Adding butter to food

I have felt compelled to start a couple of threads in the club in recent years with titles such as “What’s this adding fat for the sake of it?” The Harcombe Diet allows butter even in Phase 1 – as a stable fat for cooking – not as a food to be eaten as if it is cheese! I have cautioned against bullet proof coffee (far more nutrients in a quick scrambled egg) and adding butter to things ‘for the sake of it’. We then had a recent open evening where Peapod, as ever, asked a very interesting question about the nutritional value of butter.

It gave me the opportunity to reiterate that I am aware that butter is often promoted as a health food, but that I have never understood why. This week’s note looks at three things:

1) Macronutrients (what we know as carbohydrate, fat and protein);

2) Macronutrient ratios (the very interesting factoid about protein and what this means for dietary fat guidelines and carbohydrate intake);

3) Butter and the circumstances in which it would be OK to add butter to real food ‘for the sake of it.’

Scroll down to see the article.

The section on macronutrient ratios covers the carb/fat/protein ratios typically adopted in what I call ‘hard-core’ LCHF. A sample day’s eating is given and I explain some basic principles of how ‘hard-core’ LCHF impacts the number of meals a day, the foods chosen and so on.

The butter section shares the good things about butter, but also why I think there is almost always a more nutritious real food that could be consumed instead of butter.

I’ve ended with a flow chart for you to answer “yes” or “no” to a few questions to see if you should be adding butter to food ‘for the sake of it.’ Please let me know if you think there are other circumstances in which butter should be added to food – I’m happy to make the flow chart an evolving tool.

I hope you enjoy the article, which a club thread and a podcast inspired.


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