October 22, 2014

10 Healthy Reasons To Enjoy Real Butter

pin it button 10 Healthy Reasons To Enjoy Real Butter

healthy butter 10 Healthy Reasons To Enjoy Real Butter

by Margie King
GreenMedInfo.com

Butter has gotten a bad rap for many years, starting in the last century with the rise of margarine, which we now recognize as a deadly trans fat.  More recently, butter has been shunned in favor of olive oil and canola oil. But here’s why we should reserve a place at the table for good old-fashioned butter.

study from Lund University in Sweden shows that butter leads to considerably less elevation of fats in the blood after a meal compared with olive oil, flaxseed oil or a new type of canola oil. High blood fat normally raises cholesterol levels in the blood, which according to the discredited “lipid hypothesis,” elevates the risk of atherosclerosis and heart attack.

Why doesn’t butter raise blood lipid levels? 

Researchers pointed out that 20 percent of the fat in butter consists of short and medium-length fatty acids.  These are used directly as energy and do not stay around long enough to affect blood fat levels very much.

The researchers opined that although butter raises blood cholesterol in the long term, its short-term effects may actually be advantageous.

Not everyone agrees that butter’s advantage over olive, canola or vegetable oils is only a short term phenomenon. Sally Fallon of The Weston A. Price Foundation is a staunch and eloquent advocate of the benefits of butter and disagrees that butter or cholesterol is a factor in the increase of cardiovascular disease.

The vast fat-free conspiracy

Since the early 1920’s butter has been pushed aside in favor of margarine and other fad fats and vilified as a deadly saturated fat that causes heart disease. Yet for thousands of years before that, butter was a dietary staple of many cultures with no evidence of adverse health effects.

Between 1920 and 1960, Americans’ use of butter declined from 18 pounds per person per year to 4 pounds, yet heart disease went from a relatively unknown condition to the number one killer. So how likely is it that butter is killing us?

According to Fallon, butter is the victim of a vast fat-free conspiracy, formed by those who benefit from replacing healthy butter with disease promoting mass produced vegetable oils and trans fats.

The truth is that butter is good for you.  Here are 10 benefits of eating real, fresh creamery butter:

1.   Butter is the most easily absorbable source of vitamin A which supports the thyroid and adrenal glands, and in turn, the cardiovascular system.

2.   Butter doesn’t lead to excess body fat since its short and medium chain fatty acids are burned for quick energy and not stored, and it also gives a feeling of satiety that may decrease cravings and over-eating.

3.   It’s rich in anti-oxidants including vitamins A and E, as well as selenium protecting against heart disease as well as cancer.

4.   Butter is a good source of dietary cholesterol which acts as an anti-oxidant, repairing damage from free radicals caused by rancid fats, vegetable oils and trans fats. Cholesterol is also important for the development of the brain and nervous system in children.

4.   The saturated fat in butter consists of short and medium chain fatty acids which have anti-tumor properties and also strengthen the immune system.

5.   Butter contains conjugated linoleic acids (CLA) which are cancer protective.

7.   When in its raw state and not pasteurized, butter has an anti-stiffness property called the Wulzen factor, that protects against arthritis, cataracts and hardening of the arteries.

8.   Butter is a good source of iodine in a highly absorbable form and necessary for proper thyroid function.

9.   It promotes gastro-intestinal health and decreases rates of diarrhea in children.

10. Butter is a good source of vitamin K2 which prevents tooth decay and builds strong teeth and bones.

Remember that the richest benefits are found in raw butter made from pastured cows.

Read the full article here: http://www.greenmedinfo.com/blog/10-healthy-reasons-enjoy-real-butter1

MKing 10 Healthy Reasons To Enjoy Real Butter

Margie King is a holistic health coach and graduate of the Institute for Integrative Nutrition®. A Wharton M.B.A. and practicing corporate attorney for 20 years, Margie left the world of business to pursue her passion for all things nutritious. She now works with midlife women and busy professionals to improve their health, energy and happiness through individual and group coaching, as well as webinars, workshops and cooking classes. She is also a professional copywriter and prolific health and nutrition writer whose work appears as the National Nutrition Examiner. To contact Margie, visit www.NourishingMenopause.com.


