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 margarine!).

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. 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 feeds into that, 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. Heart disease was deemed to be caused by hardened arteries. These hard arteries, in turn, were stealthfully linked to butter! No one questioned or asked for the true scientific evidence… (there was none!). YET as a "scientist" reported it, it must be so.

So we have now moved along to finally accept butter as healthy and 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 diminishes the amount of fat that is put into storage. Butyrate / butaric acid also helps heal the walls of the small intestines and the villi they that line the walls and large intestine. Our gut biome resides in both and needs everything in good repair for optimum efficiency. This short chain fatty acid is as special as the short chain fatty acids produced in the ascending large colon from fermentation in the bioome.

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

In the same way, the lower 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... 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.
At this point the least expensive butter that is still 100% healthy is organic. Here in Vancouver I purchase Avalon's and Natrel's organic butters.

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 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.
    •    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!

Merrie Bakker,

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