“Blaming new health problems on old foods doesn’t make sense.”
- Authority Nutrition
In case you haven’t heard yet, almost everything we have been taught about avoiding saturated fat has been misleading (to put it politely). Yet the “low fat” or “no fat” products still dominate the marketplace as well as popular opinion when it comes to health. The theory that high cholesterol causes heart disease has become an almost knee-jerk reaction with religious certainty…although that is starting to change. We now know that the original “lipid hypothesis” study published in the 1950’s by scientist Ancel Keys stating that 1. Saturated fat raises cholesterol and 2. Cholesterol causes heart disease, was deeply flawed (or, as some would say: “the greatest scam in health history”). 
We now know through numerous recent studies, as well as by simple observation, that since the mid-century when consumers started dutifully switching over to margarines and low-fat foods, that obesity, heart disease and other health conditions have been steadily increasing. In fact, the US Dietary Guidelines Advisory Committee and The American Heart Association have both backed away from dietary cholesterol restrictions and instead have urged people to cut back on added sugars. 
What you need to know
Butter is a nutrient dense powerhouse that is also really delicious. Fat doesn’t make you fat. It is excellent for pregnant women. If it’s a choice between the two, choose butter. If it’s a choice between butters, there are a few exceptional types that deserve a shout out:
GHEE (aka Clarified Butter)
Ghee is a great choice for individuals with dairy sensitivities as the lactose and milk protein are only present in miniscule amounts. Ghee is a rich source of the fat-soluble vitamins A, D, E and K as well as the cancer-fighting conjugated linolenic acid (CLA). It also has a smoke point of 450-500 degrees – much higher than most cooking oils, including butter which is about 350 degrees. Look for grass-fed Ghee if possible and always read the labels to see if anything weird/unnecessary has been added to it.
GRASS-FED BUTTER (Aka Cows are ruminants and should be eating grass)
Grass-fed butter is marked by its distinctively deep yellow color, far from the light, almost white, waxy store-bought butter, which is attributed to the diet of the cows. Grass-fed cows eat fresh vegetation high in carotene and vitamins A & K2 (a lesser known vitamin that actually helps to reduce arterial plaque and uses calcium effectively). Most of the “regular” butter sold in grocery stores are pale, since these cows are usually fed a diet of corn and soy (also these crops are almost always GMO) – even though they are ruminants that would naturally graze on grass.
Sadly…as far as I know, it is almost impossible to find this in Canada. Your best bet would be to either find a local farmer and buy direct, or you could try and purchase it online or in person from the United States. Some companies also only feed their cows grass during the warmer months, then switch to grains during the winter, so do your research before you buy.
CULTURED BUTTER (A.K.A. European style butter) The first time I tried this I freaked out! It’s so delicious! The one I had was seasoned with fresh sea salt, but you can also find unsalted versions. It has a slightly tangy + very creamy taste. Cultured butter is traditionally made from fermented cream, so basically the remaining lactose sugars. Although many commercial cultured butters would incorporate bacterial cultures instead. Cultured butter is a great way to add in fermented foods into your diet.
Do you know how easy it is to make butter? So easy! All you need is heavy cream (go for good quality/local) + pinch of salt (optional) blender/mixer/you stirring like an old pioneer woman. The buttermilk will separate from the butter and form into a clump. After that you separate the butter from the buttermilk, rinse the butter under cold water, strain with cheesecloth and rinse again, and then…done! You will also be left with buttermilk which you can use for cooking or baking.
Remember to enjoy like the French…sans guilt.