The **Now Eating** Thread

TheDean said:
Smit - Your butter addiction is getting out of control! Think of your health man!
Click to expand...

[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=+2]Why Butter Is Better[/SIZE][/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]by Stephen Byrnes, ND, RNCP[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]And you thought butter was bad for you? Silly people![/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]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. Despite unjustified warnings about saturated fat from well-meaning, but misinformed, nutritionists, the list of butter's benefits is impressive indeed:[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Vitamins[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]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).[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Minerals[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]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).[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Fatty Acids[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Butter has appreciable amounts of butyric acid, used by the colon as an energy source. This fatty acid is also a known anti-carcinogen. Lauric acid, a medium chain fatty acid, is a potent antimicrobial and antifungal substance. Butter also contains conjugated linoleic acid (CLA) which gives excellent protection against cancer. Range-fed cows produce especially high levels of CLA as opposed to "stall fed" cattle. It pays, then, to get your butter from a cow that has been fed properly. Butter also has small, but equal, amounts of omega 3 and 6 fatty acids, the so-called essential fatty acids.[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Glycospingolipids[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]These are a special category of fatty acids that protect against gastrointestinal infections, especially in the very young and the elderly. Children, therefore, should not drink skim or low fat milk. Those that do have higher rates of diarrhea than those that drink whole milk.[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Cholesterol[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]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.[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Standing in direct opposition to all of these healthful qualities stands margarine and assorted "vegetable oil spreads." While these may be cheaper, you'd never eat them again if you knew how they were made. All margarines are made from assorted vegetable oils that have been heated to extremely high temperatures. This ensures 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.[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]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? Some of you might be watching your weight and be rather hesitant to add butter into your diet. Have no fear. 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.[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]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; its 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, all cattle are grass-fed, thus insuring a high nutrient content of their milk, butter and meat.[/FONT]
Click to expand...

http://www.ncbi.nlm.nih.gov/pubmed/20071648
 
Last edited:
TheDean said:
:eek: Buy a defribulator - STAT!
Click to expand...



By Sally Fallon & Mary J Enig, Phd.

When the fabricated food folks and apologists for the corporate farm realized that they couldn't block America's growing interest in diet and nutrition, a movement that would ultimately put an end to America's biggest and most monopolistic industries, they infiltrated the movement and put a few sinister twists on information going out to the public. Item number one in the disinformation campaign was the assertion that naturally saturated fats from animal sources are the root cause of the current heart disease and cancer plague. Butter bore the brunt of the attack, and was accused of terrible crimes. The Diet Dictocrats told us that it was better to switch to polyunsaturated margarine and most Americans did. Butter all but disappeared from our tables, shunned as a miscreant.

This would come as a surprise to many people around the globe who have valued butter for its life-sustaining properties for millennia. When Dr. Weston Price studied native diets in the 1930's he found that butter was a staple in the diets of many supremely healthy peoples.1 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. Arab groups also put a high value on butter, especially deep yellow-orange butter from livestock feeding on green grass in the spring and fall. American folk wisdom recognized that children raised on butter were robust and sturdy; but that children given skim milk during their growing years were pale and thin, with "pinched" faces.2
Does butter cause disease? On the contrary, butter protects us against many diseases.

Butter & Heart Disease

Heart disease was rare in America at the turn of the century. Between 1920 and 1960, the incidence of heart disease rose precipitously to become America's number one killer. During the same period butter consumption plummeted from eighteen pounds per person per year to four. It doesn't take a Ph.D. in statistics to conclude that butter is not a cause. Actually butter contains many nutrients that protect us from heart disease. First among these is vitamin A which is needed for the health of the thyroid and adrenal glands, both of which play a role in maintaining the proper functioning of the heart and cardiovascular system. Abnormalities of the heart and larger blood vessels occur in babies born to vitamin A deficient mothers. Butter is America's best and most easily absorbed source of vitamin A.
Butter contains lecithin, a substance that assists in the proper assimilation and metabolism of cholesterol and other fat constituents.
Butter also contains a number of anti-oxidants that protect against the kind of free radical damage that weakens the arteries. Vitamin A and vitamin E found in butter both play a strong anti-oxidant role. Butter is a very rich source of selenium, a vital anti-oxidant--containing more per gram than herring or wheat germ.
Butter is also a good dietary source cholesterol. What?? Cholesterol an anti-oxidant?? Yes indeed, cholesterol is a potent anti-oxidant that is flooded into the blood when we take in too many harmful free-radicals--usually from damaged and rancid fats in margarine and highly processed vegetable oils.3 A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine.4

