Despite being banned by most people and faulty science, real grass-fed butter is one of the healthiest fats you can eat,
Grass fed is loaded with beta-carotene, Vitamins C and E and has 5 times the amount of CLS (conjugated linoleic acid) as grain-fed animals and has the perfect balance of polyunsaturated fats.
Beta-carotene: A powerful antioxidant that also limits damage to the cell membrane, DNA and our bodies tissue protein structure. Enzymes in our intestinal wall convert beta-carotene to Vitamin A which promotes a healthy visual cycle, reproductive production and maintains epithelial functions, growth and production.
Vitamin C: An antioxidant that also lowers blood pressure and lowers blood lead levels, promotes healthy eye function, boost our immune system and acts as a natural antihistamine.
Vitamin E: Also an antioxidant that protects cell damage and is key for healthy skin, eyes and a strong immune system.
CLA: (conjugated linoleic acid) may be the strongest cancer fighting fat we have in our diet. In lab animals, even the small amount of 5% of CLA in their diet has reduced tumors by 50%. It also reduces the risk of diabetes, obesity and many immune diseases.
Our bodies need polyunsaturated (“good”) fat such as omega 6 and omega 3.
Omega 6: Regulates blood pressure, blood clotting, inflammation, immunity and brain function.
Omega 3: Reduces the risk of heart disease, high blood pressure, cancer, arthritis, autoimmune and inflammatory disorders.
These fats make up our cell membrane walls. When humans have too much though, they tend to have more health problems. Scientist have found a ratio exceeding 4:1 (omega 6 : omega 3) to be too much for our bodies to function properly.
How to Make Grassfed Butter
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Ingredients
- 2 cups organic heavy cream
- sea salt, to taste
Method
- Put cream into food processor and turn on for about 10 minutes. It should turn into a thick whipped cream first. Continue beating until it turns grainy. By now it should separate into butter and buttermilk.
- You can drain off the buttermilk into a mason jar.
- Scrape butter from the sides and place into a colander and strain off the buttermilk.
- Rinse the butter with cold water until the water runs clear.
- When the butter is clean, place the butter in cheese cloth and squeeze tightly to remove any remaining water.
- Form into a ball and refrigerate.
- This type of butter can last for several months before going bad.
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