THIS MEAL PROVIDES RICH CARBS AND HEALTHY FATS
Grass-fed butter has many positive affects into 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, lecitin, selen 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 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 for 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 pasteurization) protects humans/animals from degenerative arthritis, hardening arteries, cataracts. Calves fed pasteurized or skim milk will not thrive until raw butterfat is added back into their diet.
Fish and Olive Oil: The Essential Omegas
We need daily essential omega-3 and omega-6 fatty acids and especially the omega-3 is probably the single most important nutrient for our brain health. Omega-3s provide the raw material for neuronal growth and they balance the insulin level. Our body can’t formulate these fatty acids by itself so we need to get them from our diet. Omega-3 and omega-6 has to be in a balance to achieve optimal health. For most human evolution the ratio of anti-inflammatory omega-3 to pro-inflammatory omega-6 was about 1:1 or 1:2. But unfortunately our western diet contains a whole lot of omega-6 and we are lacking of omega-3. The pro-inflammatory omega-6s come to us through polyunsaturated vegetable oils such as corn, soy, safflower, cottonseed, sunflower (not olive, coconut or canola however), processed foods and through conventional meats and eggs. Gaining too much of omega-6 can increase inflammation in the body. The fish oil (see the chart) is the best way to receive the most important omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). It’s considerable that grass-fed beef has healthier omega-3 and -6 ratio than grain-fed.
READ MORE ABOUT FATTY ACIDS.