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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions


    • I’m unsure of how to add my own comment so forgive me for attaching it to this post.

      I just think you should mention that the kind of butter makes a huge difference too. When you’re listing all these true, positive benefits it should be mentioned that these are found only within natural, unprocessed, organic butter that comes from pasture-fed cows (like Organic Valley’s Pasture Butter). The darker yellow-orange the butter, the better it is for you. I just don’t want people to think if you go out and buy and generic, highly processed butter it will provide these beneficial effects.

      Love your blog! I’m going to start trying the honey shampoo ASAP!

      • Good point! Ive struggled all my life with my weight and one of things I did avoid was butter because I thought it made me fat. I realise I can inly eat the raw cheese because it doesnt make my stomach make bubbly noises! I assumed that was some type of lactose intolerance so no milk either. I’m glad you gave an example to try because I really thought I would need to go directly to a farm to get my butter…, like that woukd hapoen lol!

      • I might also point out that organic dairy doesn’t always mean “good for you”. Ultra pasturized dairy, has been “cooked” to the temp that kills many of the health benefits present before hand. My family made the switch in the last year (to raw milk) and we are all benefiting enormously. I eat enough butter that you would expect me to weigh a ton. I have actually lost weight since switching OFF all diet foods. No low fat, sugar free, etc. Feeling wonderful!

        • The biggest issue with processed dairy isn’t the pasteurization, though ultra pasteurized dairy should only be something you’d consider if you need dairy that needs to be shelf stable for long range transport without refrigeration. The real problem with processed dairy is when they homogenize the fat, breaking it up and releasing too many of the encased proteins and sugars directly into the solution.

  1. I noticed you said you used the butter in your cornbread, but your recipe calls for coconut oil. Are they better with butter or the oil? I plan to make them this week.


  2. i have seen an upswing in my health since upping my butter intake. I have finally lost my baby weight from two pregnancys which is hard to get used to, to be frank. My oldest is five and a half. We are talking about 35 lbs.

    I no longer use oils, except coconut oil and very rarely EVOO. I have a stick on my counter all the time because it spreads better out of the fridge. We go through a lot so I don’t see spoilage at all. Thinking about getting a butter bell. any advice on that?

    • I often take my butter out of the fridge when I wake up and put it back in when I go to bed, so it is spreadable all day. But we did try a butter bell a while back, I think it is lost now, but from what I remember it worked well.

    • Salt in butter acts as a natural preservative. I leave mine out all the time (I use a covered dish, not a butter bell) It takes me about 2-3 days to go through a full stick and it’s never, ever gone bad, even when it’s warm. Unsalted, however, stays in the frig at all times.

        • Hi Lauren, you rock! I just downloaded flux thanks for the info. I use Celtic sun dried sea salt and I love it, it has about 80 minerals and trace elements. I read a book ages ago called Salts Hidden Powers by Jaques de Langre and he makes a good case for it as an essential part of a healthy diet, I imagine you already know about it but I mention it because I think you should write about it on your blog if you haven’t already. HUGE misunderstanding and confusion about salt these days, people think of refined sodium chloride – it’s chalk and cheese compared to the real thing. I recently read that people who eliminate salt from their diet are 4 times as likely to die from a heart attack.

          I also have Nourishing Traditions by Sally Fallon that you recommend, excellent book and the Weston Price info is quite fascinating.

      • Hi Gail.

        I have always left my butter out (I, too, use a covered butter dish – ceramic) – spring, summer, winter and fall. I’ve been doing this for approximately 20 years.

        I actually do not use salted butter. I use unsalter butter exclusively.

        One stick can last me as few as 2 or 3 days – or it can last as long as 5-6 days.

        In all the years I have been doing this, my butter has never gone bad nor have I ever gotten sick from eating un-refrigerated unsalted butter (and I have lived in a variety of climates – cold & dry, versus hot & humid).
        Be blessed.

    • I leave my butter out all the time. It doesn’t go bad — sometimes we use a lot, sometimes not so quickly.
      I have tried a butter bell and found it to be a pain. I remember there being some moldy type growth. It’s been a while, so I don’t recall exactly. You have to change the water a lot. Then I just put it in a covered butter dish and left it on the counter and it was fine, so what was the point of the butter bell, you know? I realized my grandma always left it out, so I tried that and have done so for years now with no issues.

