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color of butter speaks volumes

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Although Weston Price extolled raw butter (vs. butter

made from pasteurized milk), the qualities that he was

extolling were found in the butter that was made from

the milk of free-ranging cows.

 

When we lived in no. Mass, we were able to get raw

milk from a local farmer in so. NH. This was

definitely better than pasteurized but was not what

Price was extolling. Currently, I get our butter from

a farm that used organic methods. The cows are

completely free-ranging in the spring, summer and

fall. During those months, the butter is a dark

yellow color and the flavor is very different than the

butter in the late fall, winter, and early spring when

grain is added to the diet of the cows. (This butter

is not raw.)

 

The butter from 100% free-ranging cows is a natural

deep yellow color. During WWll, farmers began feeding

their cows more grain and the color of butter was more

white than yellow. When many people refused to eat

this butter (feeling it was not healthy), someone

began adding a yellow food color to the butter of

grain-fed cows. Eventually, this was outlawed.

However, by that time, there was a whole new

generation of people who had never had butter from

100% free ranging cows.

 

When I was able to get raw milk from this farmer, I

attempted (and succeeded) in making my own butter. It

was white! Even though this farmer stated his cows

were free-ranging, they were also fed grain!

 

mary

--- ms4runr2 <ms4runr2 wrote:

> If you read the research of Dr. Weston A. PRice he

> extols the virtues

> of raw butter as food that contains a mysterious but

> health

> supporting " Factor X " . Without debating the virtues

> of dairy I will

> comment that I think " Factor X " is lauric acid which

> is only found in

> mother's milk, raw butter oil, and coconut oil. -a

>

>

 

 

=====

 

Mary, Luvie, Ranger, & the flying brigade

 

A smile is a silent 'hello'.

 

owner of

 

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