Guest guest Posted July 11, 2001 Report Share Posted July 11, 2001 Butter has a concentration of environmental toxins. Cows are high on the food chain. Every toxic chemical present in the environment will be concentrated in butter. Dairy farmers use antibiotics and growth hormones. Often the field the cows graze in have pesticides present. These contaminants find their way into butter. The continual consumption of small amounts of antibiotics can encourage yeast infections and fungi such as candida, a modern day plague. Milk is the most disrupting allergen in the modern diet. Milk allergies can increase other allergic reactions. It can cause sugar cravings, tiredness, hypoglycemia and even skin disorders. Butter is void of nutrients, almost 100% saturated fat, and loaded with color, cholesterol and salt. In all the disadvantages that butter exhibits, one small advantage remains. Because butter is low in essential fatty acids, it does not transform at high temperatures. This makes it stable for frying because the heating will result in very little trans-fatty acids. Yet, in spite of butter's problems, it is by far a much wiser choice than margarine. Butter does have cholesterol, and when eaten in large quantities can contribute to cardiovascular disease. But let's remember, moderate amounts of cholesterol are far more natural to the body than transformed fatty acids. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.