What could be better than the taste of butter? If you choose wisely and use sparingly, butter can be a healthy ingredient in your disease-fighting, anti-aging arsenal.

Once maligned due to a high saturated fat content, butter is now getting another churn. Because saturated fats do not oxidize as readily as polyunsaturated fats, they work well under the high-heat of sauteeing with less concern for creating harmful lipid oxidation products (LOPs).

HEALING TIP: It is important to only choose organic butter made from the milk of cows who have not been given hormones or consumed feed laden with pesticides.

Estimated Glycemic Load = 0

Selecting and Storing Butter

Butter absorbs flavors so it should be wrapped airtight for storage. Refrigerate regular butter for up to 1 month, unsalted butter for up to 2 weeks. Both can be frozen for up to 6 months.

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Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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