The pandemic brought out the urge for comfort foods and panic eating in many people, including me. One thing I indulged in was butter on homemade bread. But with all of the discussion on the relationships between fat, covid complications and obesity, I grow concerned about my new eating habits. I asked myself, how bad is butter?
Some studies have said that butter isn’t all that bad for you.
The alternative, margerine, is syntheic and at one time was made from laboratory created trans fats. Trans fats, along wih their identical twin saturated fats, in simple terms, are solid at room temperature as opposed to unsaturated fats, which are liquid. Trans fats are hard on blood vessels and can damage the inner lining.
We all need some fat. Fat is needed for brain function. It’s needed for hormones and reproduction. (although too much is detriental to fertility). In fact, fat and cholesterol are important starting materials in making sex hormones such as estrogen and testosterone. However, too much of some fats can increase the damaging LDL (Low-density lipoproteins ) form of cholesterol. This type of cholesterol packs a choleresterol punch and provides an excess and even worse, it doesn’t move around in your body easily. It plugs up your arteries instead of doing much good. HDL, however, contains more protein, which is used to help move cholesterol to the proper spots.
With this in mind, I read an interesting study from the Cambridge School of Clinical Medicine published in March 2018. Men and women between 50-75 years old were divided into three groups and given 50 g of one source of fat to eat as a suppliment or use instead of other fat in their normal diets. Their blood serum chloresterol, weight, and body measurements were taken before the study and after four weeks.
The three fats were
butter- an animal derived saturated fat (solid at room temperature)
coconut oil -a plant derived saturated fat (solid at room temperature)
olive oil -a plant derived unsaturated fat liquid (although it also is high in saturated fats as well).
All of the fats were organic.
After the results were reviewed four weeks later, the participants had not gained weight or body mass. All groups had slightly higher total cholesterol, with olive oil showing the least change. However, the butter group had the highest increase in cholesterol and less good cholesterol and much higher bad cholesterol. The other groups, coconut and olive oil, had mostly increased good chloresterol, with coconut oil increasing the most.
This study only examined three fats and only for a short amount of time. It was enough to jolt me back into healthier eating habits. Only four weeks of butter eating made a big impact, adding 30% more bad cholesterol. As for margarine, most no longer contains trans fats, which have been banned. However, I don’t like the taste. I for one am going switch to olive oil and when it comes to fat, I’ll read the label with an eye towards less saturated fat and no trans fat.
2 thoughts on “What’s the spread?”
I use olive oil for cooking, butter or coconut oil for baking, butter for spreading, olive oil for dipping bread. I still use Crisco for pie crust, although I have an oil recipe. I can’t bring myself to use lard. Keto diets rely on high fat to replace carbs. I must admit yo taking a statin drug.
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I love pie and baking pies. I also use Crisco. It says on the label it contains partly hydrogenated palm oil which is not so healthy. I wonder if coconut oil would work for a pie crust,