Even back in the 60s and 70s sufficient scientific evidence indicated that  butter was far better than margarine for good health. Who knew? Nevertheless,  the industrial fake food industry relentlessly convinced millions of us to eat  margarine for health reasons. The commercial processed fake food industry merged  with Madison Avenue, the AMA, and mainstream media to instill a whopper of a lie  by reinforcing margarine as better for you. They claimed in unison that  saturated fats made you fat and promoted cardiovascular disease.

Damage from Fake Fats that Replace Favorable Fats

Partially hydrogenated fatty acids in margarine damage  arteries and blood vessels. They lower good cholesterol, and raise blood  levels of triglycerides and lipoproteins leading to cardiovascular damage. They  also raise C-reactive protein, an inflammatory and cellular dysfunction marker.  Worse yet, they inhibit the utilization of essential omega 3-fatty acids as  wells a prostaglandins, which eliminate blood clots. Additionally, a diet high  in partially hydrogenated fatty acids has been linked to insulin resistance and  type 2 Diabetes.

The NY Times covers hydrogenated  oil health issues while still promoting saturated fat nonsense. In order to  function properly, your lungs, heart, immune system liver, bones, hormones and  cell membranes all require high  quality saturated fats – in moderation of course. Fatty acids  and cholesterol are needed for healthy cell membranes, hormone and vitamin D  production, and the transport and utilization of important vitamins and  minerals. Now even mainstream media is spreading the truthful real  news on butter. The New England Journal of Medicine recently solidified the  link between trans fats and heart disease. Even low levels of trans fats  consumption (1%-2%) substantially increase  heart disease.

Butter vs Margarine: Butter Hierarchy: The Good, the Bad and the  Ugly

So what should you be looking for?

• At the top of the pyramid is organic butter made with raw milk from  grass fed cows.

• The middle level is organic butter with pasteurized milk from grass  fed cows and without rBGH, rBST, or antibiotics.

• The pyramid’s base is butter made from pasteurized milk from  confined, grain fed, factory farmed, antibiotic and likely rBGH or rBST injected  cows.

Amazingly, the butter at the bottom of the pyramid is still better for you  than margarine! Margarine is merely a lab created plastic food-like substance,  not by any means a real food. It’s cheap to make, lacks nutritional merit, and  damages health. But it has a longer shelve life and a higher profit margin than  real butter.

Five Reasons to Eat Real Butter

• 1. Conjugated Linoleic Acid (CLA) – Raw organic,  pastured butter has loads of anti- tumor CLA. It inhibits the growth of  cancer cells in the skin, colon, breasts and lungs. It’s anti-fungal and it  stimulates muscle growth while preventing weight gain.

• 2. Butyric Acid – Butter contains 4% butyric acid – a  short chain fatty acid that research indicates can  inhibit tumors. It also signals the immune system into action when an  infection is brewing.

• 3. Vitamin K2 – Raw, organic, pastured butter and  cream contains vitamin K2 – a necessary co-factor in vitamin D synthesis. K2  also ushers calcium out of your blood stream and into bone cells which increases  bone density instead of calcifying arterial and heart tissue. Check out Mike  Barrett’s article on vitamin  K deficiency symptoms.

• 4. Fat–Soluble Vitamins – Butter is a good source of the  fat soluble vitamins A, D, and E. It’s also an excellent vehicle for their  assimilation.

• 5. The Wulzen Factor – Raw, unpasteurized butter,  cream and milk contain the “Wulzen factor” an anti-stiffness agent. It protects  against calcification of the joints (osteoarthritis) as well as cataracts, and  the calcification of the pineal gland. Pasteurization destroys the Wulzen  Factor.

Raw, organic butter is a superfood that won’t make you fat if consumed in  moderation. It fact, it consists of short chain fatty acids (SCFA) and medium  chain fatty acids(MCFA), which are not significantly stored as fat but easily  used as energy.

This may finally be the end of the butter vs. margarine battle.

Additional Sources:

Mercola