What could be better than the taste of butter? If you choose wisely, butter can be a healthy ingredient in your disease-fighting, anti-aging arsenal.

Once maligned due to a high saturated fat content, butter is now getting another churn. Because saturated fats do not oxidize as readily as polyunsaturated fats, they work well under the high-heat of sauteeing with less concern for creating harmful lipid oxidation products (LOPs).

And that's not all. Butter made from the milk of grass-fed cows is high in a number of beneficial compounds including vitamin K2 and conjugated linoleic acid (CLA) 

It is important to only choose organic butter made from the milk of cows who have not been given hormones or consumed feed laiden with pesticides.

Estimated Glycemic Load = 0

Butter absorbs flavors so it should be wrapped airtight for storage. Refrigerate regular butter for up to 1 month, unsalted butter for up to 2 weeks. Both can be frozen for up to 6 months.