      • We make our own butter, the dark yellow-orange kind 😉 we leave it in a cupboard uncovered for sometimes a week or so at a time. It has never gone bad!! Nobody has ever gotten sick. I have noticed that store bought butter has more milk solids in it (unsalted kind) which could cause it to go bad faster.

  3. I’m from WI. We Love Butter. I had Triple Negative Breast Cancer. I guess I didn’t eat enough butter. I do believe its better then spreads made by a chemist!! Butter is natural.

    • This is from the Weston A Price Foundation FAQs regarding heating raw dairy in general: Gentle heating is probably okay, such as putting cheese in an omelet, warming milk (but not more than you can touch it without burning). But high heat does change the dairy products. If you have a high tolerance to dairy, heated cheese is probably okay in small amounts.

      I would never buy pasteurized milk, but I think pasteurized butter is better than no butter. And I bake and cook with butter ALL the time. So I don’t know the answer to this, but I’ll do more research!

      • Hi, i read your blog occasionally and i own a similar one and i was just wondering if you get a lot of spam comments? If so how do you protect against it, any plugin or anything you can suggest? I get so much lately it’s driving me insane so any help is very much appreciated.

    • Hi Helene,
      according to the book by Elaine Hollingsworth – Take control of your health and avoid the sickness industry (fantastic book that I recommend to anyone who wants to heal naturally), heating butter (and olive oil) causes its oxidization and as a result it becomes carcinogenic.

  4. I grew up watching my mom eat “a little bread with her butter”. She is such a tiny woman I used to warn her it would catch up with her eventually. Looks like the joke was on me! I started eating liberal amounts of grass fed butter as part of a switch to “real food” two years and I’m now at my ideal weight. I would have never imagined this back when I was eating “reduced fat buttery spread” with my white bread products, and I couldn’t understand why weight loss was so difficult! I enjoy my food now, and I look and feel better. Amazing.

  5. I’ve always been a margarine person. I was brought up on it. We never used “cow butter” when I was growing up. Consequently, I greatly dislike the taste of butter, and the feel of it in my mouth makes me gag. Any helpful hints as to how I can overcome this problem? I should probably say that I’ve never been able to drink milk either. It always comes back up. 🙁

    • My first suggestion is to learn more about the toxicity of margarine… once you know how bad it is, it will probably less palatable. This article is lengthy, but very good. And this one explains about why plant oils–the base of margarines–are so bad for our bodies.

      Next, if it is the mouthfeel of butter that puts you off, use melted butter in place of any plant oils if you bake. You can start using ghee (clarified butter, suitable for high heat cooking) for sautéing. As for the dislike of milk, have you ever tried raw milk? It is a whole different deal–it tastes AMAZING and it is much, much more easy to digest than pasteurized milk.

      Good luck with your transition from margarine to butter! Your body will thank you for the change!

    • My favorite way to indulge in butter is with blue corn chips. it reminds me of nachos. You can also spread it on graham crackers for a similar tasty treat. Maybe this will help you learn to love butter.

  6. I love butter and love this post! One question though – you don’t normally eat a whole pan of muffins in one day, do you? I say this with love, from one Gaps Dieter to another – too many baked goods in a day aren’t good for us, even if they are grain-free.

    • Hi Eileen! I appreciate your concern and advice! But one batch of those muffins is only 1/4 cup coconut flour, 2 eggs, and a little bit of honey and applesauce (my recipes usually have small yields because I’m used to cooking just for me). I never eat more than 1/4 cup coconut flour a day. I couldn’t agree more that we shouldn’t over-do it on the baked goods!

  7. Lauren, your site is so inspiring, thank you!
    But I want to ask you: Doesn’t butter make your belly painfull? Because many people who suffer from colitis or irritable bowel sy. cannot tolerate a big amount of butter. What is your experience? And what is other’s readers’ experience about butter and the stomach sensitivity to big amounts of it?

    • Thanks for your kind words! Yes, I know that many with IBD and IBS don’t tolerate high fat, especially lots of butter. I think the low tolerance for fat usually correlates to following a very inflammatory diet that the doctors suggest, which is based on lots of white bread, other refined grains, sugary foods… things that are supposed to go down easy. I think the SCD/GAPS diet works to help your body digest fat better. I think the first step anyone with IBD/IBS should do is reduce grain consumption, preferably eliminate it for a while. I’ve found the longer I’ve been on GAPS, the better I tolerate very large amounts of fats. And the more good fats one gets, I believe, the faster one heals!

