What is Butterfi

The Original FiberButter TM

Butterfi is fresh California dairy blended with organic agave inulin, a naturally sweet prebiotic dietary fiber.

Inulin helps lower cholesterol, absorb calcium and minerals, and stablize blood-sugar levels.

Prebiotic Inulin is a natural source of life for healthy Probiotic bacteria already in the digestive system.

 

Butter made better with Organic Fiber

by Karl Mincin, Clinical Nutritionist, Mount Vernon, Washington

Personally I’m not a big butter user, although I enjoy it in moderation and believe it can have a place in a healthful diet. Professionally, as a clinical nutritionist, it is one of my biggest challenges, especially for those patients who simply love butter. While butter has been a staple food for thousands of years, research has long implicated its saturated fat and cholesterol content in many modern health problems such as cardiovascular disease. This then spawned the food industry to develop margarine, a less saturated, cholesterol-free, oil-based spread that looks, feels, acts and almost tastes like real butter. However, at the molecular level, the artificial hydrogenation of such vegetable oils which cause their solidification and spread ability generates Trans fats, which are now a notorious and well established health risk factor in most serious degenerative diseases such as cancer, heart disease, arthritis, and many other inflammatory conditions. This in turn spawned many valid and serious health concerns about margarine and, the subsequent development of something more healthful. Over the years some commendable efforts at something in between butter and margarine have been attempted. From “Better Butter,” a crude homemade butter-oil blend, to several overly processed food industry concoctions usually consisting of too many long named artificial ingredients too difficult to pronounce, and with more health cons than pros. Butterfi is that middle ground the food industry and public have been waiting for, the best of both worlds.

The brain child of natural food inventor Kelly Cox, Think Nutrition Company, Butterfi  is a simple three-ingredient, functional whole food that truly enhances what nature has provided – the only “additive” being multiple added health benefits, which will be discussed in detail below. When Kelly first approached me for technical backing of his product, the concept was an instant hit in my mind; “why didn’t I think of that? I said to myself. It’s profoundly simple. After sampling his generous trial batch my taste buds agreed. It not only sounded good, it tasted even better! After putting it to the real world test in my Nutrition Test Kitchen, from baking and cooking to popcorn and cob corn, I realized the possibilities were endless, and the health benefits tremendous. Patients, friends and family agreed. “The scary thing” said one friend “is that it’s good even by itself!” The package includes a gentle reminder to “use butter products responsibly.”

Butterfi blends organic sweet cream butter, purified water and the pre-biotic fiber inulin (further discussed below.) One of its many health properties is based on the dilution principle. In fact, Butterfi proves that oil and water do mix; and that fiber can be not only disguised even for the most discerning palate, but enjoyed. This is truly natural “light” butter done tastefully and it’s not just watered down to contain less fat. It contains 35% less saturated fat, cholesterol and salt than regular butter. At only 1.5 calories per gram, it contains less than half the calories of other carbohydrates. The biggest health bonus is the addition of inulin, which also accounts for its slightly sweeter taste, and three grams of soluble dietary fiber per serving. The product is pure (and) genius. Here is a summary of the advantages of  pre-biotic inulin over the more familiar pro-biotics such as acidophilus and bifidus. Keep in mind that all of what follows is above and beyond the fact that it is “light” – less fat – butter. Inulin is a medium chain carbohydrate/starch molecule (longer than refined, processed sugars and shorter than complex starches such as whole grains.) The specific starch found in inulin is known as FOS (Fructooligo-saccharide). It occurs naturally in such foods as Jerusalem artichoke, banana, agave, yellow onion, garlic, tomato, chicory, dahlia, etc. The inulin used in Butterfi  is a purified concentrate in powder form.

