Misty Humphrey CNE, CRM
Each of us originates from a place of cultural consistency. This means that traditionally we ate what our ancestors ate. I’m not talking about the “Paleo” ancestors, I’m referring to our ancestors of 200-300 years ago.
These were modern, industrious, self-sufficient individuals that escaped the typical metabolic diseases induced by a poor food supply. Don’t get me wrong, I know there were famines but the food wasn’t causing dis-ease.
The primary driver of most of the metabolic disorders including diabetes, heart disease and cancers is the polyunsaturated vegetable oils or margarine that we’ve been encouraged to replace our valuable butter with. In study after study, these oils, which include soybean, corn and canola and to a lesser degree, sunflower and safflower have shown to cause oxidative damage. While the polyunsaturates have been shown to reduce inflammation, it's a temporary reduction of proteins that manage inflammatory markers.
Many families had a dairy animal and whether cow or goat, the result was creamy milk that could be used in a variety of ways. One such product of course was, and still is, butter.
Why is butter always better?
Butter provides us with valuable nutrients including Vitamin A which is needed for healthy thyroid and adrenal glands, a valued component of heart health. Vitamin A also contributes to immune health.
Butter contains lecithin which assists in the proper metabolism of fat and cholesterol.
Butter contains antioxidants like Vitamin E which is needed for heart and vascular health as well, anti-cancer.
Butter is a good dietary source of cholesterol which actually works as an antioxidant. A medical research council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine.
Butter is a fertility food due to the high vitamin e and cholesterol content. Both play a role in building valuable hormones that provide both balance and fertility.
Butter is rich in short and medium chain fatty acids which have strong anti-tumor effects. These fatty acids also contribute to colon health by feeding the bacteria in the large intestine.
Vitamins A & D in butter assist in proper calcium metabolism which, decreases osteoporosis.
Butterfat plays a major role in the development of the nervous system.
Butter contains Vitamin K, an important fat-soluble vitamin responsible for prevention of calcification of the arteries.
Butter is rich in trace minerals such as manganese, chromium, zinc, copper and selenium.
Butter is also an excellent source of iodine. A host of deficiency symptoms can be decreased with the incorporation of butter as vitamins need minerals for proper assimilation and use.
Butter is rich in CLA (Conjugated linoleic acid) a fatty acid helpful in assisting the body in building muscle rather than fat. The CLA content of the dairy is dependent upon the grazing of the animal.
With all of these benefits, how can anyone argue that butter isn’t better? Ditch the tub for the cube and watch your health soar and your appetite reduce!
For high temperature cooking, choose ghee, a clarified form of butter. The protein is removed leaving only the fat, a stable cooking choice. Ghee is found in the oils section of most grocers while butter is always refrigerated.
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