    • This is something else you may want to check out ~ talking about natural things. My husband was recently diagnosed with ulcerative colitis and my family (me too) has a long history of very bad hemorrhoids. This has made a life changing difference in our house.
      Combining healthy eating with proper elimination position can make better health more attainable.

      • I LOVE the Squatty Potty! I use a stool by my toilet for now, because it is more economical… but the real thing certainly looks more attractive. I’m sorry to hear of your husband’s diagnosis. It’s a tough thing, but I think it is important to start treating it early on with diet (I wish somebody had told me that when I was diagnosed). Glad to hear that squatting helps both of you!

  8. I always see terms like “grass fed”, “cultured”, “organic”, etc. thrown around with butter and I never know which ones are more important. I know they are *all* important but I can’t seem to find butter that meets all the criteria. Could you recommend a good source for the “best” butter, or rank the criteria a little so I can make an informed choice on regular grocery store brands? Thank you, excellent post as always!

    • Yeah, it sure is confusing! I think the term “grassfed” or “pastured” is most important. Kerrygold butter is usually pretty easy to find, it is grass-fed/pastured but not organic. Even though it isn’t organic, I’ll by it in a pinch. You can even find it at Costo sometimes! I prefer to get Organic Valley Pasture Butter, which I get at Whole Foods, just because it is organic. “Cultured” can mean two things. First, the milk was soured before churning into butter. In this case, it is usually made from raw milk. Here is a good tutorial on how to make it. “Cultured” can also mean that a culture was added for microbial/probiotic action.

      The ultimate butter–which, of course, is most pricey–is raw, organic, pastured butter. I am able to get this from the Amish, and it is AMAZING. But, like I said, really expensive… so I supplement it with the Organic Valley one.

      • Just on the subject of each and every one of the things you mention is supprisingly exact and it makes me contemplate the reason why I had not looked at this with this happy in the past. This piece accurately did turn the happy by for me personally as far-flung as this specific matter goes. Still by this calculate near is actually one particular copy I am not in truth excessively comfortable with and while I take a crack at to reconcile that with the main theme of the sit, agree to me see immediately what all the rest of the visitors have to point out.Well done.

    • STOP the guilt! Please don’t let the brainwashing from the Diet Dictocrats cause you one more ounce of anguish. God knew what he was doing he gave us the most delicious, nutritious taste treat on the planet. Butter is the only medicine we need!

  9. You and me would get along reeeeeeeal good. I seem to be going through more butter than ever (3lbs in 2 weeks or so?) and I’m not even baking as often as I used to! I use butter as often as I can. I still battle with the “butter is bad for you” that’s been engrained in my head for so many years, but a few licks (as my daughter does it) and those words seem to disappear. 😉

  10. This post was tortuous for me because today I am trying to eliminate dairy to see if I have an allergy. Otherwise, I eat a ton of butter. I consider bread just a vehicle for it. I sneak bits of it on a knife as i am cooking. I remember watching my grandmother cook and adding pats and pats of butter in everything. Her cooking was amazing. She passed away at 95 and weighed under a 100 lbs soaking wet. Thanks for this post confirming how good it is for me. For my healthy body and soul.

    • I can’t eat dairy either, but I clarify my butter (ghee) and use it for everything that I would use butter for. Its even better for cooking because it doesn’t burn! The only oils we use in our house are ghee, coconut oil, and EVOO for salad dressings 🙂

  11. Butter is NOT a Superfood guys and gals! Sorry Paula Dean!

    Their first 2 reasons for calling butter a superfood were its CLA content and butyric acid content. Let me explain why you don’t need butter to get butyric acid nor CLA, which isn’t even good in excess!

    #1. It’s the highest source of Conjugated Linoleic Acid (CLA)
    Ok CLAs are a family of at least 28 isomers of Linoleic acid which is
    found mainly in meat and dairy products derived from cud chewing animals like cows “ruminants”. As the name implies, the double bonds of CLAs are conjugated, with only one single bond between them. Poly-unsaturated fatty acids contain double bonds which decrease the melting temperature of fatty acids and raises the freezing point. These naturally occurring double bonds are in the cis-configuration.
    Linoleic acid is an Omega-6 essential fatty acid (double bond is on the 6th carbon) found mainly in meat and dairy; also sunflower, safflower and corn oil.

