Category Archives: Butter

Effects of Grass on Cow’s Milk: Nutrition

Posted on April 10, 2024 by Robert Barrington

The milk produced by dairy cows reflects the nutrition that the cow is exposed to. Higher quality milks are produced by higher quality diets. Dairy cow’s are generally fed grass, and this grass can vary in its nutritional content. One … Continue reading →

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Meat and Potatoes: Associated with Poor Cognitive Function

Posted on November 7, 2017 by Robert Barrington

A recent study observed an association between consumption of meat, potatoes, gravy and butter with poor cognitive function. The study that was performed on subjects in the United Kingdom, included just under 2000 elderly individuals, and the data on the … Continue reading →

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More on Saturated Fat And Cardiovascular Disease

Posted on September 26, 2017 by Robert Barrington

Saturated fat is a heterogeneous group of chemicals. Fatty acids have hydrocarbon tails and these hydrocarbon tails are concentrated sources of energy which makes them highly efficient fuels. The hydrocarbon chains of fatty acid vary in length and are classified … Continue reading →

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More Shotgun Science: The Cholesterol Bandwagon (Gravy Train) Rolls on

Posted on June 6, 2017 by Robert Barrington

If there was one area of nutritional science that should hang its head in shame it is the area of cholesterol research. Despite little evidence that dietary cholesterol or saturated fat have any effect on cardiovascular disease risk, in studies … Continue reading →

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Vegetable Spreads Versus Butter

Posted on April 25, 2016 by Robert Barrington

Butter is made by churning milk. In this process the milk fat is agitated and this causes a change in the physical composition of the milk. Milk is an emulsion whereby the fat molecules are suspended in the watery medium … Continue reading →

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Butter Fat As An Alternative To Coconut Fat

Posted on October 26, 2014 by Robert Barrington

The coconut is unique amongst plants in that it contains a high amount of saturated fat. Most other plant fats in contrast are polyunsaturated or monounsaturated in their structure. Coconut is also a fairly unique food because the saturated fats … Continue reading →

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