The Healing Power of Butter

Butter has been somewhat repatriated after we realized that the margarine lobby had been less than honest with us (...would you believe pregnant women are still being coached to switch to margarine by a nurse acting as a nutritionist in a BC hospital and another hospital still serves it to their patients because the Heart and Stroke Foundation in Washington receives huge funding from a specific margarine comporation!).

Yet, there is a residue of resistance in regards to some people still having a fear that there’s something true to those “thou shalt not’s” of yesteryear in regards to butter. Sort of like 'where there's smoke, there's fire'.  ... and of course the whole bogus cholesterol dis-information by the pharmaceutical world also plays a role (and the consequent doctors' unwitting points of view on butter and cholesterol feeds into that confusion, too).

Premium German butter

One hundred years ago the consumption of butter per person was much higher than now and there was virtually no cardiovascular disease then. Our consumption in North America dropped from 20 lbs to 4 lbs per year in this past century. "Scientists" linked the high number of heart disease patients from the ’50’s and onwards to butter / oils / and saturated fats and the rest of the 'gurus' were merely lemmings repeating the corporate inspired mantra! Heart disease was deemed to be caused by hardened arteries. These harden arteries, in turn, were stealthfully linked to butter and cholestreol! No one questioned or asked for the true scientific evidence for this… (there was none!). BUT as a "scientist" reported it, so it must be so... or so we thought.

We have now removed enough dis-information to finally accept butter as healthy and healthy for many reasons. The most outstanding reason is that it contains butyrate, which plays a part in releasing hormones that plays a part in suppressing hunger, reducing the spikes and dips of glucagon and insulin and indirectly also diminishes the amount of fat that is put into storage. Butyrate / butyric acid also helps heal the walls of the small intestines and the villi that line the walls of the small intestine. Our gut biome resides in both large and small intestine and good health needs everything in those two organs to be in good repair for optimum efficiency. This short chain fatty acid, the butyrate, is as special as the short chain fatty acids produced in the ascending large colon from fermentation in the biome.

One note of caution, though, is that not all butter is created equal. We know, for example, that the cheaper mass-produced peanut butter, has had the peanut oil removed and replaced with cottonseed oil - a higher priced oil is removed and a cheap 'non-food' oil is substituted and this is not reflected on the label's information. Corporations owe allegiance to their shareholders, afterall.

So it is with butter. The low end, cheaper, butters have had some of the good real cream removed to be sold as whipping cream and such, while being replaced by filler that is undetectable by the consumer... buyer beware! It's hard to tell; and also not mentioned on the label; it can sometimes be perceived when the cheaper butter melts in a 'watery' way. Researchers have also asserted that 20 percent of the fat in real 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.
At this point, the least expensive butter that is still 100% healthy are organic butters. Here in Vancouver, BC, I purchase Avalon's and Natrel's Organic butters.
The richest benefits are found in raw butter made from pastured cows eating healthy food.

Here below are some salient points:
    •    Butter contains high amounts of Vitamin A (the soft yellow colour) - very synergistic with the thyroid gland.
    •    Butter contains Vitamin D - helps with absorption of calcium and phosphorous and D is rarely found in a vegan diet
    •    Butter contains Vitamin E - even though it is rare to be deficient in this vitamin, it’s good to have it on your plate
    •    Butter is a co-factor with vitamin K1 and K2 - needed for keeping healthy colons (esp the villi), and strengthens bones and teeth and food absorption
    •    Butter contains lauric and butyric acids. The former works well against all fungi and bacteria. The latter aids in healing the delicate intestinal villi.
    •    The factory produced synthetic linoleic acid in fake butter is not nearly as healthy as the naturally occurring linoleic acid in butter.
    •    Butter is high in antioxidants - free radicals are not only disabled by consuming fruits, vegetables and green tea, but also with butter and repairs damage from the real free radicals caused by rancid fats, cheap vegetable oils and trans fats. 
    •    Cholesterol is not responsible for arteriosclerosis. Cholesterol is a necessary substance. When butter is oxidized, damaged by industrial processing, old and rancid, then we need to heed that even the helpful cholesterol cannot be produced from butter.

Cholesterol is often put in a bad light - our brain consists largely of fats / cholesterol; healing tissue requires cholesterol, artery and vein repair requires cholesterol (I shudder when I think of all the unhappy damaged arteries and veins from those many years of “fat-free” and “fake-fat” foods that have persisted). Especially for proper brain development in children, it is wise to eat butter instead of the fake butter that doctors and some dieticians feel obliged to praise.
    •    Cholesterol is ESSENTIAL for the production of brain cells and the protective myelin sheaths along nerves, and hence is necessary for a healthy functioning nervous system.
    •    Arachidonic acid is also an essential fat that is present in outer cell membranes. It’s an omega-6 fatty acid; it’s also heart-healthy (this goes completely against the often heard dis-informtion talk that butter would be bad for one’s heart); and of cource, it’s an integral part of healthy fat cells of the brain;
    •    There are now scientific studies that show that people who eat butter haave much fewer heart attacks. There is one study which has found that if people smoke and drink alcohol, the risk of a heart attack is not greater than for non-smokers, IF they do it in conjunction with consuming butter. (This is not merely an opinion ...) Margarine use, however, IS associated with higher numbers of heart attacks, and independent scientists discovered.
Why do people sometimes feel guilty when they eat butter? It can’t be the science. Maybe it's the advertising - just follow the money (including the money behind the research).
Thus, a fixed opinion put in the brain that butter is bad lasts a long time. This is the result of the work of well-trained marketing specialists and a government that sometimes sleeps … or sleeps with the enemy ... come on Health Canada...


Bon Appétit!


Best qi,
Merrie Bakker B.Sc, M.Arch, CN


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Merrie Bakker - Live Blood Analyst / microscopist - Health Educator - Author - Teacher - Speaker - Editor - Hands-on-Healer - Reflexologist - Dowser - Reiki Master - Nutritional Coach - a life-long student of holistic medicine and preventative health who believes with a passion that cellular disorganization can be prevented or reversed by ortho-molecular medicine, emotional healing work, environmental detoxification (many areas of concern) and nutritional and lifestyle re-balancing (many possibilities). Combined with vigilance, monitoring and team work, clients are encouraged to detox, rebuild, re-nourish, resolve and re-educate.


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Only medical doctors are legally allowed to diagnose and treat any named diseases but with live blood analysis and no-guessing nutrition, we may be able to help alleviate or shed light on many of the related underlying reasons for symptoms and find root causes.  We have 23 years of experience in nutritional microscopy and it's interpretation with dark field, brightfield and phase contrast.

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Your work, thoroughness, follow-up, and willingness to be available define you as the generous caring woman that you are. As I opened my reports and started to print them, I marveled at their intelligence. I know I will refer to them frequently to see if I've been on track with their analysis and recommendations.

Linda D.

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