Did you know that contrary to what cardiologists, pharmacists, official health organizations and health associations tell us, saturated fats are good for your health!

This is particularly true of butter...

In the case of diabetes, the classic recommendations of food hygiene are: eliminate saturated fatty acids and consume whole grains. In recent years, scientific evidence has been accumulating to show that the exact opposite should be done.

Butter, especially if it is raw, of organic or biological origin and made from the milk of cows raised in the wild, constitutes an excessively healthy contribution of saturated fatty acids to avoid or counter weight gain or diabetes.

It is an excellent source of heptadecanoic acid also called margaric acid. The effects of this fatty acid, which studies on dolphins have shown to reduce the risk of heart disease and diabetes, were also studied over 14 years on a sample of nearly 27,000 people aged 45 to 74.

Among this population, those who ate 8 daily servings of natural dairy products had a 25% lower risk
of diabetes compared with those who ate only 4 servings per day.

Dr. Ulrika Ericson, head of a major diabetes center at Lund University in Malmö, Sweden, explains that the results observed in this study can be argued. The reduction of these health risks is only apparent when consuming dairy products with a high fatty acid content. The consumption of skimmed or "light" milk does not provide this protective effect against type 2 diabetes at all.

In 2010, a study published in the Annals of Internal Medicine already explained that palmitoleic acid present in whole milk showed a protective character towards insulin resistance and diabetes. High levels of blood transporters for this fatty acid were correlated with a two-thirds lower risk of developing type 2 diabetes than people with significantly lower levels of its transporters.