Raw Farms whitebackground product shots (78).jpg

Raw Farms whitebackground product shots (79).jpg

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Raw Farms whitebackground product shots (85).jpg

What would you say if I told you that you could eat as much raw butter as you wanted to without guilt? Most people don’t realize that grass-fed raw butter is so good for you. It’s packed with nutrients, active enzymes, and beneficial bacteria that help with digestion and lead to a strong immune system, among a plethora of other health benefits. Continue reading to find our why raw butter is better than anything else on the market.

What does “raw” butter mean?

Raw butter simply means butter than has never been heated or pasteurized in any way, so the beneficial bacteria and active enzymes are still in tact. RAW FARM Cultured Raw Butter is made from cold-churned Heavy Raw Cream that has been cultured with a European-style butter culture (no salt or coloring added). We also have a Lightly Salted Raw Butter made from cold-churned raw cream with kosher sea salt added.

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, or GMO anything.

THE BIG RAW DIFFERENCE

HEALTH BENEFITS OF RAW BUTTER

Raw butter is full of immune-boosting vitamins.
It contains Lauric Acid (also found in breast milk and coconut oil)
Real, raw butter is a great source of healthy cholesterol, fatty acids, antioxidants
It helps with nutrient absorption
Raw Butter contains a lot of healthy saturated fats. The “war” against saturated fat was based on bad science. It was never really proven that it caused any harm. In fact, recent studies are suggesting more and more that there is no association at all between saturated fat and cardiovascular disease.

Margarine will never be as healthy as Raw butter

The substance that creates margarine is nothing more than a scientific process- an experiment really- which created something that has proven to be incredibly bad for our bodies: trans fats. Just look at the laundry list of ingredients.

What is the History of the Fake Stuff?

Margarine was created as a cheaper alternative to raw butter back in the late 1800s when the French emperor Napoleon challenged the people to make a “raw butter-like” product for the military and lower-class citizens. It started being mass-produced in 1903 when it was found that adding hydrogen to vegetable oil turns it into a more solid, spreadable product. Margarine was much cheaper to produce than raw butter and so it became very popular. During the time of war, countries have historically invested and supported the mass production of cheap foods to feed the masses during a time of crisis. Unfortunately, these cheap foods become popular and often lead to poor nutrition, obesity, and weakened immune systems. Wise countries return to proper, nutrient-dense diets.

No matter how “healthy margarine manufacturers” try to make or market their product, they’ll never come close to matching the sheer naturalness and wholesomeness of good, raw, real butter. The real, raw deal is always the healthiest choice.