The Truth About Butter: It’s About Time That Everyone Knows This


We have all been told that butter is the worst thing in the world for your health, but is it really? We are fooled into thinking that we should be consuming “light” versions like margarine, but could we all be wrong?

As far back at the 60’s there has been scientific evidence that butter is far superior to our health’s, but the fake chemically processed food industry has partnered up with “junk” science to convince millions of unknowing Americans to purchase and consume margarine instead.

“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!”

Butter is one of the healthiest fats on Earth, depending on the type of butter you’re eating. Butter is a highly complex fat, containing about 400 different fatty acids and a decent amount of fat-soluble vitamins. The fatty acids are more than energy sources, some have biological activity.

“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.”

Many fatty acids in butter affect physiology and biochemistry in some way, leading to major health benefits; this includes the fatty acid CLA (conjugated linoleic acid). It is very popular as a fat loss supplement, and studies show that it can have powerful effects on health. Grass-fed butter contains five times more CLA than butter from grain-fed cows.

But, the partially hydrogenated fatty acids found in margarine damage arteries and blood vessels. They lower the good cholesterol, and raise blood levels of triglycerides and lipoproteins leading to cardiovascular damage. They also inhibit the utilization of omega 3 fatty acids as well as prostaglandins, which eliminate blood clots.

Butter from grass-fed cows is higher in Omega-3 fatty acids and vitamin K2. So, grass-fed butter from cows is healthier and a more nutritious choice. There have been studies that were published and they showed no association between saturated fat consumption and heart disease.

A study that was published in 2010 looks at CLA levels in fat tissue of 1813 non-fatal heart attack patients and compared them to 1813 similar subjects who had not gotten heart attacks. The levels of the fatty acid are a reliable marker for the intake of fatty dairy products. The subjects were split into five groups, from lowest to highest, depending on levels of CLA.

The more full-fat dairy that people consumed, the lower their risk of heart attack. People who ate the most were 49 percent less likely to experience a heart attack, compared to those who ate less. So, butter is not as bad as people make it out to be; you just need the right type of butter.