Home
Health Road
Cholesterol
Milk
Dental Crisis
Butter
Carbohydrates
Fats
Controversy
Contact Us
Proteins
Sitemap
Isolated Peoples
Excitotoxins
Clogged Arteries
Bias
Colitis, IBS, Crohn's
Vitamin A
Statins/ Diseases
Ascorbic Acid
Cancer
Coenzyme Q10
Discussion Topics
Privacy Policy
Statins and Energy

Subscribe To This Site
XML RSS
Add to Google
Add to My Yahoo!
Add to My MSN
Subscribe with Bloglines

Butter Is Important for Mineral Metabolism

Mineral Metabolism

Consumption of butter aids in mineral metabolism because of the fat soluble mineral activators.

When cows feed on rapidly growing green grass, butter oil, which contains activator X, which is similar to vitamin A, is produced in raw milk.

Activator X, when present, is most effective in stimulating uptake of minerals. Activator X was discovered by Dr.Weston A. Price, DDS.

Butter from cows fed on green grass pastures is several times higher in the fat soluble activators, such as vitamins A and D, and activator X.

Butter from confinement cows fed high protein soy based grains, silage and poor quality hay is very low in the fat soluble mineral activators.

Efficacy of Souring by Lactic Acid Bacteria

According to the oldest texts on butter making good flavor and aroma are produced when the cream is soured or fermented with lactic acid producing bacteria.

When cream is properly fermented, virtually the only bacteria present are the lactic acid producing micro-organisms.

Sweet raw cream may contain a bacterial flora consisting of many types of bacteria, some good and beneficial, some pathogenic, a mixture of good and bad micro-organisms.

Fermentation, or souring, does not destroy the beneficial properties of milk or cream as pasteurization does. But fermentation, or souring, does destroy, or inactivate, pathogenic micro-organisms.

Benefits of Lactic Acid Bacteria

Contamination of meat with pathogenic micro-organisms has been a problem for some time.

A researcher at Texas Tech University reported that Lactobacillus species reduced E coli (the dangerous virulent strain) and Salmonella species by 99.99% in contaminated meat as printed in the Longview News Journal.

No mention was made that this has been known for years in milk, but has been ignored by the proponents of pasteurization.

Lactic acid producing bacteria, Lactobacillus species, are able to suppress or kill undesirable, pathogenic micro-organisms.

They help control fungi and yeast in the intestinal tract, aid digestion and produce vitamins needed by the human body. Such benefits are ignored by the proponents of pasteurization.

Mortality and Fat Soluble Mineral Activators Graphs

Dr. Price constructed graphs comparing mortality data from various districts to the amount of vitamin A and Activator X in the dairy products. He found that mortality from heart disease and pneumonia was lowest when Vitamin A and Activator X in dairy products was at its highest.

Sources of Fat Soluble Activators

Sources of fat soluble activators are dairy foods, animal organs, and sea foods.

Cows fed on 3rd grade hay, too low in carotene, cannot produce strong calves, and their milk will not keep healthy calves alive.

Dairy animals in todays confinement systems are fed grain, soy and silage. Dairy animals digestive system is not designed for such foods.

The most efficient plants for producing high vitamin content in milk are rye and wheat grasses in a pasture. Oat and barley grasses are also excellent, according to Dr. Price.

The value of eggs for providing fat soluble activators depends on food eaten by the chickens.

Sea foods are excellent for providing fat soluble activators. Canning, which requires high temp processing, destroys vitamin A. Drying of fish, used by primitive peoples, preserves the vitamins.

Loss of Nutrients During Food Processing

Eighty percent of calcium and phosphorous is removed from wheat flour during processing. Vitamin E is lost when wheat germ is removed.

Vitamin E has an effect on the pituitary gland at the base of the brain which controls growth and organ function.

Apparently Vitamin E is important in determining the production of mental types, reported Dr. Price in his book Nutrition and Physical Degeneration.

In his clinical work Dr. Price found small additions of high vitamin butter oil plus high vitamin cod liver oil to an otherwise satisfactory diet regularly checks active tooth decay, and also improves vitality and general health.

Dental and Nutritional Clinics

Dr. Price conducted dental and nutritional clinics in the public schools. Students were provided one nutritional meal a day. This included a dose of high vitamin butter oil.

This one nutritional provision was given to school students from depressed areas every week for 5 months.

Dental decay stopped as student’s mineral metabolism was improved.

One child changed from one of the lowest performing academically to one of the best.

Dental caries is only one of the many expressions of our modern deficient nutrition, reported Dr. Price in the 1930s.

Dr. Price also opined that “Human beings cannot absorb minerals satisfactorily from inorganic chemicals. Great harm is done, in my judgment, by the sale and use of substitutes for natural food.”

Results of individual students in the dental clinics are given in subsequent pages in this series.

Some of the above material came from an article entitled The Case for Butter by Trauger Groh, Farmer and Lecturer. Source of the article is unknown.
1. The Importance of Butter in Nutrition and Dental Clinics 1 is further explored.

2. Helpful information about fats and fatty acids.

Home Page where Nutritional Diseases are defined.


footer for Butter page