People often come into the office and ask “should I eat this or not eat that?” The answer is not simple. A variety of factors can come into play: age, activity levels, overall health, genetics, diseases and weight. These are among some of the factors determining diet and portion sizes. I often have people tell me that they are on a low-fat diet; they don’t consume butter, eggs, cheese or whole milk. I disagree with these concepts. Just like there are good and bad carbs, there are also good and bad fats. With anything, it is the amount of these foods you consume. Butter is high in vitamin E, vitamin D, lecithin, conjugated linoleic acids, medium chain fatty acids, selenium, iodine and vitamin K2. The Journal of Nutrition(March 2002) published a study on the effects of MCFAs and how they prevent obesity. Polyunsaturated fatty acids in the butter help with the absorption and utilization of vitamin D.
As I have often stated, whole, natural foods are always a safe choice. People have eaten butter, eggs, avocados, cheeses, nuts and animal fats for centuries. Obesity and many other diseases that have become so epidemic in modern times are most often the result of overconsumption of bad carbohydrates, sugar, and processed foods.
