MachineGhost wrote:I don't know if I would call 153F for Nutra "low heat". So are you saying the Green Pastures butter oil is definitely raw as well as the fermented cod liver oil? That would make it a very elite supplement, indeed.
From what I understand, (and I could be wrong) no heat is ever applied to any Green Pasture products...
Green Pasture wrote:FAQ: "How is High Vitamin Butter Oil different from ghee and other butter oils?"
They are not the same.
Ghee is pasteurized butter that is re-heated.. some companies will try to market a ghee product and call it butter oil in an attempt to confuse a buyer. They are one and the same.
High Vitamin Butter Oil, as Dr. Price made it and Green Pastures makes today, is extracted from the liquid without heat and never heated. The centrifuge does not generate heat, plus the cows eat a specific type of pasture under certain conditions.
This non-heated butter oil produced is separated into two parts. Only a small % of the oil is used to make the High Vitamin Butter Oil. The product is not heated, controlled grazing, and concentrated
Source:
http://www.greenpasture.org/public/FAQ/index.cfm#1
MachineGhost wrote:Still, I can't get over the fact these butter oils seem more of a ripoff than the cod liver oil. Raw fish oil is extremely rare, but raw grass fed butter doesn't strike me as having anything particularly useful other than K2 and CLA, each which could be supplemented separately for a lot less money.
I guess it could be a ripoff. But, I tend to wonder if the naturally occurring co-factors don't have something to do with it. Anyway, the cheap and easy solution would be to just buy some raw butter and just heat it at a low temperature in a toaster oven (say 100 degrees) till everything separated. But, one does get the feeling that "high vitamin" butter oil is a bit more concentrated than regular butter oil.
MachineGhost wrote:Has it occured to you that maybe saturated fat is only "good" insofar as it is just a carrier for fat soluble vitamins? The fat per se could still be harmful by itself.
I've considered that. But, it would be a rather cruel practical joke if nature invented fat as both a nourishing vitamin transport
and a toxic poison. That seems unlikely to me. If it were true, you'd see some concrete evidence of that poisoning effect in the wild.
The word "mammal" literally refers to the mammary glands.
So, I tend to think that since
every mammal on the planet uses dairy fat to pass nutrients to its delicate young, and
every carnivore (equipped with an acid/pepsin-based digestion system) on the planet evolved to eat the nourishing organs of its prey — to obtain its concentrated energy and nutrients that can only be transported via fat — that it would seem as though nature intended fat to be nourishing. At the very least, it would explain why fat tastes good to our senses.
I mean what exactly about the human body is it that would make us so different and genetically flawed from other acid/pepsin-based mammalian carnivores that we would have to avoid specific fats? As far as I know, there's nothing particularly special about our digestive system that would make us unable to eat the fatty meats people crave.
I also find it curious that people seem to become leaner,
stronger and have healthier teeth and gums when the consume raw dairy and healthy portions of grass-fed fat.
However, if modern man takes a grass-eating animal and forces it to eat a lot of processed grain, I could see that nourishing fat being poisoned with an improper nutritional profile.
Sometimes I wonder if the answer is sitting right in front of us. Every carnivore on the planet — including my own dog — can dine exclusively on grass-fed organ/muscle meat and fat and its chances of getting heart disease are pretty rare. I believe "heart disease" in the wild is rare and most often attributed to stress (not diet).
MachineGhost wrote:I'm limited in any more self-experimentation at this point until I get my fatty acid test results back. Huge backlog.
Good luck to you! I'll see if I can dig up some info about what people tend to experience as they go through an experimental transition to fat. I seem to remember seeing or hearing it somewhere.
Nothing I say should be construed as advice or expertise. I am only sharing opinions which may or may not be applicable in any given case.
