Antioxidant-rich Parsnips & Carrots Served with a Hefty Dose of Clarified Butter (View the recipe.)
In our home, we eat our vegetables with butter – lots of butter, and newcomers to traditional foods are often shocked at the amount of fat recommended in the wholesome recipes featured on Nourished Kitchen. After all fat, especially saturated fat, is bad, isn’t it? It’s dangerous – all this despite significant evidence that dietary fat, including animal fats, featured prominently in the native diets of humans prior to the industrialization of the food supply1 thus nourishing and fostering human evolution along with other wholesome, unrefined foods. Indeed animal foods rich in dietary fat comprised approximately two-thirds of the average hunter-gatherer diet, with some pre-agricultural societies consuming up to 99% of their diet from animal foods and others as little as 26%2. Fat nourishes.
While the consumption of plant foods varies significantly among traditional societies, based largely on both climate and season, such foods also provide essential nutrients – vitamins, antioxidants and minerals. As valuable as these plant foods are, to maximize their value, it is essential to eat them with fat. In an age when low-fat milk and steamed vegetables are heralded as a panacea for obesity, cancer, heart disease and other ills, it’s easy to forget the value of the foods that nourished our ancestors; moreover, it’s near blasphemy to suggest that we ought to butter our carrots, braise our greens in bacon fat or even spread our sandwiches with a homemade mayonnaise loaded with egg yolk and olive oil.
Fruits, Vegetables, Dairy Fat and Disease(…)
Click here to read the rest of Butter Your Vegetables: The Role of Fruits, Vegetables & Dietary Fat in Health (641 words)
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