Thursday, May 8, 2008

Better Butter

In an effort to avoid trans fats we had switched from margarine to a soft spread that was loaded with omega-3 fatty acids – long before this became the prevailing nutritional wisdom. That the spread also had loads of omega-6s didn’t mean much to us - until I found information that omega-6s actually produce more inflammation in the body, which could possibly lead to increased incidence of blood clots.

Then I noticed there were far more omega-6s than omega-3s in our soft spread, which didn’t sound good because a family member had previously undergone heart surgery. Butter looked like a better option all the time, especially since we wouldn’t use a lot of it, but refrigerated butter was difficult to spread and butter left at room temperature might grow rancid.

Enter the butter keeper, a small crock that you fill with a little water before upending the butter-filled inner piece of the crock into it, to form an airtight seal. Change the water every two or three days, keep it closed unless you’re using the butter, and the all-natural spread remains sweet, fresh and, most of all, highly spreadable.

It was the best $10 I had spent in ages.

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