When butter is used to cook, is the PUFA content oxidized? The PUFA percentage is small, but it's still a concern to me. Should I be concerned about heating it too much?
I'm thinking that if the butter is grass-fed, there are sufficient antioxidants. I'd like to see some links to articles/studies on the topic.
asked byKelvin (289)
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on February 26, 2013
at 06:43 PM
You can use ghee (which is made from butter) for high temperature cooking. You can also make ghee from butter, google can help you find instructions.
on September 21, 2012
at 12:43 AM
The amount of oxidized Pufa in butter is so small... This is, to me, bordering on Orthorexia. The stress you are feeling over this issue is far, far more dangerous than that amount of oxidized PUFA. Even if that stress is only small...
on February 12, 2013
at 04:08 PM
Butter is ok for low temperature cooking, use refined coconut for higher temperatures.