In fact, butter, when made from grass-fed cows, is rich in a substance called conjugated linoleic acid (CLA). CLA is not only known to help fight cancer and diabetes, but it may also help you to lose weight!
Much of the reason why butter was, and continues to be, vilified is because it contains saturated fat. If you’re still in the mindset that saturated fat is harmful for your health, then please read this past article to learn why saturated fat is actually good for you.
The reality is that most people -- about two-thirds of the U.S. population -- can include grass-fed butter in their diets and thrive! Those who may do better with lower fat choices are carb nutritional types (and are in the minority).
But there is one caveat. Ideally, your butter should be raw (unpasteurized), otherwise you’ll run into the health issues associated with all pasteurized dairy.
Making Your Own Butter
Getting back to the topic of this post, what better way to get healthy, tasty butter than to make it yourself?
This link will take you step-by-step through the process of butter-making. I recommend, though, that in addition to seeking out cream from grass-fed cows, as the article recommends, that you also look for cream that is raw (you will likely need to join a food coop or speak to a farmer directly for this).
True, it takes a little more elbow grease to churn your own butter at home, but you’ll be left with butter that is vastly superior, in taste and nutrition, to anything you’ll find in a store.