All About Butter
Written by Lori Nichols Davies.
Butter is the tastiest of all fats. Since the beginning of time when man first milked cows in India some 6000 B.C. the rich yellow butter churned from the sweet milk of grass fed cows has been regarded as sacred food by many traditions in various nations. The fat of the milk, or delicious organic butter has added flavor and warmth to the human diet since before Isaiah prophesied that the virgin mother Mary would feed the Christ child
butter and honey that he could discern evil to do good.(Isa 7:15.)
Butter is that important to the human brain. It has valuable nutrients essential to the brain and to the entire immune system. The truth is, protein cannot be utilized without vitamin A and D found in butter or in any animal fat, and only in animal fat. God put fat in meat for a very good reason. Butyric acid (C-4) is found only in butter. C-4 kills Candida overgrowth as can all fat. To ward off foggy brains and depression caused by a diet too high in carbohydrate and too low in animal fats, it is good to eat at least three tablespoons of butter a day.
In winter, meat eating Tibetans still drink 'buttered tea' to keep their bodies warm. If Canadians did likewise we could build our immune system against a confused and toxic world suffering more from autoimmune disorders than by infectious diseases. Eat butter. Organic unsalted butter heals. Add your own good salt to get the trace minerals in it, not found in the bad refined white salt.
Organic butter, and also clarified butter or ghee, has zero lactose content.
Butter or (C-4) is important to fight off virus and Candida for health and strength. Candida is stimulated to overgrowth when we eat too much sugar. Sugar fed Candida is the root cause of arthritis, cancer, and colds. Cordon bleu chefs prize butter since 1895, and who have proven their longevity to an average age of 94, way above the average in Canada of age 78 for men, age 84 for women. Holistic chefs are pioneering the science that supports traditional fats to the training programs offered by other food professionals. NO sense following the push for Becel margarine on TV by the Heart and Stroke Foundation when one understands birds won't eat it, and maggots never form on a hunk of margarine as it would on a hunk of butter.
Butter supports life, and animals know it, so it is holistic thinking to follow the lead of animals. Throw out the margarine. Do not be afraid to use butter every day. The lack of the heart smart check mark on pounds of butter only means that butter companies do not pay thousands or millions of dollars to get the heart smart check mark. The check mark is based only upon those companies who sponsor the Heart Association. It has nothing to do with science of how the body works. In fact, margarine or re-fractionated fats are contrary to proper body function and contribute to weakening immunity across the world that pays the cheaper price. Cheap is very expensive. Margarine contributes to cancer and heart disease due to the synthetic A and D put in it, plus the twisted molecules that cannot serve the body and its gene pool.
Butter adds a mountain of flavor to vegetables. Ayurvedic medicine has used ghee for medicinal purposes from the beginning of recorded history as it helps nutrient absorption of fat soluble nutrients, even calcium absorption, the king of minerals. Butter and or ghee are perfect for sauteing, as they tolerate direct heat. Polyunsaturated vegetable oils turn to Trans fats when cooked directly or in an oven. With butter, which does not turn to a trans fat, use medium heat so it will not turn brown and burn. Butter has solids, ghee does not. Hence, ghee burns less easily and is preferred for stove-top cooking, plus it is slower to go rancid at room temperatures. Butter tolerates very well moderate oven temperatures.
In modern times, gourmet chefs will insist on unsalted butter (so they can control the salt level themselves) and will use only real cream for flavor and proper nutrition. Butter does good, not harm. Butter can be your constant source of vitamins A, D, and E, and minerals like calcium. Butter provides optimum absorption of beta carotenes in vegetables. Butter has the shortest chain of all fats, four molecules long, which is known as butyric acid. (C-4) This fat is unusual in that it is water-soluble. It is vital for the body to convert plant carotenes to pro-vitamin A.
Butter is the only source of butyric acid, which helps to kill Candida yeast overgrowth Candida. Lauric acid is also in butter; this also helps to kill candida overgrowth so weight can finally be lost. (The world's best source of lauric acid is coconut oil.) Candida adversely affects 90 of the North American culture today due to vast sugar addiction. The human immune system needs butter to help ward off colds, flu, and virus.
Mix Butter with Herbs and Spices
Herbal butter is delicious to the taste and adds antioxidants to the diet. Green herbs such as parsley, coriander, chives, or dill, or spices like garlic, along with butter to transport fat-soluble nutrients such as beta-carotenes to the blood stream, quickly enhance the aroma and flavor of beans, green leafy vegetables, yams, winter squashes, and sea foods.
