Monday, November 7, 2016



Since we were little we were taught that butter is an unhealthy food and that we should always be careful to consume ‘lighter’ margarine products. However, this may not be entirely true.
Since the 60’s, scientific proof was on the rise, demonstrating that butter actually positively affects our bodies, but the food industry and the ‘false’ science have created a companionship that have us believe that margarine is better for us.
“Feeding high doses of fat and cholesterol to omnivores, like rats and dogs, does not produce atherosclerotic lesions in them …In fact, it turns out that people who have highest percentage of saturated fat in their diets have the lowest risk of heart disease …
The last word on this subject should go to Julia Child … Enjoy eating saturated fats, they’re good for you!”
If you are careful with the type of butter you are eating, it can become a very healthy practice. It contains around 400 separate fatty acids, which makes it a complex aft, and is also rich in fat-soluble vitamins. These positive fatty acids provide extra energy for the body and posses certain biological activity as well.
“Not only does butter taste incomparably better, it’s a natural product that human beings have been eating and cooking with for centuries without –damaging their health.”
Butter fatty acids are closely connected to physiology and biochemistry and this provides numerous healthy benefits; the fatty acid CLA (conjugated linoleic acid) is just one example of them. This fat is considered to be directly related to the fat loss and research show that it can have mighty effects on health. CLA is found in grass-fed butter is present five times more than it is butter from grain-fed cows.
Arteries and blood vessels can be severely damaged as a result of the moderately hydrogenated fatty acids contained in margarine. They have tendency to lower the beneficial cholesterol, and increase the triglycerides and lipoproteins blood levels, which causes cardiovascular diseases and irregularities.
Omega-3 acids and vitamins K2 are more contained in butter from grass-fed cows is. Recent studies have shown no relation between saturated fat consumption and heart disease. As a result, grass-fed butter is definitely a more nutritive choice.
One 2010 study analyzed the CLA levels in fat tissue of 1813 individuals suffering from minor heart attacks and compared them to subjects who did not experience heart problems whatsoever. The volunteers were divided in five sections, beginning from the lowest and ending with the highest level of CLA.
Since the levels of the fatty acids are a trustworthy indicator for the intake of fatty dairy products, the conclusions were the following:  People who consumed more full-fat dairy had lower risk of suffering heart failures. Furthermore, people who consumed the largest amounts of this were 49 percent less likely to face heart failure, unlike people who ate less full-fat dairy. In conclusion, butter is not as harmful as you always thought; the key is to consume the right kind of butter that fits your body.

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