- Posted August 17, 2013 by
Five Reasons to Eat Real Butter
Raw, organic butter is a superfood that won’t make you fat if consumed in moderation. It fact, it consists of short chain fatty acids and medium chain fatty acids, which are not significantly stored as fat but easily used as energy.
For decades, the food processing industry has used advertising campaigns to successfully lie about the urgent and proven need to replace “unhealthy” butter with “healthy” margarine like butter turns hazel. But now we know that this teaching was nothing more than made-up.
1. Butyric Acid
Butter contains 4% butyric acid – a short chain fatty acid that research indicates can inhibit tumors. It also signals the immune system into action when an infection is brewing.
2. Fat-Soluble Vitamin
Butter is a good source of the fat soluble vitamins A, D, and E. It’s also an excellent vehicle for their assimilation.
3. The Wulzen Factor
Raw, unpasteurized butter, cream and milk contain the “Wulzen factor” an anti-stiffness agent. It protects against calcification of the joints as well as cataracts, and the calcification of the pineal gland. Pasteurization destroys the Wulzen Factor.
4. Vitamin K2
Raw, organic, pastured butter and cream contains vitamin K2 – a necessary co-factor in vitamin D synthesis. K2 also ushers calcium out of your blood stream and into bone cells which increases bone density instead of calcifying arterial and heart tissue.
5. Conjugated Linoleic Acid(LCA)
Raw organic, pastured butter has loads of anti- tumor CLA. It inhibits the growth of cancer cells in the skin, colon, breasts and lungs. It’s anti-fungal and it stimulates muscle growth while preventing weight gain.