Real butter (from pasture-grazed) cows should be yellow like the this beautiful, still life painting by Antoine Vollon.
One of the most nourishing components of food is good, old-fashioned fat! I am not talkng about the new processed at high temperatures, rancid, detergent-laden to make palatable, genetically modified, kind of fat either. I am talkng about the kind of fat that comes from butter, lard, schmaltz (chicken fat) and beef tallow (all from pasture-grazed animals, of course).
Healthy fat is important for a number of reasons:
- It is loaded with body building fat soluble vitamins A and D
- It is a catalyst for enabling the body to absorb other vitamins
- It aids the body in absorbing minerals
- It satiates, therefore, eliminating cravings for sweets
After observing results of a study showing low absorption of calcium from spinach, Weston A. Price, concluded: "It is possible to starve for minerals that are abundant in the foods eaten because they cannot be utilized without an adequate quantity of the fat-soluble activators."
I was like everyone else in America before I discovered the extensive research of Weston A. Price documented in his excellent book, Nutriton and Physical Degeneration. For years, I bought into the low-fat, trim every last bit of fat off your piece of white chicken breast, before you eat it, mentality. They might as well just say to remove all the extra nutrients from the least nutritious part of the chicken you are eating!
We are all made of saturated fats, so why would animal fat be bad for us?!! It is closer to our structure than soybean, canola, corn, safflower or cottonseed oils that are constantly being pushed on us as the "healthy" oils. Not only do these oils usually come from crops that have been genetically modified, but they also go rancid quickly upon being released from the seed, requiring detergents to cover up the rancidity. I am sticking with what my ancestors ate (before heart disease and chronic illnesses) - mmmmm butter!
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