Raw butter is good for the heart and bones
November 7, 2012 by Blanche Levine
Raw butter is one of the best sources of vitamin K2, a vital, fat-soluble nutrient for good health. Vitamin K1 and K2 are essential for calcium utilization, bone strength and cardiovascular health. In fact, without sufficient levels of vitamin K2, excess calcium can get deposited in the arterial walls and promote heart disease.
Can fatty food actually lower your risk of a heart attack?
A 2004 study, published in the Journal of Nutrition, analyzed the intake of vitamin K2 among 4,807 people, and found those with the highest intake had a significantly lower risk of coronary heart disease and atherosclerosis. They were also found to much less likely to succumb to heart disease.
The Rotterdam Study followed more than 4,600 men over the age of 55, and found that the highest intake of vitamin K2 was associated with a 52 percent lower risk of severe aortic calcification, a 41 percent lower risk of coronary heard disease (CHD), a 51 percent lower risk of CHD mortality, and 26 percent lower risk of total mortality.
The fear of fat is NOT grounded in good science.
Naturally, let’s not forget the “big picture” – when it comes to disease prevention. You may want to include all-natural, chemical free animal foods to your diet but always eat a variety of fruits and vegetables for optimal health.
A recent study published in the International Journal of Environmental Research and Public Health evaluated over 1,700 Swedish men over a twelve year period, and found that fruit and vegetable consumption was associated with a decreased risk of heart disease, especially when combined with moderate amounts of full-fat, dairy consumption.
The best sources for vitamin K2 and K1
Vitamin K2 is found almost exclusively in animal foods such as butter, cheese, and other products from pasture-raised animals. Why is vitamin K2 so important? Scientific research has shown that this essential nutrient helps to deliver calcium where it’s needed and removes excess minerals from soft tissues – preventing calcification of vulnerable places such as, the arteries and kidneys.
Interestingly, Weston Price observed how vitamins A, D and K2 have an important relationship with each other. Vitamins A and D signal the production of several key proteins – but K2 is required to activate these proteins. In other words, without K2, vitamin D will not be absorbed – as well.
Most of the dark, leafy greens such as, kale, collards, Swiss chard, spinach, mustard greens, broccoli, Brussels sprouts, cabbage and parsley are a good source of K1 but (remember) healthy fats makes it more bio-available within the body.
Unfortunately, at this time, we don’t have the freedom to buy raw butter – everywhere. Government “health” agencies make it difficult to have access to whole foods – which is why it’s so important to support your local (organic) farmer. The future of humanity greatly depends on our food choices.
http://wholehealthsource.blogspot.com/2 ... in-k2.html
