A few days ago I was at a dinner with some lovely people who had an interest in health. I had only just met them, so they didn’t really know what I do, or that I have studied food, nutrition and health for years.
They bought a container of “butter” out for us to have with dinner, and started extolling the virtues of “real” butter versus that evil product margarine. I surreptitiously picked up the supermarket container and had a look at the ingredients list – pasteurised cream, salt, water, a colour and a preservative…
Not “real” at all, to my way of thinking.
I am not a fan of dairy at all, as most who read my blog and newsletter will already know – but certainly if you are going to have any dairy in your diet, then making sure it is completely “raw” is going to be better than any type of supermarket processed “dead” product.
Pasteurisation kills off all of the good bacteria and enzymes in the cream or milk and renders it a useless product that I don’t consider to be healthful at all – the dangers of processed dairy are numerous and well documented, so there is no need for me to go into them all here.
However, really raw butter isn’t easy to get and you will never find it on the supermarket shelves. The only way to get “real” butter is to have a local organic dairy make it for you with fresh unpasteurised cream. That is the only way to ensure that you have a genuine butter free from colours, preservatives and processing.
There are a lot of misconceptions about food out there in the community and about what is healthful and what is not. I come back to the same question all the time. Has a human interfered with this food, or are you eating it as is found in nature?
The answer will be one of the best guides you will find to point you in the right direction when it comes to determining what will enhance your health, and what will be of detriment to it.
Leisa
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