Butter & Cancer

In the 1940's research indicated that increased fat intake caused cancer.5 The abandonment of butter accelerated; margarine--formerly a poor man's food-- was accepted by the well-to-do. But there was a small problem with the way this research was presented to the public. The popular press neglected to stress that fact that the "saturated" fats used in these experiments were not naturally saturated fats but partially hydrogenated or hardened fats--the kind found mostly in margarine but not in butter. Researchers stated--they may have even believed it--that there was no difference between naturally saturated fats in butter and artificially hardened fats in margarine and shortening. So butter was tarred with the black brush of the fabricated fats, and in such a way that the villains got passed off as heroes.
Actually many of the saturated fats in butter have strong anti-cancer properties. Butter is rich in short and medium chain fatty acid chains that have strong anti-tumor effects.6 Butter also contains conjugated linoleic acid which gives excellent protection against cancer.7
Vitamin A and the anti-oxidants in butter--vitamin E, selenium and cholesterol--protect against cancer as well as heart disease.

Butter & the Immune System

Vitamin A found in butter is essential to a healthy immune system; short and medium chain fatty acids also have immune system strengthening properties. But hydrogenated fats and an excess of long chain fatty acids found in polyunsaturated oils and many butter substitutes both have a deleterious effect on the immune system.8

Butter & Arthritis

The Wulzen or "anti-stiffness" factor is a nutrient unique to butter. Dutch researcher Wulzen found that it protects against calcification of the joints--degenerative arthritis--as well as hardening of the arteries, cataracts and calcification of the pineal gland.9 Unfortunately this vital substance is destroyed during pasteurization. Calves fed pasteurized milk or skim milk develop joint stiffness and do not thrive. Their symptoms are reversed when raw butterfat is added to the diet.

Butter & Osteoporosis

Vitamins A and D in butter are essential to the proper absorption of calcium and hence necessary for strong bones and teeth. The plague of osteoporosis in milk-drinking western nations may be due to the fact that most people choose skim milk over whole, thinking it is good for them. Butter also has anti-cariogenic effects, that is, it protects against tooth decay.10

Butter & the Thyroid Gland

Butter is a good source of iodine, in highly absorbable form. Butter consumption prevents goiter in mountainous areas where seafood is not available. In addition, vitamin A in butter is essential for proper functioning of the thyroid gland.11

Butter & Gastrointestinal Health

Butterfat contains glycospingolipids, a special category of fatty acids that protect against gastro-intestinal infection, especially in the very young and the elderly. For this reason, children who drink skim milk have diarrhea at rates three to five times greater than children who drink whole milk.12 Cholesterol in butterfat promotes health of the intestinal wall and protects against cancer of the colon.13 Short and medium chain fatty acids protect against pathogens and have strong anti-fungal effects.14 Butter thus has an important role to play in the treatment of candida overgrowth.

Butter & Weight Gain

The notion that butter causes weight gain is a sad misconception. The short and medium chain fatty acids in butter are not stored in the adipose tissue, but are used for quick energy. Fat tissue in humans is composed mainly of longer chain fatty acids.15 These come from olive oil and polyunsaturated oils as well as from refined carbohydrates. Because butter is rich in nutrients, it confers a feeling of satisfaction when consumed. Can it be that consumption of margarine and other butter substitutes results in cravings and bingeing because these highly fabricated products don't give the body what it needs?.

