Friday, 6 May 2016

This Type of Butter Causes Acne, Breast and Prostate Cancers

Many people are starting to realize that butter is a health food, but many of us may still be tempted to purchase non-organic butter because it’s less expensive.
However, not all  butter is nutritionally equal. Butter’s nutritional value depends on how the animals are raised. Did you know that the fatty acid composition of butterfat varies according to the animal’s diet? 
Since butter is mostly fat, it is one of the most concentrated food sources of these bioaccumulative toxins. According to the Environmental Protection Agency’s Evaluation to Measure Persistant Bioaccumulative Toxic Pollutants in Cow Milk (link goes to a PDF):
The US EPA estimates that approximately 35% of an adult’s daily intake of dioxins is derived from dairy products. The percentage for children is even higher. Persistent, bioaccumulative and toxic pollutants (PBTs), including dioxins, bioaccumulate through the food chain and ultimately result in low-level contamination in most animal fats. It is important to understand the PBT levels in milk, as milk fat may be one of the highest dietary sources of PBT exposure. Analysis of milk also allows the opportunity to investigate geographic variability, as milk is produced and distributed on a regional scale.
According to Food Babe:
“Conventional dairy cow feed is sometimes fortified with additional protein, omega-3 fatty acids and CLA from GMO rapeseed (canola) because the cows are not getting these nutrients naturally from the grass. GMO alfalfa hay is also commonly fed to cows. So basically, conventionally raised cows are almost entirely getting their food from GMOs – food that was created in a laboratory, that hasn’t been tested long term, but has produced horrific results in several alarming animal studies.” 
Dairy products like regular butter are loaded with insulin-like growth factor 1 or IGF-1. IGF-1 is a growth hormone that functions like insulin in the body.  IGF-1 exposure is associated with hormone-dependent conditions like acne, and breast and prostate cancers. IGF-1 exposure is particularly worrisome in the case of cancer as it appears to promote the development of the disease.
Conventional butter consumption has been found to increase the risk of developing cardiovascular diseases as well. In a study conducted by the State University of New York’s School of Medicine, regular butter use considerably increases blood pressure as well as the serum cholesterol levels in healthy men. Regular butter consumption has far worse effects on the already hypercholesterolaemic, or those individuals with existing elevated blood cholesterol, as conventional butter consumption further increases their LDL cholesterol levels.

Organic butter Benefits:

  • Full of more than 60 digestive enzymes, growth factors, and immunoglobulins (antibodies)
  • Grass-Fed Butter is Loaded With Vitamin-K2, The Missing Nutrient That De-Calcifies Your Arteries
  • Perfect balance of omega-3 and omega-6 fats.
  • Loaded With an Anti-Inflammatory Fatty Acid Called Butyrate.
    Butyeric acid is a short chain fatty acid made of 4 carbon atoms. It’s one of the main sources of energy for intestinal cells, keeping colon cells healthy.
  • Contains raw fats, amino acids, and proteins in a highly bioavailable form
  • Loaded with vitamins (A, B, C, D, E, and K) in highly bioavailable forms, and a very balanced blend of minerals (calcium, magnesium, phosphorus, and iron) whose absorption is enhanced by live lactobacilli

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