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**hackskii** · 30-10-2006, 10:28 PM

Butter

Butter is made from the milk fat in cream and contains at least 80 percent milk fat, 18 percent water and 2 percent solids (mainly protein and salt).
The salt is added for flavor and as a preservative.
We have record of its use as early as 2,000 years before Christ.

Butyric acid, or butyrate, is an edible fatty acid present at the level of four percent in butter. Butyrate is a preferred food by normal cells, so much so that its half life in blood is only five minutes. Butyrate has the wonderful quality of being detrimental to the abnormal physiology of cancer cells. It can be used in the treatment of cancer, but requires a great deal more than that obtained from eating butter.

Don’t be afraid to eat your butter. There is no evidence that it will raise your cholesterol.
It is better for you than the margarines, polyunsaturated vegetable oils and you can cook with it with no problems (low temp).
Butter contains no trans fatty acids, which recent studies have shown can raise LDL ("bad") and lower HDL ("good") cholesterol.

Butter also contains important vitamins and minerals such as calcium, protein, phosphorous, potassium, and vitamins A, D and E.

It is one of the most highly concentrated forms of fluid milk.
It takes 21 pounds of fresh, wholesome cow's milk to make each pound of butter.

Butter is graded by letter code, AA, A or B, according to flavor, texture, aroma and body, with AA being the supreme quality. Most butter sold in supermarkets is AA.

30-10-2006, 10:28 PM	#15 (permalink)
hackskii Super Moderator Join Date: Jul 2003 Location: Sunny Southern California U.S.A. Posts: 22,452	Butter Butter is made from the milk fat in cream and contains at least 80 percent milk fat, 18 percent water and 2 percent solids (mainly protein and salt). The salt is added for flavor and as a preservative. We have record of its use as early as 2,000 years before Christ. Butyric acid, or butyrate, is an edible fatty acid present at the level of four percent in butter. Butyrate is a preferred food by normal cells, so much so that its half life in blood is only five minutes. Butyrate has the wonderful quality of being detrimental to the abnormal physiology of cancer cells. It can be used in the treatment of cancer, but requires a great deal more than that obtained from eating butter. Don’t be afraid to eat your butter. There is no evidence that it will raise your cholesterol. It is better for you than the margarines, polyunsaturated vegetable oils and you can cook with it with no problems (low temp). Butter contains no trans fatty acids, which recent studies have shown can raise LDL ("bad") and lower HDL ("good") cholesterol. Butter also contains important vitamins and minerals such as calcium, protein, phosphorous, potassium, and vitamins A, D and E. It is one of the most highly concentrated forms of fluid milk. It takes 21 pounds of fresh, wholesome cow's milk to make each pound of butter. Butter is graded by letter code, AA, A or B, according to flavor, texture, aroma and body, with AA being the supreme quality. Most butter sold in supermarkets is AA. __________________ "Life is not measured by the number of breaths we take, but by the moments that take our breath away." - George Carlin Scott To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.