The Great Butter Debate…

For as long as I can remember, I’ve always bought skimmed milk, wholewheat bread, wholemeal pasta, fat free yoghurts and olive spread. Have I been getting it wrong all along?

The Great Butter Debate

The Great Butter Debate

I’ve recently brought our butter dish back out of the cupboard.

The last time it was in use, was when my daughter was very young & the advice was to give full fat dairy products, such as whole milk & butter. I’ve always shied away from the butter dish for myself. Growing up thinking that butter was a near equivalent to downing shots of bleach, or chewing down arsenic sandwiches – you know, it *will* kill you.

Butter is fat. Fat is bad. Fat will kill you.

I follow A LOT of fitness experts, food bloggers, nutritionists, sports enthusiasts, personal trainers and hobby gym go-ers. Most of these guys are incredibly careful about what they put in to their bodies. Some are clean eaters, some are veggie, some are high protein-ists, some are paleo, some are strictly alkaline. All are about eating the most pure form of foods, the best that they can find, the unadulterated. Those of them that eat dairy, almost all eat ‘real’ butter. It has left me wondering why I do usually opt for the reduced fat spreads. I’d never really given it a thought…

The thing that started me down my route of questioning the norm, was whilst I was making a cake for a birthday party. I had bought proper butter to make the cake, but didn’t quite have enough. I reached for the pot of ‘light olive spread’ & it proclaimed that it couldn’t be used for baking, frying or cooking. Weird, I thought, I wonder why… Then I looked at the ingredients, trying to figure why it wasn’t suitable for baking, and this is what I found:

Water, Vegetable Oils in varying proportions (22%) (Rapeseed, Palm, Sunflower), Olive Oil (16%), Modified Corn Starch, Salt, Buttermilk, Emulsifiers (Mono- and Diglycerides of Fatty Acids, Sunflower Lecithin), Preservative (Potassium Sorbate), Citric Acid, Natural Flavouring, Vitamins A and D, Colour (Carotenes)

I flipped my butter pack over, ingredients:

Jersey Cream

I kind of stood in my kitchen, thinking “hmmmm, hmmmmmm, ahhhh, hmmmm”, tapping my head a bit, re-reading both packs and then thinking “hmmmmmmm”.

I feel like I’ve been sidelined in to this ‘healthy eating’ brainwash: “Butter = Bad. Low fat spread = Good.”

Reading, what can only be described as a chemical cocktail, I’m no longer convinced that low fat spreads are the way forward, certainly not for me & my family. Whilst the overall fat content of these low fat spreads may sound more appealing, I think that it makes sense to use real butter, but perhaps more sparingly. I’m not about to start eating a block a day, because, good or bad, it is still a source of saturated fat. But a little bit here and there will be better that a bunch of chemical junk any day.

I have shunned my previous favourite spread to the very back of the top shelf of the fridge – I don’t know why, I’m not planning on ever eating it again, maybe it is there for an emergency, you know, when I really feel the urge to spread some Potassium Sorbate on my toast (ick!)

By dropping ‘butter vs low fat spread’ in to the interweb search box, heaps of articles pop up, some pro butter, some very anti butter. I’m sure that there are pros and cons to each side, as there always is with any choice or debate. I’m gonna go ahead and stick myself firmly on the pro butter side.

What do you think?

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