Nutrition Myths: Butter is a Killer

Created by AI

In recent years, butter has been greatly discredited amid the “fashion” for margarine, which is now accused of containing trans fats.

More recently, butter has given way to olive oil and other related products. Experts have listed the reasons why you need to eat this product. Research from Lund University in Sweden shows that butter leads to a smaller increase in blood fat after eating than olive or flaxseed oil. High levels of fat also raise cholesterol levels, which is scientifically linked to an increased risk of atherosclerosis and heart attacks.

Why butter doesn't raise lipid levels

The researchers noted that 20% of the fat in butter consists of short and medium chain fatty acids. They are immediately used as energy and do not remain in the body long enough to significantly affect blood lipid levels.

The researchers also concluded that Although the oil increases cholesterol levels in the long term, its short-term effects may ultimately be beneficial to the body. Although, of course, not everyone agrees with the partial superiority of butter over olive oil or margarine.

But the only thing that can be said for sure is that since the end of the 20th century butter was relegated to the background, and its place was largely taken by margarine, accused of containing saturated fats that cause cardiovascular disease. However, thousands of years ago, butter was a staple food in many cultures and had no obvious negative health effects.

After analyzing scientific research, scientists came to the conclusion: in a certain period of time butter consumption decreased significantly, but the number of cardiovascular diseases did not decrease.

So how likely is it that this product actually kills? According to some theories and speculations, butter is most likely the victim of a major food conspiracy created to benefit the butter substitute industries.

10 Key Benefits of Eating Real Butter

1. Butter is one of the most easily digestible sources of vitamin A, which strengthens the functioning of the thyroid gland and adrenal glands, and, as a result, the cardiovascular system.

2. Butter does not cause long-term fat storage in the body because short- and medium-chain fatty acids are burned immediately to produce energy rather than being stored away, creating an additional feeling of fullness.

3. It is rich in antioxidants, including vitamins A and E, and selenium, which protects against heart disease and cancer.

4. Butter is a source of good cholesterol, which acts as an antioxidant, repairing damage caused by free radicals caused by the consumption of trans fats and vegetable oils. Cholesterol is also important for the development of the nervous system and brain in children.

5. Saturated fat, as mentioned above, consists of the short- and medium-chain fatty acids found in butter, which have immune-boosting properties.

6. Butter contains conjugated linoleic acid (CLA), which protects against cancer.

7. Unpasteurized oil protects against arthritis, cataracts and hardening of the arteries.

8. Butter is a good source of iodine in an easily digestible form, which is necessary for the proper functioning of the thyroid gland.

9. Strengthens the health of the gastrointestinal tract.

10. Finally, butter is a good source of vitamin K2, which prevents tooth decay and “builds” strong bones.

remember, that The greatest benefit comes from raw butter obtained from free-range cows.

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