Butter vs Margarin – Less Processed, Less Chemicals

The dietary guidelines since the 1960s are shifting from high carbohydrate, low-fat recommendations to current recommendations for lower carbohydrates and more healthy fats. Based on the flawed research (concerning fat and cholesterol) of Ancel Keys, MD., in the 1950s, conventional medicine long believed that fat, especially saturated fat, was responsible for heart disease and obesity, and saturated fat should be limited to 10% of daily calories. Carbohydrates were claimed to be better for the body and should be 60% of daily calories. Read more.

How is margarine manufactured?

Soybeans, corn, cottonseed, canola seeds or other oilseeds are extracted by high temperature and pressure. The remaining fraction of oil is removed with hexane, benzene or other solvents. Oils, now rancid, are treated with phosphoric acid and lye which removes all vitamins and antioxidants, but pesticides and solvents remain. Then oils are mixed with a nickel catalyst and subjected to hydrogen gas in high-pressure, high-temperature reactor to make the fat more solid at the room temperature (fat gets more saturated).

Soap-like emulsifiers are then mixed in and the oil is steam cleaned to remove horrible odour. Grey colour is removed by bleaching. Then artificial flavours, synthetic vitamins and natural colour are added and the mixture is packaged in blocks or tubes. Finally, margarine is advertised and promoted as a health product.

See more how margarine is made here and why I changed my margarine into grass-fed butter.

Grass-fed butter or Ghee (a type of clarified butter)

Butter and raw milk.

Butter and raw milk.

Grass-fed butter has many positive effects on our health. Remarkably one of the benefits is that it’s an excellent source of good cholesterol. And as I mentioned earlier, the studies show that the cholesterol is needed for healthy cellular function. It also has an important role in brain functions. Milk fat contains over 400 different fatty acids. Brain, heart and intestinal love butter as it’s a great source of vitamin A and K2, E, lecithin, selenium and it also contains small amounts of vitamin D. Milk fat, as well as other animal fats, contains useful lauric acid (antiviral and antibacterial), palmitic acid (cell membrane communication) and butyric acid (preventing cancer).

68 percent of the fat protecting the lungs is palmitic acid (found in butter). Without this lipid protein mixture it would be impossible to breath. Some studies show connection between asthma and allergies and the lack of good fats in the diet. In the case of lungs, especially saturated fats, vitamins A and D, which are all found in butter.

Grass-fed butter can protect the heart and prevent diabetes (research made in Harvard 2010). It contains omega-6 and 3-fatty acids in a great balance and also the medium-chain fatty acids that the body uses for energy and to work against inflammation. Butter is a great source of minerals such as manganese, chromium, zinc, copper and selenium (a powerful antioxidant). It also contains iodine (the thyroid cannot function without iodine to make the hormone thyroxine).

The Wulzen or “anti-stiffness” factor –  Present in raw butter, cream and whole milk (destroyed by pasteurisation) protects humans/animals from degenerative arthritis, hardening arteries, cataracts. Calves fed pasteurised or skim milk will not thrive until raw butterfat is added back into their diet.

(1,2)

Read more about fats.

Sources:

  1. book:”Parantavat Rasvat (Healing Fats)” by Taija Somppi, MD and exercise physiologist Jani Somppi (in Finnish)
  2. http://articles.mercola.com/sites/articles/archive/2010/12/07/why-is-butter-better.aspx

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