Many people in our society are under the impression that butter is not good for you or that it will make you fat and cause heart disease. Nothing could be further from the truth. The majority of the information in this newsletter comes from the Weston Price Foundation.
Here are some reasons why BUTTER IS BETTER!
VITAMINS: Butter is a rich source of easily absorbed vitamin A, which is needed for a wide range of functions, from maintaining good vision to keeping the endocrine system in top shape. Butter also contains all of 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). Ounce for ounce, butter provides more selenium per gram than wheat germ or herring. Butter is also an excellent source of iodine.
Essential Fatty Acids
FATTY ACIDS: Butter provides appreciable amounts of short- and medium-chain fatty acids, which support immune function, boost metabolism, and have anti-microbial properties; 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 and prostaglandin balance.
CLA: When butter comes from cows eating green grass, it contains high levels of conjugated linoleic acid (CLA), a compound that offers excellent protection against cancer and also helps the body build muscle rather than store fat.
GLYCOSPHINGOLIPIDS: These are a special category of fatty acids that protect against gastrointestinal infections, especially in the very young and the elderly. Children given reduced-fat milk have higher rates of diarrhea than those who drink whole milk.
CHOLESTEROL: Despite all 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 by ensuring that calcium in the body is deposited in the bones rather than in the joints and other tissues. The Wulzen factor is present only in raw butter and cream; it is destroyed by pasteurization. The Wulzen factor is sometimes referred to as the anti-stiffness factor, as it may help with arthritic conditions. It has been shown to protect against the calcification of joints.
Butter contains many nutrients that protect against heart disease, including vitamins A, D, and E, lecithin, iodine, and selenium. A Medical Research Council survey showed that men who ate butter had half the risk of developing heart disease compared to those who used margarine.
CANCER: The short- and medium-chain fatty acids in butter have strong anti-tumor effects. CLA in butter from grass-fed cows also provides excellent protection against cancer.
ARTHRITIS: The Wulzen or “anti-stiffness” factor in raw butter protects against the calcification of 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. Their symptoms are reversed when raw butterfat is added to their diet.
