THE DISTINCT QUALITIES OF RAW BUTTER
What is raw butter?
The grocery store is full of a diverse array of butters to choose from: European butters, Irish butters, goat-milk butters, and if you’re lucky, RAW FARM raw butter, the most nutritious, delicious of them all!
RAW butter is just that-raw. It’s never been heated, processed, or otherwise altered in any fashion. It’s simply made from the raw whole milk (specifically the cream) of our grass-grazed cows, combined with cultures, and in some cases a sprinkle of sea salt.
What’s the difference between raw butter and pasteurized butter?
The biggest difference between raw butter and pasteurized butters is the heating process. Because raw butter has never been heated, it naturally possess an abundance of bioavailable bacteria that aid in digestion and bodily utilization. Practically 99% of our bodies are composed of bacteria, meaning that most of the bodily functions are bacterial. It’s it’s very important we consume whole, raw, living probiotic foods to nourish the microbes in our cells and maintain a healthful state of being. (When you eat raw butter, your body will seriously thank you).
Pasteurized butters, however, have been heated to extreme temperatures to kill the supposedly “dangerous” bacteria. Unfortunately, after heating, the anti-inflammatory bacteria and enzymes are destroyed, making the butter harder to digest and leading to a state of dis-ease in the body. For example, lactase , a digestive enzyme naturally found in all raw dairy products, is present to facilitate the digestion of lactose, the milk sugars. During the pasteurization process, the lactase is destroyed, which interrupts the body’s natural digestion of lactose because the bacteria and enzymes present in raw foods are supposed to facilitate digestion. When we destroy them, our body is forced to complete the task on its own, on top of the millions of other cumbersome tasks it’s is already responsible for.
Is it safe to consume raw butter?
It is absolutely safe to consume raw butter and other raw dairy products! The mainstream has pushed the narrative that bacteria is “bad” and “dangerous”, however, these are just fear-mongering assumptions without any tangible data to back them up.
Weston A. Price traveled the world in the early 20th century to study the primitive tribes who lived disease-free. He hoped to find a tribe that thrived on a plant-based diet, but interestingly, he uncovered the exact opposite. Price discovered that the tribes who lived disease-free consumed a diet of between 70%-100% animal products, both raw and cooked. Many of the tribes, like the Hunza and Isolated Swiss, consumed an abundance of raw dairy, such as raw milk, raw cheese, and raw butter from cows and goats, and it was reported that they had well developed facial structures, shiny arrays of teeth, and were some of the healthiest and happiest people the world has even seen. Price published his research in the book “Nutrition and Physical Degeneration”, and founded The Weston A. Price Foundation which promotes proper nutrition and health through the scientific validation of traditional foodways, especially raw dairy products. The Weston Price Foundation has many studies that prove the safety of raw milk, which you can read more about here.
Changing Colors With The Seasons
RAW FARM Cultured Raw Butter's bright yellow color comes naturally from seasonal grass-grazing. Its color will vary with the season; springtime brings the brightest color. The ease of digestibility of Cultured Raw Butter gives those that experience discomfort with processed dairy products, a delicious and natural option. Absolutely NO antibiotics, synthetic hormones, toxic pesticides, or GMO anything.
