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How the fats contained in butter affect your body?

Butter is the fatty product obtained from sanitized cow’s milk or cream. Technically, it is a water-in-oil type emulsion thanks to the whipping of the cream. It contains at least 80% fat, which is why many people think it is the same as margarine. Each of these products comes from a specific moment of dairy pasteurization. Eating butter has its benefits and consequences, which will be revealed in the following article.

Is eating butter harmful?

Disadvantages of butter

The process of obtaining butter begins with the cream, which is subjected to centrifugation. The cream is the raw material for the production of this product, which has a level greater than 35%. Likewise, the different stages that it goes through result in a cream that must be refrigerated to take consistency. After this long process, the butter reaches all the stores where we can buy it. However, sales generally suffer drastic drops. For example, if in television programs some figure expresses that he does not consume it because of its high-fat content, viewers tend to question whether they are doing wrong by including him in their meals. It happens with many other delicious foods such as chocolate.

They are saturated, with no trans fats

So too, a series of headlines in the digital media declared that saturated fats were not as bad as they thought and everyone again began to doubt. The butter could return to our tables without guilt since it seemed, the studies were positive. We must consider that it is a matter of nuances since the recommendation of the World Health Organization is that only 10% of calories should be consumed from saturated fats. In other words, if we do not abuse the intake of butter, we would not have health problems.

Butter is much more than fat

To better understand the reason for the debate surrounding this food, it is necessary to know more about saturated fatty acids. They are chemical substances made up of carbon atoms in a chain, where the length varies. In this case, from 4 to 24 carbons. Incredibly, when looking at the different levels of these fatty acids in the blood, interesting patterns emerge.

People who eat a lot of butter will have high levels, for example from 16 and 18 carbons, and therefore a higher risk of heart attacks. On the other hand, those who have levels of 15 to 17, linked to the consumption of dairy products, have a lower risk and even for diabetes.

It is time to clarify the benefits and drawbacks of eating butter.


Contribution of vitamin A. Butter is rich in vitamin A, necessary for the functions of the endocrine system and the maintenance of vision.

healthy tissues. If this product comes from grass-fed cows, it will be a source of conjugated linoleic acid which helps build muscle mass.

Essential nutrients. It contains all the fat-soluble vitamins that are often missing from our diets.

Rich in minerals. It provides minerals such as manganese, zinc, copper, and selenium; the latter is a powerful antioxidant.

More defenses. One of the greatest benefits of butter is that it provides significant amounts of long-chain and medium-chain fatty acids, which improve the functioning of the immune system.


Harmful excesses. Saturated fats found in butter and other foods like coconut oil can be harmful in excess.

Weight gain. Excessive fat intake increases the chance of being overweight.

Cholesterol. Saturated fats also cause blockages in the blood pathways that trigger cardiovascular problems.

Oily skin. One consequence of eating butter every day seems to be related to the appearance of cellulite and acne.

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