I was thinking, thanks to the messages I am picking up in the media via television, magazines and advice of many, that butter is a bad guy.  Well, it seems, as with all things healthy, that butter is highly controversial.  What isn't?  So, I'm going to give a disclaimer here that if I post an article that I think is interesting reading material, it doesn't necessarily mean that I am supporting the information in the article to be true and accurate.  My purpose of giving information in this blog is simply to offer articles that get me, and I hope you, to thinking about food and our own personal food culture.  If we do not keep a questioning/learning mind about how we live our life, then we are apt to live according to whomever has the strongest influence over us and believe everything we're told without question.  Sometimes, that attitude can help us to fall into some habits and life styles that have negative consequences.  For me, it's that path of least thought that has contributed to some of my mindless eating.

With that all said, I felt the need to spotlight butter specifically as many of the dishes that seem to be those most fondly remembered are rich with butter.

Here is the article that I thought brings out some interesting information about butter:
http://www.bodyecology.com/07/07/05/benefits_of_real_butter.php

Bon Apetit!

In the course of reading over the last few articles I've posted, in addition to all the other articles I was reading to find the ones I liked, I kept seeing the term "The French Paradox" and felt that it would benefit those of you who visit our blog to have the term defined.  I did find an article that seemed to cover many aspects of the concept and gives a glimpse of how food research, in time, affects the food market, food choices and the food economy, and ultimately the way we think about our own eating habits.  Now that we are no longer are an agrarian dominated culture, it is becoming more and more important in the American society to have some knowledge of what food is really about in regards to true quality.  When we take the time to become knowledgeable of food and different related controversies, we become aware that it's not a simple matter.  Food sources, food manipulation, food economics, and even physiology as it relates to real nutrition and how our bodies work with food should be a vital part of the education that we offer even the youngest members of our nation.  I even recommend taking the time to watch the 1973 film, Soylent Green, an extreme perspective on this subject.
http://www.loseweight.com/store/facts/french-paradox