I stopped eating butter when I was in my teens because they said it was bad for the heart. But now that I know better, I eat butter off the spoon!
Before I became educated about which fats are actually good for you, I had switched to soy margarine and I loved the taste of Shed’s Spread. Ugh!
Then, I stopped using much margarine at all when I started to eat low fat, because they said fat, in general, was bad for the health. After having my misconceptions corrected by the teachings of the Weston Price Foundation, I now love it and eat butter off the spoon!
Misunderstood and maligned for the last few decades, butter is probably one of the healthiest fats you can eat. As studied and documented by Dr. Weston Price, many traditional cultures held butter up to be a sacred food.
Dr. Price found in his travels as he recorded in Nutrition and Physical Degeneration,
Isolated Swiss villagers placed a bowl of butter on their church altars, set a wick in it, and let it burn throughout the year as a sign of divinity in the butter.
Butter made from the milk of properly raised grass fed cows is indeed sacred.
In fact, Dr. Price identified a potent activator found in the butter made from grassfed cows, especially when the cows were eating the rapidly growing grasses in spring and fall.
Years later, this activator has turned out to be vitamin K2 – a critically important nutrient that helps direct calcium to the bones and not the soft tissues like the joints and the arteries.
Butter is full of fat soluble vitamins A, D and E as well as the mineral activator K2 (previously termed by Dr. Price as Activator X). In fact, true vitamin A is more easily absorbed and utilized from butter than from other sources.
Fortunately, these fat-soluble vitamins are relatively stable and survive pasteurization so that even conventional butter is still full of these nutrients.
Traditionally, people put butter on their vegetables because they knew that the vitamins and minerals in vegetables need the activators in fat, in order to be absorbed properly by the human body.
Understanding that concept is critical to good health. As a result of the low fat craze of recent years, people are actually in much worse health.
During the last three decades, in which we have disparaged saturated fats, obesity, heart disease, diabetes and cancer are on the rise — in fact, the first three are in epidemic proportions.
Many of the studies indicating that saturated fats correlates to heart disease are flawed. The researchers did not separately test trans-fats and saturated fats.
They lumped them together.
We now know for sure that trans-fats from partially hydrogenated rancid oils causes oxidation, free radicals and damage to organ tissues, like the arteries and heart.
Another flaw in these conclusions, is that when they tested people eating beef, they used conventional grain fed beef. We now know that the beef from grass fed cows has less fat and more importantly, the fat has a lot of CLA (conjugated linoleic acid) that is actually really healthy for us to eat.
Conjugated linoleic acid is also found in butter from grass fed cows.
Butter contains nutrients that protect us against heart disease, diabetes and cancer.
Vitamins A, D, and E are anti-oxidants that protect against the kind of free radical damage that weakens the arteries and affects the heart. Butter is also a very rich source of selenium, a vital anti-oxidant.
Beyond being potent anti-oxidants, the nutrients in butter protect many aspects of our health. For instance, vitamins A and D aid in the mineral absorption necessary for healthy bones and teeth.
Butter also has the Wulzen or “anti-stiffness” factor, a nutrient unique to butter.
The Dutch researcher Rosalind Wulzen reported that it protects against calcification of the joints, or degenerative arthritis, as well as hardening of the arteries, cataracts and calcification of the pineal gland.
Sadly, this particular substance is destroyed during pasteurization. It is only available in raw butter or raw cream.
Butter is very important for lung development and function. The alveoli are the tiny sacs that end the small airways and they are the structures responsible for gas exchange: carbon dioxide for oxygen.
A substance called surfactant lines the alveoli.
Lung surfactant is a special phospholipid made of 100% saturated fatty acids.
If there are a lot of partially hydrogenated oils in the diet, the trans-fatty acids are utilized in the phospholipids in place of saturated fatty acids and the lungs may not work as effectively.
Some research has suggested that trans-fatty acids is one of the reasons for asthma in children. This is another example of how trans-fats in place of good saturated fats can diminish health.
There are many other nutrients in butter such as: small amounts of omega 3 and 6 fatty acids; small amounts of lecithin, which aids in the metabolism of cholesterol and other fats; cholesterol, the building block of all hormones and a “repair” substance; glycosphingolipids which protect against gastrointestinal infections and diarrhea; and trace minerals which are incorporated into the fat membrane of butterfat.
The USDA tells us to eat 5 – 7 servings of vegetables a day.
However, they emphasize using fat free dressings. This defeats the purpose of eating vitamin and mineral rich foods like vegetables because absorbing those nutrients will be very difficult without a good fat that has mineral activators, like butter.
Perhaps the obesity epidemic is partly due to the emphasis on low fat foods that never really satisfy. Whenever I feel a sugar craving, I take some grassfed butter on a spoon.
This works for me!
If your children do not like their vegetables, put more butter on them. Cook them in butter and serve them dripping with butter and salt. Your kids will love them.
Where to buy grassfed butter (if you can’t get it from a farmer)