Swapping butter for these fats lowers your risk of dying by 17%

There’s nothing better than watching a slab of fresh butter soften and sizzle as you circle it around the skillet. If just the thought of it makes you jump with ghee, you butter beware — that innocent little rectangle could be melting your chances at longevity.A new study in the journal JAMA Internal Medicine linked greater consumption of butter to increased mortality rates, while plant-based oils offer protective benefits. Researchers analyzed the data of over 200,000 adults and found that replacing butter with plant-based oils can slash your risk of premature death by a whopping 17%.Several studies have demonstrated that replacing butter with plant-based oils can yield health benefits, particularly when it comes to cardiovascular health.Stephanie Schiff, a registered dietitian nutritionist at Northwell Health’s Huntington Hospital, told The Post why butter is so “bad” for you. “Butter has been shown to raise LDL (low-density lipoprotein) cholesterol in the body, which can clog your arteries and increase your risk of heart disease,” Schiff said.Butter also contains saturated fats, she explained, which are typically solid at room temperature and found in products like butter, coconut oil, lard, cheese and cream.In contrast, plant-based oils such as olive and avocado oil are rich in monounsaturated fats, which have been linked to a reduced risk of heart disease, as well as anti-inflammatory omega-3 fatty acids — that’s why Schiff uses them “almost exclusively.” “I use olive oil in salad dressing, for sautéing foods and sometimes in baking,” she said.“It’s high in plant phenols — compounds that work as antioxidants and may help prevent cell damage and reduce the risk of chronic diseases.” She added that avocado oil is also a good source of antioxidants, has a neutral taste and can withstand higher cooking temperatures than olive oil.“Stick with unrefined olive and unrefined avocado oil,” she advised.

”They’re healthier ...