NOURISH
Posted May 1, 2015
For years, butter has been living on the blacklist—a product thickening our waistlines and connected to causing heart disease.
Studies and advances in nutritional sciences determined that cutting out a nutrient, even a not great-for-you one like saturated fat, wasn't a safe move because we weren't given clear recommendations on what to replace it with. In the American diet, we began overdoing it on the carbs and trans fats (think donuts, fried foods and candy bars).
These same studies also concluded that spreads high in trans fats and some vegetable oils high in polyunsaturated fat weren't doing us any favors either—they were linked to the ailment we were trying to move away from by saying bye-bye to butter: heart disease. A lot of effort has gone into reformulating spreads to up its heart-healthy quotient and removing hydrogenated oil and trans fat.
Thoroughly confused about what choices you should be making on your next grocery store trip?
Needless to say, the science of food can be confusing, so with all things health, moderation is most important. In short, neither butter nor spreads should be used in excess. Fat is an important staple in our diets; it's up to you to choose foods containing good fat versus bad fat.
Medical Weight Management program
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