Why Butter is better

Vitamins: Butter is a rich source of easily absorbed
vitamin A , needed for a wide range of functions,
from maintaining good vision to keeping the endocrine
system in top shape. Butter also contains all
the other fat-soluble vitamins (D, E and K2), which
are often lacking in the modern industrial diet.

Minerals : Butter is rich in important trace minerals,
including manganese, chromium, zinc, copper
and selenium (a powerful antioxidant). Butter provides
more selenium per gram than wheat germ or
herring. Butter is also an excellent source of iodine.

Fatty Acids : Butter provides appreciable amounts
of short- and medium-chain fatty acids, which support
immune function, boost metabolism and have
anti-microbial properties; that is, they fight against
pathogenic microorganisms in the intestinal tract.
Butter also provides the perfect balance of omega-3
and omega-6 essential fatty acids. Arachidonic acid
in butter is important for brain function, skin health
and prostaglandin balance.

 

Glycospingolipids : These are a special category
of fatty acids that protect against gastro-intestinal
infections, especially in the very young and the elderly.
Children given reduced fat milks have higher
rates of diarrhea than those who drink whole milk.

Cholesterol: Despite all of the misinformation
you may have heard, cholesterol is needed to maintain
intestinal health and for brain and nervous system
development in the young.

WULZEN FACTOR : A hormone-like substance that
prevents arthritis and joint stiffness, ensuring that
calcium in the body is put into the bones rather than
the joints and other tissues. The Wulzen factor is
present only in raw butter and cream; it is destroyed
by pasteurization.

CLA: When butter comes from cows eating green grass, it contains high levels of conjugated linoleic acid (CLA), a compound that gives excellent protection against cancer and also helps the body build muscle rather than store fat.