Thanks scientifically unfounded recommendations, people have started to massively to avoid butter and bread to smear a chemical called “margarine”. It is obtained from the refined liquid vegetable fat, obtained by expensive and najnekvalitetnijih oil, which process consists of hydrogenation and hardening solid at room temperature.Hydrogenation changes the position of hydrogen atoms and thereby disturbing the structure of vegetable oil, creating a substance as such is not found in nature. Most of these fats are then incorporated into the cell membrane, where because of incorrect order of the hydrogen atoms can not properly perform the function performed by the natural fat. Additionally, hardened vegetable oils, margarine (margarine and margarine, that was obtained from sunflower, soy been oil) are added to soap-like emulsifiers. Then the artificial bleach removes the natural gray color of margarine (when you see the food that color, you probably would not want to put it in the mouth) to a white or light yellow color, like butter.
The benefits of natural butter
In contrast to this, the butter is highly valuable food, which deserves to be incorporated into the daily diet, here’s why.
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Contains vitamins soluble in fats. There are vitamins A, D and K, as well as vitamin E, and with them there, and certain substances which make it possible to absorb these vitamins maximum. Fat-soluble vitamins are relatively stable and can pass undamaged by pasteurization. Butter is one of the most important sources of these precious vitamins.
It contains important trace elements. Among other things, manganese, chromium, iodine and selenium.
Contains Vulcenov factor. Scientist Rosalind VULCA (Wulzen) revealed that the substance, which is found in raw animal fats, protects the joints of calcification – a degenerative arthritis. Contrary to the prejudice of the “dangers” of butter, Vulcenof factor, which is located in butter, protecting and hardening of artery walls, eyes from cataracts and the pineal gland of calcification. Pasteurization destroys these matters, so that raw milk, cream or butter her only source.
Contains activator X (vitamin K2). It is a powerful catalyst that helps to absorb and utilize minerals from food.Not destroyed by pasteurization, so it has in purchasing butter. Especially a lot of it has to butter obtained from the milk of cows that graze fresh grass in spring and autumn.
It contains short chain and medium chain fatty acids. Approximately 12-15% of the weight of butter consisting of short chain and medium chain fatty acids, which have anti-tumor properties and atimikrobna and contribute to strengthening the immune system.
It contains essential omega-3 and omega-5 fatty acids. They come in small quantities, but balanced, which is good, because too much omega-6 fatty acids (which are in vegetable oils in particular) promotes inflammatory processes, which lie at the root of various diseases (among others and diseases of the blood vessels).
It contains cholesterol. Cholesterol, for example, has a lot in breast milk; He is essential for growth and development. It participates in the synthesis of steroid hormones which protect against cancer, heart disease and degenerative diseases of the nervous system. (By the way, the assertion that the cholesterol from dangerous food apparently has no scientific basis. Recent studies indicate that there is a direct link between the consumption of food cholesterol and increase blood cholesterol levels.)