Has their cholesterol changed?
Carol's cholesterol results:
Before: 6.1
After: 5.7
That drop from 6.1 to 5.7 makes her a 10 percent lower risk of heart attack, which is a great result.
Andrew's cholesterol results:
Before: 5.1
After: 5.1
Started and finished the same
Maybe because, apart from the butter, Andrew kept up his usual healthy diet.
So choose margarines that don't have trans fats and do have cholesterol lowering plant sterols
Recent studies have shown that reducing the intake of cholesterol rich foods has no real bearing at all on cholesterol levels in the body. Your body makes cholesterol to repair tears in harden arteries, which is probably a result of a bad diet in other ways, but not by the added cholesterol in the diet. Also, cholesterol is a precursor to testosterone production in men. Men who lower their cholesterol levels by 20% could have a 600% drop in testosterone production.
My family has had milking goats for years and the healthiest people with the cleanest arteries in my family are the ones who use raw milk products, including butter. Unnatural trans fats are far more determined to a person's health than cholesterol found naturally in foods. However, it should be noted that pasteurized milk does not have the health benefits of raw milk.
I couldn't agree more. I found this same information in Nourishing Traditions by Sally Fallon, a wonderful and informative book on nutrition with many recipes included.
__________________ Philippians 3:7 But everything that was a gain to me, I have considered to be a loss because of Christ. 8 More than that, I also consider everything to be a loss in view of the surpassing value of knowing Christ Jesus my Lord. Because of Him I have suffered the loss of all things and consider them filth, so that I may gain Christ 9 and be found in Him, not having a righteousness of my own from the law, but one that is through faith in Christ —the righteousness from God based on faith. 10 [My goal] is to know Him and the power of His resurrection and the fellowship of His sufferings, being conformed to His death,
I use butter mainly. Margarine's got nothing on butter when it comes to baking or cooking, by my tastes. However, I do buy Brummel & Brown, too, and use that on occasion because butter is also pretty pricey.
I wish I could post a link on margarine but I haven't posted enough yet according to this site, which makes no sense to me. I read that margarine is nothing more than rancid oils that the industry has added deodorizers an flavorings to. A glob of Rancid gray grease! It causes all sorts of health problems as well. I've only used butter now for some time.
I was going to put up information from Weston A Price and Nourishing Traditions, but it seems others beat me to it!
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I read a study from a university that explained why SOME milk fats caused health problems. I'm sure there are more than one theory, but having goats and a couple of cows and having handled the milk it sure seems to make sense.
In laymens terms a fat cow milk fat molecule is larger than a milk molecule. In order to make the two stay mixed they homogenize the milk, this process breaks the milk fat molecule up into smaller pieces which makes them stay evenly mixed with the milk. However, these smaller pieces are sharp and when in your blood stream they can and some do slip/cut right through the artery wall when this happens your body repairs the microscopic hole by placing plaque over it.
The study suggested that raw, natural milk did not cause this problem, nor does milk with smaller fat molecules like goats milk when neither are homogenized. (goats milk is naturally homogenized because is fat molecules are smaller.)
So drinking too much homogenized milk is bad for you, not to mention pasteurization kills nearly all of the vitamins (some of which are readded) and the healthful enzymes.
But butter is made from cream not milk, it is not homogenized so it makes sense that it would not truly be causing a cholesterol problem. Besides cholesterol has other jobs in the body, it is not something that just clogs arteries.
Common sense tells me that what God makes is healthier than what man makes, God designed cream and making butter from it does not change it's nutritional value or composition it only changes it's physical state.
On a small personal scale, looking at the older people I know who do have cholesterol problems and those who don't I can clearly see those who eat margarine have a cholesterol problem (my dad and my mother in law) and those who eat butter and cream (my father inlaw and my mother) do not have any cholesterol problems. Weight also does not seem to be a factor as one in each group is heavier set and one thin.
I think even a natural food can be bad for you if your not eating it in moderation, but I think even a little margarine can be bad, of the conventional types anyway.
I think most man made, over processed type foods are bad for you like white flour, white sugar, processed cheese food (YUCK) and margarine falls into that catagory, to me anyway.
Margarine is a man made mixture of chemicals, nasty! Just reading the label grosses me out and it has NO nutritional value what so ever.
BUTTER VERSUS MARGARINE
by Lawrence Wilson, MD
In the rush to lower cholesterol, many health authorities recommend eating margarine instead of butter. However, there is more to consider about margarine than just cholesterol.
WHAT IS MARGARINE?
Almost all margarine begins as chemically-extracted, refined vegetable oil. This is a poor quality product to begin with. The oil is extracted at high temperature, which damages the oil. It also destroys the vitamin E in the oil, an important nutrient.
To make margarine, the oil must be hardened. This is done by by bubbling hydrogen through the vegetable oil at high temperature. The hydrogen saturates some of the carbon-carbon bonds of the oil. The product then becomes hard or solid at room temperature.
When the carbon bonds are saturated, the product is called a saturated fat. Margarine contains some saturated fat. Otherwise it would not be hard at room temperature. The ads and the packaging for margarine are often deceptive. Advertising often states it contains 'polyunsaturated oil'. However, the processing saturates or partially saturates the oil.