Butter for Growth & Development

Many factors in butter ensure optimal growth of children. Chief among them is vitamin A. Individuals who have been deprived of sufficient vitamin A during gestation tend to have narrow faces and skeletal structure, small palates and crowded teeth.16 Extreme vitamin A deprivation results in blindness, skeletal problems and other birth defects.17 Individuals receiving optimal vitamin A from the time of conception have broad handsome faces, strong straight teeth, and excellent bone structure. Vitamin A also plays an important role in the development of the sex characteristics. Calves fed butter substitutes sicken and die before reaching maturity

Beyond Margarine

It's no longer a secret that the margarine Americans have been spreading on their toast, and the hydrogenated fats they eat in commercial baked goods like cookies and crackers, is the chief culprit in our current plague of cancer and heart disease.22 But mainline nutrition writers continue to denigrate butter--recommending new fangled tub spreads instead.23 These may not contain hydrogenated fats but they are composed of highly processed rancid vegetable oils, soy protein isolate and a host of additives. A glitzy cookbook called Butter Busters promotes butter buds, made from maltodextrin, a carbohydrate derived from corn, along with dozens of other highly processed so-called low-fat commercial products.
Who benefits from the propaganda blitz against butter? The list is a long one and includes orthodox medicine, hospitals, the drug companies and food processors. But the chief beneficiary is the large corporate farm and the cartels that buy their products--chiefly cotton, corn and soy--America's three main crops, which are usually grown as monocultures on large farms, requiring extensive use of artificial fertilizers and pesticides. All three--soy, cotton and corn--can be used to make both margarine and the new designer spreads. In order to make these products acceptable to the up-scale consumer, food processors and agribusiness see to it that they are promoted as health foods. We are fools to believe them.

Butter & the Family Farm

A nation that consumes butterfat, on the other hand, is a nation that sustains the family farm. If Americans were willing to pay a good price for high quality butter and cream, from cows raised on natural pasturage--every owner of a small- or medium-sized farm could derive financial benefits from owning a few Jersey or Guernsey cows. In order to give them green pasture, he would naturally need to rotate crops, leaving different sections of his farm for his cows to graze and at the same time giving the earth the benefit of a period of fallow--not to mention the benefit of high quality manure. Fields tended in this way produce very high quality vegetables and grains in subsequent seasons, without the addition of nitrogen fertilizers and with minimal use of pesticides. Chickens running around his barnyard, and feeding off bugs that gather under cowpaddies, would produce eggs with superb nutritional qualities--absolutely bursting with vitamin A and highly beneficial fatty acids.
If you wish to reestablish America as a nation of prosperous farmers in the best Jeffersonian tradition, buy organic butter, cream, whole milk, whole yoghurt, and barn-free eggs. These bring good and fair profits to the yeoman producer without concentrating power in the hands of conglomerates.
Ethnic groups that do not use butter obtain the same nutrients from things like insects, organ meats, fish eggs and the fat of marine animals, food items most of us find repulsive. For Americans--who do not eat bugs or blubber--butter is not just better, it is essential.
Click to expand...
 
Some interesting stuff in there...will have to do more research. I currently have '1% milk' and Country life spreadable. I may switch over to butter and full fat milk for a month, and see if anything happens.

I still think you have too much of it, and often in places where it isn't needed :)
 
Last edited:
TheDean said:
Some interesting stuff in there...will have to do more research. I currently have '1% milk' and Country life spreadable. I may switch over to butter and full fat milk for a month, and see if anything happens.
Click to expand...

Well that's a good move IMO, don't expect miracles though, if you're eating butter as part of a non-processed food diet, then it's of great benefit IMO, but if you're eating heavily refined/processed foods then it's benefits will be largely negated.

TheDean said:
I still think you have too much of it, and often in places where it isn't needed :)
Click to expand...

Your concern is noted (I'm glad someone cares!:p) but I can assure you I've got it under control, fat is my main energy source (I keep carbs low). I also eat up to 5tbsp of coconut oil a day.(I urge you to research Virgin Coconut oil also and learn of some of its potential benefits).

Going a bit off topic here so I won't ramble on, cheers for taking an interest anyway.:)
 
smit101 said:
Well that's a good move IMO, don't expect miracles though, if you're eating butter as part of a non-processed food diet, then it's of great benefit IMO, but if you're eating heavily refined/processed foods then it's benefits will be largely negated.



