WHY BUTTER IS BETTER “. . . Does butter cause disease? On the contrary, butter protects us against many diseases.


(This is a very interesting read- do some further research as well)

~ Butter is America’s best and most easily absorbed source of vitamin A, which is needed for the health of the thyroid and adrenal glands, both of which play a role in maintaining the proper functioning of the heart and cardiovascular system.

~ Butter contains lecithin, a substance that assists in the proper assimilation and metabolism of cholesterol and other fat constituents.

~ Butter also contains a number of anti-oxidants that protect against the kind of free radical damage that weakens the arteries.

~ Butter is a very rich source of selenium, a vital anti-oxidant–containing more per gram than herring or wheat germ.

~ A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine.

~ Butter is rich in short and medium chain fatty acid chains that have strong anti-tumor effects.

~ Butter also contains conjugated linoleic acid which gives excellent protection against cancer.

~ Vitamin A and the anti-oxidants in butter–vitamin E, selenium and cholesterol–protect against cancer as well as heart disease.

Butter & the Immune System
~ Vitamin A found in butter is essential to a healthy immune system

~ Butter’s short and medium chain fatty acids also have immune system strengthening properties.

~ Hydrogenated fats and an excess of long chain fatty acids found in polyunsaturated oils and many butter substitutes both have a deleterious effect on the immune system.

~ Dutch researcher Wulzen found that butter protects against calcification of the joints–degenerative arthritis–as well as hardening of the arteries, cataracts and calcification of the pineal gland. (Unfortunately this vital substance is destroyed during pasteurization.)

~ Vitamins A and D in butter are essential to the proper absorption of calcium and hence necessary for strong bones and teeth.

Butter & the Thyroid Gland
~ Butter is a good source of iodine, in highly absorbable form.

~ Butter consumption prevents goiter in mountainous areas where seafood is not available.

~ In addition, vitamin A in butter is essential for proper functioning of the thyroid gland.

~ Butterfat contains glycospingolipids, a special category of fatty acids that protect against gastro-intestinal infection, especially in the very young and the elderly.

~ Cholesterol in butterfat promotes health of the intestinal wall and protects against cancer of the colon.

~ Short and medium chain fatty acids protect against pathogens and have strong anti-fungal effects. Butter thus has an important role to play in the treatment of candida overgrowth.

~ The notion that butter causes weight gain is a sad misconception. The short and medium chain fatty acids in butter are not stored in the adipose tissue, but are used for quick energy. Fat tissue in humans is composed mainly of longer chain fatty acids.15 These come from olive oil and polyunsaturated oils as well as from refined carbohydrates.

~ Because butter is rich in nutrients, it confers a feeling of satisfaction when consumed. Can it be that consumption of margarine and other butter substitutes results in cravings and bingeing because these highly fabricated products don’t give the body what it needs?

~ The X factor, discovered by Dr. Weston Price (and now believed to be vitamin K2), is also essential for optimum growth. It is only present in butterfat from cows on green pasture.

~ Cholesterol found in butterfat plays an important role in the development of the brain and nervous system.

~ Mother’s milk is high in cholesterol and contains over 50 percent of its calories as butterfat.

New fangled tub spreads instead may or may not contain hydrogenated fats but they are composed of highly processed rancid vegetable oils, soy protein isolate and a host of additives. A glitzy cookbook called Butter Busters promotes butter buds, made from maltodextrin, a carbohydrate derived from corn, along with dozens of other highly processed so-called low-fat commercial products.

Who benefits from the propaganda blitz against butter? The list is a long one and includes orthodox medicine, hospitals, the drug companies and food processors. But the chief beneficiary is the large corporate farm and the cartels that buy their products–chiefly cotton, corn and soy–America’s three main crops, which are usually grown as monocultures on large farms, requiring extensive use of artificial fertilizers and pesticides. All three–soy, cotton and corn–can be used to make both margarine and the new designer spreads. In order to make these products acceptable to the up-scale consumer, food processors and agribusiness see to it that they are promoted as health foods. We are fools to believe them.”
Source: Sally Fallon and Mary G. Enig, PhD, authors: “Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats”

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