Is butter bad for you? For decades, the food processing industry has used advertising campaigns to successfully lie about the urgent and proven need to replace “unhealthy” butter with “healthy” margarine. But now we know that this teaching was nothing more than made-up. In the battle of margarine vs butter, you may now be surprised which comes out on top.
Even back in the 60s and 70s sufficient scientific evidence indicated that butter was far better than margarine for good health. Who knew? Nevertheless, the industrial fake food industry relentlessly convinced millions of us to eat margarine for health reasons.
The commercial processed fake food industry merged with Madison Avenue, the AMA, and mainstream media to instill a whopper of a lie by reinforcing margarine as better for you. They claimed in unison that saturated fats made you fat and promoted cardiovascular disease.
Even back in the 60s and 70s sufficient scientific evidence indicated that butter was far better than margarine for good health. Who knew? Nevertheless, the industrial fake food industry relentlessly convinced millions of us to eat margarine for health reasons.The commercial processed fake food industry merged with Madison Avenue, the AMA, and mainstream media to instill a whopper of a lie by reinforcing margarine as better for you. They claimed in unison that saturated fats made you fat and promoted cardiovascular disease.
Damage from Fake Fats that Replace Favorable Fats
Partially hydrogenated fatty acids in margarine damage arteries and blood vessels. They lower good cholesterol, and raise blood levels of triglycerides and lipoproteins leading to cardiovascular damage. They also raise C-reactive protein, an inflammatory and cellular dysfunction marker. Worse yet, they inhibit the utilization of essential omega 3-fatty acids as wells a prostaglandins, which eliminate blood clots. Additionally, a diet high in partially hydrogenated fatty acids has been linked to insulin resistance and type 2 Diabetes.The NY Times covers hydrogenated oil health issues while still promoting saturated fat nonsense. In order to function properly, your lungs, heart, immune system liver, bones, hormones and cell membranes all require high quality saturated fats - in moderation of course. Fatty acids and cholesterol are needed for healthy cell membranes, hormone and vitamin D production, and the transport and utilization of important vitamins and minerals. Now even mainstream media is spreading the truthful real news on butter. The New England Journal of Medicine recently solidified the link between trans fats and heart disease. Even low levels of trans fats consumption (1%-2%) substantially increase heart disease.
Butter vs Margarine: Butter Hierarchy: The Good, the Bad and the Ugly
So what should you be looking for?- At the top of the pyramid is organic butter made with raw milk from grass fed cows.
- The middle level is organic butter with pasteurized milk from grass fed cows and without rBGH, rBST, or antibiotics.
- The pyramid’s base is butter made from pasteurized milk from confined, grain fed, factory farmed, antibiotic and likely rBGH or rBST injected cows.
Amazingly, the butter at the bottom of the pyramid is still better for you than margarine! Margarine is merely a lab created plastic food-like substance, not by any means a real food. It’s cheap to make, lacks nutritional merit, and damages health. But it has a longer shelve life and a higher profit margin than real butter.
Five Reasons to Eat Real Butter
- 1. Conjugated Linoleic Acid (CLA) - Raw organic, pastured butter has loads of anti- tumor CLA. It inhibits the growth of cancer cells in the skin, colon, breasts and lungs. It’s anti-fungal and it stimulates muscle growth while preventing weight gain.
- 2. Butyric Acid - Butter contains 4% butyric acid – a short chain fatty acid that research indicates can inhibit tumors. It also signals the immune system into action when an infection is brewing.
- 3. Vitamin K2 - Raw, organic, pastured butter and cream contains vitamin K2 – a necessary co-factor in vitamin D synthesis. K2 also ushers calcium out of your blood stream and into bone cells which increases bone density instead of calcifying arterial and heart tissue. Check out Mike Barrett’s article on vitamin K deficiency symptoms.
- 4. Fat–Soluble Vitamins – Butter is a good source of the fat soluble vitamins A, D, and E. It’s also an excellent vehicle for their assimilation.
- 5. The Wulzen Factor - Raw, unpasteurized butter, cream and milk contain the “Wulzen factor” an anti-stiffness agent. It protects against calcification of the joints (osteoarthritis) as well as cataracts, and the calcification of the pineal gland. Pasteurization destroys the Wulzen Factor.
