There are countless ways to use butter. We pour it melted over popcorn, slather bread and corn cobs with it, apply it on pastries to create a crispy crust, use it as an ingredient for ice cream and cake, and so many other things. Its buttery goodness is loved in many cultures that they even have “ghee” in India, a type of clarified butter, and herb butter in Italy which is butter infused with the flavors of various herbs and spices. Despite being so irresistibly yummy, butter can be quite unhealthy and high in cholesterol.
Butter is an animal product and therefore contains saturated fats, the very kind that can increase your cholesterol and raise your risk for heart disease. Consuming butter as a food additive, even in small amounts, will only cause cholesterol to accumulate in your body and form plaque in your arteries, which restricts blood flow and predisposes you to a heart attack. Butter is also high in trans fats which decreases your “good” cholesterol.
How to lower your cholesterol: Nutritionists recommend substituting butter with margarine. You want to use soft and liquid margarine because they contain little to no trans fats, and less than half in saturated fats. In comparison, butter is made up of 50% saturated fats and 4% trans fats, while the healthiest margarines average at 22% saturated fats and 0.1 to 0.2% trans fats.