Heart disease was rare in America at the turn of the century. Between 1920 and 1960, heart disease became America's number one killer. During the same period, butter consumption plummeted from eighteen pounds per person per year to four. So do you think that butter is the cause of heart disease?
Butter contains many nutrients that protect us from heart disease.
The BEST butter is raw butter from grass-fed cows, preferably organic. Next is pasteurized butter from grass-fed cows, followed by regular pasteurized butter from supermarkets. Even the latter two are still a much healthier choice than margarine or spreads.
- Vitamin A: Needed for the health of the thyroid and adrenal glands. They both play a major role in maintaining the proper functioning of the heart and cardiovascular system.
- Lecithin: A substance that assists in proper assimilation and metabolism of cholesterol and other fat constituents.
- Anti-oxidants: Protect against the kind of free radical damage that weakens the arteries. Vitamin A and E found in butter play a strong anti-oxidant role. Butter is a very rich source of selenium, a vital anti-oxidant, containing more per gram than herring or wheat germ. Butter is also a good dietary source cholesterol. Cholesterol is a potent anti-oxidant, found in butter, that is flooded into the blood when we take in too many harmful free-radicals, usually from damaged and rancid fats in margarine and highly processed vegetable oils