Donna Gates of B.E.D. clears up the confusing mystique surrounding some of the foods we love best. Useful and vital information on butter, meats, eggs, fish and raw vegetables. With so many “authorities” – – many of whom we really trust at odds over whether we should even eat these foods, it is often a confusing task to take care of our bodies for the highest and best good. So where do I come down? (This is Jan in deep conflict!) I have been convinced through evidence of my own experience that to omit animal products from my diet immediately relieves my body of the pain of arthritis, swelling and stiffness. Since I won’t take medications for the condition, I found this a blessed relief. It is easy to stay on a vegetarian diet and need I say – – far cheaper (a boom to my struggling budget). I LOVE veggies, fruit, nuts, most starches such as red potatoes, rice, lentils and so on. I like everything from peas, artichoke, okra, zucchini, summer squash, patty pan(when I can find it), broccoli, crazy about crisp green beans with mushrooms, and all the goodies for salads – EVERYTHING!. Corn is one of my flat-out favorite things, but I will have nothing to do with Monsanto and their Genetically Modified corn or soy or whatever. So unless the corn in the store says “organic”, I’ll have nothing to do with it. Isn’t that a crime? Does anyone else agree with me?
I have posted on Fermented Veggies – I make them regularly and noticed a huge improvement in digestive problems. I used to think I had celiac troubles, but I don’t – – it was unbalanced intestinal flora which the probiotics of fermented veggies have been instrumental in correcting. I actually enjoy the hassel of doing the kitchen stuff – always have. So while it IS kind of a big deal to make your own fermented vegetables, its a couple of hours well spent which then carries you for several months depending on how much volume you have created. I try to have about 1/2 cup at each of 1 – 2 meals daily and have found that an ounce of Dong Quai first thing in the morning can start my whole organism off splendidly. Drink lots of water (distill my own) Furthermore, I have always tended toward middle of the road “balance”. I don’t go easily to extremes, something about it is off-putting. No problem in living without bovine meat stuff, same with porcine meat. I am fond of chicken and really love fish. The way fowl is raised in todays environment no longer agrees with my sense of whats healthy for my body. I won’t take anti-biotics for my own illnesses, so why should I eat animal protein which has been raised on chemicals and antibiotics? Can not do it. Still buy wild Salmon, love sardines, have given up cheeses (one of my passions), don’t drink milk tho I love it. But I have never given up butter. For over 40 years, I have been concockting my own butter in the kitchen. I used to make it in a blender, but use a food processor as it is easier and gets the job done better. A pound of butter (I prefer unsalted and as close to raw as I can get – hard to do), I add to this 5 – 7 ounces of my distilled water and same with Saff-flower oil (cold- pressed). Blend at top speed a minute or so and voila – delicious, healthy (lower calorie), whipped butter – which is so easy to spread on whatever you plan to put it on. One can go crazy with flavored butters (garlic and so on). So my family has always used butter and we all have low cholesterol – go figure!
Enuff digression! Back to B.E.D., Today’s newsletter instucts vital info on butter, eggs, meat, fish, and raw vegetables. All really good info I wanted to pass on to you. I couldn’t manage to get it over here to my blog, so I just copied the first one on butter. You can access B.E.D. from my blogroll to get the rest of the newsletter (5-14-09) Enjoy and stay healthy. . . . . . .
The Body Ecology Newsletter
The 20 Health Benefits of Real Butter
By Donna Gates for BodyEcology.com
|Are you worried about your health? Contrary to popular belief, completely eliminating butter from your diet may be BAD for your health! Learn all the benefits of eating butter here!|
The origins of butter go back thousands of years to when our ancestors first started domesticating animals. In fact, the first written reference to butter was found on a 4500- year old limestone tablet illustrating how butter was made.1
In India, ghee (clarified butter) has been used as a staple food, and as a symbol of purity, worthy of offering to the gods in religious ceremonies for more than 3000 years.2
The Bible has references to butter as the product of milk from the cow, and of Abraham setting butter and milk from a calf before three angels who appeared to him on the plains of Mamre.3
For millennia, people around the globe have prized butter for its health benefits.
So how did butter become a villain in the quest for good health?
At the turn of our century, heart disease in America was rare. By 1960, it was our number one killer. Yet during the same time period, butter consumption had decreased – from eighteen pounds per person per year, to four.4
A researcher named Ancel Keys was the first to propose that saturated fat and cholesterol in the diet were to blame for coronary heart disease (CAD).
Numerous subsequent studies costing hundreds of millions of dollars, have failed to conclusively back up this claim.5
Yet the notion that a healthy diet is one with minimal fat, particularly saturated fat, has persisted. While Americans drastically reduced their intake of natural animal fats like butter and meat, the processed food industry, particularly the low-fat food industry, proliferated.
When the baby boomers were children, concerned mothers began to replace butter with margarine. The margarine manufacturers told them it was the healthier alternative and mothers believed them. In those days no one asked, “where is the science to prove it? I want to know before I give this man-made, plastized stuff to my children. After all we humans have been eating butter for thousands of years?”.
