12 Reasons Why Butter Is Better
Butter is not only “acceptable” in our diets, it actually has many health-enhancing properties. Yes, butter is “healthy.”
Actually, I think, by now, most people have heard this nutrition factoid, somewhere, from someone. Then again, the outdated, inaccurate nutrition advice that is still being regurgitated in doctors’ offices and “health” tabloids never fails to surprise me.
Butter is most definitely healthier than margarine. “But, wait! I thought butter clogs our arteries, is high in those dangerous saturated fats that increase our cholesterol and cause heart disease, and makes us fat!”
Not so fast. First, saturated fats are most definitely not the “bad guys” we’ve been led to believe for so long now. Our bodies require saturated fats for countless functions including hormone production, immune function, cell membrane integrity, healing and repair, https://www.neverbashfulwithbutter.com/ they decrease inflammation, and they’re actually the preferred source of fuel for the heart. They are critical for our short-term and long-term health.
Saturated fats are considered “stable” fats for heating and cooking. That means they’re safer to cook with and don’t easily turn into rancid, trans fats when we heat them.
Fats do not make us fat. The inability to burn fat effectively makes us fat. That’s a whole different ball of wax, involving leptin resistance and our chronic, massive sugar intake. Poor quality, “fake”, synthetic fats, trans fats, hydrogenated fats (as found in margarine and most commercial vegetable oils, for example) can make us fat because our bodies and brains aren’t certain how to handle these imposters.
It turns out that our waistlines are the least of our concerns when it comes to these fake fats and trans fats. These “bad fats” are one of the leading causes of systemic inflammation. Inflammation is one of the key triggers to every chronic and degenerative illness our culture is currently suffering from on mass scale. Reducing inflammation is a core focus of prevention and treatment of these chronic illnesses.
These “bad fats” also cause cell congestion (which means that important nutrients can’t properly get into the cell and toxins can’t properly get out), as well as decrease in nerve function. If bad fats are a leading source of inflammation, cell congestion, and nerve interference, well, I think you know what you need to do. Ditch the margarine (and similar spreads) and the hydrogenated vegetable oils!
Some of the “good fats” to choose are butter, pure coconut oil, ghee, and extra virgin olive oil (although, this is not a saturated fat and should not be heated or only at low cooking temperatures).
Let’s look more closely at butter.
(Much of the following information is from the Weston A. Price Foundation.)
1. Butter is an excellent source of many fat-soluble Vitamins that we have a difficult time finding in abundance elsewhere in our Standard American Diet. These are Vitamins A, D, E, and K. Vitamin A is needed to maintain good vision and to keep our endocrine system functioning well. Vitamins A and D are essential for growth, for healthy bones, for proper development of the brain and nervous systems and for normal sexual development. Vitamin D has also demonstrated its fortitude in the field of cancer prevention and treatment. Real butter, particularly from grass-fed cows, is considered America’s best source of these nutrients. In fact, Vitamin A is more easily absorbed and utilized from butter than from any other source.
2. Butter is also a great source of minerals. Trace minerals, such as chromium, copper, iodine, manganese, selenium, and zinc are found in butter. Butter contains more selenium per gram compared to herring or wheat germ. It tastes better on a piece of toast, too!
3. Butter contains healthy fatty acids. Butter provides short-and medium-chain fatty acids. These are converted in the liver for a quick source of energy, and help boost metabolism. These fatty acids also have immune-enhancing properties, as well as anti-microbial and anti-fungal properties.
4. Butter contains Arachidonic Acid which plays critical roles in our brain function as well as being a vital component of the cell membranes. The cell membrane is the most critical component of the cell when it comes to function. Hormonal communication takes place at the cell membrane.
5. Butter has an excellent balance of omega-3 and omega-6 fats. This balance between linoleic and linolenic acid helps prevent problems associated with the over-consumption of omega-6 fatty acids, so prevalent in our fake fats national diet!
6. Butter has Conjugated Linoleic Acid (CLA). If your butter is from cows that eat their natural diet rich in green grass, it can contain high levels of CLA. This is a compound that can help provide protection against different types of cancer, and helps the body build lean muscle instead of storing fat, thus improving our metabolism. It’s important to note that this benefit of CLA in our foods all but disappears when the animals have been fed grains.