Is butter really healthy? Let us count the ways …
- Heart Disease
Butter contains many nutrients that protect against heart disease including vitamins A, D, K2, and E, lecithin, iodine and selenium. A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine (Nutrition Week 3/22/91, 21:12).
The short- and medium-chain fatty acids in butter have strong anti-tumor effects. Conjugated linoleic acid (CLA) in butter from grass-fed cows also gives excellent protection against cancer.
The Wulzen or "anti-stiffness" factor in raw butter and also Vitamin K2 in grasss-fed butter, protect against calcification of the 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.
Vitamins A, D and K2 in butter are essential for the proper absorption of calcium and phosphorus and hence necessary for strong bones and teeth.
- Thyroid Health
Butter is a good source of iodine, in a highly absorbable form. Butter consumption prevents goiter in mountainous areas where seafood is not available. In addition, vitamin A in butter is essential for proper functioning of the thyroid gland.
Glycospingolipids in butterfat protect against gastrointestinal infection, especially in the very young and the elderly.
- Growth and Development
Many factors in the butter ensure optimal growth of children, especially iodine and vitamins A, D and K2. Low-fat diets have been linked to failure to thrive in children -- yet low-fat diets are often recommended for youngsters!
Saturated fats in butter are critical to lung function and protect against asthma.
CLA and short- and medium-chain fatty acids in butter help control weight gain.
Many nutrients contained in butter are needed for fertility and normal reproduction.