But here’s why it won’t be…
Butter consumption at 40-year high. Could this be a good thing?
Yes, it could.
But could is the key word…First, a brief history of all that’s unnatural in the land of oils and fake butters.
In 1986, “I Can’t Believe It’s Not Butter” (Really? I can!) was launched as a healthy alternative to butter. Hundreds of millions bought the marketing for years and years – and millions still do.
Scouts honor, I told my Mom 30-years ago that was a load of crap. Stick with butter.
I was right and wrong. I didn’t know then, at 13-years old, to specify pasture raised, grass eating cows.
MOST butter is concentrated with pesticides. There’s a difference between fresh butter made from healthy, pasture raised cows and butter made from cows feeding off of pesticide grains and corn in pen full of cow dung.
If you are what you eat – then you also are what you eat eats.
So that’s one thing. Important thought right?
How about the nutrients of grass fed cow’s butter vs. grain fed cow’s butter?
This is pretty basic stuff here. I’m not a technical person. I go by what makes sense to me.
A cow that roams an open pasture eats grass, clovers, and other greens.
Can we not agree that a variety of fresh greens has a distinctly healthier makeup of nutrients than pesticide riddled grains and corn? Below I just provide a super brief look at the difference between grass fed and grain fed cow’s milk butter.
If there was no label on chunks of butter, here’s how you can tell which is grass fed, partially grass fed, and grain fed: COLOR. You’ve probably heard it’s wise to eat vegetables rich in color.
Look at this picture from the grass fed butter at the top of the post. It’s yellow. Grain fed cow’s produce a much whiter butter and milk. You can decide which looks richer, and has more vitamins.
Conjugated Linoleic Acid (CLA)
This fatty acid has been linked to better health, fat loss, and more good things. Some estimated the CLA levels to be 300-500% higher in grass fed cow’s milk butter.
Lot’s of debating about this one, but I would side with grass fed cow’s milk and butter has greater Omega 3’s (good) vs. Omega 6’s (bad). I’m simplifying good and bad, but that’s what I do.
I guess to each his own in terms of flavor, but I don’t know a chef who would choose grain fed cow’s butter over fresh grass fed cow’s butter. Heck, I’m not a chef, and to me it’s not even close.
So…Taste Great and Less Filling and Healthier
Some things in life are easy choices. Why would anyone choose to eat butter that tastes inferior, harms their health versus providing health benefits, and contributes to fat gain?
I don’t know. That’s a good question.
The only reason I can think of is they don’t know, or they don’t care.
If you’re reading this and you didn’t know, well – now you know…And I’m sure you do care.
So back to the title for this post and it’s implications.
I said butter consumption at a 40-year high could be a good thing, but it won’t be.
The people who really need this information won’t read it. They’ll never see it. Others will see it, and forget about it.
I hope you share this so others can at least choose to make the wise choice.
In doing this, perhaps we can do something else that will help more people: Spur demand for more pasture raised cows.
Because the reality is, if enough people saw this and acted, there wouldn’t be enough grass fed beef, milk, or butter for everyone right now.
If we reach that point, that means we’ve done some good.