Butter

ID-100249589Healthy Benefits

  • Conjugated Linoleic Acid
  • Butyric Acid
  • Vitamin K2
  • Vitamin A
  • Vitamin D
  • Vitamin E

Disease Prevention and Risk Reduction

From NaturalSociety.com, here are 5 reasons to eat butter:

  1. Conjugated Linoleic Acid (CLA) – 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.
  2. 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.
  3. 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.
  4. Fat–Soluble Vitamins – Butter is a good source of the  fat soluble vitamins A, D, and E. It’s also an excellent vehicle for their  assimilation.
  5. The Wulzen Factor – Raw, unpasteurized butter,  cream and milk contain the “Wulzen factor” an anti-stiffness agent. It protects  against calcification of the joints (osteoarthritis) as well as cataracts, and  the calcification of the pineal gland. Pasteurization destroys the Wulzen  Factor.

Resources

Fassa, Paul. “Butter vs Margarine: The Big Fat Butter Lie.” Natural Society. N.p., 5 Apr. 2013. Web. 06 Aug. 2013.

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