Butter

Is it a coincidence that yellow is the colour of happiness AND butter? I think not.

I recently asked a child her favourite food. Answer: Butter. And fair enough. What’s not to love about the creamy saltiness that elevates anything it touches? 
Of course that’s not to say we should plop on the couch, gnawing on a brick of Anchor. But butter isn’t the demon many people think. In the low-fat craze of decades past (that's been scientifically proven false), butter got a bad wrap.   Anchor
In reality, there are excellent benefits of butter--and we're talking the grass-fed butter that we get here in N.Z., not that found overseas with grain-fed cattle. Let me list a few:

- Excellent source of vitamin A (the richest of it, in fact!), which is an anti-oxidant, it promotes cell and collagen growth (no wonder it's in anti-aging products), helps boost the immune system and protects the eyes
- Has K1, needed for blood clotting, and K2, to get calcium into the bones, not in the arteries
- Good source of iodine (thyroid needs that)
- Protects against joint calcification
- Helps in the process of metabolising cholesterol
- Has the perfect ratio of omega 3 and omega 6 fatty acids, which is absolutely essential for many of our organs and bodily functions to function, especially the brain

I could go on, but you see, this stuff actually provides the body with a lot of benefits. So how's that compare that to what the marketing gurus would tell us is a healthier version: Margarine or spread. Look at the ingredients in Anchor's Original Soft Light Spreadable: Cream (fine), Canola Oil (eesh, consume at a minimum), Vegetable Oil (I'll get to this topic another day, but again, you don't want a lot of this), Water (fine, but why are we paying for water?), Salt, Emulsifier 471 (this is a food additive you do not need), Preservative 202 (not doing anything good for your body), Colour (nope, don't want it), Acidity Regulator (Citric Acid, another additive that's not doing you any favours).
Now let's look at the ingredient list in Anchor's butter: Cream, Salt, Milk Fat. See the dfiference? I will say this many, many times: It is ALWAYS best to eat everything in its closest-to-natural form. Remember that most “low fat” and “low sugar” items are filled with chemicals that are foreign to our bodies. Read labels! If you don’t know what it is, put it back. 
So this week’s easy swap is pretty straightforward: Skip the fake spreads and stick with the real deal. It’s like buttah.


Photo courtesy of Anchor Dairy

Making Healthy Swaps: One Week at a Time

One of the main messages I’ve pulled from watching Frozen II 342 times (which is nothing compared to the 933 times I’ve watched the first Frozen) is that if something seems overwhelming, take it one step at a time—“The Next Right Thing,” if you will.
When I began studying nutrition, I felt completely overwhelmed at the idea of making healthy changes all at once. But when I started to channel Anna, Grand Pabbi and Lieutenant Mattias and do one step at a time, it made it easier to adopt a new habit. On that note, we’re going to make one swap per week. Some of them are easy, some take a bit more time to master and some you may already be doing.