Butter is Better
Butter is Better
Butter is Better
Butter is Better
One of the healthiest foods you can eat is butter. But haven't we been told for decades that butter is a saturated fat, and thus bad for our heart?
Look at these Facts
Before 1920, heart disease was rare in America. Between 1920 and 1960 the incidence of heart disease rose precipitously. What happened during that same period? Butter consumption plummeted from eighteen pounds per person per year to four, while the consumption of margarine escalated. You don't have to be a rocket scientist to conclude that butter was not the cause of the heart disease epidemic'.
Butter is natural
Butter is a natural product and has been consumed for millennia. When Dr Weston A Price studied natural diets around the world in the 1930's he found that butter was a staple in the diets of many supremely healthy people. Here's an interesting little aside. A colleague in Washington DC placed an open container of butter and another of margarine in her garden. The birds, squirrels and other wild life soon consumed the butter, but refused to touch the margarine. Isn't nature wonderful?
Is Butter Good for Us?
Mary Enig PhD from the University of Maryland gives us the following information:
Vitamins Butter is a very rich source of easily absorbed vitamin A, necessary for a healthy immune system. This vitamin A is also necessary to ensure optimal growth in children. Another animal story: Calves fed butter substitutes sicken and die before reaching maturity. Butter also contains the other fat soluble vitamins, E, K, and D. D, along with A is essential to the proper absorption of calcium, hence necessary for strong bones and teeth.
Minerals Butter is rich in selenium, a powerful antioxidant. It contains more of this vital antioxidant per gram than herrings or wheat germ.
Fatty Acids Butter contains lauric acid, a component of mother's milk. This is a potent anti-microbial and anti-fungal substance. And here's something interesting. The short and medium chain fatty acids in butter are not stored in the adipose tissue, but are used for quick energy. That's good news as it is certainly not going to make us gain weight. Another exceptional fat that contains lauric acid is coconut oil. I use butter or coconut oil for all my cooking.
Margarine the Healthy Alternative?
It is now acknowledged that the margarine we have been spreading on our toast and the hydrogenated fats in commercial baked goods contain trans fats, and are major contributors to ill health. But what about the new tub spreads? They may not contain partially hydrogenated fats but they are composed of highly processed rancid vegetable oil, soy protein and a host of additives.
Help Our Local Farmers
If we are prepared to pay a good price for high quality butter and cream, from cows raised on natural pasturage, every small or medium sized farm will reap the benefits. If we insist of eating margarine, as well as harming our health, we will be assisting the biggest and most monopolistic industries, the large corporate farms chiefly cotton, soy and corn.
Some ethnic groups around the world do not eat butter, but obtain the same nutrients from things like insects, organ meats, fish eggs and fat of marine animals. For Australians and Americans who do not generally eat these, butter is not just better, it's essential.
Butter Helps to Reverse Premature Aging
My husband John used butter as one of the tools to reverse his premature aging. I have written about this in my ebook I Can Reverse Aging http://icanreverseaging.com/ Follow the ten simple steps and you can do the same.
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