    What’s it do? It’s a precursor to INFLAMMATORY chemical mediators such as prostaglandins & bradykinin…these things flood areas of the body during an allergic response which brings inflammation to the part of the body so the healing can take place. [Inflammation brings with it white blood cells and things to “handle” the invader]. CLA has had the claim to fame of helping decrease body fat because of its polyunsaturated fat nature.

    Well so are polyunsaturated fats good for losing weight or not? Depends on the quality and type! CLA they are saying to consume meat and dairy to get it? CLA is MAINLY found in cows fed exclusively a GRASS diet. When the cows are fed grains which most today are, their ability to produce CLA diminishes considerably. Not to mention most people cook with butter and its subject to being heated. Well now you are converting the bond from cis to trans, yup trans fats. Heating things raises the melting point (MAKES IT HARDER TO BREAK THE BONDS = NO BUENO), decreases the freezing point which increases shelf life so products last longer.

    Ratio’s are important here! Both Omega-3 and Omega-6 are important for normal function of the body but ONLY in the right proportion. Humans are designed to be consuming a ratio of 3-6 of 4-1 so that means you should be having more Omega-3 and less Omega-6.
    Excessive omega-6/omega-3 ratios like in the states are 10:1 to 25:1 range; promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 exert suppressive effects.

    #2. Butyric Acid

    The article says butter has 4% butyric acid a short-chain fatty acid. The 4-carbon SCFA, butyric acid is the main source of energy for the colonocytes (cells of the colon). Just like glutamine is the metabolic source of energy in the small intestine, butyric acid serves a similar role in the large intestine.
    Sure Butyric Acid is a GREAT anti-carcinogenic SCFA but do you really want to eat butter, a dairy source to get your butyric acid? So the Cow was fed grains to your not even getting what a normal cow would supply as far as nutrients, plus now your ingesting hormones and antibiotics…

    Instead eat BEANS, they are great source of fiber and resistant starch which not only reduce total the number of calories absorbed from beans, but are also fermented by intestinal bacteria Butyric Acid. Eating beans, peas, or lentils at least twice a week has been found to decrease colon cancer risk by 50%. Surprisingly, 75% of all dietary carbs that reach the colon (fiber) can be converted by colonic bacteria into short-chain fatty acids like butyrate. Also propionate is made thanks to our bacteria that inhibits cholesterol synthesis and has hypophagic effects.

    • Hi Joseph,

      Ay, ay, ay… I don’t know where to begin. Your argument is not well organized and difficult to follow, but I’ll try to address the issues I think you are bringing up.

      First, OF COURSE I advocate grassfed/pastured sources of dairy. I discussed in the article and mentioned how important a role that played in the CLA and K2 levels. And of course one should source local, organic and raw sources of butter to avoid antibiotics and hormones. And of course I don’t advocate PUFAs (such as vegetable oil) other than naturally-ocurring CLA from grassfed sources.

      Additionally, CLA is actually a trans fat (yes– a healthy trans fat! Most likely because it has a cis bond in the molecule). So you aren’t making it a trans fat by cooking with it. And like you, I would imagine, I do not support the recent craze of consuming artificial supplements of CLA. CLA should come from pastured, happy animals.

      As for beans, perhaps you aren’t aware that many people can’t digest them because they contain phytic acid and ogliosaccharides. Properly soaking the beans makes them more digestible, but, in many cases, they still can’t be digested by those with damaged/inflamed intestinal tracts. They can’t digest beans until their gut flora is re-balanced.

      And what other affordable, traditional, tasty, and easy to find sources of K2 are there besides butter and cheese from pastured animals?

      And by the way, you have referred to me as “they”… I’m a “she” as you can see in the sidebar.

