|The Wulzen Factor|
|Friday, 20 November 2009 00:00|
Most people know by now that butter is better than margarine. It is rich in fat-soluble vitamins D, E and K which are often lacking in our modern industrial diet. It is rich in trace minerals including selenium which is a powerful antioxidant. In fact, butter proves more selenium per gram than wheat germ or herring. Because butter provides the perfect balance of omega-3 and omega-6 essential fatty acids it supports immune function, and boost metabolism.
Butter also contains the Wulzen factor, a hormone-like substance that prevents arthritis and joint stiffness, ensuring that calcium in the body is put into the bones rather than the joints and other tissues. Calves fed pasteurized milk or skim milk develop joint stiffness and do not thrive. Their symptoms are reversed when raw butterfat is added to the diet. The Wulzen factor is present only in raw butter and cream; it is destroyed by pasteurization. So the best kind of butter is raw from grass-fed cows. Next best is pasteurized butter from grass-fed cows.
But then any kind of butter even from the grocery store is better than margarine which contains free radicals, synthetic vitamins, emulsifiers, preservatives, hexane, bleach and artificial flavors.
Terry Pfau, DO, HMD