Quoted from ISA-MANUELAisn't it coz of the longchain fatty acids??) :o ......very important for gut integrety ;) :D
Quoted from Henriette_Bsec
- however nothing beats REAL organic cold butter from happy cows on grass;-D
Quoted from RonagonAll I know is that butter works for me.
Quoted from Kristin
;D ;D ;D ;D ;D ;D
Now I know why B's are so mellow... it's from the dairy!!
Quoted from pkarmeier
this would only be for ghee tho right? :)
Quoted from ISA-MANUELA:B :X :B :X....ouch ::) .....ahem...ok for the correcture ;) ;D.....
Quoted from pkarmeierposting so new people are not confused..........because I got confused w/ some of the above conversation and I've been around awhile..........didnt catch the 'long chain' thing until just now.
Ghee conains short chain fatty acids ..that is what makes it so good for us.
From Dr D: Ghee contains short chain fatty acids that really help energize the cells that line the colon, and in exchange, they will work better and interact more efficiently with the bacteria in the gut, further enhancing the breakdown of fiber, which in turn makes more short chain fatty acids, which energize the cells of the colon lining, which…
Quoted from Aneja RP, Murthi TN. Beneficial effects of ghee. Nature 1991;350:280.Milk fats … from cow or buffalo milk contained 0.6 and 0.5% CLAs, respectively … microbial fermentation during curd formation increases the CLA content of milk fats to 1.0% … Heating of milk fats … as in ghee making, is known to increase CLA content. There is a further increase of CLA content (2.5-2.8%) in ghee samples when butter is clarified at higher temperatures (120 degrees C) than at the 110 degrees C (1.1-1.3%) traditionally used in villages to make ghee.
Quoted from Paraphrased from Sharma H, Clark C. Contemporary Ayurveda. Philadelphia: Churchill Livingstone. 1998.In the traditional (desi) method, un-homogenized milk is made into yogurt and then churned with water. The cream rises to the top and is heated until the water is vapourized and the milk solids precipitate out. This is the preferred method, because it “produces almost twice as much conjugated linoleic acid” (p.67)
Quoted from WhimsicalThere is a further increase of CLA content (2.5-2.8%) in ghee samples when butter is clarified at higher temperatures (120 degrees C) than at the 110 degrees C (1.1-1.3%) traditionally used in villages to make ghee.
Quoted from wikipedia (bolding mine)Conjugated linoleic acid (CLA) refers to a family of many isomers of linoleic acid (at least 13 are reported), which are found primarily in the meat and dairy products of ruminants. As implied by the name, the double bonds of CLAs are conjugated.
Conjugated linoleic acid is a trans fat, though some researchers claim that it is not harmful in the same fashion as other trans fatty acids, but rather is beneficial.
Quoted from medscape (bolding mine)The term conjugated linoleic acid (CLA) describes a group of conjugated, octadecadieonic acid isomers of linoleic acid. The two isomers with known biological activity are cis-9,trans-11 linoleic acid and trans-10,cis-12 linoleic acid. Dietary sources of CLA are animal products, such as beef, poultry, eggs, and heat-processed dairy products like cheese, milk, and yogurt. The typical ratio of cis-9,trans-11 to trans-10,cis-12 in foods is about 30:1 to 70:1; CLA supplements usually provide 50:50 ratios of the two isomers. Linoleic acid does not appear to be converted to CLA within the body in significant amounts. Although plant oils are good sources of linoleic acid, they contain only small amounts of CLA. CLA can be synthesized by exposing the linoleic acid in plant oils (sunflower and safflower) to base and heat.
Quoted from more from medscapeAdverse Effects
Commonly reported adverse effects of CLA are gastrointestinal, including nausea, diarrhea, dyspepsia, and loose stools.[1-4]
Precautions and Contraindications
CLA is generally well tolerated. However, because of the potential effects of CLA on glucose regulation, patients with diabetes or cardiovascular disease should avoid CLA use.[1-4]
CLA may interact with antidiabetic medications because of its effect on glucose metabolism and with hyperlipidemia medications because of its potential effects on lipid levels.[1-4]
Although CLA's benefits on body composition are promising, its negative effects on glucose metabolism and insulin resistance are troubling. Supplemental use of CLA produces minimal reductions, at best, in body weight, despite its favorable effects on BFM and possibly LBM. Use of CLA for weight reduction should be reserved as an adjunct therapy to standard weight reduction interventions and limited to patients requiring mild weight loss and at low risk for diabetes and cardiovascular disease. Patients considering CLA supplementation should discuss the matter with their physician and be monitored for glucose and lipid changes.
Quoted from wikiCLA supplementation has, however, been shown to increase C-reactive protein levels and to induce oxidative stress and to reduce insulin sensitivity and increase lipid peroxidation.
Quoted Text...Meat products are a source of conjugated linoleic acid (CLA), which can be a potent anticancer agent for Blood TypeO. Furthermore, research conducted since 1999 shows that animals that graze on pasture have from three to five times more CLA than animals fattened on grain in a feedlot. By simply switching from grain-fed to grass-fed meat products, you can greatly reduce your risk of a variety of cancers. Synthetic CLA, available in tablet form, has about half the cancer-fighting potential of CLA in grass-fed meat....
Quoted from 521Wow. Lloyd is the butter man, for sure.
Quoted from National Dairy CouncilA variety of factors, such as the cow's diet, can influence the CLA content of milkfat. Because the CLA content of dairy products is related to their fat content, CLA levels are greater in higher fat than in lower fat products. The finding that various dietary manipulations can increase the CLA content of milkfat may open the door for CLA-enriched dairy foods.
In vitro and experimental animal studies document a growing number of potential health benefits for CLA. These include:
Anticarcinogenic Effects. CLA inhibits the proliferation of some cancers such as mammary, colorectal, prostate, and forestomach cancers. Virtually all studies have used synthetic mixtures of CLA. For the first time, an anticarcinogenic effect has been demonstrated for naturally-occurring CLA in food (butter).
Antiatherogenic Effects. CLA lowers total and LDL cholesterol as well as triglyceride levels and reduces the severity of atherosclerotic lesions in the aortas of experimental animals.
Body Composition Changes. Intake of CLA reduces body fat and increases lean body mass in several species of growing animals.
Enhanced Immune Function. CLA enhances select immune responses in experimental animals, while at the same time protecting against immune-induced cachexia or body wasting.
Increased Bone Formation. CLA intake by growing animals increases the rate of bone formation by influencing factors that regulate bone metabolism.
Anti-Diabetic Effects. CLA improves glucose utilization and reverses symp-toms of diabetes in laboratory animals genetically at risk for this disease.
Using natural feed ingredients, we designed a diet that would enhance the cis-9, trans-11 CLA content of milk fat and collected the milk from cows at Cornell's Teaching an Research Farm. We then collaborated Dr. David Barbano and workers at Cornell's Food Science Department to produce butter. The result was a butter that had a CLA content eightfold greater than control butter.