Clarifying the Butter Fat From the Facts

In case you haven’t heard: Butter is amazing.

In this hyper-conscious, borderline spiritual time of eating local foods with buzzwords like “artisan” and “hand-crafted” on every label, it makes sense we’d return to eating the kind of butter our great-grandmothers churned in buckets. It’s thick, pale yellow, has the texture of … well, butter. It is nothing short of spectacular.

“Butter is the best,” says Jessica Sullivan, chef instructor at San Francisco Cooking School. “It piques all of your senses when you eat it. But like all good stuff, it’s about moderation.”

In the ‘70s, people associated a link to foods high in saturated fat as the cause of high cholesterol and heart disease, and experts touted a low-fat diet as the only way to stay lean and healthy. Over the next four decades, the opposite proved true as the rates of obesity and diabetes surged. In 2016, an article in the Journal of the American Medical Association said definitively that the low-fat/high-carb diet that Americans had been advised to eat for the last 40 years was wrong. Even harder to swallow, the things we had been substituting for butter were actually worse for us.  

“People thought margarine was ‘better’ because it had trans fats—liquid oils that are processed to make them solid—and no cholesterol,” said Wanda Siu-Chan, RD. “We now know trans fats are even worse than saturated fats, and the amount of cholesterol we eat has little effect on the cholesterol level in our blood.”

This means that butter is back in style. A diet with a moderate amount of fat — and we’re talking real fat, the yummy, creamy, incredibly delicious kind — is actually the healthier choice.


Butter has no mysterious ingredients. Unlike margarine, there’s no processing or funky additives involved in its production. Let’s be clear, butter won’t ever be considered a “health food,” but that doesn’t mean it’s completely unhealthy. Butter naturally contains small amounts of minerals and fat-soluble vitamins like A, D, E and K, as well as a touch of iodine, potassium and calcium. But it’s still a fat and therefore highly caloric.

“I don’t believe we should eat foods only because of their nutrition,” says Siu-Chan. “Food should also taste good and satisfy the soul. That doesn’t mean that you should have three scoops of butter on your baked potato or pancakes, but a small amount of butter for flavor goes a long way.”

This means that a thin pat of butter on your morning oatmeal or a modest amount dotted onto steamed vegetables is totally OK. Better than OK, it’s an easy way to turn a simple meal into something plate-scraping delicious. Of course, this rule only applies if you’re being thoughtful with your food choices the rest of the day.

If you haven’t had butter in a while, let’s revisit why it’s so friggin’ delicious: Fat has a creamy and luscious texture that melts and then coats the tongue like silk. In its freshest, purest form, it also has a naturally sweet flavor but takes on a nutty element when cooked as the milk solids start to toast. Sure, there are plenty of butter substitutes out there these days like coconut oil or avocado oil, but those still have lots of calories and a flavor profile you may not want on your popcorn.

“I cook with olive oil and coconut oil and love those flavors,” says Sullivan, “but they really do stand out in the food. Butter enhances and adds to the flavors you are already cooking with without completely taking over.”


For an even more subtle flavor, turn to clarified butter, also known as ghee. It’s butter from which the milk solids have been removed, resulting in an almost pure, silky fat with a smooth, clean flavor. The trend of stirring ghee into everything (including coffee) means it’s available in stores, but it’s also easy to make yourself: in a medium saucepan melt at least 1 stick of butter over medium heat, skim off and discard any white foam that forms on top, remove from the heat and let it settle for a few minutes, then pour the golden liquid into a clean container, discarding any white sediment that settled on the bottom. Cover, chill and use just like butter. Without the milk solids, it has a higher smoking point and can be cooked at higher temperatures without burning.

So go ahead. Spread some of that local, artisan, fresh-from-the-cow-out-back-eating-grass butter on your toast. It’s never been more hip or better for you. And it’s always been delicious.

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Recipe: Low-Carb Tuna Salad with Peanut Dressing


A convenient, high-protein pantry staple, canned tuna can get repetitive and boring with mayonnaise as its main sidekick. Instead, try Uproot Kitchen’s tuna salad, which uses a nutty, sweet sesame-peanut dressing. To add this healthy green meal to your lunchtime rotation, simply pack the salad and dressing in separate airtight containers.

Low-Carb Tuna Salad with Dressing


Sesame Peanut Dressing

  • 1/4 cup avocado oil (or other neutral oil)
  • 1/4 cup water
  • 1 tablespoon rice wine vinegar
  • 1 1/2 tablespoons peanut butter
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon tamari or soy sauce (certified gluten-free if necessary)
  • 1/4 teaspoon maple syrup
  • Pinch of salt

Supergreen Tuna Salad

  • 1 (5-ounce) can albacore tuna, drained
  • 4 cups salad greens
  • 2 cups thinly sliced Napa cabbage
  • 1/2 cup thinly sliced English cucumber
  • 1/3 cup thinly sliced red onion
  • 2 green onions, chopped
  • 1/4 cup unsalted roasted peanuts
  • Sesame seeds, to taste


In a blender or food processor, combine the ingredients for salad dressing. It makes 6 ounces.

In a bowl, flake the tuna, and combine it with a third of the salad dressing (1/4 cup)*. If the tuna is unsalted, add 1/4 teaspoon salt as well. Set aside to marinate for 10 minutes.

In a salad bowl, combine the salad greens, cabbage, cucumber, red onion, green onions and peanuts.

Toss in the marinated tuna. Add the remaining dressing to taste, and divide between 2 plates. Garnish with sesame seeds.

*Note: Recipe is written lightly dressed. Dressing makes enough for 2-4 additional lightly-dressed salads.

