I’ll give it to you straight: I’m a reformed fat-phobic. As anyone close to me will know, I went through over a decade of twisted eating, starting off with going low-fat, then low-carb, and eventually just plain old ‘low-food’. I clearly remember a time in which I’d eat as much as I wanted, as long as each meal had less than 3 grams of fat. Where the magical ’3 gram’ limit came from, God only knows, but even that seemed indulgent. This was a period in my life when fat-free foods to me were like ‘milk and honey’ to Moses. I started this regime around the age of 11, after realizing that changing your eating just slightly could change your weight. The problem was, I couldn’t exactly ask for diet advice at such a tender age, so I had to figure it out for myself. Thank goodness I started young, because I had a lot of mistakes to make. The biggest mistake was starting to diet in the first place; the second biggest was convincing myself that fat was the nutritional version of Hitler with a hand grenade: evil, and explosive (on the waist-line). It has officially taken me 12 years to undo the sort of brain-washing to which I subjected myself. If you’re on the lookout for a propagandist, I think I’m your girl.
Have you ever heard that old tongue-twister about Betty Botter and her bitter butter? It goes something like this:
Betty Botter bought a bit of butter, but she said this butter’s bitter. If I put this butter in my batter, it will make my batter bitter. So Betty Botter bought a better bit of butter.
If you asked me a few years ago, I might have said Betty would be better burning off that bitter butter with a bit of bicycling. During my early teens, the main staples of my diet were apples, 97% fat-free muesli bars, rice, non-fat yoghurts, skim milk, pritikin (non-fat) muffins and maybe a few more apples (I used to eat about 5 apples a day to stop myself feeling hungry). I’ve calculated that most days I probably would have eaten around 4g of fat in total – and that’s a generous estimate. I’ve also calculated that my taste-buds were dying off at a rate of 10 per day. I’m only half-kidding.
Then came a moment I will never forget. It lives on as an image of pure horror in my young, impressionable mind. I discovered the equation: Oxygen + Glucose = Carbon Dioxide + Energy. And what is the most direct source of glucose, I asked myself? Why, carbohydrates, of course – the bloody staple of my entire diet/life! Suffice to say, I practically fainted upon discovering that ‘fat’ was not my arch-enemy – in fact, it was carbohydrates who were the kamikaze pilots in this whole affair. And yet I had trusted them! Dieting was such a serious issue to me that I felt betrayed. In my head, it was as if some sort of moral war hung in the balance. At least I’d found the truth sooner rather than later: I was only 14 at this stage. Unfortunately, I could not reconcile myself to being friends with my old foe, fat. But I couldn’t trust carbohydrates either, so I embarked on a reckless new diet of minimal fat (maybe around 15g daily now) and minimal carbohydrates (usually less than 60g daily). What was I actually eating? Mostly lettuce and vegetables, tuna (in brine) or salmon, green apples, a little air, coffee, and a piece of seed bread here and there. When I wanted to really ‘cut loose’ (i.e. after a whole lot of exercise), I’d cook eggs in butter, or I’d have some dark chocolate, but that became an increasingly rare occurrence.
If my goal was to be super-skinny, then I certainly got what I deserved. Despite the best efforts of my poor mother and brothers, my dangerous eating habits nearly ended in my death. At my worst, I was told I had two weeks to live. I don’t want to go into that too much right now, but it really has taken me years to recover from those first shaky steps down the path of dieting. And to think it all began with a silly delusion that ‘fat’ was the bad guy: such a seemingly simple, insignificant decision, with such huge ramifications.
It’s taken about four years of active re-education to get to the point where I’ll write a blog in defence of butter: the grass is definitely greener this side of the dairy farm. Some people defend Marxism, but I’ll go down for butter any day. It’s not that eating fats and oils is something I do by accident either: I happily go out of my way to include them in my diet now. I make salad dressings using coconut oil, I eat bacon fat, I love oily fish, and – most dramatic of all – I have reignited my love of butter. I’ve gone from feeling guilty about even considering eating fats, to actively trying to include fats in my diet every day. Up until a year ago, that still seemed difficult. But I discovered that the more I read about the benefits of fats, the easier it was to want to eat them.
Fats and oils (including saturated fats) are genuinely good for you. If you still think that consumption of saturated fat leads to high cholesterol and heart disease, you’ve got it all wrong. You only need to consider how our rates of heart disease have sky-rocketed, while our consumption of saturated fats has decreased, to see that scientists blamed the wrong culprit for heart disease. What has increased along with heart disease? Our consumption of sugar, grains, fibre, sweeteners and vegetable oils.
I’ve talked about nutrition before, but I wanted to return to the topic because it’s obviously a big deal to me. If I can change my mind about fats and oils, then anyone can. I used to have such a fear of butter that I would demand my mother scrape excess butter off my school sandwiches as she was making them. It got to the point where I just wouldn’t eat the sandwiches for fear of the butter they contained: I thought I was being ‘healthy’. And still my mother proclaimed that butter was good for me! I thought she was either foolhardy or trying to sabotage my plans to be model-thin. If she was trying to sabotage me, that was an honourable goal. Whatever the case, she had a point about the butter.
Butter is an excellent source of vitamin A (for eye health), vitamin D (for calcium absorption and thyroid health), vitamin E (an immunity-boosting antioxidant), vitamin K (for blood coagulation and bone health) and vitamin K2 (for heart and prostate health). All of these vitamins are fat-soluble – which is one reason why eating them in ‘whole-food’ form (i.e. by eating butter) is much better than taking them as a supplement, unless you consume the supplement with a meal containing fats or oils. Butter also contains lauric acid (which is important for gastrointestinal health and preventing fungal infections). It is the only known food to contain ‘anti-stiffness’ factor, a compound that stops the calcification of joints, arteries and cataracts – thereby preventing arthritis, heart disease, and vision loss. Unlike margarine (a hydrogenated and unnatural fat), butter tastes great, can be used in cooking and it isn’t linked to sexual dysfunction, impaired immunity, obesity, cancer, diabetes or heart disease. On top of all this, butter and other full-fat dairy have been proven to boost fertility in women.
The best butter for your health is organic butter from grass-fed (pastured) cows, as it contains the highest concentrations of nutrients. Pasteurisation destroys nutrients, so if possible, get your hands on the raw, grass-fed butter – a trip to a local dairy farm may be required to find this stuff. Next time you’re shopping and you hesitate over a tub of I Can’t Believe It’s Not Butter, you’d damn well better believe it. Food as good as butter doesn’t just get manufactured in factories. And, no, I wasn’t sponsored by a dairy farm to write this post, although my favourite butter shares my first name, and it may or may not have been harmed in the process of writing. You can solve the rest of that mystery yourself.

















