February 04, 2015
by Paul Fassa, Natural Health Journalist
(UtopiaSilver.com) Partially hydrogenated or trans-fatty acids found in margarine damage arteries and blood vessels. They lower good cholesterol, and raise blood levels of triglycerides and lipoproteins leading to cardiovascular damage. They also raise C-reactive protein, an inflammatory and cellular dysfunction marker. It is simply foolish to think you can fool mother nature-butter is better.
Worse yet, they inhibit the utilization of essential omega 3-fatty acids as wells a 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 covers the negative health effects of hydrogenated oils, yet 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 – in moderation of course.
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. The New England Journal of Medicine recently solidified the link between trans fats and heart disease. Even low levels of trans fat consumption (1%-2%) substantially increase heart disease.
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 most recent food chart issued by the U.S. Department of Agriculture (USDA) in December of last year, recommends reducing your saturated fat intake to a mere seven percent of caloric intake—down from its previously recommended 10 percent.
But now, at least trans-fats are part of food ingredient labels while saturated fats are still included.
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 blood stream 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. It 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.
Categories: Paul Fassa