18 comments

  1. Hanveden
    Grass-fed Butter is a Superfood For The Heart

    http://authoritynutrition.com/grass-fed-butter-superfood-for-the-heart/

    B-) .

  2. Paul the rat
    So called orthodox science confirms that butter is good for us, even without reducing carbohydrate intake.

    J Am Heart Assoc. 2013 Jul 18;2(4):e000092. doi: 10.1161/JAHA.113.000092.

    Biomarkers of dairy fatty acids and risk of cardiovascular disease in the multi-ethnic study of atherosclerosis.

    de Oliveira Otto MC, Nettleton JA, Lemaitre RN, Steffen LM, Kromhout D, Rich SS, Tsai MY, Jacobs DR, Mozaffarian D.
    Source
    Department of Epidemiology, Harvard School of Public Health, Boston, MA.
    Abstract
    BACKGROUND:
    Evidence regarding the role of dairy fat intake in cardiovascular disease (CVD) has been mixed and inconclusive. Most earlier studies have used self-reported measures of dietary intake and focused on relatively racially homogeneous populations. Circulating biomarkers of dairy fat in a multiethnic cohort provide objective measures of dairy fat intake and facilitate conclusions relevant to populations with different diets and susceptibility to CVD.
    METHODS AND RESULTS:
    In a multiethnic cohort of 2837 US adults aged 45 to 84 years at baseline (2000-2002), phospholipid fatty acids including 15:0, 14:0, and trans-16:1n7 were measured using standardized methods, and the incidence of CVD prospectively adjudicated. Self-reported whole-fat dairy and butter intakes had strongest associations with 15:0, rather than 14:0 or trans-16:1n7. In multivariate models including demographics and lifestyle and dietary habits, each SD-unit of 15:0 was associated with 19% lower CVD risk (hazard ratio [95% CI] 0.81 [0.68 to 0.98]) and 26% lower coronary heart disease (CHD) risk (0.74 [0.60 to 0.92]). Associations were strengthened after mutual adjustment for 14:0 and trans-16:1n-7 and were similar after adjustment for potential mediators. Plasma phospholipid 14:0 and trans-16:1n-7 were not significantly associated with incident CVD or CHD. All findings were similar in white, black, Hispanic, and Chinese American participants.

    CONCLUSION:
    Plasma phospholipid 15:0, a biomarker of dairy fat, was inversely associated with incident CVD and CHD, while no association was found with phospholipid 14:0 and trans-16:1n-7. These findings support the need for further investigation of CVD effects of dairy fat, dairy-specific fatty acids, and dairy products in general.

  3. DonnaE
    Since I switched to only butter and olive oil (and butter most often), my HDL has climbed to 113 (my doc mentioned it on the phone; I'm waiting for the rest of the results to come in the mail).
    Reply: #8
  4. Paul the rat
    Metabolism. 2013 Dec;62(12):1779-87. doi: 10.1016/j.metabol.2013.07.006. Epub 2013 Sep 26.

    Consuming a hypocaloric high fat low carbohydrate diet for 12weeks lowers C-reactive protein, and raises serum adiponectin and high density lipoprotein-cholesterol in obese subjects.

    Ruth MR, Port AM, Shah M, Bourland AC, Istfan NW, Nelson KP, Gokce N, Apovian CM.
    Source
    Department of Medicine, Section of Endocrinology, Diabetes and Nutrition, Boston University, 88 E. Newton St., Suite D4400, Boston, MA 02118.
    Abstract
    OBJECTIVE:
    High fat, low carbohydrate (HFLC) diets have become popular tools for weight management. We sought to determine the effects of a HFLC diet compared to a low fat high carbohydrate (LFHC) diet on the change in weight loss, cardiovascular risk factors and inflammation in subjects with obesity.
    METHODS:
    Obese subjects (29.0-44.6kg/m(2)) recruited from Boston Medical Center were randomized to a hypocaloric LFHC (n=26) or HFLC (n=29) diet for 12weeks.
    RESULTS:
    The age range of subjects was 21-62years. As a percentage of daily calories, the HFLC group consumed 33.5% protein, 56.0% fat and 9.6% carbohydrate and the LFHC group consumed 22.0% protein, 25.0% fat and 55.7% carbohydrate. The change in percent body weight, lean and fat mass, blood pressure, flow mediated dilation, hip:waist ratio, hemoglobin A1C, fasting insulin and glucose, and glucose and insulin response to a 2h oral glucose tolerance test did not differ (P>0.05) between diets after 12weeks. The HFLC group had greater mean decreases in serum triglyceride (P=0.07), and hs-CRP (P=0.03), and greater mean increases in HDL cholesterol (P=0.004), and total adiponectin (P=0.045) relative to the LFHC. Secreted adipose tissue adiponectin or TNF-α did not differ after weight loss for either diet.