It has been said that most all disease begins in the colon, because the micro flora bacterial balance not only maintains digestive health but is the root of a healthy immune system as well, there is much truth to this statement. A healthy gut ecology contains dozens of healthy bacteria in proper proportion to one another. Supplementing only some of these healthy bacteria via probiotics such as acidophilus or bifidus can actually cause a disruption of the overall balance of total gut bacteria. This can be likened to taking a mega dose of only one B vitamin, thus causing an imbalance among the entire B-complex. On the other hand, pre-biotic inulin selectively feeds all of the various strains of healthy bacteria (including acidophilus, bifidus, salivarius, “this-and-that-us,” etceterus, etceterus.) in proper proportion while suppressing the growth of bad bacteria such as Clostridium difficile. The vast health improvement implications of this are far reaching and have been well documented in the scientific medical literature in such conditions as irritable bowel syndrome, constipation, antibiotic-associated diarrhea, arthritis, hypertension, candida albicans, diabetes, dental carries, hyperlipidemia, hypertriglyceridemia, kidney failure, liver disease, allergies, immune deficiencies and more. One medical expert called inulin FOS “fast food for the friendly bacteria that keeps us healthy.”

There are several other health advantages and food preparation properties that make Butterfi a superior and desirable product for both the nutrition conscious home user and the food service industry. Unlike probiotics such as acidophilus, pre-biotic inulin is not temperature sensitive (not destroyed by heat), nor stomach acid sensitive. Alone, it need not be refrigerated to maintain its viability (however, Butterfi should be refrigerated) nor is it adversely effected by stomach acid so need not be taken on an empty stomach nor be specially enteric coated to survive stomach acid. Furthermore, it is equally effective taken with or without food. In fact, butter is an ideal carrier for this molecule since it slows down its metabolism thus maximizing absorption throughout the entire length of the lower digestive tract. And because it is an indigestible fiber it not only adds “bulk” but has no effect on blood glucose nor insulin levels. As a zero glycemic index food, it is diabetic friendly. It also helps pass cholesterol through the digestive tract without entering the blood stream and is therefore known to have a hypocholesterolemic effect. No unpleasant side effects. Food service applications include the following: Butterfi  has enhanced organoleptic properties (flavor and texture). In baked goods it tastes sweeter than regular butter; has a higher volume / lower bulk density (other sweeteners may be reduced); has an increased shelf appeal and display attraction (more sheen and higher gloss); and serves as a fat substitute.

My own experience of using Butterfi over the past several months both personally and professionally confirm that it will quickly find a permanent place in most homes and food service facilities. Alongside regular butter, it has become an instant staple in both my own personal and professional kitchens. I found myself getting anxious when my supply was running low. I say “alongside regular butter,” because while I found it to instantly occupy a unique and definite niche, there have been times when I still prefer regular butter. My personal usage ratio has leveled off to approximately 75%  Butterfi™  to 25% regular butter.

Following are some preliminary feedback comments from friends, family, patients and colleagues:

“Homemade bread and toast has met its match and perfect, complete topping, no need for jam.”

“I liked it best on popcorn, especially if you like Kettle-Corn, the perfect balance of saltysweet.”

“Cookies: shine on you crazy diamond.”

“Vegetables are now a hit in my household; I feel good about adding flavor and health.”

“Butterfi takes the cake, and the muffin, cracker, bowl of oatmeal or rice.”

“One of the things it tastes best on is a good old fashioned Saltine cracker.”

“I used it at every level of pancake production: in the batter it blended easily, in the pan it was buttery rich but not greasy, and on top it acts like whipped butter, less is more.”

“It’s more versatile than butter, crumbles like a medium-aged Parmesan cheese.”

And finally, my personal favorite is corn on the cob (as if cob corn weren’t high fiber enough). I’ve been telling Kelly that Butterfi  is really hi-fi butter; People will soon be hearing all about it loud and clear.

Karl Mincin, Clinical Nutritionist & Technical Research Advisor, Mount Vernon, WA  (360) 770-8486

Website:  http://www.nutrition-testing.com

Email:  karlmincin@nutrition-testing.com