Your concern is noted (I'm glad someone cares!:p) but I can assure you I've got it under control, fat is my main energy source (I keep carbs low). I also eat up to 5tbsp of coconut oil a day.(I urge you to research Virgin Coconut oil also and learn of some of its potential benefits).

Going a bit off topic here so I won't ramble on, cheers for taking an interest anyway.:)
Click to expand...

http://www.heartfoundation.org.au/healthy-eating/fats/Pages/butter-margarine.aspx seems to suggest otherwise? DO you have any more balanced info I can read?
 
.... lunchtime

20130110142610385.jpg


:)
 
TheDean said:
http://www.heartfoundation.org.au/healthy-eating/fats/Pages/butter-margarine.aspx seems to suggest otherwise? DO you have any more balanced info I can read?
Click to expand...

It's difficult finding official studies, the medical community doesn't generally carryout studies that don't involve some sort of pharmaceutical drug.

The PubMed link that I posted earlier found no correlation between saturated fats and heart disease.

http://www.ncbi.nlm.nih.gov/pubmed/20071648

I'd say the heart foundation link contains pretty much the complete opposite of the truth! But believe what you like of course, I'm not here to convince you one way or the other.

The fact that I've been eating natural fats such as butter, lard, coconut oil for so many years and enjoy excellent health (never succumb to colds, flu's etc) and have always tested low for blood cholesterol and have a lean & strong physique, is proof enough for me that the general fear of natural saturated fats in the diet is unfounded.(I'm far healthier eating high amounts of it than I ever was on the standard carb rich, low fat diet that we're persuaded to eat).

Like I say though, take it or leave it (I really don't care what you eat and I wish people would stop bugging me about what I eat, it's a 'Now eating' thread, not a 'look at my amazing diet thread':rolleyes:)

When I read the rubbish such as in the article you linked to, I know I'm just banging my head against a brick wall anyway in trying to convince anyone that pure/unprocessed saturated fats in the diet are healthy, the general consensus that they are bad for us is far too ingrained.
 
smit101 said:
It's difficult finding official studies, the medical community doesn't generally carryout studies that don't involve some sort of pharmaceutical drug.

The PubMed link that I posted earlier found no correlation between saturated fats and heart disease.

http://www.ncbi.nlm.nih.gov/pubmed/20071648

I'd say the heart foundation link contains pretty much the complete opposite of the truth! But believe what you like of course, I'm not here to convince you one way or the other.

The fact that I've been eating natural fats such as butter, lard, coconut oil for so many years and enjoy excellent health (never succumb to colds, flu's etc) and have always tested low for blood cholesterol and have a lean & strong physique, is proof enough for me that the general fear of natural saturated fats in the diet is unfounded.(I'm far healthier eating high amounts of it than I ever was on the standard carb rich, low fat diet that we're persuaded to eat).

Like I say though, take it or leave it (I really don't care what you eat and I wish people would stop bugging me about what I eat, it's a 'Now eating' thread, not a 'look at my amazing diet thread':rolleyes:)

When I read the rubbish such as in the article you linked to, I know I'm just banging my head against a brick wall anyway in trying to convince anyone that pure/unprocessed saturated fats in the diet are healthy, the general consensus that they are bad for us is far too ingrained.
Click to expand...

Sorry - wasn't trying to badger or argue, just genuinely interested. As a lad growing up my Mum would only give me full fat milk (green top back then, which I belive is now illegal!) and proper butter.

Will certianly have a proper read, and maybe try going back to butter and full fat milk only, but I'm not even sure if I could get my beloved green top anymore :(
 
TheDean said:
Sorry - wasn't trying to badger or argue, just genuinely interested. As a lad growing up my Mum would only give me full fat milk (green top back then, which I belive is now illegal!) and proper butter.

Will certianly have a proper read, and maybe try going back to butter and full fat milk only, but I'm not even sure if I could get my beloved green top anymore :(
Click to expand...

This is good milk.

http://www.hookandson.co.uk/RawMilk/index.html
 
You must log in or register to reply here.
Back
Top Bottom