Butter: A Great Source of Butyrate and Conjugated Linoleic Acid

The twentieth century was not kind to butter. Like eggs, coconut oil and many other nutritious foods, this beloved dairy product, which is made by churning fresh or fermented cream or milk, was a victim of the misguided war on saturated fats that began in the 1950s. As a result of this war, the consumption of “low fat” butter substitutes, such as margarine, actually exceeded that of butter itself. Consequently, cases of heart disease and other cardiovascular conditions rose to unprecedented levels over the next few decades, prompting many researchers to question whether natural, high-fat foods were the culprits after all.

Of course, we now understand that foods high in saturated fats are actually very good for us and produce a large number of health benefits. This is especially true of organic butter sourced from grass-fed, sustainably-raised cows.

Read more: http://spiritfoods.net/health-benefits-of-butter/