Why Butter is Better...
Vitamins: Butter is a rich source of easily absorbed vitamin A, needed for a wide range of functions, from maintaining good vision to keeping the endocrine system in top shape. Butter also contains all the other fat-soluble vitamins (D,E and K), which are often lacking in the modern industrial diet.
Minerals: Butter is rich in important trace minerals, including manganese, chromium, zinc, cooper and selenium (a powerful antioxidant). Butter provides more selenium per gram than wheat germ or herring. Butter is also an excellent source of iodine.
Fatty Acids: Butter provides appreciable amounts of short- and medium-chain fatty acids, which support immune function, boost metabolism and have anti-microbial properties; that is, they fight against pathogenic microorganisms in the intestinal tract. Butter also provides the perfect balance of omega-3 and omega-6 essential fatty acids. Arachidonic acid in butter is important for brain function and prostaglandin balance.
CLA: When butter comes from cows eating green grass, it contains high levels of conjugated linoleic acid (CLA), a compound that gives excellent protection against cancer and also helps the body build muscle rather than store fat.
Glycospingolipids: These are a special category of fatty acids that protect against gastro-intestinal infections, expecially in the very young and the elderly. Children given reduced fat milks have higher rates of diarrhea than those who drink whole milk.
Cholesterol: Despite all of the misinformation you may have heard, cholesterol is needed to maintain intestinal health and for brain and nervous system development in the young.
Nourishing Traditions by Sally Fallon with Mary Enig, Ph.D.
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