      • Actually, he provided a very proficient and organized argument. Just because you do not agree with what he has to say does not mean you should try to be condescending especially when you really appear to have NO clue what you’re talking about. I am really not sure where you picked up much of your understanding of how food works… I am not sure what there isn’t to follow with his argument. . I have never seen any scientific literature saying that any type of trans fats are GOOD for you regardless of the source. However, from my understanding, transfats that naturally occur in foods are slightly less damaging but definitely not considered healthful. Also if it’s a CIS configuration that is very different from a TRANS configuration. As Joseph said, omega 6’s are INFLAMMATORY. Americans have a very high ratio of consuming omega 6’s when compared to 3’s. We ideally would like a balance of 1:1…. I could keep tangenting but you obviously have no clue what your talking about..

  12. Hey Lauren, thank you SOOOO much for compiling such a great list of pluses for my favorite fat! This, accompanied with the drawbacks of margarine and “butter-flavored spreads” will, hopefully, make a difference in the fight I constantly fight at home against the tyranny of fallacies we call spreads! Anyways, enough of my rant, and again, thank you for presenting such great truths with conviction and belonging!

      • Awww, don’t let the haters get you. I feel sorry for them. They have been indoctrinated by the fallacies perpetuated by the medical field all these years and their parents probably were as well. The haters probably posted as a knee-jerk defense for their own lifestyles have taken no time at all to check for truth in your post. I was raised up on margarine and taught that butter was evil and would make you have a heart attack. Thankfully my parents taught me to think for myself (I’m not sure if THIS is what they wanted me to think about, though – hehehe) so I’ve discovered that the white coats and their lab experiments cannot be trusted, but God is completely trustworthy to supply what’s best for us. 🙂 Butter rules!!!

    • Hi there, just became alert to your blog through Google, and found that it’s really informative. I’m going to watch out for brussels. I will appreciate if you continue this in future. A lot of people will be benefited from your writing. Cheers!

    • Like I mentioned in the article, butter from pastured cows is going to be higher in CLA, K2 and even higher in fat-soluble vitamins. I don’t recommend regular butter because it is made from sick, sad cows fed antibiotics and hormones. So organic butter is good, pastured butter is better, organic pastured butter is best and raw, pastured, organic butter is bestest 🙂

    • Hi Judy! In the comment that I referred to “regular” butter, I think I was referencing store-bought butter vs. farm bought. Here are my thoughts about the bests butters:

      I think the term “grassfed” or “pastured” is most important. Kerrygold butter is usually pretty easy to find, it is grass-fed/pastured but not organic. Even though it isn’t organic, I’ll by it in a pinch since it has a great reputation. You can even find it at Costo sometimes! I prefer to get Organic Valley Pasture Butter, which I get at Whole Foods, just because it is organic. “Cultured” can mean two things. First, the milk was soured before churning into butter. In this case, it is usually made from raw milk. “Cultured” can also mean that a culture was added for microbial/probiotic action.

      The ultimate butter–which, of course, is most pricey–is raw, organic, pastured butter. I am able to get this from the Amish, and it is AMAZING. But, like I said, really expensive… so I supplement it with the Organic Valley one.

      I don’t recommend non-organic grocery store butter. Butter from confined, sick cows is high in toxins and hormones and low in the benefits I discussed in this article.

      I hope this clears things up! 🙂

    • Yes, that is great because you have more control over the quality. Same qualities, and even better if you use milk from pastured cows. I would suggest looking for an organic, pasteurized but NON-homogenized cream. Even better, use raw cream if you have access to it.

  13. I am a butter user but I do have one question – Why when I melt butter in the microwave it “arcs” or makes the sound that you hear when there is metal in the microwave? It has not mattered which brand of butter I use as they all do it. Have not used organic butter. I know the difference between the noise it makes when the butter pops but this is completely different.

    • I wouldn’t know. I REALLY don’t suggest using the microwave for food. And I would also suggest switching from regular butter to a pastured, organic butter (such as Organic Valley or Kerrygold) to avoid the toxins and antibiotics in conventional dairy.

  14. Hi . I am assuming that this is any butter , like any organic dairy butter from the grocery store where the cream is pasteurized ? Wouldn’t pasteurization change the health benefits and the x-factor of the butter? I would assume raw milk butter is superior it is just hard to find where I live . I think unless I find a farm to sell me raw cream and make it myself than I don’t know where to find it and I don’t want to mail order anything .

  15. I want to lose the earth balance input house, but with so many dairy intolerances input house, I have fear! I use ghee and coconut oil most of the time….what is your experience with those with dairy sensitivities? I can monitor myself easily enough for change, but my kids and less than observant husband are another thing!

