Butter is also a good dietary source cholesterol. What?? Cholesterol an anti-oxidant?? Yes indeed, cholesterol is a potent anti-oxidant that is flooded into the blood when we take in too many harmful free-radicals–usually from damaged and rancid fats in margarine and highly processed vegetable oils. A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine. It’s not surprising when you see how margarine is actually manufactured.
People who eat mostly processed polyunsaturated oils have a greater risk of heart attack and cancer, the exact opposite advice by nutritionists just a few decades ago.
Despite its best efforts, the margarine lobby has failed to convince us that its synthetic concoctions taste anywhere near as good as butter. People eat spreads on sufferance, having been browbeaten into believing butter is bad for us. But forgoing this versatile, natural fat that graces every food it touches is a misguided penance.
These days there are other con artists such as Earth’s Balance deceiving consumers and convincing perhaps millions of unsuspecting vegetarians and vegans into thinking they have the next best spread to replace butter when all they contain is genetically modified ingredients and more toxic oils like Canola.
Do You Need Organic Butter?
Yes, absolutely. The quality of your butter is highly dependent on the source. Cows fed GMO grains, drugged, vaccinated and kept in small quarters their whole lives will only result in toxic milk and consequently, toxic butter. If people were willing to pay a good price for high quality butter and cream, from cows raised on natural pasturage and through reputable organic practices, the health benefits are endless.
Since conventional butters often contain dangerous pesticides, antibiotics and added growth hormones, you must pursue organic sources for optimal nutrition.
Butter’s Amazing Compounds
Butter consists of butterfat and trace amounts of milk proteins and water. You may be surprised to hear that butterfat is butyric acid, which is basically the same substance that mothers produce to nourish their babies.
Butter’s beneficial components include…
Antioxidants. Beta-carotene, selenium and other antioxidants shield the body from free-radical damage.
Butyric acid. This short-chain fatty acid supports colon health.
Conjugated linoleic acids. CLAs fight cancer, build muscle and boost immunity.
Iodine. Butter is rich in iodine, which is essential to thyroid health.
Lauric acid. A medium-chain fatty acid, lauric acid encourages the body’s immune system to fend off yeast and other infections.
Lecithin. This phospholipid protects cells from oxidation and may contribute to cholesterol metabolism.
Vitamin A. Butter contains the readily absorbable form of vitamin A, which is a must for eye and endocrine health.
Vitamin D. This vitamin helps your body absorb calcium to maintain strong bones and plays a role in reducing your risk for chronic diseases such as osteoporosis, heart disease, and colon and other cancers.
Vitamin E. Anti-inflammatory vitamin E speeds wound healing, promotes skin health, enhances immunity and may protect against a host of illnesses, including diabetes, heart disease and Alzheimer’s.
Vitamin K. Proper blood clotting and bone health are among the benefits offered by fat-soluble vitamin K.
Saturated fat and cholesterol have been falsely demonized by manufacturers of cholesterol-lowering statin drugs. Since butter is typically used in small amounts, this can be a good place to get the fat your body needs, not only for optimal health but for life itself. Every cell in your body contains saturated fat and cholesterol, which contribute to proper digestive function, growth and other essential processes.
Butter & Cancer
In the 1940’s research indicated that increased fat intake caused cancer. But, we now now that actually many of the saturated fats in butter have strong anti-cancer properties. 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; short and medium chain fatty acids also have immune system strengthening properties. But 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.
Butter & Arthritis
The Wulzen or “anti-stiffness” factor is a nutrient unique to butter. Dutch researcher Wulzen found that it 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. Calves fed pasteurized milk or skim milk develop joint stiffness and do not thrive. Their symptoms are reversed when raw butterfat is added to the diet.
Butter & Osteoporosis
Vitamins A and D in butter are essential to the proper absorption of calcium and hence necessary for strong bones and teeth. The plague of osteoporosis in milk-drinking western nations may be due to the fact that most people choose skim milk over whole, thinking it is good for them. Butter also has anti-cariogenic effects, that is, it protects against tooth decay.
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.
Butter & Gastrointestinal Health
Butterfat contains glycospingolipids, a special category of fatty acids that protect against gastro-intestinal infection, especially in the very young and the elderly. For this reason, children who drink skim milk have diarrhea at rates three to five times greater than children who drink whole milk. 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.
Butter & Weight Gain
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. 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?.
Butter for Growth & Development
Many factors in butter ensure optimal growth of children. Chief among them is vitamin A. Individuals who have been deprived of sufficient vitamin A during gestation tend to have narrow faces and skeletal structure, small palates and crowded teeth. Extreme vitamin A deprivation results in blindness, skeletal problems and other birth defects. Individuals receiving optimal vitamin A from the time of conception have broad handsome faces, strong straight teeth, and excellent bone structure. Vitamin A also plays an important role in the development of the sex characteristics. Calves fed butter substitutes sicken and die before reaching maturity.
The nutritional gospel that saturated fat is unhealthy and fattening is melting away. A recent review published in the American Journal of Clinical Nutrition concluded: “There is no convincing evidence that saturated fat causes heart disease.”
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.
Note: Whatever your choice of spreads for your bread or cooking – minimise your use of it.