Ignore the Nutritional Posers Who Claim Saturated Fat is Bad; Butter is Better than Margarine

Partially hydrogenated or trans-fatty acids found in margarine damage arteries and blood vessels. They lower good cholesterol, raise blood levels of triglycerides, and raise heavier lipoproteins cardiovascular damage. Even worse, they raise C-reactive protein, an inflammatory and cellular dysfunction marker.

Worse yet, they inhibit the utilization of essential omega 3-fatty acids as well as prostaglandins, which eliminate blood clots. Additionally, a diet high in partially hydrogenated fatty acids has been linked to insulin resistance, type 2 Diabetes, and heart disease.

While the NY Times covered the negative health effects of hydrogenated oils, they are still promoting many of the mythical evils of saturated fat. In order to function properly, your lungs, heart, immune system liver, bones, hormones and cell membranes all require high quality saturated fats.

Fatty acids and cholesterol are needed for healthy cell membranes, hormone and vitamin D production, and the transport and utilization of important vitamins and minerals.

Not long ago, the New England Journal of Medicine (NEJM) solidified the link between trans fats and heart disease. Even low levels of trans fat consumption (1%-2%) substantially increase heart disease.

Remember this little trick, the FDA allows .5 grams per serving of trans fats to be recorded as zero trans fats on food labels.

Many health experts have now realized that it’s the trans fat found in margarine, vegetable shortening, and partially hydrogenated vegetable oils and excess added sugars that are the true culprits behind obesity, causing far more significant health problems than saturated fat ever could!

Still, despite the scientific evidence, the low-fat dogma remains a favorite among most government health authorities.

Case in point: the U.S. Department of Agriculture (USDA) recommends reducing your saturated fat intake to a mere seven percent of caloric intake — down from its previously recommended 10 percent.

At least now trans-fats are part of food ingredient labels that are supposed to replace saturated fats.

Five Solid Reasons to Eat Real Butter

• 1. Conjugated Linoleic Acid (CLA) – Raw organic, pastured butter has loads of anti-tumor CLA. It inhibits the growth of cancer cells in the skin, colon, breasts, and lungs. It’s anti-fungal and it stimulates muscle growth while preventing weight gain.

• 2. Butyric Acid – Butter contains 4% butyric acid – a short chain fatty acid that research indicates can inhibit tumors. It also signals the immune system into action when an infection is brewing.

• 3. Fat–Soluble Vitamins – Butter is a good source of the fat soluble vitamins A, D, and E. It’s also an excellent vehicle for their assimilation.

• 4. Vitamin K2 – Raw, organic, pastured butter and cream contains vitamin K2 – a necessary co-factor in vitamin D synthesis. K2 also ushers calcium out of your bloodstream and into bone cells which increases bone density instead of calcifying arterial and heart tissue.

• 5. The Wulzen Factor – Raw, unpasteurized butter, cream, and milk contain the “Wulzen factor” an anti-stiffness agent. It protects against calcification of the joints (osteoarthritis) as well as cataracts, and the calcification of the pineal gland. Pasteurization destroys the Wulzen Factor.

Raw, organic butter from pastured cows is a superfood that won’t make you fat if wisely consumed based on your nutritional needs, current health status, and your body type.

In fact, butter consists of short chain fatty acids (SCFA) and medium chain fatty acids(MCFA), which are not significantly stored as fat but easily used as energy.

So what should you be looking for? The butter pyramid:

• At the top of the pyramid is organic butter made with raw milk from pastured, grass-fed cows. Very rare, but it’s the superfood of dairy.

• The middle level is organic butter made with organic pasteurized milk from grass-fed cows without rBGH, rBST, or antibiotics. Almost all retailers who sell organics will have it.

• The pyramid’s base is butter made from pasteurized milk from confined, grain fed, factory farmed, antibiotic and likely rBGH or rBST injected cows. Amazingly, the butter at the bottom of the pyramid is still better for you than margarine!

Margarine is merely a lab created plastic food-like substance, not by any means a real food. It’s cheap to make, lacks nutritional merit, and damages health. But it has a longer shelve life and a higher profit margin than real butter.

Still don’t believe me? Check out these other sources:–margarine-chemical-gunk.html#ixzz2XHEkw1o8

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