The final product also usually contains some trans-fatty acids, no matter what the label says. These are man-made fatty acids. Research shows that trans-fatty acids increase inflammation in the body. This can worsen illnesses such as colitis and arthritis. Very recent research indicates that trans-fatty acids in margarine raise LDL levels. LDL is the "bad" cholesterol.
The final product also contains nickel, cadmium and often other very toxic contaminants. These are introduced as hardening agents used in the production process. Nickel, for example, is an extremely toxic chemical that in excess causes lung cancer, kidney disease, depression and more.
Cadmium is also among the most toxic of the heavy metals. It may contribute to serious diseases such as arteriosclerosis, high blood pressure and malignancy.
Margarine also contains artificial or natural coloring agents, or it would look like bicycle grease.
In summary, margarine is a disaster, even so-called health-food margarine.
WHAT IS BUTTER?
Butter is made from the cream that rises to the top if milk is allowed to sit for a time. Butter is made by churning cream. This causes a chemical reaction that causes the cream to harden slightly, giving it the buttery consistency.
Butter is a fabulous fat that contains a number of natural fatty acids that are excellent for the body. Butter is an excellent source of fat-soluble vitamins such as vitamin A, D, E and K. These are not found to any degree in margarine. The vitamin content of butter varies seasonally, depending on the diet of the animals from which it is derived.
Also, butter does not contain trans-fatty acids or toxic metals, hopefully, such as nickel and cadmium. Butter contains some milk solids, giving it a whitish color. Ghee or clarified butter does not contain the milk solids.
Dr. Weston Price identified a factor in butter that is essential for proper growth and development of the bone structure. He called it 'activator X' or ‘factor X’ and wrote about it in his book, Nutrition and Physical Degeneration. Dr. Price was able to reverse severe tooth decay in children by feeding them one meal a day of highly nutritious food - including butter.
Although many people are sensitive to cow’s milk dairy products, often butter is well- tolerated. This is because butter is almost a pure fat, and does not contain many of the allergens found in other milk products. For example, it does not contain milk protein (casein) or milk sugar (lactose). These are two highly allergenic components of some dairy products.
Butter made from certified, raw (unpasteurized) cream is available in some areas. It the best quality butter available next to making it from your own cow.
IS AVOIDING BUTTER THE WAY TO CONTROL CHOLESTEROL?
The observations of many natural health practitioners indicate that a balanced body chemistry is the key to normalizing cholesterol. Dr. William Koch, MD, an eminent physician, wrote:
"Cholesterol ... is no problem when the oxidations are efficient and diet is sensible. In all our observations, high levels drop ... it steadies to a good normal when the oxidations are re-established to normal." (Normal oxidations refers to the efficient burning of food and the generation of adequate energy from food.)
Most cholesterol is manufactured within the body. A maximum of about 4% of all cholesterol comes from the diet. Cholesterol is the raw material for the adrenal stress hormones and the sex hormones. The body often reacts to stress by producing more cholesterol. This allows the body to make more stress-fighting hormones. As biochemical stress is reduced through a scientific nutrition program, cholesterol levels often decrease without the need for restrictive diets.
In fact, eating some animal products often helps balance body chemistry. In these instances, cholesterol levels or the cholesterol/HDL ratio improves, although the diet contains cholesterol-containing foods.
FAST OXIDATION, FATS AND OILS
In general, fast oxidizers or fast metabolizers can and should eat more butter and other quality fatty foods. Their faster metabolism handles the fats and oils very well. These foods have a calming, relaxing effect on their metabolism. We say these people are like cars with 8 or 10-cylinder engines. They burn more calories and thrive on higher-calorie foods, particularly fats and oils. It they do not eat them, they will crave carbohydrates, the other ‘fuel’ food.
“True” fast oxidizers, those whose body chemistry is actually in fast oxidation, usually have low cholesterol levels. Today, however, many people whose hair mineral analysis indicates fast oxidation are only “temporary” fast oxidizers. This means they will quickly change to slower metabolizers when their bodies are properly supported nutritionally. These people usually do not do as well on more butter and other fats, although some is fine.
Even those with slow oxidation rates, however, can eat some butter unless they are sensitive to it. Butter is an excellent overall food for everyone at all ages.
SUMMARY
The argument for eating margarine and other products containing hydrogenated oils are their lack of cholesterol. Margarine is also less expensive than butter.
However, margarine often contains poor-quality, refined, artificially saturated vegetable oil. It also contains harmful trans-fatty acids, and often residues of toxic metals such as nickel and cadmium.
Butter, by contrast, is a natural food and one of the best sources of important fat-soluble vitamins. You will pay more for butter, but nutritionally and for its purity, it is well worth it.
__________________ 2 Corinthians 3:18And we, who with unveiled faces all reflect the Lord's glory, are being transformed into his likeness with ever-increasing glory, which comes from the Lord, who is the Spirit. To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
I usually just lurk, but had just discussed this topic with my mom the other day - LOL
__________________ 2 Corinthians 3:18And we, who with unveiled faces all reflect the Lord's glory, are being transformed into his likeness with ever-increasing glory, which comes from the Lord, who is the Spirit. To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
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