Mark Bittman, one of our family’s favorite go-to chefs for healthy, easy to make recipes, posted a marvelous article in the NY Times last week about a meta-analysis of 72 studies which indicates there’s no evidence that saturated fats increase the risk of heart disease.

Bittman says you can go back to butter, if you haven’t already done so!

Butter for Breakfast

I never liked fake butters. I tried them when I was on my post-breast cancer anti-fat kick 22 years ago, but it didn’t take long for my body and taste buds to tell me to quit eating that nasty stuff.

The bottom-line, which many of us in the eating disorders world have been advocating all along: “eat real food” and “avoid anything that didn’t exist 100 years ago.”

So this morning for my second breakfast (tea and toast for pre-workout energy was first), I happily spread some butter on my bagel. I remember my mom saying that butter made your skin shine and your hair glow. She loved her butter. She didn’t eat processed foods and wasn’t big on sugar–the two current favored nutritional culprits that contribute heart disease. Apparently her decision to minimize the amount of sugar and processed foods in our family food supply was a smart one. In spite of our pleadings for Captain Crunch and Cocoa Puffs, the only cereal mom ever bought was corn flakes (the non-frosted ones). But she didn’t limit the amount of butter we spread on our toast!

Thanks Mom! Your inner wisdom about sugar and processed foods paid off. Thanks for listening to your instincts.

P.S. If you’re looking for a good way to add leafy greens to your diet, try spinach with your scrambled eggs. Spray a non-stick pan with olive oil, saute a little garlic, then throw in the spinach to cook until wilted. Put the spinach on your plate while you scramble the eggs in the same pan, and you’re good to go!