Grass-fed butter may be one of the most misunderstand foods. For the past 50 years, trusted medical professionals have been telling us that it is bad for us, that saturated fat will kill us.
Most households switched over to butter substitutes derived from vegetables oils, having been told that they are healthy alternatives.
However, new emerging research is showing that those spreads derived from vegetable oils have no health benefit, and can actually be detrimental to your health! Let’s take a look at the facts.
Why Butter Substitutes Such As Margarine are Bad
First, let’s debunk this whole healthy vegetable spread claim. Think about how it’s made. Genetically modified seeds are chemically processed with petroleum solvents to extract their crude oil.
The oil then undergoes elaborate chemical processes to make the oil palatable. When used for spreads it is hydrogenated, creating trans-fats, which we now know are bad for us.
After we’ve gone through all of that to make an edible oil, we’re still stuck with the fact that our bodies aren’t meant to consume these oils. Plus, the ratio of omega-6 to omega-3 fatty acids are way higher than normal.
Reasons Why Grass Fed Butter Is Awesome
Let’s go one step further and explain why grass-fed butter is superior to conventional butter.
The most important nutrient in real butter was until recently misunderstood; vitamin K2. It is responsible for directing calcium to the bones, and also for eliminating it from soft tissue. This prevents and removes calcification from the arteries and vital organs, such as the heart.
Dr. Weston A. Price discovered it in the 1930s and dubbed it “activator x” due to its synergy with vitamins A and D, making them significantly more effective at reversing dental cavities and degeneration. Vitamin K2 also protects against several factors that contribute to atherosclerosis.
Butter also contains Butyrate, which decreases gut permeability having a positive effect on heart disease. Butyrate is also responsible for large decreases in inflammation. CLA; conjugated linoleic acid is responsible for reducing fat. For the bonus round, grass-fed butter is packing significant amounts of Vitamin A—as retinol, Vitamin D, Vitamin E, Vitamin K2, trace minerals, and a perfect ratio of omega-3 to omega-6.
We need to eat more grass-fed butter. Our hearts depends on it. Looking at one study in Australia we can see that there is a 69% lower chance of dying of heart disease compared to those not eating grass-fed butter.
An assumption to be made here is that a vitamin K2 deficiency correlates with heart disease. Considering that many of us may be very deficient in this “heart vitamin”, it is very troubling.
In Australia, and most other countries the cows are grass-fed. The vast majority of butter coming out of the United States comes from cows that are fed cheap, genetically modified, nutritionally devoid feed, we need to change that.
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