The Truth About Milk and Butter

Long before mass production of milk was in effect, cows happily grazed on an open pasture, listened to birds chirping from near by hill and gave praise to morning sun. Consuming raw milk was regular practice until increase in population lead to increase in demand of milk and thus changed the life of cows and quality of milk in America. Cows were no longer grazing on an open pasture but confined in a little space and fed not fresh grass but grains.

This change in life style and diet drastically changed the quality of milk. Because cows received minimal to no sunlight and ate grains instead of fresh grass,the amount of many nutrients including vitamin D and Omega-3 fatty acids, which are important nutrient in preventing heart disease and cellular health, drastically decreased and increased the amount of Omega-6 fatty acids, which counteract a lot of what Omega-3 does in your body. Because cows were living in such unhealthy condition, they began to produce milk contaminated with tuberculosis that caused many deaths. After this epidemic, a law came in effect to pasteurize all cow milk.

Pasteurizing is done through heating up milk to a certain degree to kill bacterias. This process, you may assume will be beneficial for mlik drinkers, but not entirely so. Pasteurization actually kills good bacteria that are beneficial to our health. If cows lived the lives they are supposed to live: grazing on an open pasture, getting plenty of physical activity, receiving vitamin D through sunlight, consuming plenty of Omega-3 fatty acids through eating fresh grass...etc. this epidemic would never have happened, and there would be no need for pasteurization.

So where I am getting at, is that raw milk that is from pasture grazing cows, is better for you. It has many nutrients that will keep us healthy, including beneficial bacteria for better digestion. So when milk goes through less pateurization, more nutrients it will have. And if cows live like how they are supposed to, more benefitial nutrients it will have. When butter is made from milk that has more nutrients,the darker the hue will be. More yellow the butter, better it is for you. So next time when you are about to spread that butter onto your crunchy toast, take a look at your butter and determine how yellow it is. If it is almost white, chances are, you are eating nothing but empty calorie with anti-nutrients that may be detrimental to your health. You will benefit more by switching to other brand. Afterall, butter coming from a happy cow that lives under sunlight and eating fresh grass taste much better than the butter that come from cows that live in a factory.

Some links to creamery I recommend:
http://strausfamilycreamery.com/
http://www.kaleidoscopeint.com/fanc/index.html