Raw Butter from raw milk that eat grass and the milk is not homogenised. "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 diet. Minerals ...Butter is rich in important trace minerals, including manganese, chromium, zinc, copper and selenium (a powerful antioxidant). 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 fats. Conjugated Linoleic Acid (CLA) ... When butter comes from cows eating green grass, it contains high levels of conjugated linoleic acid (CLA), a compound that is said to give some protection against cancer and also helps your body build muscle rather than store fat. Wulzen Factor ... A hormone-like substance that prevents arthritis and joint stiffness, ensuring that calcium in your body is put into your bones rather than your joints. The Wulzen factor is present only in raw butter and cream; it is destroyed by pasteurization. Butter is usually wrapped to protect it from light, the absorption of odours, moisture loss, and discoloration. Raw butter may be stored in its original package in the refrigerator for 1 to 2 weeks. Butter can also be frozen, but it begins to lose some of its flavour after about 3 months. hookandson.co.uk/page26/index.html
Posted on: Mon, 16 Sep 2013 00:26:59 +0000
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