  16. I LOVE butter! Sometimes at night when i’m in the mood for something sweet I open up some salted Chimay butter and eat it with a spoon. I also add at least 2 Tbs to my coffee every morning (unsalted Kerrygold). I can’t live without butter in my life! Sooooo healthy! Thanks for helping spread the word.

  17. I can absolutely believe that butter is an important component in a healthy balanced diet. As with anything else everything in moderation. Is eating a stick of butter everyday healthy? No. Is a little ok on some delicious steamed asparagus or a crusty baguette? Very much so. I believe in whole foods that aren’t processed. Butter most definitely fits into this category. And best of all it’s sweet and creamy!

  18. I have been advocating for over 40 years that butter is NOT the culprit. In fact, it is good for your health. What IS harmful is the fried stuff. Fried on OIL. This OIL is the single most harmful factor, which gives rise to a number of health issues. So, reduce oil (through cooking, fried foods etc) and increase the intake of butter. If butter is homemade all the better.

  19. Great column! We have a small dairy, mainly Jerseys and Guernseys, and make our own butter. I just learned of this study, and like many of the commenters here, we eat it on everything, and I cook almost everything with it! I use the buttermilk to make bread, biscuits, and cakes. I am truly heartened (no pun intended) to learn of the health benefits!

  20. I have been eating butter off the stick secretly for a week. I was caught by my daughter who told my wife. They are concerned for me. I am enjoying it. I too want total body healing.

  21. Been raised on margarine, since my mom fears satured fats more than anything. Horrible stuff, but I still feel guilty when I enjoy real good yummy butter. I’ve been told so many times that my arteries would clog, that I would have a heart attack, that I would die from hypertension or whatever… even with 1 tsp of butter on my toast once a year. Yeah, she’s that paranoid.

    Anyway. I feel better, now. Butter couldn’t be THAT bad, it had to have some good properties, right? I mean, people have been eating butter for centuries, it can’t be that bad.

  22. Have you read Paleoista’s “What’s wrong with ghee?” article? Now I’m confused. Should we worry about the oxidized cholesterol in ghee or not? Does lard or bacon fat have any drawbacks?

  23. You are amazing. I noticed you dont eat a lot of veggies can you do a post on the need for them or the lack of green powders juices etx? They are so hard to digest but everyone pushes them. It seems like your meals are like a protein, yogurt, honey and or fruit,.
    Also is local non raw yogurt okay.
    Last sorry! whats a ggood protein powder I have gastropaesis:(

  24. Hi. While I am a fan of your blog I didnt like how yiu mentioned that researcher’s hypothesis and skills as a fail. Because without him there might be no BASIS to dusprove dietary fat leads to heart conditiins. In science you really can only truly disprove and not really prove as there will always be some kind of flaw. Also it’s just not nice to call someone’s abilities as “fail.” I expected better from someone who calls themself empowered, because isn’t part of that being compassionate and understanding towards others? I hope you don’t take this the wrong way but understand that I only mean you should be respectful. Without him we might not have a reason to even study butter and its greatness 🙂

  25. Butter is absolutely a superfood! For a few weeks now, I have been making coconut flour muffins that have eggs, bacon and shredded cheese (I add some shredded carrot and rosemary as well) to have for breakfast at work. Every morning I have 2 muffins and I probably use about 4 Tbsp. of butter on them. I also keep the butter out at room temp. during the day to keep it spreadable. I also put a copious amount on my cooked veggies.
    I have high HDL and a low resting heart rate, without much exercise to speak of. Yay, saturated fats! 🙂

  26. i am going to use this comment to THANK my parents for completely going against the grain of society when i was growing up. I am in my 40’s and lived through the advent of the low-fat, high fiber tidal wave. my parents were sort of “crunchy granola” and kept on going to the dairy farm and buying us raw milk, the local butcher for meat, and putting butter on all our food. I am so grateful to them, because i now believe it’s the reason i have no cavities, and am on no “maintenance drugs” for any reason!! yaaaaaay!!!

