“Health” experts told us over and over that FAT was bad. Eating Fat was making us fat… but that was a BIG FAT LIE!
Three Lies We Have Been Told
Fats Are Unhealthy
Fats Make You Gain Weight
Fats Give You High Cholesterol
Truth: Fat Keeps Us Healthy
Every cell in your body is covered in fat. It is needed for hormones, for nerves, for your brain to function. It is also key for a healthy metabolism. You also need fat to absorb fat soluble vitamins.
It is an Excellent Source of Vitamin A. Grass-fed butter has even more vitamin A than regular butter thanks to the cow’s grass eating diet. By consuming grass-fed butter, you directly increase your intake of butyric acid, which science has shown can decrease inflammation. Conjugated linoleic acid are found in high amounts in grassfed butter! Arachidonic Acid serves as a precursor to leukotrienes, prostaglandins, and thromboxanes, collectively known as eicosanoids which are important for immunity and immune response.
All these are great for keeping us healthy and all found in healthy fat sources!
Truth: Fat Helps us Lose Weight
MCTs (Medium-Chain Triglycerides) have been show to help suppress appetites which is great if you deal with cravings or are trying to lose weight. The MCTs found in butter (and coconut oil) are able to be converted immediately into fuel for your body’s muscles and organs.
Truth: Fat Helps Lower Your Cholesterol
Grassfed Butter is Rich in Vital Cholesterol. Cholesterol is needed for healthy cellular function. It’s also required to make key hormones and vital to brain and nervous system development and function.
It’s actually Great for your heart! In the study, margarine intake increased the risk of coronary heart disease, but butter intake was not at all associated with coronary heart disease occurrence.
Not All Fat is Created Equal
Trans fats are bad – that is true!
Most trans fats are formed through an industrial process that adds hydrogen to vegetable oil, which causes the oil to become solid at room temperature. This partially hydrogenated oil is less likely to spoil, so foods made with it have a longer shelf life.