800px-NCI_butter

Today’s post is a guest post by a phenomonal Nutritional Therapy Practitioner that I work with quite a bit. With more than 25 years of experience studying and applying nutrition, Marilyn Glidewell believes that natural, nutrient-rich foods are the key to vibrant health. As a certified Nutritional Therapy Practitioner, she can evaluate and help address nutritional needs. Additionally, she is a certified instructor for Meals That Heal, a hands-on course for learning how to prepare nutrient-dense whole foods.  Without further ado.

 

 

Do you use margarine instead of butter because you believe it’s healthier? If so, I suggest that you reconsider. Due to corporate greed, we were persuaded years ago to replace a remarkably healthy food with a synthetic product that has none of the protective benefits. We were told that saturated fats, particularly butter, were behind the epidemic of heart disease and cancer.

 

If that were true, how would we explain the fact that for millennia butter was a staple food throughout the world, prized for its health-sustaining properties long before heart disease became epidemic? To the contrary, the evidence is strong that butter helps protect us from heart disease and cancer. Actually, the rapid rise in heart disease occurred during a period when butter consumption had plummeted—hardly indicative of causation.

 

Butter is an excellent source of vitamin A, which is essential for the immune system, vision and the endocrine system. Vitamins A and D in butter are needed for absorption of calcium, thus for strong bones and teeth. It is a good source of iodine needed by the thyroid. Butter contains fatty acids that have anti-fungal effects and protect against gastrointestinal infection. It contains factors that insure proper growth in children. The cholesterol in butterfat is important for proper development of the brain and nervous system. Thus, it is unwise to feed low fat diets to children. (Mother’s milk is also high in cholesterol and saturated fat.) Butter is a source of trace minerals, especially selenium, a powerful antioxidant. Butter is the real deal; there is no substitute.

 

If you’re not convinced, then stick with any of the various spreads and their appetizing cocktail of ingredients such as rancid vegetable oils, propylene glycol, sodium benzoate, soy protein isolate, maltodextrin . . . (I can believe it’s not butter!) Better yet, for further reading, go to http://www.westonaprice.org/foodfeatures/butter.html

 

by Marilyn Glidewell

Certified Nutritional Therapist

mglidewell2@gmail.com

 

Advertisements