Why Real Butter Good for the Body
Today I woke up and, with unusual resolve, walked across the street to work out at the YWCA. As I was changing from my boots into my running shoes, I heard an old lady read an article headline out loud to her friend from this month’s Good Housekeeping, “Which is Better — Butter or Margarine?” She went on to read that neither is better, butter because of all the saturated fats we know clog our arteries and cause heart disease and margarine because they are “high in even-more-dangerous trans fats.” What the article suggests? I can’t believe It’s Not Butter! Sticks, with only 3.5 grams of saturated fat and no trans fats.
Well, even if you just met me yesterday, you’d know I am all about butter and bacon and coconut and ghee and lard — real food in general. So what did I do? I took the magazine from the Y (she did what??), grabbed a coffee from Nina’s, and ate [saturated] fat for breakfast: bacon and liver, real milk (not pasteurized!), and beef broth soup with a scoop of coconut ghee. Someone’s gotta offset the balance.
Butter, which can be a DIY project by shaking whipping cream in a glass jar, has been a staple since, well, a long, long time ago. Laura Ingalls Wilder made butter whenever they had a cow to milk and people made and consumed butter (not pasteurized, even) way before her.
During times of stress, the body pulls on the reserve of saturated fats. Short- and medium-chain saturated fatty acids protect us against harmful microorganisms in the digestive tract (http://www.westonaprice.org/know-your-fats/526-skinny-on-fats.html#benefits). There are many other benefits of butter and saturated fats. It’s simply the way food was before man began to try correct what nature gave us. Think about it.
Now I have a purpose in life–read all the magazines I can get my fingers on and find articles like this. I’ll write in to the editor, and alert the masses that, for this article, organic, full-fat, pasture butter is ALWAYS the healthier choice!