Butter has gotten a bad rap in the media for being high in cholesterol, but we have not been educated on the fact that natural cholesterol is essential for maintaining intestinal health, for development and detoxification of the brain and nervous system, and for overall bodily function.
Now that we have largely omitted butter from our diets in favor of low fat and fake fat foods, we are lacking the vitamins, minerals and fatty acids in butter which have been protecting us against heart disease, cancer, arthritis, osteoporosis, thyroid health, digestion and weight gain. It’s no wonder that we are so profoundly plagued with these illnesses.
In addition to the omission of this naturally healthy food, many of us are substituting it with margarine or other manufactured spreads. These products contain toxic cancer-inducing solvents, dangerous trans fat, free radicals, bleach, artificial colors and flavors and/or synthetic vitamins.
When we are healthy, maintaining healthy weight is easy and joyful. By substituting wholesome butter for unhealthy food in an attempt to lose weight, we hinder our own progress. Specifically, the toxic substances in margarine or other low calorie or reduced fat spreads actually cause us to gain weight because our bodies are being inundated with substances that are difficult to eliminate.
Moreover, when we eat real butter, we feel satisfied and we are not left with a feeling of deprivation. The feeling of wanting more causes our bodies to hold on to unwanted weight or makes it hard work to lose weight and keep it off.
While butter in any form is much healthier than any margarine or other manufactured spread, butter is best when it is unpasteurized and from animals that graze on green grass.
Pasteurized (cooked) butter contains irritants in the form of dead bacteria and digestive enzymes which are no longer active – both of which benefit the body when not killed. Raw butter also contains fatty acids which support a healthy immune system, boost metabolism and are anti-microbial, while heated fats often become trapped in the body and store as cellulite.
Butter from grass-fed cows also contains both Conjugated Linoleic Acid (CLA) and the perfect balance of Omega 3 to Omega 6 fatty acid ratio, which are protective against disease and assist the body to build muscle and burn unnecessary body fat.
Supermarket butter is pasteurized and from factory farms where the cows are fed grain and/or corn. If it does not say 100% grass-fed on the label, it’s most likely grain or corn fed. Also, toxic chemicals to which animals are exposed are more concentrated in the fat. For that reason it is important to avoid products from animals treated with antibiotics or hormones.
Here is how the purchase the best butter available to you from most healthful to least healthful:
- Raw (unpasteurized) butter from grass-fed animals – raised without antibiotics or hormones
- Raw (unpasteurized) butter from grain/corn fed animals – raised without antibiotics or hormones
- Raw (unpasteurized) butter from grass-fed animals – raised with antibiotics and/or hormones
- Raw (unpasteurized) butter from grain/corn fed animals raised with antibiotics and/or hormones
- Pasteurized butter from grass-fed animals raised without antibiotics and/or hormones
- Pasteurized butted from grain/corn fed animals raised without antibiotics and/or hormones
- Pasteurized butter from grass-fed animals raised with antibiotics and/or hormones
- Pasteurized butter from grain/corn fed animals raised with antibiotics and/or hormones
It’s never recommended under any circumstance to use margarine or artificial spread for the reasons stated above.