Vietnam or Thailand ? Vote for the TOP Country of the Week !
Cholesterol only becomes a problem because of deranged body chemistry due to the kind of overall malnutrition Americans usually experience on their junk food diets. But high quality butter is almost unobtainable. First of all, it has to be raw, made from unpasteurized cream. Second, butter can contain very high levels of fat-soluble vitamins, but doesn't have to.
Careful analysis of the situation has shown that a fat-soluble vitamine is present which can in the laboratory be separated from the fat.
It takes 2¼ pounds of carrots to give the same amount, or 7 pounds of white bread or the impossible quantity of 21 pounds of beef! Among the most necessary constituents of milk are the two vitamines. One is present chiefly in the fat and the other in the watery part of the milk. Without milk fat, in whole milk or in butter, we run considerable risk of having too little of the fat-soluble vitamine.
Lard and the vegetable fats and oils, like nut or vegetable margarine and cottonseed-oil, do not contain this substance, but if there is sufficient milk in the diet, there will be plenty of this "fat-soluble vitamine." In all other respects the fats are alike from a nutritional standpoint. One fat can replace another without harm.
Word Of The Day