I’m hopping someone can tell me what the difference is between raw butter and butter oil? Why would you choose one over the other and how are they used differently? Thanks

  42. Clive says

    Anker butter now made in England.

    not New Zealand

    same name different product

    its been ruined

    goodbye soft creamy rich taste

    hello lard

      • Clive says

        For some reason I wrote anker instead of anchor
        Why give it the same name its a different product
        I bought Anchor butter because of the taste and the year round New Zealand grass fed cows which produces lovely yellow tasty butter, naturally. A real shame production has moved to overpopulated England where cows are presumably indoors for a lot of the time and fed on silage/other foodstuffs for several months of the year.
        The product should not carry the Anchor name it is not New Zealand Anchor butter anymore its a different product

  43. says

    YES!! Grass-fed butter has Vitamin K2 which is a vitamin that tells the body where to store calcium. Without K2 that extra calcium that people pop via pills can end up in the arteries! Crazy…

    • says

      Butter does not make you fat but if you add a lot to veggies, tubers and cook with it (a generous amount) then you will be adding lots of calories. Do you have any idea how many calories you currently eat? Do you exercise at all? Run? Lift weights?

  44. Abhishikth says

    I eat 12 table spoons of butter on an average per day and go 2.2 km jogging? is it healthy for me to eat this much butter or should i stop?

    • says

      It may or may not be. I don’t know. If you are not eating that many more calories, then perhaps. But if you eat a lot of calories and so butter is not a huge portion of your diet, then you may be ok. How do you feel during the day? I’m guessing you eat that throughout the day, correct?

  45. says

    I have heard from many sources that butter is good to eat but I just prefer not to eat anything containing dairy. Dairy can increase our IGF-1 levels causing hormonal fluctuations which lead to acne and other skin issues.

  46. says

    10th reason to eat butter (for me anyway)–it gets rid of my restless leg syndrome so I can finally sleep at night! This is huge. Its also possible due to the nature of butter that it helps me absorb calcium better–an issue for me due to the ravages to my intestinal villi from long term untreated celiac. Even though I have been off gluten for years now I am still having absorption issues. Plus after menopause was finally over the rls just got worse and worse. Have been eating butter again and its gone! Amazing. Esp. since I seem to be allergic or too sensitive for things like valerian and passion flower–they give me migraines. Am too sensitive to OTC drugs for sleeping too. In addition with butter my skin looks better too! I already was eating virgin coconut oil and olive oil with plenty of fresh ground seeds (flax, pumpkin, sunflower)–but they have not by themselves done the trick. All good but I needed something more. Other thing that has been helping me is taking HCL plus digestive enzymes. Helps me break down fats better as well as minerals. Again I seem to need to do that due to scarred intestinal villi. Nice to learn that butter helps alleviate problems with the intestines at least in part. Further this butter I am now using is organic and grass fed here in Northern coastal California (Clover organic unsalted butter). Plus it seems they culture it too. Its the only fermented thing that I know of that I can have due to my extreme histamine sensitivity. Am hopeful that with butter (esp. now that I am sleeping better!!) I’ll gradually be able to tolerate more foods. Crossing my fingers! Definitely I am feeling better during the day from finally having a good night’s sleep. Its nice to wake up in the morning actually feeling refreshed!

Trackbacks

  1. […] Can too much of either or make you fat? Yes. Just like how too much water will kill you. Too much of anything is toxic. This does NOT mean that you should avoid potatoes. Even if you are obese. I’m NOT talking about french fries from McDonalds. I’m talking about whole potatoes that you cook yourself and eaten plain or perhaps enjoyed with grass-fed butter. […]

  2. […] Butter is awesome. It called for 1.5 sticks. The chocolate had 60% cacao which means lots of sugar. I enjoy 85% to 99%. It also called for a little flour and a few other things. This is far from “Primal.” But she tried. It was done when I came downstairs in the morning. I could not pass it up. No, I could have. But I didn’t. I ate some with the strawberry shortcake. […]

  3. […] Grass-fed butter from Rakowski farms is $4.25 per pound. Or I can spend $5.99 on about 17.5 ounces of grass-fed Kerrygold butter from Costco. I can buy 100% grass-fed ground beef from Rakowski farms for $4 per pound or 3 pounds of organic, non 100% grass-fed ground beef from Costco for about $4.50 per pound. I can buy a bunch of kale or swiss chard for $1 from the farmers market that is pesticide free (forgot which farm!) or I can buy a bunch of kale or swiss chard that is shipped from hundreds of miles away at Meijer for $2 or $3 per bunch (smaller bunch too). […]

  4. […] Grass-fed butter from Rakowski farms is $4.25 per pound. Or I can spend $5.99 on about 17.5 ounces of grass-fed Kerrygold butter from Costco. I can buy 100% grass-fed ground beef from Rakowski farms for $4 per pound or 3 pounds of organic, non 100% grass-fed ground beef from Costco for about $4.50 per pound. I can buy a bunch of kale or swiss chard for $1 from the farmers market that is pesticide free (forgot which farm!) or I can buy a bunch of kale or swiss chard that is shipped from hundreds of miles away at Meijer for $2 or $3 per bunch (smaller bunch too). […]

  5. […] 10 Reasons Why You Should Eat More Butter – If you are curious as to why you should eat more butter then continue reading. At the end, I ask you to tell me why everyone should eat more butter. Grass-fed is best. Organic is next best. Conventional is worst but still good. 1. Perfect for cooking. […]

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