Butter? The beauty of grass-fed

Here in America we have a tendency to put the things that are best for us on blast and drag their names through the mud so that we’re afraid to eat them, but replace them with processed unreal food that actually has made us sicker and fatter. Today we’ll look at the tarnished butter. Of course it is important to look at our source of butter. In this circumstance we are talking about raw grass-fed butter, made from cows grazing as they naturally do, not crammed together in stalls pumped with hormones and fed grains. Back to the olden days when cows were raised traditionally and those OLD farmers cooked with butter and lard. There are so many valuable components of butter:

  • Fat-soluble vitamins (A,D,K,E). Vitamin A is more easily absorbed and utilized by butter than any other source of vitamin A. These vitamins are essential for: growth, bone health, proper brain and nervous system development, and for reproduction.
  • Wulzen Factor: protects against joint calcification, hardening of the arteries, cataracts, and calcification of the pineal gland. Pasteurization destroys the Wulzen Factor.
  • Activator X: helps to absorb and utilize minerals. This can be found in organ meats, certain seafood,and butter from cows grazing on rapidly growing grass in the spring and fall (they’ve actually been able to capitalize on this and now produce a butter oil from these cows and make it into a capsule, so that Activator X is more accessible).
  • AA (Arachidonic Acid): is important for brain function, cell membrane component, and precursor to prostaglandins (counteract inflammation).
  • Short and medium-chain fatty acids: these chains immediately absorbed and used for energy. They have antimicrobial, antitumor, and immune-system supporting properties. Lauric acid is another key component and the only other way to get this acid is through coconut oil
  • CLA (Conjugated Linoleic Acid): anticancer encourage buildup muscle, and prevents weight gain.
  • Lecithin: proper assimilation and metabolism of cholesterol
  • Omega-3 and 6: although small levels butter has nearly even levels, which it is the overabundance of omega-6 in the American diet causing a problem.
  • Cholesterol: check Tuesday’s post for all the wonderful things about cholesterol
  • Glycosphingolipids: protect against gastrointestinal infections
  • Trace minerals: manganese, zinc, chromium and iodine. It is an extremely rich source of the antioxidant selenium

So why do we want to cook with crappy rancid vegetable oils, when we can fry up our bacon and eggs in REAL butter! I’ve started incorporating grass-fed butter into my own eating regime and absolutely love all the rich tasting food that I’ve been making. Plus because of their smaller chains, they actually have fewer calories than other fats. For more on our butter containing fat-burner weight-loss programs check out our blog at bodychange.net.

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5 Responses to Butter? The beauty of grass-fed

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