Nutrition Information

Serves: 2 |  Serving Size: 1/2 salad + 1/4 cup salad dressing

Per serving: Calories: 328; Total Fat: 21; Saturated Fat: 3g; Monounsaturated Fat: 11g; Cholesterol: 32mg; Sodium: 414mg; Carbohydrate: 14g; Dietary Fiber: 5g; Sugar: 4g; Protein: 24g

Nutrition Bonus: Potassium: 1292mg; Iron: 39%; Vitamin A: 270%; Vitamin C: 141%; Calcium: 20% 

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Why You Should Try Fenfuro GCB70 Capsules?

Here’s Why You Should Try Fenfuro GCB70!


Losing weight is not something that can happen overnight, right? I am sure that you are sweating it out at the gym as well as following your diet to the T. How would you feel if I tell you that there is something extra to assist you in your weight loss journey? Something that helps you shed the extra kilos you have been carrying around for so long. Most welcome, right?

I came across a product in the market called Fenfuro GCB70. These are capsules containing green coffee bean extract with 70% chlorogenic acids.

If you are wondering what chlorogenic acids are, then let me tell you that they are phytochemicals present in green coffee beans that are destroyed when the coffee beans are roasted. So, your regular coffee cannot offer benefits similar to green coffee bean extract. Want to know the benefits of this extract? Keep reading!

Green coffee bean extract – What does it do?

green coffee beans for weight loss

Green coffee bean extract has chlorogenic acids that help in absorbing free radicals which in turn helps in preventing  the damage caused to the cells of the body.

Green coffee bean extract has been known to reduce blood sugar levels and exhibit an anti-diabetic effect. It is also known to help regulate metabolism. And that is something every overweight individual wishes for, am I right or not? No one likes to live with a sluggish metabolism!

The green coffee bean extract seems to be promising when it comes to weight loss!

Now, coming back to the Fenfuro GCB70 capsules, each and every capsule has green coffee bean extract that amounts to 500 mg (70% chlorogenic acids). Each bottle has 30 capsules and it is recommended that they should be taken along with a healthy diet and exercise.

Advantages of Fenfuro GCB70

GCB70 capsules weight loss, Fenfuro GCB70

These capsules are 100% natural which means that they are made out of stuff found naturally in nature and not from artificial chemicals.

  • They help in preserving natural antioxidants.
  • Levels of leptin decrease
  • Help reduce BMI and waist circumference (Ah! Time to rejoice as you would love to slip back into your old jeans!)
  • Fights cancer causing compounds (and that is a huge pro)
  • The capsules are decaffeinated with less than 2% of caffeine content in them. This makes them non-stimulating. (So no worries!)

How many GCB70 capsules should you be consuming in a day?

You need to have 1-2 capsules after meals in a day.

If you wish to buy these, you can get them from here!

Hope you liked reading about Fenfuro GCB70 capsules!

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The post Why You Should Try Fenfuro GCB70 Capsules? appeared first on Indian Weight Loss Blog.

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Watch This MyFitnessPal User Lose 176 Pounds Over 2 Years, 1 Photo Per Day

The moment the lightbulb went on for Eric Naiman was when he was literally staring himself in the face. In the fall of 2014, he was putting in 60- to 70-hour weeks managing a restaurant in Orlando. He was stressed and exhausted, using his limited free time to unwind by eating and drinking socially. With all those factors combined, he found himself weighing close to 400 pounds.

“I remember waking up one morning, feeling like total crap,” he recalls. “I looked at my face in the mirror and said out loud, ‘How did I get here?’” That’s when the revelation hit him: “I can’t do this anymore,” he remembers thinking. “I have to do something else.”

That marked the beginning of Naiman’s journey. He was lucky in that he had had enough — “I was ready to make a change,” he admits. But he also had an accountabilibuddy in his friend and soon-to-be-roommate Paul Antonelli, who had a degree in exercise physiology and had lost 70 pounds with MyFitnessPal. With Antonelli’s help, Naiman set a weight-loss target of 176 pounds. The early strategy was simple: overhaul his diet, log it all on MyFitnessPal and get his steps in to stay moving. Every day, he would take a photo of himself to track his progress and hold himself accountable.

When he saw the “two pounds per week” strategy was starting to work, he had another revelation. “How cool would it be,” he thought, “to show my family the actual shrinking?” So he began building a time-lapse video of his transformation, day by day, through his entire journey.

“You look at folks’ before-and-after photos,” he explains. “The before always represents, ‘He’s not going to be able to do it.’ The after is always,’I can’t believe he did it.’ The interesting thing to me was the in-between, the journey.”


Naiman has taken the entire trip: In just over two years, he has dropped all 176 pounds, and also added muscle thanks to rigorous training at Orangetheory Fitness. He’s even won a handful of weight-loss competitions held by the trendy health-club chain. But he’s found something even more important: his self-respect.

What you’ll see below is the fruit of Naiman’s labor: a five-minute video he put together that features a time-lapse of all 758 progress photos taken over 25 months (through this past February), and some of his most important revelations along the way. He hopes that his work will help inspire others who are overlooked to make the changes they need to to feel good about themselves.

“Most people, when they look at an obese person, they keep on looking,” he says. “They barely see them and don’t give them much attention — unless you’re on an airplane with them, or if they get kicked off a ride at Universal Studios because they’re too big. With this video, I hope [obese] people can see that these are the things you can achieve. You’re seeing the moments and seeing me shrink.”

And that’s the philosophy he wants to pass along: “You have to be willing to take many small steps. If you had told me that two years ago, I wouldn’t have wanted to do it. But if you do that, you get a series of small results.”

And that’s what making a big change is all about.

Watch Naiman’s video here:

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