Did you know that "vegetable oils" (from seeds and grains) were used to produce candles and traditionally were never intended for human consumption?
During the late 19th and early 20th centuries, the candle industry faced a decline with the advent of electric lighting. This led to an excess of vegetable oils, particularly soybean oil and cottonseed oil, which were primarily used for candle production. To offset the decline in candle sales, the industries producing these vegetable oils needed to find alternative markets.
So, they found an alternative opportunity for human consumption!
The surplus of vegetable oils from the candle industry created an opportunity for the vegetable oil industry to market their products as healthy substitutes. Advertisements and marketing campaigns began promoting vegetable oils as modern and healthy alternatives to traditional animal fats such as butter and lard.
It was one of the biggest marketing campaigns in nutritional history! And with this, people started to avoid traditional fats like butter and lard, opting instead for vegetable oils and margarine.
Advancements in food processing technology allowed for the large-scale extraction of oils from various seeds and grains. Unfortunately, large-scale extraction of these oils is problematic due to the use of chemical processing methods and high temperatures, resulting in the loss of nutrients and the formation of harmful compounds detrimental to human health, which can lead to heart disease. Additionally, many seed oils are refined, removing antioxidants and essential nutrients.
These marketing efforts capitalized on emerging nutritional science that mistakenly began linking saturated fats to heart disease: a link that was never properly substantiated by scientific research.
There are numerous examples of traditional societies that historically consumed animal fats (predominantly saturated fats) such as butter and lard as part of their regular diet and did not experience high rates of heart disease.
For example, some indigenous Arctic populations, such as the Inuit and Sami peoples, traditionally consumed a diet rich in animal fats, including fats from fatty fish and game meat always with fat.
Similarly, many African peoples, such as the Maasai in Kenya and Tanzania, have a traditional diet based on milk, blood, and meat from pasture-raised animals. These diets are rich in saturated fats from dairy and meat, including butter and animal fat, and historically these populations never suffered from high rates of heart disease and were extremely strong and healthy people.
These examples challenge the conventional idea that saturated fat consumption is directly related to heart disease. Instead, they suggest that the quality of animal fat in the diet, as well as other dietary and lifestyle factors such as physical activity and consumption of unprocessed foods, play a significant role in cardiovascular health.
Demystifying Butter:
How many times have you had a thought like this? "Oh, I love butter. But I'll put just a little bit on my bread because eating too much butter is bad and make me fat."
I used to think that way several times! Until finally understanding the nutritional importance of this ancestral food for our health! Nowadays, I eat a lot of butter WITH PLEASURE!
Want to know why? These are some benefits of butter:
Rich in nutrients: Butter is a concentrated source of various essential nutrients, including fat-soluble vitamins like A, D, E, and K2. These vitamins play crucial roles in bone health, immunity, skin health, and blood circulation.
Healthy fatty acids: Butter contains a balanced mix of fatty acids, including saturated, monounsaturated, and polyunsaturated fatty acids. Saturated fatty acids, such as palmitic acid and stearic acid found in butter, are important for various bodily functions, including cell membrane formation and hormone production.
Conjugated Linoleic Acid (CLA): CLA is a type of fatty acid found in animal-based foods, such as butter from pasture-fed animals. Studies suggest that CLA may have potential health benefits, including reducing body fat, improving metabolic health, and supporting cardiovascular health.
Balanced Omega-3 and Omega-6: Butter from pasture-fed animals may have a more balanced profile of omega-3 and omega-6 fatty acids compared to conventional butter. A proper balance of these fatty acids is important for cardiovascular health, reducing inflammation, and supporting brain health.
Source of antioxidants: Butter contains antioxidants like vitamin E, which help protect the body's cells from damage caused by free radicals. These antioxidants play an important role in preventing premature aging and reducing the risk of chronic diseases.
Don't forget to prioritize quality! Artisanal butter (raw and/or organic), produced by small farmers, preferably with milk from pasture-fed animals, offers much higher nutritional quality than industrialized butter found in supermarkets. While it is preferable to choose supermarket butter over industrial vegetable oils whenever possible, always support small producers who prioritize animal welfare and the quality of their products!
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