    CONCLUSIONS:
    Relative to the LFHC group, the HFLC group had greater improvements in blood lipids and systemic inflammation with similar changes in body weight and composition. This small-scale study suggests that HFLC diets may be more beneficial to cardiovascular health and inflammation in free-living obese adults compared to LFHC diets.

  5. DonnaE
    Hanveden, Peter Ballerstedt makes a pretty convincing (to me, anyway) case in this presentation at the 2012 Ancestral Health Symposium that "grass-fed" dairy and meat are really not that different from conventional dairy and meat: http://www.youtube.com/watch?v=PoZtMKtUeME
    Replies: #6, #10
  6. bill
    DonnE:

    Yes, that video is convincing. Well worth the half
    hour.

    Thanks.

    Reply: #7
  7. DonnaE
    You're welcome! :)
  8. Mark Bousquet
    Great HDL number! You should try coconut oil!
  9. DonnaE
    Mark, I do! I just forgot. I use butter and olive oil AND coconut oil. LOTS of it. I put 1-2 tsps in my coffee every morning and I use it to make almond-flour and cashew-flour muffins and such. I use coconut oil in part to try and prevent memory loss, but I'm afraid it isn't working that well! ;)
  10. murray
    I will watch the video, but there is a big difference between the two from my perspective of taste and texture. My butcher took me into the meat locker and showed me a hanging conventional, organically raised beef compared to a grass-fed. The difference was plain to see. The conventional is about 50% larger to begin with.

    Second the fat is very different. The grass-fed carcass was much leaner, to start. For our intro to butchering class, he had a grass-fed hind quarter hanging on the hook in the butcher area and then a front quarter. He showed us all the muscles and sliced cuts away, exposing inner muscles, as he worked his way through the quarters. Then for comparison he put up a conventional, corn and grain fed. You could not see the muscles for the thick layer of hard white fat. The fat in the grass-fed, by comparison, was much less thick, yellowish and soft to the touch, such that pressing with a finger left an indent. The fat on the grain fed was almost as hard as a candle. I notice the same with respect to the marrow in marrow bones.

    Then there is the taste. My wife would not eat the grass fed for a few years because it was too "gamey" for her. Now, she finds the convention rather flavourless, as I do.

    The muscle texture is also better on the grass-fed, as conventionals tend to have mushier muscle texture. It is noticeable, but not nearly as noticeable as the difference between convention pork and pasture raised pork. The difference in meat texture is remarkable. I had given up eating pork just because I didn't like it, but my butcher took me to a farm that raised wild boars, Tamworth, Berkshire, Iron Age and Stone Age in pastures and that pork is amazing. Our kids rave whenever we get it.

    So from a culinary perspective, there is a huge difference. Given the difference in fat texture in the beef, I would find it remarkable if there was not a significant difference in the fatty acid profiles. A lot of so-called "grass-fed" beef are only fed grass at some point and not fed grass exclusively. (I had some interesting beef once that was exclusive grass except apple finished. I also had wild boar raised on mostly black walnuts and the fat literally melted in my mouth. Very special.)

    Reply: #12
  11. murray
    A further note on pork muscle texture, The pasture-raised wild boars I saw, for example, were physically active and leapt over the five foot high enclosing fence with relative ease from time to time. (They leap back in because it is their home.) Compare that to conventional pork, which are kept in sterile. air-locked buildings that are cleaner then hospitals (the pigs have no immune system) and they never move around more than shifting about in a pen 3 meters square. So the difference in meat texture is palpable when you compare the same cut from each on your plate.

