A couple of weeks ago we talked about Fat as a macronutrient and how it doesn’t make you fat but there’s really a lot to say on the subject and today we wanted to make a case for butter.

For YEARS, we’ve been told butter is bad. Replace it margarine. Lard is terrible. Replace it with canola oil. Saturated fat is the basis for heart disease and cancer. Replace it with polyunsaturated oils.

When you look at the science, this makes NO sense. It is literally the opposite - polyunsaturated oils are the ones that contribute to increased cancer, heart disease, liver damage, etc. etc. They are one of THE greatest contributing factors to the diseases that we suffer from today and modern diets, specially here in the U.S. are largely made up of these fats because someone in the industry decided that those made more money.

Your body needs a balance of omega-3’s and omega-6’ fatty acids (both are polyunsaturated) BUT the problem with many of these hydrogenated oils like canola, corn, sunflower, etc. is that the ratio is off - there is much more omega-6 than 3, creating an imbalance that largely contributes to disease. These are the oils that are largely used in restaurants and processed foods - check your labels!

Saturated fats, on the other hand, play some really important roles in the body:

Constitute 50% of cell membranes
Play a huge role in calcium absorption
Protect the liver from toxins
Boost the immune system
Help the body absorb essential fatty acids
Act as antimicrobial in the digestive tract

It’s crazy to us that the vilification of saturated fats has become so widespread without supporting science. Look at your fridge or your friend’s and you’ll probably see margarine and a slew of low-fat dairy, all because cholesterol (another post for another day) and saturated fats were said to be the main causes of heart disease.

You can’t blame one single nutrient for heart disease or cancer - it’s WAY more complicated than that but the fact is, saturated fats should play a big role in your diet. Not only will you feel better, function better, your food will just taste better.

*Thanks to “Nourishing Traditions” by Sally Fallon for shedding light on this topic. If you need further reading and delicious recipes, check it out!