As a result, since the early 1970’s, Americans’ average saturated fat intake has dropped considerably, while rates of obesity, diabetes, and consequently, heart disease, have surged.
Reducing healthy sources of dietary fat has contributed to a serious decline in our well-being, and those of us that speak out against the anti-fat establishment are still largely ignored .
Is Margarine Better than Butter?
No! This is a tragic myth. Butter is a completely natural food essential to your health – especially when you eat organic. Also, please make the extra effort to obtain high-quality organic, raw butter.
Margarines, on the other hand, are a processed food, created chemically from refined polyunsaturated oils. The process used to make these normally liquid oils into spread-able form is called hydrogenation.
Margarine and similar hydrogenated or processed polyunsaturated oils are potentially more detrimental to your health than any saturated fat.7 For more information on why you should avoid all processed oils read Why the Processing of Consumable Oils Has Devastated America’s Health.
Include Real Butter as part of Your Body Ecology Lifestyle
As many of you already know, I am a strong proponent of including a variety of healthy oils and fats into your diet. Together they work as a team to supply your body with essential fatty acids for longevity, hormone balance, heart health, sharp vision, glowing moist skin and energy. The wonderful variety of oils and fats certainly includes organic, preferably raw butter. Cultured raw butter is even better.
And why would I be so insistent that you eat butter? Take a look at the long list of the benefits you receive when you include it in your diet:8
- Butter is rich in the most easily absorbable form of Vitamin A necessary for thyroid and adrenal health.
- Contains lauric acid, important in treating fungal infections and candida.
- Contains lecithin, essential for cholesterol metabolism.
- Contains anti-oxidants that protect against free radical damage.
- Has anti-oxidants that protect against weakening arteries.
- Is a great source of Vitamins E and K.
- Is a very rich source of the vital mineral selenium.
- Saturated fats in butter have strong anti-tumor and anti-cancer properties.
- Butter contains conjugated linoleic acid, which is a potent anti-cancer agent, muscle builder, and immunity booster
- Vitamin D found in butter is essential to absorption of calcium.
- Protects against tooth decay.
- Is your only source of an anti-stiffness factor, which protects against calcification of the joints.
- Anti-stiffness factor in butter also prevents hardening of the arteries, cataracts, and calcification of the pineal gland.
- Is a source of Activator X, which helps your body absorb minerals.
- Is a source of iodine in highly absorbable form.
- May promote fertility in women.9
- Is a source of quick energy, and is not stored in our bodies adipose tissue.
- Cholesterol found in butterfat is essential to children’s brain and nervous system development.
- Contains Arachidonic Acid (AA) which plays a role in brain function and is a vital component of cell membranes.
- Protects against gastrointestinal infections in the very young or the elderly.
Raw, Organic Butter is the Best
Believe me this is only a partial list. If a woman is pregnant, hopes to become pregnant or is nursing her baby, I think it should even become a law for her to eat butter for her baby’s developing brain, bones and teeth.
The best butter you can eat is raw, organic butter because pasteurization destroys nutrients. Unfortunately, the sale of raw butter is prohibited in most of our 50 states.
|Are you finding it difficult to get organic, raw butter? Don’t worry! Making your own delicious cultured butter with Body Ecology Culture Starter is an easy way to get on the right track towards health|
You can, however, make your own healthy butter, and it is easier than you think. Look into our Body Ecology Culture Starter, which you simply add to organic cream. After letting this mixture sit at room temperature for 24 hours, chill it, beat it with a whisk, and voila! You’ll have healthy, probiotic butter that is delicious!
Cultured butter is full of health sustaining good bacteria like lactobacillus planterum, and lactococcus lactis. These microflora are essential for a healthy inner ecosystem.
Sources of Healthy Butter
If you don’t want to culture your own butter, I recommend butter from grass-fed animals only. A good source is U.S. Wellness Meats.
I also recommend Activator X and Vitamin rich butter oil, made by Green Pastures.
Heart Healthy-the Body Ecology Way
Completely eliminating butter and other healthy animal source fats is NOT the Body Ecology way. It is not how our ancestors thrived, and not what nature intended.
How much should you eat each day? Like sea salt, your own body will tell you how much to eat. If you crave it, eat it, your body needs it. If the quality is excellent you can feel confident it will be good for you and you’ll soon see the benefits yourself. If you are following the Body Ecology Food Combining Principle and eating as we recommend (adding at least one source of fermented food or drink to your diet) you will see your body reach its idea weight. The raw butter will help you develop beautiful muscles.
The Body Ecology program is gaining recognition for being a premier way of healing candida and other immune dysfunctions. And what’s more, it’s a heart-healthy, super-slimming, anti-aging way of life, which is crucial to your health as a whole.
1 History of Butter
2 “Butter” from
3 Princely Packets of Golden Health
4 Why Butter is Better
5 The Soft Science of Dietary Fat, Science Magazine, March 2001
7 Polyunsaturated Oils Increase Cancer Risk
8 From The Skinny on Fats
and Why Butter is Better
9Fertility Awareness, Food, and Night-lighting
High Fat Dairy May Boost Fertility