3 minute read
Living Matters
LIVING MATTERS
BY GARY MARTIN ND. LIVING VALLEY SPRINGS
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Butter is better
For centuries butter was a staple for many vibrantly healthy populations. It’s rich in vitamins A, D, E and K and provides the cofactors needed to optimise absorption of these. Butter contains manganese, zinc, chromium and iodine, and is rich in conjugated linoleic acid (CLA). Women with the highest levels of CLA in their diet have a 60 per cent lower risk of breast cancer than those with the lowest levels. CLA has also been found to support the immune system and encourage muscle building while resisting weight gain.
Butter offers high amounts of the beneficial fatty acid, Butyric acid, or butyrate, which is the primary fuel for the colon walls, supporting the function and integrity of the gastrointestinal tract. It is also used extensively by the brain to produce GABA, the brain’s natural calming agent that helps turn off stress reactions. The by-product of butter is water. Accordingly, a reasonable daily intake of butter will assist in proper hydration of the bowel and produce healthy, regular bowel movements. Butter also provides sustained energy and doesn’t create weight issues. Carbohydrate foods, on the other hand, provide quick energy but can tend to dehydrate creating a need to drink more water.
Butter has properties that protect the heart, unlike margarine and other fabricated fats. Stearic acid, found in butter, is actually a preferred food for the heart. This is why the fat around the heart is highly saturated. A study published in the 1976 issue of American Journal of Clinical Nutrition compared two populations in India (northern and southern), where the notable difference in the diet was the type of fat consumed. Those in the north consumed meat and clarified butter as their main sources of protein and fat. The southern population used margarine, didn’t eat meat, yet had a heart disease rate 15 times greater than the northern group despite the fact they had lower cholesterol levels. A follow-up study was completed 20 years later and reported similar statistics.
Butter supports cholesterol metabolism. Cholesterol comprises an integral part of cell membranes. It is necessary for repair, maintenance, hormone production, brain function, immune function, eye development, transportation of antioxidants and elimination of fat-soluble toxins. Cholesterol is also necessary in the metabolism of serotonin, the ‘feel-good’ brain chemical. This explains why low cholesterol levels have been linked to poor moods, depression and aggressive behaviour.
Butter is indeed better and can be eaten with confidence. Organic butters are available in most supermarkets. I recommend the unprocessed solid block butter. Spread it over vegetables and add it to cooking. However you use it, enjoy this God-given delicacy and reap a multitude of health benefits. References available on request to newstart@lvs.com.au
ABOUT THE AUTHOR
Gary Martin is the Co-Founder and CEO of Living Valley Springs - Australia’s premier health retreat – for over 25 years. Backed by a team of natural health professionals, Gary has played a pivotal role in transforming lives and is passionate about advancing a major health revolution in Australia!
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