Many of us have been taught that if we’re going to consume
dairy products at all, the healthiest options are low- or nonfat. This post may
encourage you to think again.
One of the biggest concerns about dairy is that dairy
products often contain 50-60% saturated fat, and most people think that
saturated fat is bad for the heart.[1]
But in a 2010 article in The American Journal of Clinical Nutrition, scientists
stated that “…There is no significant evidence for concluding that dietary
saturated fat is associated with an increased risk of [coronary heart disease
or cardiovascular disease].”[2]
Not only do full-dairy products not increase
heart or cardiovascular disease, but in fact, recent research has found
that eating full-fat dairy products can actually reduce the risk of diabetes.
This finding came from research presented at the European
Association for the Study of Diabetes in Vienna, Austria. The study followed
over 20,000 people between the ages of 45-74 for 14 years. Scientists found
that “those [study participants] who ate eight portions of full-fat dairy
products a day cut their risk of diabetes by nearly 25 percent, compared to
those who ate fewer portions.”[3]
Some experts have set forth the notion that it is the naturally occurring
palmitoleic acid in full-fat dairy products that protects people against
insulin resistance and diabetes.
While raw dairy (always full-fat) is preferable to
pasteurized dairy products, most research today is based on pasteurized dairy,
so we must look to that as an example. In addition to lowering the risk of
diabetes, studies have also shown that full-fat dairy may reduce the risk of
cancer, help people lose weight, and lower the rate of death from heart
disease.[4]
People all over the world have started trading in margarine
and returning to butter. In fact, the export of American butter has grown from
zero to over 10% of the market since the early 2000s.[5]
When you’re at the market and about to purchase butter, though, remember that
the products’ nutritional values are dependent upon how the cows are raised.
Fatty acids found in butter vary in degrees according to the cows’ diet. Your
best option is raw, unpasteurized butter from cows that have been
grass-pastured. Also, look for certified organic products. If you can’t access
that or aren’t sure, try pasteurized butter from grass-fed cows. The least
healthy option of these is regular pasteurized butter that you’ll commonly find
in grocery stores, but even this is healthier than margarine or fake butter
spreads.
As I mentioned briefly before, you should aim for raw dairy
whenever possible. The pasteurization process destroys the vitamins, minerals,
proteins, and beneficial bacteria that dairy products begin with. Here are just a few of the benefits of
drinking raw milk[6]:
If you’d like to gain the benefits from raw, full-fat dairy
products but aren’t sure where you can purchase them in your area, try using
The Campaign for Real Milk’s Real Milk Finder (http://www.realmilk.com/real-milk-finder/).
This is also a great website for more information, if you’re interested. Feel
free to also ask me questions about why I think raw dairy is best!
Working
to restore GOD's perfect design in you!
[1] Mercola. “Full Fat Dairy
May Reduce Your Risk of Diabetes and Other Health Problems.” September 29,
2014. From Mercola.com.
[2] The
American Journal of Clinical Nutrition March 2010: 91(3); 535-546
[3] Mercola. “Full Fat Dairy
May Reduce Your Risk of Diabetes and Other Health Problems.” September 29,
2014. From Mercola.com; Telegraph September 16, 2014
[4] Mercola. “Full Fat Dairy
May Reduce Your Risk of Diabetes and Other Health Problems.” September 29,
2014. From Mercola.com.
[5] Id.
[6] Id.
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