Butter is 30% monounsaturated fat, and 70% short and medium-chained saturated fat (the good kind) needed for long-term energy and endurance. Being an animal fat, a teaspoon has 150 units of Vitamin A per teaspoon, and some D, which is not a vitamin, but is really a hormone that helps all hormones work right. Plant fats such as non-hydrogenated margarine, or re-fractionated Becel margarine, says it has vitamin D, when in fact it is synthetic D2, which is toxic. Like Canola oil, butter has a bit of omega-three, especially more so when churned out of milk from spring grass-fed cows.
It's a healthy source of fat-soluble vitamins A, D, E, and K2, and a rich source of trace minerals, particularly selenium. It has arachidonic acid needed for prostaglandin production. Ghee and butter also contain butyric and lauric acids, which are anti-tumourigenic, antifungal, and anti-microbial. Stephen Byrnes, Health Naturally, Dec/Jan 99, natural therapist, Hawaii.
For memory loss:
Butter has lecithin, whereas
refined vegetable oils are devoid of it. However, both oils and butter are rich in essential fatty acids. Larry McCuaig, PhD. (Nutritionist).
Butter is better than non-hydrogenated margarines:
Becel is 'reconstituted' liquid Canola oil to make it hard so it can be applied to bread as a spread. Because reconstituted is a word dietitians themselves cannot define, it is an obvious cover up, a political ploy to hide the truth that it is
a synthetic process that twists the molecular structure. Dr. Larry McCuaig, Ph.D. It is truly something the body cannot comprehend to integrate into cells. It sits on top of cells to smoother the oxygen out of them. Trans fats have been charged as being carcinogenic since 1979 when Mary Enig, PhD nutrition in Maryland brought the matter to the US Congress to place a ban upon this modern phenomena.
Trans fats have been assessed by Health Canada at a meeting with the owners of food manufacturers as expected, and to save jobs the government permits 2% in manufactured vegetable oils. It is accumulative in the body. However, because margarine is a lower cost to butter, vegetable oils are favored for profit in commercial baked goods. 2% trans fat is still found acceptable in discussions in 2006 with the food industry and Health Canada. Trans fat is still eaten in most commercial potato chips and snacks. Studies at Harvard University in 1994 concluded that hydrogenation and trans fats lead to 20,000-30,000 heart attacks a year.
Discerning consumers boycott products with such fats. Dietitians, nurses, and medical doctors like to recommend Becal margarine. The Canadian and American Heart and stroke Foundation gets generous funding from Becel Margarine for support of their hospital units, one of seven major contributors to permit their functioning. Becel cannot heal, as can butter. There is nothing better than nature's own butter. Birds will not eat margarine, animals reject margarine. Veterinarians and naturopaths and students of nutrition do not recommend canola oil. Kinesiology muscle tests show it weakens any consumer.
To stop butter from burning, use clarified butter for cooking and to feed someone sensitive to casein feed someone ghee, or clarified butter.
Clarified butter or ghee:
Those who are unable to tolerate milk protein in even the slightest amounts will want to clarify their butter, which is the process of removing the trace amount of milk protein or casein contained in butter fat called 'milk solids.' A pound of butter makes a half-pound of clarified butter or ghee. Ghee, as it is called in Ayurvedic Medicine, is alkaline, whereas butter is acidic.
Ghee is made by slowly heating cultured butter at medium temperatures until the water is evaporated and the milk solids are separated. In the melting pot, simmer it a little longer to get that characteristic sweet caramel toasty aroma and taste. Skim off the foam on the top with a large spoon, and store the clarified butter in a jar. Ghee stores well without refrigeration. One pound of butter or half pound of ghee have one gram of cholesterol per pound. Cholesterol is needed by every cell in the body to give it definition of shape and to separate wet blood from a dry cell.
To melt the butter for ghee:
You may place the pound of butter in a small bowl in an oven at 200 F. (93 C.) for half an hour, or speed it up on the stove-top to ten minutes by melting your pound of butter in a pot there. The butter melts and then foam rises to the top and forms a crust. With a spoon, remove the surface milk solids carefully. Remove every trace of milk solids by pouring the melted butter through a strainer lined with cheesecloth in a jar that you intend to cover tightly for storage. It can be stored at room temperature and does not need refrigeration. Lecithin remains - for proper fat metabolism.
To help butter spread more easily:
Take a half pound of butter and place it in a food processor to pulse in two tablespoons of flax oil and two tablespoons of extra virgin olive oil. Place in a small bowl or crock, cover and refrigerate. It makes 3/4 cup.
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