Vitamins and butter, are they real or imitation? That is the topic for today’s discussion. Are they totally real or just partially real?
Let's talk about butter first.
I was blessed to grow up in cattle ranch country in northeastern New Mexico. As long as I can remember we always had a milk cow. Yes, real butter is made from the cream skimmed from raw milk. Yes, raw milk and we didn’t get sick or die.
Now just for the fun of it I’ll give you a little history about our butter making. Daddy milked the milk cow every morning (first thing) and every evening, hopefully just a little before dark. The milk cow usually provided enough milk for our family, her own calf and any orphaned calf that might need to be fed from the bucket.
We had a bucket that had a nipple near the bottom of the bucket; Daddy would hang the bucket on the fence so the orphaned calf could suck the milk he poured into the bucket. To avoid using the bucket to feed the milk cow’s calf we left milk in the cow and let her calf suck the rest.
The milk was taken into the house in the clean milk bucket, poured into a clean strainer to make sure no bugs or debris was in the milk, than stored in large clean jars or Karo Syrup buckets. In those years, we used Karo Syrup in cooking and we ate it with peanut butter on homemade biscuits for breakfast after our eggs and bacon. Now I use raw, unfiltered honey with my peanut butter.
I will never forget the cleaning process of washing all the milk containers. They were washed in the hottest, cleanest water by hand and then dried with a clean, dry dish towel. This was done 2 times daily. Some people used a machine called a separator which separated the cream from the milk but Daddy preferred to have a little cream left in the milk we drank.
Back to making butter, the milk was allowed to sit in the refrigerator for several hours until all the cream came to the top. Cream is the fat from milk and weighs less so it rises to the top of the jar or bucket. At that point Mama would skim the cream off the top of the milk.
The cream was skimmed in two batches; the very top was kept separate from the cream right next to the milk. The heavy cream was used to make butter and whipping cream. The light cream was used for mashed potatoes or other cooking.
When we had accumulated enough heavy cream to fill the butter churn half full it was allowed to warm to room temperature and that was when my job started. I would sit with the churn between my legs and crank the wheel until the cream turned into butter. If I was lucky it would happen in about 15 or 20 minutes but occasionally it would take up to an hour. Once in a while one of my brothers would give me a hand when it took too long.
Mama would then mix a little salt with the butter and put it into our butter dish (a small crock type dish). It was kept cool in the refrigerator. I still have that butter dish in my treasures from Mama’s kitchen.
Daddy and my older brother used to drink the buttermilk that was left over from making the butter or it was used in cooking. As a child I did not like the taste of buttermilk. Actually, in reflecting back I believe it was the texture that I did not like.
That is what I call real butter!
There were times that the cow would be dry. That was usually a period of time right prior to her giving birth to a calf, then after the calf was born she would be what we called fresh she would give milk for a period of several months. Sometimes we actually had 2 milk cows so were able to plan and rotate them so we had milk most of the year.
During times of no fresh, raw milk we purchased butter in a package. I have no idea what it was made from — do you happen to know? The plastic package had a small package of food coloring inside. We would squeeze the package to mix the food coloring with the (I assume) imitation butter to make it nice and yellow like real butter.
For people who lived in town and I became one of those people after I married, we used margarine (another form of imitation butter). A claim of margarine was that it was healthier than butter because it didn’t have all those unhealthy fats. Boy, did we swallow that lie for a lot of years.
Margarine was made from hydrogenated vegetable oils. If you heated it prior to eating, it would actually clog your arteries with little chunks of plastic like stuff. Of course, there are the soft margarines and butters that are easy to spread and supposed to be healthy for you but they really aren’t because most of them are made with hydrogenated oils.
Seek out butter made from the milk of grass-fed cows — The Real Deal in butter for better health.
Now what about the vitamins? What is real and what is imitation?
Vitamins are nutrients from food or at least they should be! Unfortunately along with the many advances in science, they have developed the chemical equivalents to most vitamins from food and say there is no difference. That is hog wash.
Your body was not designed by God to process those equivalents. For the most part your body actually rejects those synthetic vitamins as they cannot be assimilated properly.
A huge example is the synthetic form of many antioxidants such as beta-carotene and vitamin E which are derived from a petroleum product. I don’t know about you but I do not want to consume petroleum. These are definitely imitation vitamins.
Another problem with synthetic vitamins is that they are isolates. In other words they do not contain all the nutrients that synergize with the vitamins taken from real whole foods. Vitamins come in families – different properties of the vitamin need one another in order to be properly absorbed by the human body.
A synthetic vitamin could actually do harm. You may recall seeing the results of studies that indicate a certain vitamin can actually do harm. Those studies most likely have been done with synthetic isolated vitamins.
Vitamins from food actually contain minerals that are necessary for the utilization of the nutrients. Synthetic vitamins do not naturally have minerals – another reason they are not compatible with the needs of the human body.
Did you know that a label can claim to be natural if they have only 10 percent of the real thing? It is important to be aware of that labeling law.
As you can see both butter and vitamins have imitations available but the imitations are not healthy like the real thing. It is important to take in nutrients that are the way God intended in the case of butter as well as in the case of vitamins.
Enjoy your real butter and take your real vitamins. Your health will thank you.
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I would also love to hear your thoughts on today's post! Please take a quick moment and leave your comments and/or questions below in the comment section.
Pat has been married to the same man for over 51 years, is the mother of 3 adult children, and grandma to 8 grandchildren. Growing up in the country gave her a head start to living a healthy lifestyle. This grandma became interested in nutrition as a mother and for the past 27 plus years she has specialized in teaching others the importance of good nutrition. Challenges along the road have been many; her father overcoming congestive heart failure with nutrition, her husband's battle with GERD and avoiding a major heart attack, her daughter's battle with a brain tumor, her grandson beating Hodgkin's Lymphoma, her mother's stage 4 lung cancer, her mom-n-law's dementia, and others. Her goal is to share with others the things she has learned and is still learning about having the BEST REAL HEALTH possible.
Join Pat in having the Best Real Health possible.
Galatians 5:22-23 – But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness,faithfulness, gentleness and self-control. Against such things there is no law.
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