Want to feel better, lose weight, reduce brain fog, and have more energy? Consider using butter instead of vegetable or seed oils. Butter is a natural source of healthy saturated fats and fat-soluble vitamins that can support brain function, energy levels, and metabolic health. Many vegetable and seed oils are high in omega-6 fatty acids, which, in excess, can promote inflammation—linked to weight gain and fatigue. Opting for butter, which contains beneficial nutrients like butyrate, may help reduce inflammation, support gut health, and improve your overall well-being.
Nutrients Found in Butter
- Saturated Fats: Provide energy and support cellular functions, particularly in brain and nerve cells.
- Vitamin A: Crucial for maintaining healthy vision, immune function, and skin health. Butter is an excellent source of retinol, the active form of vitamin A.
- Vitamin D: Supports bone health and immune function by regulating calcium and phosphorus absorption.
- Vitamin E: Acts as an antioxidant, protecting cells from oxidative damage.
- Vitamin K2: Plays a key role in bone health and may help prevent calcium buildup in the arteries.
- Butyrate (Butyric Acid): A short-chain fatty acid that has anti-inflammatory properties and supports gut health by providing energy for colon cells.
- Conjugated Linoleic Acid (CLA): May contribute to improved metabolic health and immune support.
References:
- Simopoulos, A. P. (2008). The importance of the Omega-6/Omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Experimental Biology and Medicine, 233(6), 674–688. https://doi.org/10.3181/0711-mr-311 Â
- Calder, P. C. (2010). Omega-3 Fatty Acids and Inflammatory Processes. Nutrients, 2(3), 355-374. https://www.mdpi.com/2072-6643/2/3/355
- Gómez-Pinilla, F. (2008). Brain foods: the effects of nutrients on brain function. Nature Reviews Neuroscience, 9(7), 568-578. https://www.nature.com/articles/nrn2421
- Canani, R. B., et al. (2011). Potential beneficial effects of butyrate in intestinal and extraintestinal diseases. World Journal of Gastroenterology, 17(12), 1519-1528. https://www.wjgnet.com/1007-9327/full/v17/i12/1519.htm
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Mozaffarian, D., & Clarke, R. (2009). Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils. European Journal of Clinical Nutrition, 63(S2), S22–S33. https://doi.org/10.1038/sj.ejcn.1602976Â
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