Health benefits of Butter

In nutrition, anything taken in excess amount is bad for health, even water. Water, if taken is excess, causes "water toxicity".

There is a growing belief in the scientific community that natural saturated fats like those contained in butter and dairy products, as opposed to those in margarine, may actually turn out to be better for human kind. Certainly, these fats have already been identified as key components of cell membranes, essential for the production of ­certain ­hormones and having an important role to play in the transport and absorption of certain vitamins and minerals. Butter isn't bad for health; in fact, it's healthy, being high in vitamins, beneficial saturated fats, and the sort of cholesterol that is vital for brain and nervous system development and various natural compounds with anti-fungal, anti-oxidant and even anti-cancer properties. In order to function properly, human lungs, heart, immune system liver, bones, hormones and cell membranes, vitamin D production, transport and utilisation of important vitamins and minerals, all require high quality saturated fats – in moderation, of course.

At top of the pyramid is organic butter made with raw milk from grass fed cows. The middle level is organic butter with pasteurised milk from grass-fed cows without rBGH, rBST or antibiotics. The pyramid's base is butter made from pasteurised milk from confined, grain fed, factory farmed, antibiotic and likely rBGH or rBST-injected cows.

Amazingly, the butter at the bottom of the pyramid is still better than margarine. Margarine is merely a lab created plastic food-like substance, not by any means a real food. It is cheap to make, lacks nutritional merit, and damages health. But it has a longer shelf-life and a higher profit margin than real butter.

quick benefits of consuming butter in moderation:

Conjugated Linoleic Acid (CLA): Raw organic pastured butter has a lot of anti-tumor CLA. It inhibits the growth of cancer cells in the skin, colon, breasts and lungs. It's anti-fungus and it stimulates muscle growth while preventing weight gain

Butyric Acid: Butter contains 4% butyric acid – a short chain fatty acid that research indicates can inhibit tumours. It also signals the immune system into action when an infection is brewing

Vitamin K2: Raw, organic, pastured butter and cream contains vitamin K2 – a necessary co-factor in Vitamin D synthesis. K2 also ushers calcium out of blood stream and into bone cells which increases bone density instead of calcifying arterial and heart tissue

Fat-soluble Vitamins: Butter is a good source of the fat soluble Vitamins A, D, E and K. It is also an excellent vehicle for their assimilation.

Wulzen Factor: Raw, unpasteurized butter, cream and milk contain the "Wulzen Factor" an anti-stiffness agent. It protects against calcification of the joints (osteoarthritis) as well as cataracts, and the calcification of the pineal gland. Pasteurisation destroys this Wulzen Factor.

Raw, organic butter is a superfood that won't make one fat if consumed in moderation. In fact, it consists of short chain fatty acid (SCFA) and medium chain fatty acids (MCFA) which are not significantly stored as fat but easily used as energy.

Butterfat is a concentrated source of energy. It is highly emulsified, which facilitates its digestion. Fat must be liquid or emulsified at body temperature to be digested or absorbed. It provides useful quantities of vitamin A which play a vital role in enhancing the vision, protection of the skin and cell membrane and resistance to infection. Also, Vitamin D has an important role in calcium metabolism and bone growth.

Suppressing cell growth in human malignant melanoma, colorectal, breast, lung, prostate and ovarian cancer cell lines; Has also protective role against atherosclerosis and anti-thrombotic properties; Has protective role against type II diabetes and peripheral insulin resistance; Has various roles in the humoural and cellular immune systems, in anti-inflammatory properties, bone growth etc.

Numerous studies under varying conditions have examined whether specific macronutrients such as fats, carbohydrates, and protein improve satiety or a feeling of fullness following intake. Compared to low-fat meals, a high fat meal empties more slowly from the stomach.

A preliminary study involving healthy adults found that dairy fat affected satiety differently than non-dairy fat. In fact, in a study with healthy men in France, a meal containing butter delayed the desire for the next meal.