DiNicolantonio JJ, OKeefe JH. Added sugars drive coronary heart disease via insulin resistance and hyperinsulinaemia: a new paradigm. Open Heart. 2017;4(2):e000729. Published 2017 Nov 29. doi:10.1136/openhrt-2017-000729 An antioxidant is any compound that helps to reduce oxidation in your body. They come in many shapes and sizes, from vitamins and minerals to macronutrients like polysaccharides. Ghee is actually better for cooking than butter. According to Registered Dietitian Nutritionist and a Certified Health Coach, Athena Nofziger, RDN, CHC, “Ghee has a higher smoke point than butter since the milk solids have been removed. According to the Vegetarian Health Institute the smoke point of butter is 350 degrees F and the smoke point of Ghee is 485 degrees F. Ghee will tolerate higher temperature cooking.” Low carb or carb-controlled diets are also often recommended to treat diabetes. In fact, one review of nine studies reported that a low carb diet helped improve long-term blood sugar control in people with type 2 diabetes ( 69, 70).

Yes and no…it’s best to avoid butter for a Keto diet that achieves your weight loss and health goals.

So Skip The Butter On Keto…

However, critics point out that saturated fat doesn’t raise the type of LDL most strongly associated with heart disease — small, dense LDL (sdLDL) particles ( 21, 22). And that makes sense - because nutrition is even MORE confusing to the experts! Despite hundreds of years of nutrition research, we still hear conflicting opinions on even the most basic principles. However, recent large-scale studies contradict this advice. They have shown that butter may actually not be as bad as commonly believed and that it can even be good for you. Other types of fatty substances found in butter include cholesterol and phospholipids. Short-chain fats

When you’re transitioning to Keto, you’ll be presented with all sorts of dietary decisions that can easily lead you to feel overwhelmed.

It is very high in saturated fatty acids (about 70%) and holds a fair amount of monounsaturated fatty acids (about 25%). The American Heart Association (AHA) recommends limiting butter and other sources of saturated fat to help reduce your risk of cardiovascular disease [ 1]. Nutritionists will also frequently recommend replacing butter with sources of unsaturated fat, including margarine, for this very reason.