  27. Thank-you thank-you thank-you! I love you! I love butter, always have! I can go thru a stick a day sometimes too! It’s so yummy, sometimes, I feel I am craving it. I do love the more organic butters, when the budget allows. I love Kate’s Homemade Butter – especially since it’s from the neighboring town! I would love to try making butter from raw milk – do you have a recipe? I love your site, and I am slowly integrating grain-free eating, right now, I am going dairy-free again. I have Celiac Disease (diagnosed, finally in 2003, diagnosed with Microscopic Colitis in 2010, still have the runs… no dr can figure me out…) Thanks for all you do – I am now a huge coconut oil fan! It’s the best thing for my skin and especially during the dry, cold winter months here in Maine!

  28. I have Crohns and cant eat butter BUT I do eat a lot of it every day. Living here in Japan I am lucky to have what is called Fermented Butter and it is amazing. It does not raise your cholesterol nor make you acidic. So I get all the good benefits of butter. Those who do not have Crohns or other gastro-intestinal problems, you should eat butter every day, not margarine or substitutes but real good butter. PEACE

  29. Love, love your blog! My husband’s family was the “little bit of bread with your butter” and mine was “butter on Easter, Thanksgiving and Christmas”. His family is thinner than mine, go figure. May I suggest that you update your article to include your recommendations for butter types? Apparently most people don’t read other posts before asking questions!

  30. Great article!! I have a beautiful 8 month old baby girl who’s top favorite foods are grass fed beef and yellow butter!! I get Kerrygold for she and her 3 year old butter. Sure cure for the grumpy’s with them 🙂

  31. I have Crohns and cant eat butter BUT I do eat a lot of it every day. Living here in Japan I am lucky to have what is called Fermented Butter and it is amazing. It does not raise your cholesterol nor make you acidic. So I get all the good benefits of butter. Those who do not have Crohns or other gastro-intestinal problems, you should eat butter every day, not margarine or substitutes but real good butter. PEACE.

  32. Finally! A good article. I’ve been eating butter like this for a few years now and have only reaped benefits. Butter is a crazy good form of energy if you work out. My gym friends and I are all over it, a couple eat multiple sticks a day and have only gotten more ripped since! Thanks!

  33. YAY–I just found your site. I am trying to see what I can do for my hair and skin,was trying to see iif butter can heal and condition and if its REALLY good to eat. My hair is in bad shape–skin too. Iam on Chemo and my hair and skin suffer. Now I am going to look at this site real good.

  34. I recently returned to butter, generous amounts! I was surorised to find my skin becoming smoother. My eyes less dry, and now I’m waiting to see what else improves. A very interesting article and bloggs, thank you.

  35. Thanks for this article. 🙂

    My small, male brain has been taxed by the inner-debate of what I should and should not be eating. I’ve started juicing and changing my diet significantly and feel it’s helped my digestion issues and overall wellness, BUT, I would NOT give up my Butter. In fact, I felt that it’s helped more than hurt. But still wondered….

    I’m one of those who’s “Nana” kept the butter on the counter all the time, and she had a LONG, happy life. So, I thought “Why can’t I?”. The pressure from Docs and the media make you wonder though. But I’ve tried all the options, and to me they all taste fake, Plastic-like, Not natural, and my body knows it.. They’re nothing like butter…..

    So, I was reading up on my calorie intake and fat intake and was trying to decide on 2 or 3 tbsp of butter to put on my popcorn. The stress of these decisions probably cause more harm than anything. After reading this, I’ve decided 3 tbsps, maybe 4 🙂

    This article and conversations that followed were interesting and educational.

    Thanks again.

  36. Whenever I eat a lot of fat like butter or coconut oil, I usually start getting a lot of acne on my face and sides. I use Kerrygold butter and extra virgin coconut oil. Does this happen to anyone else? Is it normal? Thanks!

  37. Hello, Thanks for another great article. Only one comment mentions lactose intolerance, and I wonder what you think of it, regarding the type of butter you mention. I have tried home-made pastery in the past, with organic grass-fed butter, but got stomach problems. I tried different organic aged unpasteurized cheeses, up to 18 months aged comté, and only the aged sheep (manchego) organic didnt hurt my stomach.

    I consume ghee on a daily basis and feel the benefits from it..; and wouldn’t mind re-discovering the taste of butter, but if it is the lactose in it that causes trouble, is there a solution ? (i can’t wait to try these famous buttermints..)

    Thank you for your answer.

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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