A little bit of butter goes a long way. For hundreds of years, it’s been a natural way to bring out the best flavors in food. A versatile ingredient for chefs and home cooks alike. But is it safe to cook with butter?
What Science tells us
In 2013, Studies were done to show that the removal of saturated fat(Butter/Lard) from our diet had increased the risk of cardiovascular diseases rather than reduce it.
Also, in 2014, a new study said there is no link between the consumption of saturated fat in butter and heart disease risk. If anything, the risk goes down.
So, have Butter in moderation, and as part of a balanced diet.
Breaking Down The Fat
- Butter comes from cream. It’s not pure fat, butter is 80% fat, 16% water and 4% milk solids.
- It is low in polyunsaturated fat and has lots of heart healthy saturated fat.
- It has the more desirable omega-3 fatty acids.
- Natural Saturated fat is the healthy FAT. Polyunsaturated fats have too much omega-6 fatty acids that cause inflammation.
Why Cooking with Butter is Better
Your tongue just loves the flavor of this FAT.
Did you know the most natural and neutral fats for the body are animal fats? So, it does not cause any/much inflammation.
Butter used for cooking, like sautéeing vegetables, adds complexity to the flavor.
Also, its flavor is highly prized in cooking.
Julia Child’s recipes won’t’ taste as good without the extra knob of butter, am I right?
Cooking with Clarified Butter
Clarified butter is used for cooking with high temperatures because it has a much higher smoking point.
It is the butterfat from which the milk solids and water have been removed. It’s pure & golden in color.
Furthermore, it’s great for preserving stuff in it as it doesn’t spoil.People eating more vegetable fats than animal fats have higher death rates #paleo #lowcarb #keto Click To Tweet
- The photos are from:pexels.com (CC0 license)
- Please read the medical disclaimer
- Citations: bonappetit.com, thankyourbody.com, ndb.nal.usda.gov