Why is Butter Better?

facts sourced from the Weston Price Foundation

I don’t know about you, but I grew up thinking and believing that butter is BAD.

B. A. D.

After we heard from the “experts” that saturated fats were the cause of heart disease and cancer, and that real, unadulterated butter would contribute to weight gain and clogged arteries, my family opted for margarine and stuck with it for most of my childhood.

I must say, I do weep a bit for all those glorious, missed opportunities I could have had with butter, and even more so, by how much it could have nourished my growing body.  But at least I’m getting the Truth now!  Butter is healthy.  Butter is good.  Butter is better!  And I’m not going to waste any more time not enjoying it.  Only big blobs allowed from here on out!

Below you will find the true facts about butter and why it is superior to all the other alternatives and imitations out there.  As I’ve mentioned before, I get a lot of my information from the Weston Price Foundation, and this time is no exception.  I really trust the research Mr. Price did, and the community of people that have carried on his legacy and mission.   This information is sourced from their findings.

Why Butter is Better

VITAMINS: Butter is a rich source of easily absorbed vitamin A, needed for a wide range of functions, from maintaining good vision to keeping the endocrine system in top shape.  Butter also contains all the other fat-soluble vitamins D, E and K2 which are often lacking in the modern industrial diet.

MINERALS: Butter is rich in important trace minerals, including manganese, chromium, zinc, copper and selenium (a powerful antioxidant).  Butter provides more selenium per gram than wheat germ or herring.  Butter is also an excellent source of iodine.

FATTY ACIDS: Butter provides appreciable amounts of short and medium chain fatty acids, which support immune function, boost metabolism and have anti-microbial properties; that is, they fight against pathogenic microorganisms in the intestinal tract.  Butter also provides the perfect balance of omega-3 and omega-6 essential fatty acids.  Arachidonic acid in butter is important for brain function, skin health and prostaglandin balance.

CLA: When butter comes from cows eating green grass, it contains high levels of conjugated linoleic acid (CLA), a compound that gives excellent protection against cancer and also helps the body build muscle rather than store fat.

GLYCOSPINGOLIPIDS: These are a special category of fatty acids that protect against gastro-intestinal infections, especially in the very young and the elderly.  Children given reduced fat milks have higher rates of diarrhea than those who drink whole milk.

CHOLESTEROL: Despite all of the misinformation you may have heard, cholesterol is needed to maintain intestinal health and for brain and nervous system development in the young.

WULZEN FACTOR: A hormone-like substance that prevents arthritis and joint stiffness, ensuring that calcium in the body is put into the bones rather than the joints and other tissues.  The Wulzen factor is present only in raw butter and cream; it is destroyed by pasteurization.

Bad Thing in Margarine, Shortenings and Spreads

TRANS FATS: These unnatural fats in margarine, shortenings and spreads are formed during the process of partial hydrogenation, which turns liquid vegetable oil into a solid fat.  Trans fats contribute to heart disease, cancer bone problems, hormonal imbalance and skin diseases; infertility, difficulties in pregnancy and problems with lactation; and low birth weight, growth problems and learning disabilities in children.  Recently a US govt. panel of scientists determined that man-made trans fats are unsafe at any level. (Small amounts of natural trans fats occur in butter and other animal fats, but these are not harmful.)

FREE RADICALS: Free radicals and other toxic breakdown products are the result of high temperature industrial processing of vegetable oils.  They contribute to numerous health problems, including cancer and heart disease.

SYNTHETIC VITAMINS: Synthetic vitamin A and other vitamins are added to margarine and spreads.  These often have an opposite (and detrimental) effect compared to the natural vitamins in butter.

BLEACH:  The natural color of partially hydrogenated vegetable oil is grey so manufacturers bleach it to make it white.  Yellow coloring is then added to margarine and spreads.

ARTIFICIAL FLAVORS: These help mask the terrible taste and odor of partially hydrogenated oils and provide a fake butter taste.

STEROLS: Often added to spreads to give them cholesterol-lowering qualities, these estrogen compounds can cause endocrine problems; in animals these sterols contribute to sexual inversion.

Butter and Your Health

HEART DISEASE: Butter contains many nutrients that protect against heart disease including vitamins A, D, K2, and E, lecithin, iodine and selenium.  A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine.

CANCER: The short and medium chain fatty acids in butter have strong anti-tumor effects.  Conjugated linoleic acid in butter from grass-fed cows also gives excellent protection against cancer.

ARTHRITIS: The Wulzen or “anti-stiffness” factor in raw butter and also vitamin K2 in grass-fed butter protect against calcification of the joints as well as hardening of the arteries, cataracts and calcification of the pineal gland.  Calves fed pasteurized milk or skim milk develop joint stiffness and do not thrive.

OSTEOPOROSIS: Vitamins A, D and K2 in butter are essential for the proper absorption of calcium and phosphorus and hence necessary for strong bones and teeth.

THYROID HEALTH: Butter is a good source of iodine, in a 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.

DIGESTION: Glycospingolipids in butterfat protect against gastro-intestinal infection, especially in the very young and the elderly.

GROWTH & DEVELOPMENT: Many factors in butter ensure optimal growth of children, especially iodine and vitamins A, D and K2.  Low-fat diets have been linked to failure to thrive in children – yet low-fat diets are often recommended for youngsters!

ASTHMA: Saturated fats in butter are critical to lung function and protect against asthma.

OVERWEIGHT: CLA and short and medium chain fatty acids in butter help control weight gain.

FERTILITY: Many nutrients contained in butter are needed for fertility and normal reproduction

Advertisements

7 responses

  1. Hi I love raw dairy products, and I’d like to know more about the wulzen factor. You wrote that it is inactivated after pasteurization, but I can’t find any study that proves that, do you know one? (I’m writing an article about the benefits of raw milk 🙂 !) thanks

  2. Hi I love raw dairy products, and I’d like to know more about the wulzen factor. You wrote that it is inactivated after pasteurization, but I can’t find any study that proves that, do you know one? (I’m writing an article about the benefits of raw milk 🙂 !) thanks

  3. Hi Francesco! I’d love to read your paper when you’re done. Maybe we can highlight it here on The Healing Project:) I want to have more guest posts!

    I sourced the information regarding the Wulzen Factor from the Weston A. Price Foundation. I’m sure you’ve come across this guy in your research on raw milk. Do you know of him? Here is the reference for the Wulzen Factor information: van Wagtendonk, W J and R Wulzen, “Arch Biochemistry”, Academic Press, Inc, New York, NY, 1943, 1:373-377.

    Also, do you know that the Wulzen Factor is also called “stigmasterol”? Maybe researching this word will help broaden your success in finding beneficial information.

    Hope this helps you in your research!
    Lisa

  4. thank you very much Lisa,
    Yes, I do know Weston A. Price and I actually read many articles about the Wulzen Factor (and Stigmasterol) and the fact that inactivates after pasteurization, but never found a scientific source.
    I happily share my blog with you, but I warn you, I write in italian 😀 ! There’s so little information about Weston Price in italian that I decided to create this blog.

    http://tradizioninutrienti.blogspot.it/

    cheers
    Francesco

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: