The Beauty of Butter: Here's Why it's Time to Stop Demonizing Butter (& Eat More Butter)

Updated: Mar 6, 2020

Butter has been a highly valued component of traditional diets for decades. Yet butter has received more than its fair share of flack in the media … ‘trusted experts’ stating we’d be healthier by limiting saturated fat intake & therefore lowering our cholesterol. So, eliminate the butter, folks. For years, we avoided butter like the plague for these reasons, unnecessarily missing out on butter’s incredible nutrients! If you have also developed an unnecessary fear of butter, peep the image below for some facts to ease your mind & hopefully bring a dab of butter back to your plate.

As the images demonstrate, grass-fed butter is high in:

1. Conjugated Linoleic Acid (CLA)*

  • CLAs demonstrate anticancer properties

  • Promote lean tissue mass rather than fat gain

  • Provide anti-inflammatory properties

*Grass-fed butter has 5x more CLA than grain-fed butter.

2. Arachidonic Acid (AA)

AA is a 20-carbon polyunsaturate found only in animal fats.

  • Play a role in brain function

  • Vital component of cell membranes

  • Precursor to prostaglandins: a group of lipids made at sites of damage & infection

  • Control processes such as inflammation and blood flow when dealing with injury or illness

3. Omega 3 : Omega 6 Balance**

Most common sources of omega 6s are vegetable oils, which are often used as alternatives to butter. These are inflammatory, and once oxidized, can damage DNA, heart tissue, and raise the risk for disease.

Both fatty acids occur in butter but in similar amounts, helping to balance the ratio and prevent over consumption of just omega-6 fatty acids.

**Grass-fed butter is higher in omega-3 fatty acids than grain-fed.

4. 12-Carbon Lauric Acid***

12-Carbon Lauric Acid is a medium chain fatty acid not found in other animal fats.

  • Has antimicrobial & anti-tumor properties

  • Contains immune-system supporting properties

***One must obtain this fatty acid from 1 of 2 dietary sources: a small amount of butterfat or a large amount of coconut oil.

5. The Price Factor (Activator X)

Discovered by Dr. Weston Price

  • Helps the body absorb and utilize minerals

  • Increases absorption of trace minerals available in butter: manganese, zinc, chromium, selenium, & iodine

Butter from cows eating rapid growing fall and spring grasses are rich in Activator X, and this nutrient disappears in cows fed soy based feeds or even hay.

6. Supports Heart Health

  • Rich in good cholesterol, antioxidants, and saturated fats

  • High in fat soluble vitamins A, D, E, & K, iodine, lecithin, and selenium, which all help protect against heart disease

The Wulzen Factor ("Antistiffness")

  • Substance that protects against calcification of the joints (degenerative arthritis), calcification of the pineal gland, hardening of the arteries and cataracts

  • Learned this from the butter queen herself, Sally Fallon, who also notes that pasteurization destroys the Wulzen factor, it is only present in *raw* butter, cream, and whole milk.

Note: not all butter is created equal. Grass-fed butter contains a higher content of healthy fats, fat-soluble vitamins, a better omega 3 to omega 6 ratio, & fewer toxins. View this post for more details on high quality butter vs. margarine.