Microblog: The Nutrition Facts of Butter


📖@CarnivoreCure excerpt:
Nutritional guidance recommends copious amounts of fiber in our diet. Fiber is broken down into short-chain fatty acids—such as butyrate (butyric acid), propionate (propionic acid), and acetate (acetic acid). Butyrate is essential because it is the preferred fuel source by the large intestine’s endothelial cells.

🥛Butter, cream, and cheese contain butyrate in its absorbable form. In fact, butter is the best source of butyric acid or butyrate. In fact, the origins of the word butyric acid are from the Latin word, butyrum—the same origins of the word butter.[1]

❓How did we come to think that butyric acid is best from plants?

🧈The number one dietary source of butyrate is butter. According to a 2016 microbiome study, “Butter contains 3 to 4 percent of butyric acid, in the form of tributyrin (butyryl triglyceride), making it the richest dietary source of butyrate…”[2]

🧬Butyrate is also made in small quantities in mammalian cells through the breakdown of fats and metabolism of glucose. Yes, butyrate can be found in animal fats and dairy.[3]

🧐Some carnivores don’t consume any dairy. It may be possible that the minimal amounts of butyrate obtained from animal fats is sufficient. Bacteria also makes butyrate from the leftovers of cells and mucus. In fact, the end of the colon (the sigmoid colon) relies more on this type of butyrate than the butyrate from foods.[4]

💡Eat more butter. It’s nutrient-dense, copious amounts can be eaten safely, (without carbs) and good for gut health.

[1] Bourassa et al., “Butyrate, Neuroepigenetics and the Gut Microbiome,” 56–63.; Lexico Dictionaries, “Butyric Acid” Lexico Dictionaries, 2020, https://www.lexico.com/definition/butyric_acid.
[2] Bourassa et al., “Butyrate, Neuroepigenetics and the Gut Microbiome,” 56–63.
[3] Pouteau et al., “Production Rates and Metabolism … Isotopes,” 87–93.; Miyoshi et al., “Oral Administration of Tributyrin … Rats,” 252–58.
[4] Canani, “Potential Beneficial Effects of … Diseases,” 1519.

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