If you’re not eating like the hunters and gatherers, butter from grass feed cows is an irreplaceable part of a healthy diet, argues the Weston A. Price Foundation. Studies show that butter protects against heart disease, cancer and bone disease.
If you do not eat entrails, fish eggs, beetles or whale blubber – which most civilized people find repulsive – you are missing essential nutrients that can only be found in the butter fat from grass-fed cows, argues the nutritional organization, the Weston A Price Foundation.
In the last century, “nutritional demagogues” have decided that saturated fats, including butter, should be responsible for heart disease and cancer, according to WAP co-founder Sally Fallon in an article titled “Why butter is better.”
However, butter has been valued for thousands of years for its life-sustaining, health-promoting properties, she argues.
“As Dr. Weston Price studied native diets in the 1930s, he noted that butter played an important role in the diet of many extremely healthy people, “writes Fallon.
“Residents in some remote Swiss villages put a bowl of butter on their church altars, put in a wick, and kept them burning in the butter all year round as a sign of divinity. Arab groups also value butter, especially deep yellow to orange butter of livestock, which feeds on green grass in spring and autumn. American folk wisdom recognized that children raised with butter were robust and resilient. On the other hand, children who were given skim milk during their growth years appeared pale and thin, with ‘pinched’ faces. ”
Fallon points out that heart disease was rare in America around the turn of the twentieth century, but between 1920 and 1960 it became America’s lethal disease. Over the same period, butter consumption dropped from 18 pound per person per year to four.
“It does not take a doctorate in statistics to conclude that butter is not a cause,” Fallon writes.
In 2015, American butter consumption reached a 40-year high of 5 pounds per person per year, according to Fallon. New Zealanders consumed 24 pounds! By now, only one in 20 adults in New Zealand has heart disease, compared to one in four Americans. This means that New Zealanders consume five times as much butter as Americans and only one-fifth of heart disease.
A 2016 meta-analysis of studies at Harvard found no relationship between butter and heart disease, and a 1991 survey by the US Medical Research Council found that men who ate butter had half the risk of developing heart disease , compared to men who used margarine in their diet.
This is because grass-fed butter contains certain nutrients that protect against heart disease and other diseases, says Fallon.
Protection against heart disease
Vitamin A – Vitamin A is needed for the health of the thyroid and adrenal glands, both of which play an important role in maintaining the proper functioning of the heart and cardiovascular system. Heart abnormalities and larger blood vessels occur in babies born to mothers with vitamin A deficiency. “Butter is the best and most easily absorbed source of vitamin A,” says Fallon.
Lecithin – Lecithin helps assimilate and metabolize cholesterol and other fat components.
Antioxidants – Butter also contains a number of antioxidants that protect against damage from free radicals that weaken the arteries. Vitamin A and Vitamin E in butter both play a strong antioxidant role. Butter is also very rich in selenium, an important antioxidant, and contains more of it per gram than, for example, herring or wheat germ.
Cholesterol – Butter is a great source of cholesterol that – surprise! – is a potent antioxidant that blends into the blood when we’ve gotten too many harmful free radicals, such as damaged rancid fats in margarine and highly processed vegetable oils, Fallon says, referring to a study from the Year 1984.
Protection against cancer
In the 1940s, researchers blamed saturated fats for cancer. Unfortunately, they neglected to mention that the “saturated” fat they used in their experiments was partially hydrogenated, as known from margarine.
“Butter was tarred, so to speak, with the black brush of the processed fats, in such a way that the actual rogues escaped as heroes,” says Fallon.
In fact, many of the naturally saturated fats in butter have potent anti-cancer effects. According to a 1986 study, butter is rich in short and medium chain fatty acids, which have potent effects against tumors. Butter also contains conjugated linoleic acid, which, according to a 1995 study, provides excellent protection against cancer.
Protection for bones and joints
The Wulzen- or “anti-stiffness factor” is a unique nutrient that is found only in butter. The Dutch researcher Wulzen found that it protects against calcification of the joints (degenerative arthritis) and hardening of the arteries. Unfortunately, this vital substance is destroyed during the pasteurization process. Vitamins A and D in butter are essential for proper calcium intake and are therefore required for strong bones and teeth. The major problem of osteoporosis in milk-drinking Western countries may be due to the fact that most people choose skim milk instead of whole milk.
Ethnic groups that do not use butter get the same nutrients from insects, offals, fish eggs, and fat from sea animals. Most modern humans, however, find this food disgusting, says Fallon.
“For most people who neither eat beetles nor whale fat, butter is not only better, but even essential.”
For more “politically incorrect” nutritional information, see Fallon’s book titled Nutritional Fat: Why We Need Animal Fats for Health and Happiness. ‘
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