Butter making a comeback
Finally common sense is prevailing. A recently published article in the British Medical Journal revealed that saturated fats are, in fact, protective of our health and hearts.
A large body of evidence now shows that people who eat butter and full fat dairy products generally have better heart health, less risk of type 2 diabetes and are at less risk of developing obesity than those who eat fat-free.
Not only that, but the cat is finally out of the bag about the part that sugar and refined carbohydrates play in the terrifying increase in rates of obesity, diabetes and inflammatory disease.
Debate has been running hot in the British Parliament about what to do.
Should there be legislation to ensure tighter controls in the way sugary foods and beverages are marketed to children?
Should refined foods that are high in sugar or starch be taxed at a different rate?
Can we really ask people to eat less sugar?
Over the past year or more, some of those same questions have been raised in New Zealand.
Now that we have access to reputable studies that undeniably show the link between the consumption of processed foods and rapidly escalating rates of obesity and other diseases, let’s stop talking about it and do something!
How have we been so misled for the 30 years?
Why have we been so ready to believe that low- fat diets and man-made foods could be good for us? We have ignored the obvious. When we look at the natural diets of healthy indigenous populations, we can see that a large percentage of their calories comes from saturated fats. Rates of obesity and related disease in these populations are low.
It’s also interesting to note that fat and cholesterol are very important components in human milk – the perfect food for infants.
In fact, the milk from a healthy mother has about 50 to 60 per cent of its energy (kilocalories) as fat.
There’s no denying it is going to be difficult for many of us to change our eating preferences and habits.
We have grown used to fat-free foods laden with sugar to replace the flavour formerly provided by fat.
But think back to the days when trim milk was introduced (if you’re old enough to remember those times).
We all turned our noses up at the thin watery stuff, but most of us made the switch because we believed that it was better for our health. How wrong that turned out to be.
The wise ones who chose to keep eating butter, drinking full cream milk, and quaffing cheese and full-fat yoghurt have on the whole remained slimmer and healthier than the rest.
So what should we do? It’s quite simple really – consume less sugary and starchy foods and beverages, drink more pure water and eat more foods in their whole original form. Fresh is best. If it comes in a packet, check the ingredients. If it contains ingredients your greatgrandmother wouldn’t recognise (like vegetable oils instead of butter) you probably shouldn’t eat it.
Butter provides us with fat sol- uble vitamins A, E, D and K2, which are essential for brain development and cellular repair, protect us against disease and help us maintain a healthy weight.
I have helped hundreds of clients switch to this way of eating and they report vastly improved health and easier weight maintenance.
So forget that low-fat nonsense, drop the sugar and go for full-fat products and enjoy them.
Change of mind: There has been a revision about butter. Turns out, it’s not so bad for us after all.