More evidence butter is better.
Do you remember that old commercial? Sing along with me: "Butter makes it taste much better - naturally!" Apparently, butter is healthier for your brain, too.
A study published in Chemical Research in Toxicology determined that an artificial food flavouring compound used for its butter-like taste and mouthfeel may be linked with key processes in the development of Alzheimer's disease.
The study shows evidence that occupational exposure to the food ingredient diacetyl intensifies the damaging effects of beta-amyloid protein clumping linked to Alzheimer's disease. The diacetyl flavouring is an industry favorite – found in products including microwave popcorn, margarines, snack foods, sweets, baked goods, pet foods, and certain alcoholic beverages – is known for its distinctive buttery taste and aroma.
The next concern is whether consumption of diacetyl containing food substances has a similar result. Diacetyl has already been the focus of a plethora of recent research, thanks to its links to respiratory problems and lung disease.
My advice: leave the imitation-butter-flavoured products on store shelves, and opt for good, old-fashioned butter. In moderation.
Until next time,
Let's all walk the talk!