This long-vilified fat turns out to “significantly” reduce the risk of heart disease!

The biggest food lie that’s making us sick and fat

Dear Reader,

Some sacred cows just never get put out to pasture.

And the low-fat myth is the most beloved one of all.

But the mainstream’s dietary recommendations have taken another hit, a big one.

The American Heart Association’s position is that the subject of “fat” is not up for debate. As a result, it continues to promote a diet that is making us all sick.

In fact, one kind of fat, long “banned” by all the food police, has been found to actually reduce our risk of heart disease.

What will it take for this low-fat, no-fat delusion to finally be done away with?

A just-published study found little evidence to support the idea that eating foods with saturated fat will cause heart disease. Maybe that’s because there wasn’t any evidence that it did so in the first place!

And the AHA’s push for us to consume more polyunsaturated fats – like canola and soy oils – well, that got shot down too. The study showed that there is no reason to believe those processed “poly” oils protect your heart.

The study, published in the Annals of Internal Medicine, is the latest to knock down “guidelines” that have been slowly but surely destroying our health.

But the thing in this new research that must have made the AHA squirm the most, was the finding that a dairy fat – margaric acid – “significantlyreduced the risk of cardiovascular disease.”

And a good source of margaric acid is butter (not margarine). That’s right, butter!

In case you forgot, butter is that tasty spread once used on bread, to make cookies, and in actual cooking. It was banished from our kitchens some time ago and replaced with fake fats in tubs and bad oils. Things that do raise heart disease risks!

The Weston A. Price Foundation has fighting for years to banish the “butter-is-bad-for-you” myth. But unfortunately the AHA seems to get all the TV time when it comes to dishing out dietary advice.

So in case you didn’t hear all this good news about butter over the AHA chanting of “low fat, low fat,” here are some more reasons to ‘bring back the butter’ from the Price Foundation:

• Butter is high in antioxidants, such as vitamins A, E and selenium.
• During the time heart disease took off in America, butter consumption “plummeted.”
• That may be because butter has “many nutrients that protect us from heart disease” by also supporting the thyroid and adrenal glands.
• The saturated fats in butter provides protection against cancer.
• Butter can protect against tooth decay.
• Butter is an excellent source of iodine that is needed by the thyroid.
• Special fatty acids in butterfat protects the intestines, especially true for infants and the elderly.
• Butter does not make you fat! The type of short and medium chain fatty acids found in butter don’t go to your hips – instead they are used for immediate energy.

Despite all the long-standing – and new — evidence that real butter is a healthy ingredient that the Price Foundation says “protects us from many diseases,” the AHA is still sticking with its story.

The group said the new fat research provided “insight,” but to figure this all out we will need many more studies, ones that will cost “billions of dollars” and take “decades to complete.”

In the meantime, the AHA says, we must continue on with “existing science” that “suggests” saturated fat can cause heart disease.

Wait a minute — all these years we’ve been eating fake eggs, disease-causing fake butter and giving up steak because of a mere suggestion?

Well, AHA, the actual science proves that what you’ve been preaching all this time is more like science fiction.

Resources

“New evidence raises questions about the link between fatty acids and heart disease” Louise Walsh, March 17, 2014, University of Cambridge, eurekalert.org

“Saturated fats not so bad for heart after all?” Ryan Jaslow, March 18, 2014, CBS News, cbsnews.com

“Study raises questions about ‘good’ and ‘bad’ fats” American Heart Association blog, March 17, 2014, blog.heart.org

“Why butter is better” Sally Fallon and Mary G. Enig, PhD, The Weston A. Price Foundation, January 1, 2000, westonaprice.org