Natural Butter<\/span><\/strong><\/h3>\nButter (grass-fed butter) is delicious and natural. It is high in vitamin A and contains the other fat-soluble vitamins, D, E, and K, as well as other important micronutrients and healthy omega 3 fatty acids. Butter is made by churning the fatty portion of cow\u2019s milk. Salt is occasionally added, and sometimes cream to make it spread easier.<\/span><\/p>\nButter, like all dairy products, contains more saturated than unsaturated fat \u2013 but we now know that natural saturated fat does not cause heart disease. Fats that are mostly saturated tend to be solid at room temperature, while fats that are mostly unsaturated are liquid at room temperature.<\/span><\/p>\nFatty meats, lard, butter, cream, coconut oil, palm oil, and dark chocolate are some examples of foods that are rich in saturated fat.<\/span><\/p><\/blockquote>\nI\u2019ve previously discussed the shameful series of events that led to the demonisation of natural fat. Since 1956, we\u2019ve been advised to avoid a diet high in butter, lard, eggs and fatty meat. This information was misguided and illogical. These foods (butter being the exception) all have more unsaturated than saturated fat. Fish contains lots of saturated fat, yet fish consumption is inversely correlated with heart disease. The more fish one eats, the lower their risk of heart disease.<\/span><\/p>\nHere\u2019s the truth. All natural fats contain saturated, mono-unsaturated and poly-unsaturated fat in varying proportions. This means that you cannot eat saturated fat without eating unsaturated fat. No food exists that contains only saturated fat. This message seems to have been lost in translation by the anti-fat brigaders. Olive oil contains seven times the saturated fat of a typical serving of beef. Why does olive oil escape the wrath that befalls beef or eggs?<\/span><\/p>\n <\/p>\n