0 commentsback to post

Other articlesgo to homepage

Repairing your Microbiome: Making Kefir at Home

Repairing your Microbiome: Making Kefir at Home

Pin It

Cultured dairy is a traditional food in many cultures. When refrigeration isn’t available fresh milk can only keep for a couple of days before it spontaneously cultures, as in sour or clabbered milk. Adding a starter culture – be it from a previous batch or other source – has long been the method of creating consistent flavors and textures in ones cultured milk.

Milk kefir is one of these cultures. Thought to originate in the Caucuses Mountains, this culture is added to fresh milk and allowed to culture for 12-24 hours, sometimes even longer, and results in a tangy, flavorful milk with the consistency of a pourable yogurt.

Milk kefir has many health benefits, and can be made at home.

How to Make a Gluten Free Cheesecake

How to Make a Gluten Free Cheesecake

Pin It

Cheesecakes are a classic dessert, with many different flavor variations and types. For those on a gluten free diet, finding a 100% gluten free cheesecake recipe that doesn’t skimp on flavor or texture, and still blows you away, can be a bit of a challenge. Many popular cheesecakes like the New York style use a bit of flour in the filling, and the classic graham crust is hard to replace. Even though gluten free grahams are available to purchase, they are loaded with highly processed ingredients and are better off not being touched. Meanwhile, the alternative, making them yourself, is extremely time consuming.

There is however, a very easy solution: make a shortbread crust and nix the gluten flours. Shortbread crusts are light, buttery, very quick and easy to make, and compliment any flavor of cheesecake. Here’s how you make one.

Simple Fermented Carrot Sticks and the Two Types of Fermented Vegetables

Simple Fermented Carrot Sticks and the Two Types of Fermented Vegetables

Pin It

Most of us are familiar with sauerkraut, kimchi, and cucumber pickles as forms of fermented vegetables. Or we are, at the very least familiar with the store-bought vinegar-brined modern day versions of what once were lactic acid fermented vegetables.

But you can ferment just about any vegetable, turning it into a lively probiotic-rich snack, condiment, or enzymatic addition to your meals. Here is a simple recipe you can make at home for fermented carrot sticks.

How to Use Raw Honey in Place of Sugar in Baking

How to Use Raw Honey in Place of Sugar in Baking

Pin It

Raw honey is one of the healthiest sweeteners readily available for use in baking. Honey is a much better choice than processed sugar. Granulated sugar made from cane sugar is actually a natural product. However, most types of granulated sugars in the market go through a refining process which strips out most of the natural nutrients.

In addition, granulated sugar from sugar beets is more than likely from a GMO source. If you do use granulated sugar in your recipes, make sure it is organic cane sugar as close to its original source as possible, which is usually very dark and dry.

You’re better off using raw honey, which is a whole food that in its natural state needs no further refining. And its healthier too! The information here will show you how to replace sugar in your baked goods with raw honey.

How to Make Your Own Sauerkraut

How to Make Your Own Sauerkraut

Pin It

There are many ways to preserve food these days. Freezing is popular for its convenience. Canning is gaining resurgence, and rightfully so, for its place in a local and sustainable food economy. Drying fruits and vegetables continues to be a simple way to put food up, especially in hotter, drier climates.

And then there is lactic acid fermentation, also known as lacto-fermentation. If you’ve ever had unpasteurized sauerkraut or true sour pickles, then you’ve eaten fermented vegetables. These are hard to come by, though, in their true raw form so it is helpful if you know how to make them at home.

This article will show just how easy it is make your own raw sauerkraut at home with only 2 ingredients.

read more


Get the news right in your inbox!