The 20 Health Benefits of Real Butter

[PrisonerOfHope]

The 20 Health Benefits of Real Butter


1 .Butter is rich in the most easily absorbable form of Vitamin A necessary for thyroid and adrenal health.
2. Contains lauric acid, important in treating fungal infections and candida.
3. Contains lecithin, essential for cholesterol metabolism.
4. Contains anti-oxidants that protect against free radical damage.
5 . Has anti-oxidants that protect against weakening arteries.
6. Is a great source of Vitamins E and K.
7. Is a very rich source of the vital mineral Selenium.
8. Saturated fats in butter have strong Anti-Tumor and Anti-Cancer properties.
9. Butter contains conjugated linoleic acid, which is a potent anti-cancer agent, muscle builder, and immunity booster
10. Vitamin D found in butter is essential to absorption of calcium.
11 .Protects against tooth decay.
12 . Is your only source of an anti-stiffness factor, which protects against calcification of the joints.
13 . Anti-stiffness factor in butter also prevents hardening of the arteries, cataracts, and calcification of the pineal gland.
14 .Is a source of Activator X, which helps your body absorb minerals.
15 .Is a source of iodine in highly absorbable form.
16. May promote fertility in women.
17 .Is a source of quick energy, and is not stored in our bodies adipose tissue.
18. Cholesterol found in butterfat is essential to children's brain and nervous system development.
19. Contains Arachidonic Acid (AA) which plays a role in brain function and is a vital component of cell membranes.
20 . Protects against gastrointestinal infections in the very young or the elderly.

[shann0]

Butter and Olive Oil are good sources of Omega 3's apparently, which we do not get enough of in our diets. We mostly get Omega 6's which cause heart disease if not balanced with Omega 3's. I gave up using margerine decades ago, and now the thought of using it is repulsive... Real butter is not bright yellow! lol

[PrisonerOfHope]

I remember reading that margarine is actually white, and years ago the butter lobby had them pass a law prohibiting margarine manufacturers from coloring it yellow to look like butter. They got around it by putting a capsule of yellow dye in the package, and the customer would then knead the margarine to color it:

thesocietypages.org/socimages/2011/09/22/the-politics-of-yellow/

As a spread, I prefer imported Irish whipped butter. For baking I've taken to using fresh unsalted butter, as margarine has gotten so expensive, butter doesn't cost all that much more at Aldi's or Costco.

[baydoll]

I can't stand the taste of margarine or any of the fake butter out there. Butter is the only way to go. Only in moderation though as I have to watch what I eat. I also like and use Extra Virgin Olive Oil too.

[PrisonerOfHope]

I've been using butter imported from Ireland for regular eating; the cows are fed only grass. It's very, very good!

For baking I just use pure unsalted regular butter.