Compared to margarine, butter serves more as an icon of a nation that sustains the family farm and the related values of this lifestyle. Certainly not as lucrative as margarine, butter is a simple natural pr

oduct made from cream to which salt is often added for it’s preservative qualities. The cream is pasteurized and churned or shaken until it becomes semi-solid, at which point the buttermilk is separated. Fifteen to twenty percent of butter is milk solids and salt, held in an emulsion by naturally present lecithin, which also assists in the absorption of fat-soluble vitamins. Because of the presence of milk solids, butter has a refrigerated shelf life of up to one month, or at room temperature for a few hours. Slightly warmed butter is unmatched as a spread for flavour, but also for its naturally present unprocessed vitamins and other qualities. The most easily absorbed source of vitamin A (anti-oxidant essential to the thyroid and adrenal glands) is butter. Butter is also rich in selenium and cholesterol – both potent anti-oxidants and essential in breaking down free radicals. Our livers create good cholesterol for various bodily functions and formations. When we take in cholesterol, we need to monitor what type – be it High Density Lipoprotein (HDL), or Low Density Lipoprotein (LDL). An individual’s cholesterol is measured on a scale of 200, with HDL and LDL adding up to the total. The higher the reading of HDL in the count the better. This is due to the HDL’s molecular bonding to other fats and flowing freely in the bloodstream until reaching the liver for recycling or disposal. The LDL bonds to arterial walls, contributing to blockage and bloo

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Today” Chef, HDL LDL, PCCC Jan, Non-Hydrogenated Margarine, Lipoprotein LDL, Study NUTRITION, margarine butter, Density Lipoprotein, density lipoprotein, milk solids, grams fat, shelf life, butter rich,