White butter may benefit heart health more than yellow

Butter is a popular ingredient in many dishes. It has a rich, creamy texture that people enjoy. However, butter, especially the yellow variety, contains saturated fats that can raise bad cholesterol levels. Traditionally, white butter, also known as makhan, was common in Indian cooking. It is made from churning cream without additives. This natural butter is considered healthier because it contains important nutrients like calcium, vitamins A and D, and butyric acid, which aids digestion. White butter has lower saturated fat compared to yellow butter. Yellow butter is commercially produced and often includes added salt and preservatives. It has a higher saturated fat content, which can raise cholesterol levels. Many people find yellow butter tastier and use it for baking or spreading. Health experts recommend being cautious with all butter types. While white butter is healthier, moderation is important. The American Heart Association suggests limiting saturated fat to 5–6% of total daily calories. For a 2,000-calorie diet, this means no more than 11–13 grams of saturated fat each day. A couple of tablespoons of butter can easily exceed this amount. High cholesterol often has no symptoms, making regular check-ups crucial. Monitoring cholesterol is essential because high levels can lead to serious health issues like atherosclerosis, heart attacks, or strokes.