Butter is an exquisite delight, made out of animal fat with a bit of protein and sugar. In most countries, it is quite accessible, as well as for others, especially in Europe, it is not. But little do you know that not all butter is done equal. Its nutritional content varies according to the food partaken by the ruminant. There are actually those who are being fed with grains, and those that are naturally grass-fed. Even though it is obvious that most of animals are fed through grains, there are still small handfuls that are still being fed with healthy bunch growing grass.
A fatty acid called conjugated linoleic acid (CLA) is a natural trans-fat that is linked with long term weight management and optimal health. This special acid has been found to be produced by the digestive systems of grass-fed animals; resulting in fat loss, clampdown of tumors, and good heart health. Grass feeding causes dairy CLA with a minimum of three to five (3-5) times compared to grain – fed cattle.
With regards to flavor, cows which have been eating on grass produce butter that is softer and richer in contrast to grain-fed. A rich butter’s color is deep yellow to slightly orange on the sides mainly because it contains more carotene and vitamin A that comes from fresh plant life.
Vitamin K2 is an additional aspect of grass-fed butter. It isn’t limited to, helping the body when it comes to blood clotting but it can also protect us from heart related illnesses, form strong bones, ensuring healthy skin, and helps prevent cancer. This type of nutrient can be found in cows living on fresh green grass. There’s fermentation in the digestive system of cows that turns Vitamin K1 found in leafy vegetables and leaves of grass to K2 which occurs in the dairy fat.
Butter is actually made up of two things: the initial one is the milk solids which are the white frothy looking part and the other is oil, the clear yellow on it. Adding to that, there are several grades starting from double A to Grade B. The latter is acceptable by many consumers.
Want to learn butter terms? Here are some of them:
Cultured butter – a traditionally made butter, from fermented or soured cream. European butter is usually cultured.
Drawn butter – butter that is melted, and is also served as a sauce for steamed seafood.
Clarified butter – produced by having the butter melted, then allowing the elements to settle down. Milk solids are then removed, so only the oil remains.
Salted butter – butter that has salt added to it
Unsalted butter – another way to describe sweet butter. It originates from fresh cream and is better for cooking.
Ghee – this is a type of clarified butter, then boiled, and cooled down.
Shea butter – utilized in cosmetics and often found in medicinal components.
Want to find grass-fed butter together with fresh grass-fed beef, grass-fed lamb, pastured pork nags head, pastured chicken and also other farm fresh fruits and vegetables? Come and visit the Farmers Market at Raleigh, North Carolina. Do your shopping now!
Please visit: http://spruillbros.com/grass-fed-butter-facts-you-may-want-to-know/
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