Why Butter is Better and gives you energy

[Guest guest]

Why Butter is Better by Stephen Byrnes, PhD

 

http://www.powerhealth.net/articlesbutter.htm

 

One of the most healthy whole foods you can include in

your diet is butter. " What?! " I can hear many of you

saying, " Isn’t butter bad for you? I thought margarine

and spreads were better because they’re low in

saturated fat and cholesterol? " Be not deceived folks!

Butter is truly better than margarine or other

vegetable spreads.

 

Vitamins: Butter is a rich source of easily absorbed

vitamin A, needed for a wide range of functions in the

body, from maintaining good vision, to keeping the

endocrine system in top shape. Butter also contains

all the other fat-soluble vitamins (E, K, and D).

 

Minerals: Butter is rich in trace minerals, especially

selenium, a powerful antioxidant. Ounce for ounce,

butter has more selenium per gram than either whole

wheat or garlic. Butter also supplies iodine, needed

by the thyroid gland (as well as vitamin A, also

needed by the thyroid gland).

 

Fatty Acids: Butter has appreciable amounts of butyric

acid, used by the colon as an energy source.

 

Cholesterol: Despite all of the misinformation you

may have heard, cholesterol is needed to maintain

intestinal health, but is also needed for brain and

nervous system development in the young. Again, this

emphasizes the need for cholesterol-rich foods for

children. Human breast milk is extremely high in

saturated fat and cholesterol.

 

All margarines are made from assorted vegetable oils

that have been heated to extremely high temperatures.

This insures that the oils will become rancid. After

that, a nickel catalyst is added, along with hydrogen

atoms, to solidify it. Nickel is a toxic heavy metal

and amounts always remain in the finished product.

Finally, deodorants and colorings are added to remove

margarine’s horrible smell (from the rancid oils) and

unappetizing grey color.

 

And if that is not enough, in the solidification

process, harmful trans-fatty acids are created which

are carcinogenic and mutagenic. What would you rather

have: a real food with an abundance of healthful

qualities or a stick of carcinogenic, bleached, and

deodorized slop?

 

About 15% of the fatty acids in butter are of the

short and medium chain variety which are NOT stored as

fat in the body, but are used by the vital organs for

energy. (Fats you should watch, though, are all

vegetable oils and olive oil.)

 

When looking for good quality butter, raw and cultured

is best. This might be hard to find, however. Organic

butter is your next best thing, with store-bought

butter being at the bottom. Remember what we’ve said

about commercially-raised cows; it’s worth a few extra

cents to get high quality butter for you and your

family. A brand of butter available in many markets is

Anchor, imported from New Zealand. In this country

(New Zealand), all cattle are grass-fed, thus insuring

a high nutrient content of their milk, butter, and

meat.

 

 

 

 

 

 

 

________

Find your next car at http://autos..ca