The back fat and leaf lard are from our pigs and 90% of their diet is pasture/hay. 7% of their diet is dairy (whey, milk, cream, butter, cheese…) from pastured goats and cows so that is effectively more pasture. Almost all of the rest of their diet (3%) is pumpkins, beets, turnips and other good things we grow. I have found a lab who will do the tests and one of these days I’m going to send them samples to test for Omega-3 Fatty Acids, Omega-6, etc. Given that our pigs eat so much healthy pasture and their dairy comes from pastured sources I suspect the pig fat and meat will be high in the good fatty acids. It will be interesting to see.

Cheers

-Walter
Sugar Mountain Farm
in the mountains of Vermont
http://SugarMtnFarm.com

Regarding long-term results, consider the context. Butter and other naturally saturated animals fats have been consumed by humans for eons (and remember, butter is a mammal milk fat and last time I checked, we were mammals!), but artificial butter/margerine has a relatively short dietary history that begins in the Industrial Age in mid-19th century (for artificial butter made with other animal fats and flavorings) and really takes off in the early-mid 20th century (with hydrogenated plant oils in wha twe know call margerine). I’ll put my odds on the natural fats with the long dietary history vs. the industrially manufactured fats with the short dietary history any day.

Also, be sure to read Stephan’s entire post on this study, not just the excerpt on this blog. Stephan has a host of posts and comments that discuss the healthful virtues of butter backed by by science (if not by the industries that profit from the processing of commodity and waste products like soybean and corn oil).

Organic simply means that the grains (corn and soy) fed to the cows are organic. Not good enough!

Publix Supoermarkets, a good quality chain in the Southeast, just starting carrying a store brand organic butter, but I am always skeptical and want to know where my food comes from, so I sent a letter asking. No response yet. But you can read my letter on my blog and also my call to action that more of us write to the companies and retailers we buy from and ask questions and let them know what we want: healthy, fresh, humanely grown and raised food packaged in sustainable, nontoxic containers.
Eleanor Sommer´s last blog post …Do You Know Where Your Food Comes From?

Thanks
Kitty

i too, : > love butter
emily´s last blog post …Inspiring (sweet) Recipe Links

One question: Shouldn’t the bars be about the same for both of them when they ate 0 teaspoons?

The fact that this data has been around for about 3 decades, and the government and health industry continue to perpetuate the lie is CRIMINAL!!!

In fact, I just saw an article in Family Circle titled “The Best Diet For Everyone”. “Packed with good carbs, healthy fats and even dessert, this meal plan-created for those with diabetes-is really the smartest way for all of us to eat.” The dairy recommendations per day? Two servings: 1 cup fat-free or 1% milk, 6oz. fat-free plain or flavored yogurt, 1 cup fat-free or low-fat soy milk, 1 cup low-fat or fat free buttermilk, or 1/3 cup dry fat-free milk. Disgusting! There’s not one healthy choice on the list. Some of the healthy fat suggestions (4 a day): 1 tsp. margarine, 1 tsp. canola or olive oil, 1 T reduced-fat mayo, or 2 T reduced-fat salad dressing. Not a sign of real butter anywhere. Grains: 8 servings a day. Like you said Kristen… Wow. Just wow. I really need to quit looking at mainstream magazines. They drive me crazy!