(Editor’s Note: What is bread without butter; or lots of other dishes like vegetables and pasta for that matter? For those watching cholesterol levels, however, butter can be both delicious and scary so that there are those who would rather stay away from the temptation completely. There is, however, a way to still enjoy this heavenly spread and ingredient in a healthier way according to the following findings from today’s featured author.)
Not all butter is bad to eat. If you get the right kind, it may even be good for health, says noted fitness expert Peg Jordan.
All the time, doctors have been telling people with a potential for heart disease and stroke to cut down on the amount of fats they eat. The advice was based on their accumulated evidence that levels of cholesterol and triglyceride in the blood stream — two fats that can clog arteries — could be increased through eating too much dietary fat.
But of late, scientists have learned that not all fats are created equal, and that there is a better chance for butter.
In the early 1980s, the famous French chef Julia Child almost came to blows with nutritionists, who were busy declaring war on rich foods such as butter and other dairy products. According to Child, cooking without butter would be tantamount to life without oxygen.
The butter-is-bad debate raged on, while it looked like upscale chefs were conceding failure with their “alternatives to butter” recipes. But in 2001, butter seemed to have been redeemed.
An article in the August 2001 edition of the journal Lipids reports that Swedish researchers concluded that taking conjugated linoleic acid (CLA)reduced body fat in a study of 53 patients.
CLS is the common name of a group of fatty acids found in dairy products. However, over the last 50 years, changes in livestock feeding practices, have largely removed naturally occurring CLA from our diets.
Studying the health properties of rural Ireland this past summer,
I noted that the dairy products were exceptional. The cows, sheep and goats all munched on the greenest pastures ever seen.
Dairy production was local, small-scale and sustainable. And the CLA content of the butter was several times higher than the barely detectable levels from mass production dairies in other countries.
In several recent studies, CLA has received considerable attention due to its apparent metabolic and other health benefits and anti-cancer properties in animals, as well as some similar, initial results in humans.
The effects seen in animals include reduced body fat content, improved serum lipid profiles, decreased aortic lipid deposition, improved glucose control and delayed onset of diabetes.
It seems that eating the right butter from cows that are relaxed, content and grazing on green grass (where the CLA comes from) can actually help your body reduce its body fat and increase its lean muscle.
Whereas, eating butter from high production cows that never munch away, but are fed stock grains while hooked up to milking equipment, lined up in overcrowded stalls, and leading anything but content lives well, the milk they produce has little or no CLA.
In turn, it makes you fatter, particularly in the belly, which is associated with chronic disease.
So, it turns out, both Julia and the nutritionists were right. They were simply focusing on different batches of butter. One had high amounts of CLA; the bad butter didn’t. CLA is getting to be the new hot nutrient these days.
I’ve even seen it in capsules containing 4.2 grams. Finally, the most important fats for growing children are the essential fatty acids (EFAs), especially a group known as long-chain polyunsaturated fatty acids.
About the author: Chockalingam Eswaramurthi is a featured writer of ArticlesGratuits.Com, who is dedicated to sharing knowledge on topics of public interest including management, leadership, social service, world politics, personalities, industries, and health. Based in Singapore, the author’s email address is email@example.com.