Butter + saturated fats

When it comes to healthy fats, butter and saturated fat have often been surrounded by controversy. However, recent research suggests that butter and saturated fats are an important part of a nourishing diet. Butter contains an array of beneficial nutrients. It is an excellent source of fat-soluble vitamins like vitamin A, E, and K2, which are vital for various bodily functions. Butter also provides a good amount of minerals such as calcium, phosphorus, and selenium, which are essential for bone health, cell function, and antioxidant activity. In New Zealand we are lucky that all of our NZ beef and lamb are grass fed which is an important part when choosing butter as opposed to grain fed. The other benefits of butter and other saturated fats including ghee, tallow, lard, coconut oil are that they have great stability. Unlike unsaturated fats, which are prone to oxidation, saturated fats remains solid at room temperature. This stability makes it less likely to go rancid and helps preserve its nutritional integrity. When fats oxidize, they generate harmful free radicals, which can cause inflammation in the body. I also recommend cold pressed olive oil to my clients but only to be used in salads or very low temp baking in the oven. If the olive oil gets too hot, it also oxidizes like the industrial seed oils causing stress and inflammation to your body. 

Saturated fat plays a crucial role in aiding the absorption of fat-soluble vitamins and other nutrients from the foods we consume.  Including saturated fats in your meals can enhance the bioavailability of these essential nutrients and support overall nutrient absorption. There is no reason to steer clear of these natural, yummy fats - they add so much flavour to food!  

Ensuring you minimize your consumption of trans fats from fast food + fried foods and industrial seed oils will help you and your families health so much. 

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