In praise of butter

摘要

A brief history is given of butter and its nutritive value and other uses. The main topics discussed are: metabolic protection of patients with infections; psycho-dietetic effects, with examination of the action of fats on the brain and the relationbetween cholesterol and intelligence; and the anti-carcinogenic activity of butter and of specific components, e.g. conjugated linoleic acid, sphingomyelin, butyric acid, liquid ethers and unidentified anticarcinogenic factors.