,

“It’s The Most Wonderful Time of the Year”!!

Raw Butter

 

“It’s the Most Wonderful Time of the Year”. Because summer raw butter from cows grazing in Florida’s sunshine, is especially potent.

The cows graze 24/7/365 but in the summer the pasture regenerates more frequently and more abundantly, and is a salad bar of grasses and flowers which don’t grow in the winter. As the cow chews her cud, her saliva extracts the plant’s moisture and chlorophyll which she converts into copious amounts of rich beta carotene, vitamin E, and selenium for our system to absorb as vital antioxidants. It’s also why raw butter in the summer is gold but come winter is yellow (commercial butter is always white but enhanced with annatto). Note to self: when cows eat manmade feed, their saliva is hindered so their ph is distorted which causes physical and psychological disorders, that are treated w/pharmaceuticals vs providing 1-2” grass because it’s cheaper to administer drugs and replace spent cows. Despicable.

Back to summer raw butter… it’s 5x+ higher in CLA than industrial butter (3-4x higher in the winter so it’s still a winner). CLA protects us from cancer because the short and medium chain fatty acids in raw butter have strong anti-tumor effects. Raw milk alone has 500x more CLA than any commercial milk no matter what kind of label you slap on it. (The 5 with two zeros isn’t a typo)! Summer raw butter is especially plentiful in friendly lactobacilli, the probiotic that ironically matches the lactobacilli in our gut! Know what raw butter does magically on it’s own? If you leave it on the counter to ripen, the lactobacilli proliferate into probiotic codes that our immune system uses to find and eradicate the non friendly infectious bacteria in our gut and then helps us absorb calcium and other minerals. Pasteurized-dead butter does not, even if the label is a pretty deep green one from Ireland.

If I hosted a week’s seminar on raw butter and Vitamin K2 alone, I would hardly touch on the medicinal benefits of this ancient food once coveted for nourishing babies and the elderly, curing diseases, aiding in mental stability or correcting infertility. This link is loaded w/profound data how raw butter cures ailments and diseases. Got 56 seconds? Watch Raw Butter: The Queen of Fats video! If there ever was a time to break from commercial dairy and especially give raw milk/butter/cream/buttermilk a chance, it would be this summer.

Longtime customers know we are low on raw butter come Autumn/Winter due to shorter pasture grasses so it’s time to Fort Knox your freezer now thru August!

CHALLENGING POLITICALLY CORRECT NUTRITION & DIET DICTOCRATS

The following is an excerpt from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon Morell Weston A. Price Foundation and Mary G. Enig, PhD.

We have been taught that pasteurization is a good thing, a method of protecting ourselves against infectious diseases, but closer examination reveals that its merits have been highly exaggerated. The modern milking machine and stainless steel tank, along with efficient packaging and refrigeration, make pasteurization totally unnecessary for the purposes of sanitation. And pasteurization is no guarantee of cleanliness. All outbreaks of salmonella from contaminated milk in recent decades — and there have been many — have occurred in pasteurized milk. This includes a 1985 outbreak in Illinois that struck 14,316 people causing at least one death. The salmonella strain in that batch of pasteurized milk was found to be genetically resistant to both penicillin and tetracycline. Raw milk contains lactic-acid-producing bacteria that protect against pathogens. Pasteurization destroys these helpful organisms, leaving the finished product devoid of any protective mechanism should undesirable bacteria inadvertently contaminate the supply. Raw milk in time turns pleasantly sour while pasteurized milk, lacking beneficial bacteria, will putrefy.

But that’s not all that pasteurization does to milk. Heat alters milk’s amino acids lysine and tyrosine, making the whole complex of proteins less available; it promotes rancidity of unsaturated fatty acids and destruction of vitamins. Vitamin C loss in pasteurization usually exceeds 50%; loss of other water-soluble vitamins can run as high as 80%; the Wulzen or anti-stiffness factor is totally destroyed. Pasteurization alters milk’s mineral components such as calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur as well as many trace minerals, making them less available. There is some evidence that pasteurization alters lactose, making it more readily absorbable. This, and the fact that pasteurized milk puts an unnecessary strain on the pancreas to produce digestive enzymes, may explain why milk consumption in civilized societies has been linked with diabetes.

Last but not least, pasteurization destroys all the enzymes in milk— in fact, the test for successful pasteurization is absence of enzymes. These enzymes help the body assimilate all bodybuilding factors, including calcium. That is why those who drink pasteurized milk may suffer, nevertheless, from osteoporosis. Lipase in raw milk helps the body digest and utilize butterfat. After pasteurization, chemicals may be added to suppress odor and restore taste. Synthetic vitamin D2 or D3 is added — the former is toxic and has been linked to heart disease while the latter is difficult to absorb. The final indignity is homogenization which has also been linked to heart disease.

Powdered skim milk is added to the most popular varieties of commercial milk— one-percent and two-percent milk. Commercial dehydration methods oxidize cholesterol in powdered milk, rendering it harmful to the arteries. High temperature drying also creates large quantities of nitrate compounds, which are potent carcinogens.

Modern pasteurized milk, devoid of its enzyme content, puts an enormous strain on the body’s digestive mechanism. In the elderly, and those with milk intolerance or inherited weaknesses of digestion, this milk passes through not fully digested and can clog the tiny villi of the small intestine, preventing the absorption of vital nutrients and promoting the uptake of toxic substances. The result is allergies, chronic fatigue and a host of degenerative diseases.

All the healthy milk-drinking populations studied by Dr. Price subsisted on raw milk, raw cultured milk or raw cheese from normal animals eating fresh grass or fodder. It is very difficult to find this kind of milk in America. In California and Georgia, raw milk was formerly available in health food stores. Intense harassment by state sanitation authorities has all but driven raw milk from the market in these states, in spite of the fact that it is technically legal. Even when available, this milk suffers from the same drawbacks as most supermarket milk — it comes from freak-pituitary cows, often raised in crowded barns on inappropriate feed. In some states you can buy raw milk at the farm. If you can find a farmer who will sell you raw milk from old fashioned Jersey or Guernsey cows, allowed to feed on fresh pasturage, then by all means avail yourself of this source. Some stores now carry pasteurized, but not homogenized, milk from cows raised on natural feed. Such milk may be used to make cultured milk products such as kefir, yoghurt, cultured buttermilk and cultured cream. Traditionally cultured buttermilk, which is low in casein but high in lactic acid, is often well tolerated by those with milk allergies, and gives excellent results when used to soak whole grain flours for baking. If you cannot find good quality raw milk, you should limit your consumption of milk products to cultured milk, cultured buttermilk, whole milk yoghurt, butter, cream and raw cheeses. Raw cheese ia available in all states. Much imported cheese is raw — look for the words “milk” or “fresh milk” on the label — and of very high quality.