    I find a similar contrast in beef texture between conventional and grass-fed, but less pronounced.

  12. FrankG
    This for me is the biggest downside of buying all my meat at the local butchers/farm outlet... it has totally spoiled me for any other meat! I sometimes have to travel for my work and even a treat of steak at an occasional expensive restaurant, pales by comparison to what I cook at home in my humble kitchen :-P

    I admit I have not yet watched the video so maybe this is discussed but I also consider it important that I get to meet the farmers (and butchers) face to face. We have built up a friendly, trusting relationship and I know exactly where my food has come from and how it has been raised. I am welcome to visit the farm any time. Plus it is local; so less impact on the environment and better for the local economy.

    ...and if you really want to test your butcher, invite them to eat some of their ground beef, raw :-)

    Remember when steak tartare was haute cuisine and bodybuilders chugged down a dozen raw eggs and whole milk for breakfast?

  13. FrankG
    With that all said, I do accept that not everyone can afford, or has access to grass-fed and finished beef etc...

    Cost-wise I am not so sure; as I find I need less to feel satisfied and there is certainly much less waste. But otherwise I agree with Dr Mary Vernon: in that any home prepared meat -- even store-bought and feed-lot raised -- is probably better than a diet of processed packaged foods high in sugar and refined starches.

    Again though, I think that supporting local farms is more sustainable in the long-term than mass-produced.

    Reply: #14
  14. DonnaE
    FrankG, I agree with you completely about supporting local farms, and I am also very concerned about animal welfare. The video is more about the differences in grazing time between conventionally raised and grass-fed livestock and whether those differences are big enough to really matter in terms of the nutritional content of meat (and dairy products).
    Reply: #15
  15. FrankG
    Sure Donna and I have watched the video now.. thanks :-)

    He makes some good points and I very much appreciated the barrel concept.. great way to focus on priorities.

    No doubt he is correct about most mass-produced beef being raised in fields on forage for the majority of their lives but then the difference comes in that last few months when many go off to vast CAFOs, in close confines with thousands of other cattle from many, many different ranches, ankle-deep in each others' muck.. perfect conditions to spread disease quickly, and - from what I understand -- the unnatural diet which serves to put on weight quickly. also disrupts the gut such that we have ended up with deadly strains of E-coli which means restaurants have to be paranoid about serving rare steaks. Not to mention the effluent disposal issue and run-off which seems to have contaminated even vegetables like spinach, in recent years.

    Perhaps he is right about the nutrient content of the meat and like I said above even store-bought, on sale and well cooked at home is better than processed, packaged junk but I do remember a time not so very long ago when you did not have to be paranoid about washing hands after just handling an egg shell, let alone eating it raw.

    Last time I bought meat at my local supermarket, I chatted with the very professional and expert butchers behind the counter, who knew all kinds of things about the various cuts but could not even tell me which country the meat came from.

  16. Murray
    Regarding eggs, Frank, there is a big, big difference in the thickness of the white and the colour and favour of the yolks depending on how they are raised. Shortly after we got our dog, I was feeding him the same small flock pasture chicken eggs I was getting from Mennonite farms. This would bankrupt us (he is -a 95 pound dog), but he did love the eggs. He would rush the dish and go for the egg yolks first. To cut costs, I got the omega-3 eggs from Costco for the dog. The next meal he rushed his dish as usual, but then stopped short, sniffed, sniffed, sniffed, and then turned his head to look at me, with a countenance I could only interpret as a mixture of bewilderment and contempt.

    Even a dog knows the difference between pasture and factory raised eggs.

    Reply: #17
  17. DonnaE
    Great story, Murray! Dogs are so awesome. My dog eats an egg every night, but he does not (yet?) know what he is missing in terms of grass-fed! :)
  18. Eric Anderson
    How much cream/butter can you eat?

    I love coffee and I love cream I eat butter straight up or in my coffee

    So; for me I consume about 8 oz of cream (800 Calories) and and another 8 oz equivelant as a stick of butter (Also 800 calories give or take)

    The rest of my fat is attached to egg yolks, meat, fish etcetera

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