When butter is used to cook, is the PUFA content oxidized? The PUFA percentage is small, but it's still a concern to me. Should I be concerned about heating it too much?
I'm thinking that if the butter is grass-fed, there are sufficient antioxidants. I'd like to see some links to articles/studies on the topic.
The amount of oxidized Pufa in butter is so small... This is, to me, bordering on Orthorexia. The stress you are feeling over this issue is far, far more dangerous than that amount of oxidized PUFA. Even if that stress is only small...
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