{"id":4432,"date":"2016-09-20T18:00:07","date_gmt":"2016-09-20T18:00:07","guid":{"rendered":"https:\/\/food4healthybones.com\/?p=4432"},"modified":"2022-01-01T02:28:56","modified_gmt":"2022-01-01T07:28:56","slug":"butter-is-better-10-healthy-reasons-why","status":"publish","type":"post","link":"https:\/\/food4healthybones.com\/blog\/butter-is-better-10-healthy-reasons-why\/","title":{"rendered":"Butter is Better - 10 Healthy Reasons Why"},"content":{"rendered":"

Guest Blogger:  Margie King<\/h3>\n

Butter is better.  It has gotten a bad rap for many years, starting in the last century with the rise of margarine.  Now we know that's a deadly trans fat.<\/p>\n

More recently, this kitchen staple has been shunned in favor of olive oil and canola oil. But here\u2019s why we should reserve a place at the table for good old-fashioned butter.<\/p>\n

A study from Lund University in Sweden shows that butter leads to considerably less elevation of fats in the blood after a meal compared with olive oil, flaxseed oil or a new type of canola oil. High blood fat normally raises cholesterol levels in the blood, which according to the discredited \"lipid hypothesis,\" elevates the risk of atherosclerosis and heart attack.<\/p>\n

Why doesn\u2019t churned cream raise blood fat levels?<\/h3>\n

Researchers pointed out that 20 percent of the fat in butter consists of short and medium-length fatty acids.  These are used directly as energy and do not stay around long enough to affect blood fat levels very much.<\/p>\n

The researchers opined that although this traditional fat raises blood cholesterol in the long term, its short-term effects may actually be advantageous.<\/p>\n

Not everyone agrees the advantage over olive, canola or vegetable oils is only a short term phenomenon. Sally Fallon of The Weston A. Price Foundation<\/u> is a staunch and eloquent advocate of the benefits of butter and disagrees that it or cholesterol is a factor in the increase of cardiovascular disease.<\/p>\n

The Vast Conspiracy Against Butter\"Butter\"<\/strong><\/h3>\n

Since the early 1920\u2019s butter has been pushed aside in favor of margarine and other fad fats and vilified as a deadly saturated fat that causes heart disease. Yet for thousands of years before that, it was a dietary staple of many cultures with no evidence of adverse health effects.<\/p>\n

Between 1920 and 1960, Americans\u2019 use of butter declined from 18 pounds per person per year to 4 pounds, yet heart disease went from a relatively unknown condition to the number one killer. So how likely is it that this is what's killing us?<\/p>\n

According to Fallon, butter is the victim of a vast fat-free conspiracy, formed by those who benefit from replacing healthy fats with disease promoting mass produced vegetable oils and trans fats.<\/p>\n

10 Health Benefits of Butter<\/strong><\/h3>\n

The truth is that butter is good for you.  Here are 10 benefits of eating the real thing:<\/p>\n

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  1. The most easily absorbable source of vitamin A which supports the thyroid and adrenal glands, and in turn, the cardiovascular system.<\/li>\n
  2. Doesn\u2019t lead to excess body fat since its short and medium chain fatty acids are burned for quick energy and not stored, and it also gives a feeling of satiety that may decrease cravings and over-eating.<\/li>\n
  3. Rich in anti-oxidants including vitamins A and E, as well as selenium protecting against heart disease as well as cancer.<\/li>\n
  4. A good source of dietary cholesterol which acts as an anti-oxidant, repairing damage from free radicals caused by rancid fats, vegetable oils and trans fats. Cholesterol is also important for the development of the brain and nervous system in children.<\/li>\n
  5. The saturated fat in butter consists of short and medium chain fatty acids which have anti-tumor properties and also strengthen the immune system.<\/li>\n
  6. It contains conjugated linoleic acids (CLA) which are cancer protective.<\/li>\n
  7. When in its raw state and not pasteurized<\/strong>, it has an anti-stiffness property called the Wulzen factor, that protects against arthritis, cataracts and hardening of the arteries.<\/li>\n
  8. A good source of iodine in a highly absorbable form and necessary for proper thyroid function.<\/li>\n
  9. Promotes gastro-intestinal health and decreases rates of diarrhea in children.<\/li>\n
  10. For your BONES.  It is a good source of vitamin K2 which prevents tooth decay and builds strong teeth and bones.<\/li>\n<\/ol>\n

    Remember that the richest benefits are found in raw butter made from pastured cows.<\/p>\n

    \"Grass<\/p>\n

    Please let me know how I can better serve you and your bones.<\/h2>\n

    How are your bones?<\/p>\n

    Kindly take a moment to tell me more.
    \nI'm offering a simple alkalizing salad\/veggie recipe video on the other side just for you.<\/p>\n

    Have your bones click \u2014-> HERE<\/a><\/p>\n

    From my bones to yours,<\/p>\n

    Irma<\/em><\/h2>\n

     <\/p>\n

    \"MargieMargie King is a graduate of the Institute for Integrative Nutrition<\/a>\u00ae. A Wharton M.B.A. and corporate attorney for 20 years, she left the world of business to pursue her passion for all things nutritious. Margie is the author of Nourishing Menopause: The Whole Food Guide to Balancing Your Hormones Naturally<\/strong><\/em>. She is also a professional copywriter and natural health, beauty and nutrition writer. To contact Margie, visit www.IntegrativeMenopause.com<\/a><\/p>\n

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    Questions:  email Irma at irma@food4healthybones.com<\/a><\/p>\n

     <\/p>\n

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