We all know that butter is the latest buzz-word, especially if you are part of the Banting community!
Fat is our new best friend.
Margarine is a definite no-no! But, please have some butter in your coffee, with your fried eggs, in your porridge, on your seed crackers, your veggies, in your sauces and anywhere else you feel like it. Butter on absolutely everything, every day, all the time! Yes please – triple yum!
But, what makes butter from grass-fed cows so special?
Grass-fed butter is rich in about 400 different fatty acids and a number of vitamins, such as A, D and E, but vitamin K2 is only present in cows eating rapidly growing green grass, rich in vitamin K1. K1 is then converted into K2 by the cow’s system, which is something our bodies cannot do. Therefore, by eating grass-fed butter we are able to utilise this vitamin. K2 is responsible for making sure that calcium is deposited into our bones correctly, promoting strong bones and teeth, as well as helping to prevent tooth decay (by reducing the amount of acidophilus bacteria in the mouth). K2 also helps to prevent heart disease by stopping calcium from being deposited in the arteries. It is also shown to be important for brain function and the reproductive system. Pregnant women deficient in this vitamin, often give birth to children with poor facial bone structure. K2 is also found in pastured eggs, some organs like kidney and liver, and marrow, from grass-fed cows.
Grass-fed butter is also high in butyric acid, which promotes a healthy metabolism, wonderful for weight regulation, and helps to control insulin sensitivity, which is great for anyone on the Banting diet, with insulin resistance and Diabetes. It also has anti-inflammatory, anti-cancer and anti-stress properties.
And that’s why I choose to use butter from grass-fed cows in my products.
Moooove over and pass me the grass-fed butter, please 🙂