Growing up, my mom has always fed us with normal food full of its natural fat. Alhamdulillah, she was never on a quest for feeding us low-fat or non-fat food. And I am so ever grateful for that.
I did a lot of reading on fats — saturated, unsaturated, polyunsaturated, trans fat, oils, butter, hydrogenated, butter vs. margarine, healthier oils, etc and have come to a conclusion that I will continue cooking using palm oil, virgin coconut oil (VCO), olive oil, and baking using butter (real butter, not those butter spreads or blends). I’ve recently read that palm shortening and ghee are good too but I have yet to try that out. I’m glad that our bodies need healthy fat because I really love my butter. I’m proud to be a full-fat girl!
Butter made from the milk of grass-fed cows
I’m so glad I found this article which sums up my stand on this matter perfectly. (Please read it, it’s very informative!)
After some googling, I found out some butters which are made from the milk of grass-fed cows. I’m happy to find these 2 brands selling in Malaysia — Anchor (New Zealand) and Kerrygold (Ireland). I choose Anchor over Kerrygold because it’s more affordable.
Also made from the milk of grass-fed cows
Again, if you can’t figure out why I’m crazy for dairy products made of milk (raw, if possible) from grass-fed cows, hop on over HERE – it explains what I believe in. I also like Chris Kresser’s article. Feel free to google more about it though and form your own educated opinion.
TIP: The best place to buy Anchor butter would be those bakery supplies stores like Baking with Yen, Bagus, Yummie, etc. They are cheaper than buying from supermarkets.
Sure, homemade butter made from RAW milk of grass-fed cows would be the best, but I’ll take what I can for now.
warm fuzzy 