Raw, organic butter is a superfood that won’t make you fat if consumed in moderation. It fact, it consists of short chain fatty acids (SCFA) and medium chain fatty acids(MCFA), which are not significantly stored as fat but easily used as energy.
This may finally be the end of the butter vs. margarine battle.
Additional Sources: Mercola
Source: Natural Society
http://www.whydontyoutrythis.com
THE FOOD PYRAMID SHOULD BE INVERTED!!! Millions of people die due to the wrong information fed to us by the IZGC(illuminati zionist globalist cabal)with its genocidal worldwide depopulation agenda.
ReplyDeleteA Pilipino, Biochemist, Dr.Robin B. Navarro, divulged the fact that THERE IS NO SUCH THING AS BAD CHOLESTEROL!!!
He discovered that A HIGH CHOLESTEROL LOW CARBOHYDRATE DIET(RESTRICTED CALORIE DIET)will lengthen ones life.
It is the carbohydrate and sweets that make the cholesterol deadly to the uninformed.
[ youtube/The cholesterol lie ]
[ youtube/Robin Bulalo Navarro ]
Here are six things that we need to know about cholesterol:
ReplyDelete1) If you had no cholesterol you would be dead. No cells, no bone structure, no muscles, no hormones, no sex.
2) Cholesterol is so vital that our bodies make it.
3) There is no such thing as bad cholesterol. The chemical formula for cholesterol is C27H46O. HDL is not even cholesterol, let alone good. LDL is not even cholesterol, let alone bad. HDL stands for High Density Lipoprotein. LDL stands for Low Density Lipoprotein. (There are three other lipoproteins, chylomicrons, VLDL and IDL).Fat and cholesterol are not water soluble so they need to be carried around the body in something to do their vital work. The carriers are called lipoproteins. We can think of lipoproteins as tiny ‘taxi cabs’ travelling round the blood stream acting as transporters. So, lipoproteins are carriers of cholesterol.
4)The standard blood cholesterol test does not measure LDL – it estimates it. The fasting blood cholesterol test can only measure total cholesterol and HDL. There are two other unknowns in a four variable equation – LDL and VLDL. The estimation is refined further using the Friedewald equation (named after William Friedewald, who developed it).Total cholesterol = LDL + HDL + VLDL/5 (Ref As any mathematician will tell you, one equation, with four variables, only two of which can be measured, is a fat lot of good. We need at least one more equation or known variable, to avoid circular references. All other things being equal, LDL will rise if a) total cholesterol rises and/or b) if HDL falls and/or if c) VLDL falls.- All other things being equal, LDL will fall if
a) total cholesterol falls and/or b) if HDL rises and/or if c) VLDL rises.No wonder an inverse association is observed between LDL and HDL – it is by definition. More surprising is that a fall in VLDL (triglycerides), which would be accompanied by an automatic increase in LDL, all other things being equal,not be welcomed by doctors.
5) Statins stop the body from producing the cholesterol that it is designed to produce. They literally stop one of our fundamental body processes from being able to function. The intelligent view on statins is that in the very limited arena where they appear to have some ‘benefit’ (men over 50 who have already had a heart attack), they ‘work’ by having anti-inflammatory properties and that the fact that they lower cholesterol (by stopping the body from being able to produce this vital substance) is a very unfortunate side effect.
One drug has anti-inflammatory benefit without this huge and damaging side effect is called aspirin).One in 500 people have familial hypercholesterolemia and may have a problem clearing cholesterol in their body (rather like type 1 diabetics who can’t return their blood glucose levels to normal).
6) “Cholesterol in food has no impact on cholesterol in the blood and we’ve known that all along.” Ancel Keys.Ancel Keys, the same man who did the brilliant Minnesota starvation experiment, spent the 1950’s trying to show that cholesterol in food was associated with cholesterol in the blood.Cholesterol is only found in animal foods (it is a vital substance for every living creature). Hence the only foods that Keys could add to human diets, to test the impact of cholesterol, were animal foods. Given that he concluded that eating animal foods had no impact on blood cholesterol levels, it follows that animal foods per se have no impact on blood cholesterol levels (not that high cholesterol is a problem – quite the contrary –There is no need, to avoid liver, red meat, other meat, fish, eggs, dairy products etc
Ref 8: EH Mangiapane, AM Salter, Diet, Lipoproteins and Coronary Heart Disease: A Biochemical Perspective, Nottingham University Press, (1999).