There is nothing better than looking at a fresh butter slab to soften and intertwine as it surrounds it around the pan.
If only the thought of it makes you jump, be careful – that innocent rectangle may be melting your chances in longevity.
A new study in the journal JAMA Internal Medicine linked the greater consumption of butter to increasing mortality levels, while vegetable oils provide protective benefits.
Researchers analyzed data of over 200,000 adults and found that replacement of butter with vegetable oils can reduce your risk of premature death with a 17%whip.
Some studies have demonstrated that replacing butter with vegetable oils can give health benefits, especially when it comes to cardiovascular health.
Stephanie Schiff, a nutritionist dietitian registered at Huntington Hospital of Northwell Health, told the post why butter is so “bad” for you.
“Butter has been shown to increase LDL cholesterol (low density lipoprotein) in the body, which can block your arteries and increase your risk of heart disease,” Schiff said.
Butter also contains saturated fats, she explained, which are usually solid at room temperature and are found in products like butter, nut nut nut oil nut nut nut nut nut nut nut from
In contrast, plant-based oils like olive and avocado oil are rich in unsaturated fats, which have been associated with a reduced risk of heart disease, as well as omega-3 anti-inflammatory fatty acids is why Schiff uses them “almost exclusively”.
“I use olive oil in salad sauce, for stitched foods and sometimes in baking,” she said. “High in plant phenols – compounds that function as antioxidants and can help prevent cell damage and reduce the risk of chronic diseases.”
She added that avocado oil is also a good source of antioxidants, has a neutral taste and can resist higher cooking temperatures than olive oil.
“Climb with pre -olives and pre -avant avocado oil,” she advised. “They are healthier because they carry more nutrients – vitamins, minerals and antioxidants – than processed and refined oils.”
As for seed oils, such as oil oil, grape oil and soybean oil, Schiff knows they get a bad rap and have become very hot topics on social media.
“The problem with seed oils is the high ratio of omega-6 oils to omega-3 oils,” she explained. “A healthy omega-6s balance in omega-3s (about four-in-one) can help reduce inflammation in the body. High levels of omega-6s versus omega-3 can increase inflammation.”
The problem is that “we tend to get a lot of our seed oil from ultra -processed foods, and the oils in those foods are often highly refined and processed”, which is why it suggests getting cold suppressed seed oils if you want to cook with them.
She believes that these oils can still be part of a healthy diet when consumed in moderation and balanced with omega-3 fatty acids.
And if you absolutely cannot live without butter, choose the grass-fed type, as it has a lower amount of saturated fats and healthier fats, as well as more vitamin K2 which helps increase heart health.
“I don’t like to demonize any food, but I would recommend grass -fed butter, raised for pastures on conventional butter if you really want to have butter,” Schiff said. “And eat less of it. More lean towards olive oil and avocado, use prefixed seed oils and avoid ultra processed foods. “
Finally, remember that “you don’t need to be perfect,” she said, especially because “everyone’s body is different in the way it processes fats”.
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