WHY RAW BUTTER IS BETTER — RAW FARM usa (2024)

FAQs

WHY RAW BUTTER IS BETTER — RAW FARM usa? ›

Simply put, raw butter is made from raw heavy cream that has never been pasteurized (heated), so it retains all of its nutritional raw goodness, as nature intended. RAW FARM Raw Butter is rich in heart-healthy Omega-3 fatty acids, CLA, "X Factor ", vitamins, and minerals. No coloring ever added.

There is growing evidence that raw butter contains a range of health benefits that aren't found in varieties of pasteurised butter. In fact, raw butter is a great source of enzymes, probiotics, vitamins, and minerals that are often lost during the pasteurisation process.

The fat in raw dairy products soothes and lubricates the central nervous system and joints, restores moisture to the thyroid, and helps intestinal lesions from dryness. Raw butter is by far the easiest for the liver to digest.

The world's best butter is artisanal crafted right here in America by RAW FARM and contains only two 100% natural ingredients: Grade A Raw Heavy Cream and Cultures (or) Kosher Sea Salt. RAW FARM offers both an unsalted, cultured raw butter and a lightly salted raw butter.

Grass-fed butter is a rich source of vitamin A and a fat-soluble micronutrient required for vision, reproduction, cell division and differentiation, bone growth, and immune function. This vitamin is also required for maintaining skin integrity and the mucous lining of respiratory, urinary, and intestinal tracts.

Therefore, it's best to stick to 1–2 tablespoons (14–28 grams) per day, combined with other healthy fats like olive oil, nuts, seeds, coconut oil, avocados, and fatty fish. Enjoying butter in moderation may be linked to a lower risk of obesity, diabetes, and heart problems.

Grass-fed butter offers some health benefits to counteract the health risks it poses. It appears to have lower levels of saturated fats and more unsaturated fats than standard butter. This is because grass-fed butter is made from the milk of cows that are allowed to graze instead of being fed high-grain diets.

Butter is also the richest available food source of the short-chain fatty acid butyrate, which aids gut health, she says. Butyrate has been shown to help improve GI function, reduce gut inflammation, and improve intestinal motility.

Over time, eating butter in excess could negatively impact heart health. “Butter has saturated fat which, in large quantities, may increase your risk of high cholesterol and heart disease,” Rumsey says. This is exactly why the American Heart Association recommends minimizing it.

How long does raw butter last in the refrigerator? ›

Raw Butter can stay fresh in the refrigerator for up to 60 days. You can also store raw butter on the counter at room temperature, but it will sour more quickly that way. Interestingly, raw dairy products rarely actually spoil. They just sour over time, and they are safe to consume sour.

RAW butter is just that-raw. It's never been heated, processed, or otherwise altered in any fashion. It's simply made from the raw whole milk (specifically the cream) of our grass-grazed cows, combined with cultures, and in some cases a sprinkle of sea salt.

Real, raw butter is a great source of healthy cholesterol, fatty acids, antioxidants, and also helps with nutrient absorption. Raw Butter Contains a Lot of Healthy Saturated Fats. The “war” against saturated fat was based on bad science. It was never really proven that it caused any harm.

A brain healthy diet is rich in unsaturated fats, but keeps the saturated ones under 5%. At 7 grams per tablespoon, butter clocks in at two-thirds total daily sat fat consumption in a brain healthy diet. Saturated fat consumption is linked to poor cognitive health with aging.

Grass-fed butter contains the highest amount of butyric acid in food and a part of a complete gut healing protocol. For people with digestive issues like gas, bloating, and diarrhea, vegetable and fruit fibers that help produce butyric acids may be difficult to tolerate.

WHAT'S THE DIFFERENCE BETWEEN RAW BUTTER AND PASTEURIZED BUTTER? The biggest difference between raw butter and pasteurized butters is the heating process. Because raw butter has never been heated, it naturally possesses an abundance of bioavailable bacteria and active enzymes that aid in digestion.

Grass-fed butter offers some health benefits to counteract the health risks it poses. It appears to have lower levels of saturated fats and more unsaturated fats than standard butter. This is because grass-fed butter is made from the milk of cows that are allowed to graze instead of being fed high-grain diets.

Butter typically needs to be soft when creaming with sugar. During this step, sugar is whipped into the butter, creating little pockets of air from the sugar crystals that lighten and aerate the butter. This translates to pockets of air in the final baked good, which results in fluffier, taller bakes.

The texture of homemade butter is softer, creamier, and fluffier than regular stick butter. The flavor of the plain butter differs on the type of heavy cream you use.